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Chicken Marsala Pasta Recipe

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This Chicken Marsala Pasta recipe features tender chicken, sautéed mushrooms, and a creamy Marsala wine sauce tossed with pasta. It's a comforting, flavorful dish that's perfect for any night of the week.

Ingredients

Scale
  • 1 lb (450g) pasta (penne, fettuccine, or your choice)
  • 2 chicken breasts, thinly sliced
  • 1 cup Marsala wine
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through. Remove and set aside.
  3. In the same skillet, melt butter and sauté mushrooms until browned. Add garlic and cook for 1 minute.
  4. Pour in Marsala wine, scraping up browned bits. Simmer for 3-4 minutes.
  5. Add chicken broth, heavy cream, and thyme. Bring to a simmer and let the sauce thicken slightly.
  6. Stir in Parmesan cheese and cooked chicken. Toss the cooked pasta into the sauce.
  7. Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Notes

  • Substitute gluten-free pasta for a gluten-free option.
  • Use half-and-half instead of heavy cream for a lighter version.
  • For a vegetarian version, omit the chicken and add extra mushrooms.

Nutrition

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