Pollo Penne (Chicken in a Mushroom Cream Sauce)

Prep Time: 25 minutes

Serving: 4

A Word From The Cook

Inspired and shamelessly adapted from a favourite at Napoli’s restaurant in Stittsville.


  • 2                 Chicken Breasts (filets removed)
  • 2   Tbsp     Olive Oil (divided)
  • 2   Cloves   Garlic Chopped
  • 1.   Tsp.      Italian Seasoning
  • 5.  Grinds  Pepper
  • 2   Grinds   Salt
  • 1                  Shallot chopped
  • 10                White Mushrooms  halved
  • 6-8              Sun-dried Tomatoes julienned
  •  2    cups     Baby Spinach
  • 1 1/2 cups  35% creme
  • 1/2    cup    White Wine
  • 1/4.   cup    Parmesan Cheese


  1. Mix Italian Seasoning, Garlic, Shallot, Salt and Pepper together with 1 Tbsp of Olive Oil.
  2. Place chicken Breasts in a plastic bag and add the above mixture and marinate for 2-4 hours.
  3. Cook the penne as per instructions on package
  4. Place marinated chicken breasts in a pan and sauté until cooked through (turning once) about 8 minutes per side.
  5. Remove chicken breasts and keep warm
  6. Add the remaining oil to the pan and sauté  the mushrooms until browned slightly, add the sun-dried tomatoes and continue to sauté for an additional 3 minutes.
  7. Add the white wine to deglaze the pan.
  8. Slowly add the 35% cream to the sauce and stir until slightly thickened.
  9. Remove from heat and add the spinach and parmesan , mix in well to let the spinach wilt.
  10. Cut the chicken Breasts into bit size pieces
  11. Add the sauce and chicken to the drained pasta and mix well.
  12. Serve with additional parmesan and freshly ground pepper.
  • Charlene Arthurs
    Posted at 03:04h, 08 February Reply

    Will be trying this! One of my favourites at Napoli’s!

  • Maria H
    Posted at 04:07h, 14 February Reply

    Can I substitute half and half for the 35% cream?

    • Ken Alger
      Posted at 13:44h, 20 February Reply

      Yes, I have done that without a big difference.

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