Go Back
–+ servings

Smoky Beer Can Chicken Penne

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4

Ingredients
  

  • 12 oz penne pasta
  • 2½ cups leftover beer can chicken pulled or roughly chopped
  • 3 tbsp olive oil
  • 3 shallots thinly sliced
  • 5 garlic cloves minced
  • ½ cup sun-dried tomatoes in oil roughly chopped
  • 1½ tsp smoked paprika
  • ½ tsp red pepper flakes
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 1 cup Parmesan finely grated, plus more to serve
  • ½ cup fresh basil leaves
  • 1 lemon zested and juiced
  • Kosher salt and black pepper
  • ½ cup reserved pasta water

Instructions
 

  • Bring a large pot of heavily salted water to a boil. Cook penne until just shy of al dente, about 1 minute less than the package says. Reserve ½ cup pasta water before draining.
  • Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened and golden, about 6 minutes. Add garlic, sun-dried tomatoes, smoked paprika, and red pepper flakes. Stir constantly for 1 minute until fragrant.
  • Pour in white wine and scrape up any browned bits. Simmer until reduced by half, about 2 minutes.
  • Add chicken stock and heavy cream. Bring to a gentle simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper.
  • Fold in chicken and drained penne. Toss to coat, adding splashes of pasta water to loosen the sauce as needed. Cook together 2 minutes so pasta finishes in the sauce.
  • Remove from heat. Stir in Parmesan, basil, and lemon zest and juice. Taste and adjust seasoning. Serve immediately with extra Parmesan.

Notes

Macros per serving: 42g protein | 22g fat | 58g carbs | 590 calories. Shrimp swap: replace chicken with 1 lb large shrimp, add raw to sauce in step 5 and cook 2-3 minutes until just pink. Reserve pasta water before draining — essential for sauce consistency.
Tried this recipe?Let us know how it was!