Description
This chicken marsala pasta recipe blends juicy chicken, earthy mushrooms, and pasta in a creamy marsala wine sauce for an easy gourmet dinner.
Ingredients
- 1 lb chicken breast, sliced thinly
- 8 oz penne or fettuccine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Season chicken slices with salt and black pepper. Heat olive oil in a skillet over medium heat and cook chicken until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until tender, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Deglaze the pan with marsala wine, scraping the bottom to release any browned bits. Simmer for 2 minutes.
- Stir in chicken broth and heavy cream, then bring to a simmer. Add Parmesan cheese and stir until the sauce thickens.
- Return the cooked chicken to the skillet, then add the pasta. Toss to coat everything in the sauce.
- Garnish with fresh parsley and serve hot.
Notes
- Substitute heavy cream with half-and-half for a lighter option.
- Use gluten-free pasta to make the recipe gluten-free.
- Add spinach or sun-dried tomatoes for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot/Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 600mg