Chicken Penne Pasta with Wine Butter Sauce

While wandering through the Central Market Cafe several years ago, my wife and I were spellbound by their Chicken Penne Pasta bathed in velvety Wine Butter Sauce. The flavors danced on our tongues so delightfully that we had to recreate it at home. With little more than a list of core ingredients, I ventured into our kitchen to capture the café’s magic.

After some sleuthing, including a helpful YouTube video on making a proper wine butter sauce, I discovered this dish is forgiving. Precise measurements aren’t critical; trust your senses and let the aromas guide you. I’ve included snapshots that give you an idea of how much of each ingredient I used, and that’s all you need

Since I nailed this recipe, it’s been the centerpiece of countless family gatherings—a true crowd-pleaser, and for good reason. Not only is it brimming with flavors, but it’s also a healthy choice that leaves everyone clamoring for seconds. And if chicken isn’t your style, fear not: swapping in tofu and vegetable broth transforms this into a purely plant-based delight.

It’s the kind of dish that warms hearts just as quickly as it does bellies, and I hope it becomes your new go-to, too. Bon appétit!

Ingredients:

For the Sauce

• 1 tablespoons olive oil
• 2 tablespoons minced shallots
• 5 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ½ cup chicken broth
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons chopped fresh chives

For the Pasta

• 1 tablespoons olive oil
• 16 oz pack of penne pasta
• ½ teaspoon of salt

For the Medley

• 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
• 1 head broccolini, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 1 cup grape tomatoes
• 1/2 cup snow peas, trimmed
• 1/2 cup asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup pine nuts, toasted
• 1/4 teaspoon red pepper flakes
• 1 tablespoons olive oil
• Salt to taste

The Magic of the Sauce

This simple sauce is the star of the show. Imagine the aroma of shallots and garlic gently softening in olive oil, followed by the whisper of white wine as it simmers and reduces, concentrating its flavors. A touch of chicken broth adds depth, and then, the pièce de résistance – cold butter whisked in until the sauce is smooth and velvety. A sprinkle of fresh chives adds a final touch of vibrancy.

Here’s how to create this magic:

1. Sauté: Gently cook minced shallots and garlic in olive oil until fragrant.
2. Reduce: Simmer white wine until it reduces by half, intensifying its essence.
3. Enrich: Add chicken broth and simmer again until the sauce thickens.
4. Emulsify: Whisk in cold butter, piece by piece, creating a luxurious texture.
5. Finish: Stir in fresh chives for a pop of color and flavor.

The Pasta and the Colorful Cast

While the sauce simmers, bring a pot of salted water to a boil and cook your penne pasta until perfectly al dente. Drain it, toss it with a drizzle of olive oil, and set it aside, ready to embrace the sauce. For the desired tenderness, a 16-oz penne pasta takes about 12 minutes. 

Now, let’s turn our attention to the supporting cast – a medley of vegetables that add color, texture, and freshness to the dish.

1 of 5

1. Sear: Sauté bite-sized chicken pieces in olive oil until golden brown and set aside.
2. Infuse: Add a pinch of red pepper flakes and toasted pine nuts to the pan for a subtle warmth and nutty flavor.
3. Sauté: Cook onions and bell peppers until tender-crisp, their colors vibrant against the backdrop of the pan.
4. Add Greens: Toss in broccolini, snow peas, and asparagus, their vibrant green hues adding to the visual feast.
5. Combine: Add grape tomatoes and the seared chicken back to the pan, allowing the flavors to meld.
6. Unite:  Gently toss the cooked pasta with the vegetables and chicken, coating each strand with the vibrant mixture.
7. The Grand Finale: Pour the wine-butter sauce over the pasta and vegetables, tossing gently to combine.

Serve immediately and savor the harmony of flavors and textures in every bite.

Chef’s Notes:

• Feel free to substitute broccoli for broccolini if you can’t find it.
• A sprinkle of Parmesan cheese adds a salty, savory touch.
• If the sauce thickens too much, thin it with a splash of water or broth.
• A squeeze of lemon juice adds a bright counterpoint to the sauce’s richness.
• Feel free to experiment with other herbs like parsley, tarragon, or thyme.

This versatile sauce isn’t just for pasta; it’s also divine with grilled chicken, fish or simply drizzled over steamed vegetables. Enjoy!