For an even richer flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking. Homemade Bechamel sauce truly elevates this dish. For a quicker option, a high-quality store-bought Alfredo sauce can be substituted, but be sure to taste and adjust the seasoning. Feel free to experiment with other vegetables. Sun-dried tomatoes, roasted red peppers, or spinach would all be delicious additions. If you don't have penne pasta, other short pasta shapes like rigatoni, fusilli, or farfalle will work well. To make the Bechamel sauce, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes until a smooth paste forms (a roux). Gradually whisk in 2 cups of warm milk, stirring constantly to prevent lumps. Bring to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened. Season with salt, white pepper, and a pinch of nutmeg.
Chicken And Artichoke Penne With A White Sauce
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING4 People
-
VIEWS128
Delicate penne pasta embraces succulent chicken, tender artichoke hearts, and briny olives, all swathed in a velvety Bechamel. A comforting and elegant dish that's surprisingly simple to create.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate71 g
-
Cholesterol49 mg
-
Fiber6 g
-
Protein31 g
-
Saturated Fat5 g
-
Sodium847 mg
-
Sugar8 g
-
Fat23 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 10 mins Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of pasta water. (Prep Time: 1 minute, Cook Time: 8-10 minutes)
02 Step
Recipe View 8 mins While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chicken cubes and sauté until lightly golden brown and cooked through. (Cook Time: 6-8 minutes)
03 Step
Recipe View 2 mins Add the artichoke hearts, sliced mushrooms, and chopped black olives to the skillet with the chicken. Sauté for another 2 minutes, allowing the flavors to meld. (Cook Time: 2 minutes)
04 Step
Recipe View 2 mins Reduce the heat to low. Add the drained pasta to the skillet. Gently toss to combine. If the mixture seems dry, add a splash or two of the reserved pasta water until it reaches the desired consistency. (Cook Time: 1-2 minutes)
05 Step
Recipe View 3 mins Pour the warm Bechamel sauce over the pasta mixture. Gently toss to coat all ingredients evenly. Heat through, being careful not to boil. (Cook Time: 2-3 minutes)
06 Step
Recipe View Serve immediately, garnished with freshly grated Parmesan cheese, a crack of black pepper, and a light dusting of smoked paprika for color, if desired.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Keara Stroman
Jan 29, 2025I found the sauce a bit too thick, so I added a little more pasta water until it reached the right consistency. Other than that, it was perfect!
Joannie Purdy
Oct 25, 2024I've made this a few times now, and it's always a crowd-pleaser. The artichokes and olives add a nice briny counterpoint to the richness of the sauce.
Eveline Hettinger
Jun 1, 2024This recipe was a hit! The Bechamel sauce made it so creamy and delicious. I added a little garlic to the chicken while sautéing, and it gave it an extra layer of flavor.
Princess Aufderhar
Feb 14, 2024Easy to follow recipe and turned out great! I used gluten-free pasta, and it worked perfectly.