Chicken Castellina

READY IN: 50mins
Recipe by Cook4_6

I found this on another website and it sounds absolutely yummy! Posting to try later.

Top Review by KateL

Sensational Olive Gardens at home! The sun-dried tomatoes and artichokes should not scare you off, they intensify the deep cheesy sensation and don't predominate. Why, I think I'll make mac 'n' cheese with this sauce! This recipe will make 4 Olive Garden portions. I cut back for my personal serving and feel stuffed. Made for Photo Tag.

Ingredients Nutrition


  1. SAUCE:.
  2. In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
  3. Lower heat, add butter and melt.
  4. Add garlic and sun-dried tomatoes.
  5. Sauté for approximately one minute stirring frequently (do not brown).
  6. Whisk in cream, milk and cornstarch. Raise heat to medium/high.
  7. Whisk in Parmesan and Gouda.
  8. Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
  9. Remove from heat and let stand uncovered.
  11. Mix flour with salt and pepper.
  12. Coat chicken in seasoned flour, shake off excess flour.
  13. Heat olive oil in large sauté pan.
  14. Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
  15. Begin pasta in a separate pot according to package directions.
  16. Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
  17. Once reduced, add sauce and bring to a boil on medium/high heat.
  18. Place 6 oz of cooked pasta on each plate.
  19. Evenly distribute chicken and sauce over pasta.
  20. Garnish with chopped parsley.

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