Chicken Pasta with Tomato, Mushrooms, and White Wine Sauce
This flavorful chicken pasta combines tender chicken pieces, sweet shallots, earthy mushrooms, and a rich tomato–white wine sauce. Perfect with penne, parmesan, and fresh parsley for a hearty dinner any day of the week.
Ingredients
- 500 g (1.1 lb) chicken fillets or thigh fillets
- 1 dl (½) cup wheat flour
- 1 can about 400 g / 14 oz crushed tomatoes
- 200 g (7 oz) button mushrooms
- 8 (7 oz) pearl onions or 4 banana shallots, or 8–10 small shallots
- 2 dl (¾ cup + 1 tbsp) white wine
- 2 dl (¾ cup + 1 tbsp) chicken stock
- 3 tbsp olive oil
- 2 cloves garlic
- 2 sprigs fresh thyme or 1 tbsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for serving
- Freshly grated parmesan for serving
- 400 g (14 oz) penne pasta adjust if needed
Instructions
- Cut the chicken into bite-sized pieces. Peel pearl onions (quarter shallots if using). Peel and finely chop the garlic. Clean the mushrooms and cut them into quarters.
- On a plate, combine the wheat flour with 2 tsp salt and a generous amount of black pepper. Dredge the chicken pieces in the seasoned flour.
- Heat 2 tbsp olive oil in a frying pan and brown the chicken pieces. Transfer to a large pot.
- Sauté the pearl onions or shallots in the frying pan for 2–4 minutes. Add the chopped garlic and cook for 1 more minute. Transfer to the pot with the chicken.
- Pour the white wine into the pot and let it simmer until reduced by about half.
- Add the chicken stock, crushed tomatoes, and thyme. Simmer gently until the chicken is fully cooked and tender.
- Cook the pasta according to the package instructions. Add the sauce to the drained pasta, along with a little pasta cooking water if needed, and toss to combine.
- Serve immediately topped with chopped parsley and freshly grated parmesan.
Notes
- Wine substitute: If you prefer not to cook with wine, you can replace it with extra chicken stock plus a tbsp of white balsamic vinegar or a squeeze of lemon juice for acidity.
- Pasta choice: Penne works well because the sauce clings to the ridges, but you can use rigatoni, fusilli, or spaghetti with equally delicious results.
- Make it ahead: The sauce can be prepared a day in advance and stored in the fridge. Reheat gently and add freshly cooked pasta before serving.
- Cheese options: Parmesan adds a nutty, salty finish, but Pecorino Romano or Grana Padano are excellent alternatives.
- Serving suggestion: A simple green salad and some crusty bread make this chicken pasta a complete meal.
- Storage: Leftovers keep well in the fridge for up to 3 days. Add a splash of water or stock when reheating to loosen the sauce.