Description
This rich and creamy Chicken Marsala Pasta is the perfect comfort food. With tender chicken, savory mushrooms, and a silky Marsala wine sauce, it’s a dinner the whole family will love! Top with Parmesan and fresh parsley for a perfect finishing touch.
Ingredients
-
For the Pasta:
- 1 lb pasta (shells, penne, or your favorite shape)
- 1 teaspoon salt (for boiling water)
For the Chicken and Sauce:
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz cremini or baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ¾ cup Marsala wine (sweet or dry)
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
-
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. -
Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside. -
Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until tender, about 5 minutes. Add the minced garlic and thyme, and cook for another 1-2 minutes until fragrant. -
Deglaze the Pan:
Pour in the Marsala wine and cook, scraping up any brown bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly. -
Prepare the Sauce:
Add the chicken broth and heavy cream, then bring the mixture to a simmer. Let the sauce simmer for 5-7 minutes, or until it thickens slightly. -
Combine Everything:
Return the cooked chicken to the skillet, along with any juices. Stir in the grated Parmesan cheese until smooth and creamy. Add the cooked pasta and toss to coat. -
Serve:
Garnish with fresh parsley and serve hot!
Notes
- You can substitute the Marsala wine with white wine if needed, but Marsala is traditional for this dish.
- For extra richness, you can add a bit more Parmesan cheese to the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 610 kcal
- Sugar: 4g
- Sodium: 630mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg