This Copycat Macaroni Grill’s Penne Rustica recipe tastes like a restaurant dish that can be made at home! This Italian dinner is full of shrimp, chicken, and bacon all in a creamy sauce.

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Copycat Macaroni Grill’s Penne Rustica

This week was Spring Break for us here so I have been at the beach, the movies, and hanging out with my kids. Happy Easter tomorrow!

This recipe is not healthy by any means…but it is good. It’s not easy…but it’s worth the time. It smelled unbelievable while it was cooking.

The recipe listed below is the recipe cut in half. It fed our family of 4 with leftovers so unless you are planning on feeding all the neighbors, stick with the halved recipe.

OTHER  ITALIAN RECIPES:

Copycat Macaroni Grill’s Penne Rustica

3.86 from 14 votes
This Copycat Macaroni Grill's Penne Rustica recipe tastes like a restaurant dish that can be made at home! This Italian dinner is full of shrimp, chicken, and bacon all in a creamy sauce.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings

Ingredients

Gratinata sauce:

  • 1 teaspoon butter
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dill
  • 1/2 teaspoon chopped rosemary
  • 1/2 cup marsala cooking wine
  • 1/8 teaspoon cayenne pepper
  • 4 cups heavy cream

Penne Rustica:

  • 1/2 ounce pancetta or bacon, (I used an ounce which was 1 strip of bacon for me)
  • 9 raw shrimp, peeled and deveined
  • 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
  • 8-12 ounces penne pasta, cooked
  • 3 Tablespoons butter
  • 1/2 teaspoon chopped shallot
  • pinch salt and pepper
  • 1/2 cup parmesan cheese
  • 1/4 teaspoon paprika
  • optional 3 sprigs fresh rosemary, for garnish

Instructions
 

  • For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
  • Add Marsala wine and reduce by one-third.
  • Add remaining ingredients, reduce by half of the original volume. Set aside.
  • For Penne Rustica: Saute pancetta or bacon until it begins to brown.
  • Add butter, shallots, and shrimp.
  • Cook until shrimp are evenly pink but still translucent.
  • Add chicken, salt, pepper, and mix thoroughly.
  • Add gratinata sauce and 1/4 cup parmesan cheese.
  • Simmer until sauce thickens.
  • In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
  • Pour into a large casserole dish or roaster.
  • Sprinkle with 1/4 cup more parmesan cheese and sprinkle with paprika.
  • Bake at 475 degrees for 10 to 15 minutes.
  • Remove and garnish with fresh rosemary sprig.

Notes

Source: Recipezaar
Cuisine: Italian
Course: Main Course
Author: Christy Denney

 

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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