Chicken Marsala Pasta Recipe
Indulge in this creamy Chicken Marsala Pasta recipe made with tender chicken, mushrooms, garlic, and a savory marsala wine sauce. Perfectly cooked pasta is tossed with a velvety sauce for a restaurant-quality dish you can enjoy at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (penne, fettuccine, or your choice)
- 2 boneless, skinless chicken breasts (sliced thinly)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cups mushrooms (sliced)
- 3 garlic cloves (minced)
- 1 cup marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water; drain and set aside.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden brown. Remove and set aside.
- Add butter to the skillet. Sauté mushrooms until softened, then add garlic and cook for 1 minute.
- Deglaze the pan with marsala wine, letting it simmer for 2 minutes. Add chicken broth, heavy cream, thyme, and Parmesan cheese. Stir until sauce thickens.
- Return chicken to the skillet and toss to coat. Add cooked pasta and mix thoroughly. Use reserved pasta water to adjust sauce consistency if needed.
- Garnish with fresh parsley and serve warm.
Notes
- For extra flavor, use a high-quality marsala wine.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 4g
- Sodium: 420mg
Find it online: https://sandyrecipes.com/chicken-marsala-pasta-recipe/