Coq au Riesling pasta

Coq au Riesling pasta

Juicy pan-seared chicken breasts in a creamy white wine and mushroom sauce makes this Coq au Riesling pasta simply drool-worthy.
Course Chicken, Dinner, Easy Recipe, Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Alida Ryder


  • 4 skinless de-boned chicken breasts
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 250 g approximately 2 cups portabellini/chestnut mushrooms, sliced
  • 2-3 garlic cloves sliced (to taste)
  • 1 cup dry white wine
  • 1 cup cream
  • small handful fresh parsley finely chopped
  • 1-2 tablespoons lemon juice To taste
  • salt & pepper to taste
  • 500 g 1lb cooked penne pasta (reserve 1 cup of cooking water)


  • Place the chicken breasts on a cutting board.
  • Place one hand flat on the chicken breast and carefully, with a sharp knife, slice the chicken in halve horizontally resulting in two, thin chicken cutlets.
  • Heat a large frying pan and melt together the butter and olive oil.
  • Place the chicken breasts in the pan and sear for a minute or two on both sides, seasoning generously with salt and pepper.
  • Remove from the pan and allow to rest.
  • Add a little more oil if necessary then add the mushrooms to the pan.
  • Allow to brown before adding the garlic and cooking for another minute.
  • Pour in the wine then allow to reduce for 2 minutes before pouring in the cream.
  • Season with salt and pepper, add the parsley and lemon juice and cook for 5 minutes.
  • Slice the chicken into strips then add to the sauce with the penne.
  • Pour in a little of the pasta cooking water and toss to combine everything in the sauce. If necessary, add more of the pasta's cooking water.
  • Adjust seasoning and serve.