1-First, cut the chicken into bite-sized cubes, season with salt and pepper, and toss with flour if you want a textured coating. Heat the olive oil over medium heat and cook the chicken for about 8 minutes until it’s nearly done, then set it aside.

2-Next, in the same skillet, add the butter and slowly caramelize the diced red onion over medium-low heat for around 15 minutes, stirring often to avoid burning and build that subtle sweetness.

3-Once the onions are ready, add the sliced mushrooms and crushed garlic, sautéing until they’re soft and browned for extra flavor. Pour in the Marsala or Madeira wine, scraping the skillet to pick up those tasty browned bits, and let it simmer gently for about 5 minutes to reduce. Meanwhile, cook the penne pasta as per the package instructions, drain it, and set it aside.

4-Reduce the heat to low, stir in the sour cream and heavy cream until they’re fully melted, then swirl in the cold butter until everything incorporates smoothly. Add the chicken back to the pan and mix it all with the cooked pasta before serving. This method ensures a creamy, cohesive dish that’s perfect for busy nights, and you can add extra cream or wine if you want more sauce.