French · Italian

Chicken Coq au Vin Pasta

Name: Chicken Coq au Vin Pasta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French, Italian
Ingredients: ½ lb bacon, cut into 1-inch pieces; 3 tbsp flour; 2 boneless, skinless chicken breasts, cut into 1-inch pieces; 3 tbsp unsalted butter; 1 medium sweet onion, diced; 8 oz button mushrooms, halved; 3 cloves garlic, chopped; 2 tsp fresh thyme, finely chopped; 1 cup good-quality red wine; 1 ½ oz cognac, optional; 1 cup unsalted chicken stock; ¾ cup heavy whipping cream; ⅓ cup Parmesan cheese, grated; kosher salt and pepper; 16 oz cavatappi pasta; Parmesan cheese, for garnish

This is probably one of my favorite comfort dishes, and it takes me back to my twenties, when I lived in downtown Chicago. Near my apartment was a unique little neighborhood restaurant that served only three entrées each night. Coq au vin usually appeared once a week, and I would keep walking past, hoping to spot those words on the menu posted on the door. I was broke, but somehow I always found the money for a little fine dining! My version brings those fond memories into a generous pasta dinner, with tender chicken, bacon, mushrooms and red wine wrapped in Parmesan cream sauce. It’s French-inspired comfort with an American love of a big, delicious bowl of pasta—and a little piece of my Chicago days in every bite.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇫🇷 French

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This recipe brings the savory flavors of French coq au vin into a creamy American-style pasta dinner. Bacon, mushrooms, red wine, cognac and thyme create the traditional French foundation, while Parmesan cream sauce and cavatappi turn it into comforting pasta.

Why These Flavors Work

Bacon, mushrooms and thyme create the earthy, savory foundation associated with classic French coq au vin. Red wine and cognac add acidity and depth, while cream and Parmesan soften those bold flavors and help the sauce cling to the cavatappi.

SAVE FOR THE LEFTOVER IDEA

Save Reserve 3 cups (about 1¼ servings) of the cooked cavatappi plus chicken, mushrooms and about 1/3 cup sauce. to make Savory Coq‑au‑Vin Pasta Frittata (breakfast or brunch).

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LEFTOVER IDEAS

Turn the leftovers into something new.

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Savory Coq‑au‑Vin Pasta Frittata (breakfast or brunch)

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COOKING MODEChicken Coq au Vin Pasta

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 10

STEP 1

Cook the bacon in a large saute pan over medium heat until crisp. Transfer the bacon to a plate with a slotted spoon. Leave 3 tablespoons of bacon fat in the pan.

STEP 2

Place the chicken in a bowl with the flour and toss until evenly coated. Shake off the excess flour. Add the chicken to the saute pan and cook until lightly browned and cooked through. Transfer the chicken to a plate and set aside.

STEP 3

Add the butter to the pan. Add the onion and mushrooms and saute until the mushrooms are lightly browned and have released their liquid, approximately 5 minutes.

STEP 4

Add the garlic and thyme and saute for 3 minutes.

STEP 5

Carefully add the red wine and cognac. Cook over medium-high heat until the liquid has reduced by approximately half, about 3 to 5 minutes.

STEP 6

Add the chicken stock and simmer for approximately 5 minutes, until reduced by about half.

STEP 7

Stir in the heavy whipping cream and Parmesan cheese and simmer gently for 3 minutes. Season with kosher salt and black pepper.

STEP 8

Return the chicken and bacon to the red wine sauce and simmer for 2 minutes.

STEP 9

Meanwhile, cook the cavatappi according to the package directions until al dente. Reserve 1/4 cup pasta water before draining.

STEP 10

Drain the cavatappi and add it to the sauce. Mix well, garnish with Parmesan cheese and serve.

How to Make Chicken Coq au Vin Pasta

Crisp the bacon

Cook the bacon until crisp, remove it with a slotted spoon and leave 3 tablespoons of bacon fat in the pan.

Brown the chicken

Coat the chicken with flour, shake off the excess and cook it in the bacon fat until lightly browned and cooked through.

Saute the vegetables

Add the butter, onion and mushrooms; cook until the mushrooms are lightly browned and have released their liquid.

Add the aromatics

Stir in the garlic and thyme and saute for 3 minutes.

Reduce the wine

Carefully add the red wine and optional cognac, then cook until reduced by approximately half.

Build the cream sauce

Reduce the chicken stock, then stir in the cream and Parmesan and simmer gently. Season to taste.

Return the chicken and bacon

Add the cooked chicken and crisp bacon back to the sauce and simmer for 2 minutes.

Cook the cavatappi

Boil the pasta until al dente and reserve 1/4 cup of pasta water before draining.

Combine and serve

Drain the cavatappi, mix it well with the sauce and garnish with Parmesan.

Recipe Guidance

Storage

Cool the pasta promptly and refrigerate it in a shallow airtight container within 2 hours. Use within 3 to 4 days.

Reheating

Reheat gently in a covered saucepan over medium-low heat with a splash of broth or water, stirring occasionally, until the chicken and pasta reach 165°F. Add liquid a little at a time so the sauce does not become thin.

Make Ahead

The sauce and chicken portion may be prepared ahead and refrigerated. Cook the pasta and combine it with the reheated sauce closer to serving so the noodles do not absorb too much liquid.

Serving Suggestions

Serve in warm shallow bowls with a simple green salad or roasted vegetables. Offer crusty bread for the sauce.

Mary’s Introduction

Why These Flavors Work