Penne Cardinale with Chicken and Artichokes
A creamy Italian-American pasta featuring pan-seared chicken tenders with garlic, green onions, and artichoke hearts in a white wine and cream sauce, finished with romano cheese. Originating from Buca di Beppo's menu, this restaurant favorite combines bright citrus notes from white wine with earthy artichokes and a silky cream finish. Serve as a comforting weeknight dinner or special occasion pasta that feels restaurant-quality at home. The key distinguishing feature is the combination of artichokes and cream with just enough red pepper heat to keep the palate engaged.
Ingredients
- 3 ounces olive oil
- 5 ounces green onions, trimmed and sliced into 1/4 inch rings
- 2 ounces garlic, chopped
- 1 lb chicken tenders, cut in half lengthwise
- 1 teaspoon salt
- 2 teaspoons crushed red pepper flakes
- 4 ounces white wine
- 10 ounces artichoke hearts, quartered and drained
- 12 ounces heavy cream
- 1 ½ ounces butter, room temperature
- 1 ¾ lbs penne pasta, cooked
- 3 ounces romano cheese, gratedparmesan1:1
milder, slightly sweeter finish
Instructions
- 1
Heat olive oil in a large saute pan over medium-high heat.
- 2
Add green onions and garlic, saute until slightly browned, about 3-4 minutes.
- 3
Add chicken tenders, salt, and red pepper flakes. Cook until chicken is cooked through, about 3-4 minutes.
- 4
Deglaze the pan with white wine, scraping up browned bits.
- 5
Add artichokes and cream, reduce sauce until it starts to thicken.
- 6
Remove from heat and stir in butter until incorporated.
- 7
Toss with cooked penne pasta.
- 8
Add grated romano cheese and toss to combine.
Tips
Use room temperature butter at the end to create a silky emulsion; if pan is too hot, the sauce may break.
Don't oversimplify the deglazing step: the white wine lifts flavorful browned bits from the pan that deepen the sauce.
Reserve pasta water before draining; a splash helps the sauce coat the pasta evenly if it's too thick.
Good to Know
Refrigerate finished pasta up to 3 days in an airtight container. Sauce and pasta may separate slightly; reheat gently with a splash of cream over low heat.
Prepare all ingredients (mince garlic, slice green onions, cut chicken, portion artichokes) up to 8 hours ahead. Store in separate containers. Cook pasta just before serving for best texture.
Serve immediately in shallow bowls or on warm plates to maintain sauce creaminess. Optional: garnish with fresh parsley or additional romano cheese.
Common Mistakes
Cook the chicken too long to avoid tough, stringy texture; 3-4 minutes per batch is sufficient for tenders.
Skip deglazing to avoid a flat-tasting sauce; the wine adds essential brightness and lifts flavorful bits.
Add cold butter to avoid breaking the sauce; room temperature incorporation creates a silky finish.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this ahead and reheat it?
Yes, store the sauce and pasta separately in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or pasta water to loosen the sauce. Avoid high heat, which can cause the cream to curdle.
What if I don't have white wine?
Substitute with chicken broth or a squeeze of lemon juice for acidity. The flavor will be slightly milder without wine's complexity, but the sauce will still work. Avoid cooking wine, which contains added salt.
How long can I keep leftover penne cardinale?
Refrigerate in an airtight container for up to 3 days. The pasta will absorb sauce as it sits, so store sauce and pasta separately if possible. Not recommended for freezing due to cream-based sauce breaking upon thaw.