Penne With Chicken, Prosciutto, Artichoke, and Sun-Dried Tomatoes

I remember the first time I tasted a dish similar to this. It was at a small Italian trattoria tucked away on a cobblestone street during my culinary school days. The rich aroma of Parmesan and herbs hung in the air, and the creamy sauce clung perfectly to each strand of pasta. One bite and I was transported – the salty prosciutto, the sweet sun-dried tomatoes, the tender chicken, all harmonizing in a symphony of flavors. It was more than just a meal; it was an experience, a memory I’ve been chasing in my own kitchen ever since.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Dietary Type: Not Gluten-Free

Ingredients

For the Sauce:

• 3 tablespoons butter
• 3 garlic cloves, minced
• 3 tablespoons Marsala wine
• 1 pint heavy cream
• 6 ounces parmesan-romano cheese mix
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• 4 ounces prosciutto, chopped

Main Ingredients:

• 1 (6 ounce) package grilled chicken breast strips
• 8-10 large shrimp, raw
• 1 (16 ounce) can artichoke hearts, drained and chopped
• 10-12 sun-dried tomatoes (NOT the oil-packed variety)
• 2 cups penne rigate, cooked (1/2 lb uncooked)

Topping:

• 1 cup parmesan cheese, grated
• 1 ½ teaspoons paprika

Equipment Needed

• Large saucepan
• Large pot for pasta
• 9×13 inch baking dish (or other very large shallow dish)
• Whisk
• Colander

Instructions

1. Begin by soaking the sun-dried tomatoes in hot water for 30 minutes. This will rehydrate them and make them more pliable. While the tomatoes are soaking, you can start preparing the sauce.
2. Once the sun-dried tomatoes have soaked, drain them and slice them into thin strips. Set aside.
3. Now, prepare the sauce. In a large saucepan, melt the butter over medium-low heat. Be careful not to burn the butter; you want it to gently melt and create a nutty aroma.
4. Add the minced garlic to the melted butter and cook slowly until it just starts to turn golden brown. Watch it closely, as burnt garlic can ruin the flavor of the sauce.
5. Add the chopped prosciutto and raw shrimp to the saucepan. Turn the heat up to high and sauté until the prosciutto is crisp and the shrimp are browned and cooked through. This should take about 5-7 minutes.
6. Using a slotted spoon, remove the cooked shrimp from the saucepan and set aside. Leave the crispy prosciutto in the pan; it will add flavor to the sauce.
7. Pour the Marsala wine into the saucepan. Cook, scraping up any browned bits from the bottom of the pan, until the sauce reduces by half. This will concentrate the flavor of the wine and create a richer sauce base.
8. Add the heavy cream, parmesan-romano cheese mix, cornstarch, Dijon mustard, minced fresh rosemary, minced fresh thyme, salt, and cayenne pepper to the saucepan.
9. Whisk all the ingredients together until smooth, ensuring the cornstarch is fully incorporated to prevent lumps.
10. Simmer the sauce on low heat for 10 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.
11. While the sauce is simmering, cook the penne rigate according to package directions. Make sure to cook the pasta al dente – firm to the bite – as it will continue to cook in the oven.
12. Once the pasta is cooked, drain it thoroughly using a colander.
13. Add the cooked shrimp, grilled chicken breast strips, drained and chopped artichoke hearts, and sliced sun-dried tomatoes to the sauce. Stir to combine all the ingredients evenly.
14. Preheat your oven to 500ºF (260ºC). This high heat will help to create a beautiful golden-brown crust on top of the dish.
15. Pour the pasta and sauce mixture into a 9×13 inch baking dish (or other very large shallow dish).
16. Sprinkle the remaining grated Parmesan cheese evenly over the top of the pasta.
17. Sprinkle the paprika over the cheese. The paprika will add a touch of color and a subtle smoky flavor.
18. Bake in the preheated oven for 12 to 15 minutes, or until the top is lightly browned and bubbly.
19. Remove from the oven and let it rest for a few minutes before serving.

Expert Tips & Tricks

• For a richer flavor, use freshly grated Parmesan and Romano cheese instead of pre-shredded.
• If you don’t have Marsala wine, you can substitute dry sherry or chicken broth.
• To prevent the pasta from sticking together while you prepare the sauce, toss it with a little olive oil after draining.
• If you want to add a bit of heat, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• Make-ahead tip: You can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine them just before baking.

Serving & Storage Suggestions

Serve the Penne With Chicken, Prosciutto, Artichoke, and Sun-Dried Tomatoes hot, straight from the oven. Garnish with a sprig of fresh rosemary or a sprinkle of extra Parmesan cheese for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally, until heated through. Be mindful that the pasta may dry out slightly upon reheating, so adding a splash of cream or chicken broth can help restore its moisture. Freezing is not recommended as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	789.6 kcal	N/A
Calories from Fat	447 g	57%
Total Fat	49.8 g	76%
Saturated Fat	30.2 g	151%
Cholesterol	197.3 mg	65%
Sodium	1387.7 mg	57%
Total Carbohydrate	43.8 g	14%
Dietary Fiber	6 g	24%
Sugars	3.3 g	N/A
Protein	37.5 g	75%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• For a vegetarian option, omit the chicken and prosciutto and add extra vegetables like spinach, mushrooms, or bell peppers.
• To make it gluten-free, use gluten-free penne pasta.
• If you don’t like shrimp, you can substitute it with scallops or more chicken.
• For a creamier sauce, add a dollop of mascarpone cheese or cream cheese at the end.
• Instead of sun-dried tomatoes, try using roasted red peppers for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use oil-packed sun-dried tomatoes?

A: It’s not recommended, as the oil will make the sauce too greasy. If you only have oil-packed sun-dried tomatoes, drain them well and pat them dry before using.

Q: Can I make this dish ahead of time?

A: Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine them just before baking.

Q: What if I don’t have Marsala wine?

A: You can substitute dry sherry or chicken broth. The Marsala wine adds a unique flavor, but the dish will still be delicious without it.

Q: Can I freeze this dish?

A: Freezing is not recommended as the sauce may separate upon thawing.

Q: How do I prevent the pasta from sticking together?

A: Toss the cooked pasta with a little olive oil after draining to prevent it from sticking together while you prepare the sauce.

Final Thoughts

This Penne With Chicken, Prosciutto, Artichoke, and Sun-Dried Tomatoes is more than just a recipe; it’s an invitation to create a culinary experience. From the satisfying sizzle of prosciutto in the pan to the rich aroma of Parmesan filling your kitchen, every step is a testament to the magic of Italian-inspired cooking. I encourage you to gather your ingredients, embrace the process, and share this delightful dish with your loved ones. Let the warmth of the oven and the harmony of flavors transport you to a place of pure culinary bliss. Buon appetito!