Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken castellina

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This was a favorite menu offering at Olive Garden Restaurants, but it's no longer available in most areas. I was able to find the recipe online, and I'm saving it here so it's available whenever I want to make this delicious dish at home. On the Olive Garden menu, this dish was described as, "Chicken, mushrooms, artichokes and pancetta sautéed in a smoked cheese and sun-dried tomato sauce, tossed with penne."

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For chicken castellina

  • 1 1/2 lb
    penne pasta (or pasta of choice), cooked according to package directions
  • SAUCE
  • 1/4 cup
    pancetta (or bacon), diced
  • 6 Tbsp
    unsalted butter, cubed
  • 1 tsp
    garlic, chopped
  • 1/4 cup
    sun-dried tomatoes, diced
  • 1 1/2 cups
    heavy cream
  • 1 1/2 cups
    milk
  • 2 Tbsp
    cornstarch
  • 1/4 cup
    grated parmesan cheese
  • 1/2 cup
    smoked gouda cheese, cubed
  • 1/4 tsp
    salt
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    fresh rosemary, chopped
  • 8 1/2-oz can
    artichokes, drained and sliced
  • 1/4 cup
    sliced button mushrooms
  • CHICKEN
  • 1 1/2 lb
    skinless chicken breasts, cut into 1-inch pieces
  • 3/4 cup
    all-purpose flour
  • 1/2 tsp
    salt
  • 1/4 tsp
    black pepper
  • 3 Tbsp
    olive oil
  • 1/4 cup
    white wine
  • 2 Tbsp
    fresh parsley, chopped (for garnish)

How To Make chicken castellina

  • 1
    Pasta: Cook pasta according to package directions. Drain pasta and set aside.
  • 2
    Sauce: Sauté pancetta (or bacon) in a 3-quart saucepan or large pot over medium heat until pancetta is crisp. Reduce heat, add butter to saucepan and let it melt. Stir in garlic and sun-dried tomatoes. Sauté for 1 minute, stirring frequently; do not brown.
  • 3
    Whisk cream, milk and cornstarch into the pancetta/butter mixture. Increase heat to medium-high. Whisk in Parmesan and Gouda. Once Gouda melts, add salt, pepper, rosemary, artichokes and mushrooms to pan, and bring the sauce to a boil, stirring continuously. Once it reaches a boil, remove pan from heat and set sauce aside, uncovered.
  • 4
    Chicken: Stir flour, salt and pepper in a shallow bowl until well blended. Coat chicken pieces in seasoned flour, shaking off excess flour.
  • 5
    Heat olive oil in a large skillet. Add chicken in a single layer (don't crowd the pan or overlap chicken). Sauté chicken 3-4 minutes each side or until browned on both sides (and juices run clear).
  • 6
    Add wine to skillet (caution: there could be a low flame in pan). Toss until wine is evaporated. Add sauce to the skillet, and bring mixture to a boil over medium-high heat.
  • 7
    To Serve: Distribute the drained pasta among 4 individual dinner plates. Arrange chicken pieces over each pasta portion, and spoon sauce over chicken. Garnish each serving with chopped parsley, and serve immediately.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT