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Creamy Chicken Marsala Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Description

This creamy and flavorful Chicken Marsala Pasta combines tender pieces of chicken breast, sautéed mushrooms, and a rich Marsala wine cream sauce tossed with your favorite pasta. Ready in just 40 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

Pasta

  • 12 oz pasta (fettuccine, penne, or your favorite type)

Chicken and Mushrooms

  • 2 tablespoons olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 8 oz mushrooms, sliced (button or cremini)
  • 2 cloves garlic, minced

Sauce

  • 1/2 cup chicken broth
  • 1/2 cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme

Garnish

  • Fresh parsley, chopped

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
  3. Sauté the Mushrooms: In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced mushrooms and cook until golden and tender, about 4-5 minutes.
  4. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Deglaze the Pan: Pour in the Marsala wine (or chicken broth) and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
  6. Add Cream and Thyme: Stir in the heavy cream and dried thyme. Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly.
  7. Add Chicken and Pasta: Return the cooked chicken to the skillet, followed by the cooked pasta. Toss to coat everything evenly in the sauce. Add reserved pasta water as needed to reach desired sauce consistency.
  8. Add Cheese: Stir in the grated Parmesan cheese, letting it melt into the sauce.
  9. Garnish and Serve: Garnish with fresh parsley and serve warm. Enjoy your delicious Chicken Marsala Pasta!

Notes

  • You can substitute Marsala wine with additional chicken broth for a non-alcoholic version.
  • Reserve some pasta water to adjust sauce consistency if needed.
  • Use any pasta you prefer, such as fettuccine, penne, or linguine.
  • For a lighter dish, use half-and-half instead of heavy cream, but the sauce may be less rich.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumrecipesfood.com/creamy-chicken-marsala-pasta-recipe/