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Chicken Marsala Pasta

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Chicken Marsala Pasta is a delightful fusion of Italian flavors and creamy comfort food. This dish combines tender chicken, a savory Marsala wine sauce, and perfectly cooked pasta, creating a meal that’s both hearty and elegant. With earthy mushrooms, fragrant garlic, and a rich, creamy sauce, this recipe is perfect for cozy family dinners or impressive entertaining. Whether you’re a fan of classic Italian cuisine or looking for a new pasta recipe to elevate your weeknight meals, Chicken Marsala Pasta is a must-try.

Ingredients

Scale

Gather these ingredients to make Chicken Marsala Pasta:

  • 12 oz pasta (fettuccine, penne, or your favorite type)
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 8 oz mushrooms, sliced (button or cremini work well)
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • ½ cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta:

  1. Boil Water: Bring a large pot of salted water to a boil.
  2. Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Prepare the Chicken and Mushrooms:

  1. 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 from the skillet and set aside.
  2. Sauté the Mushrooms: In the same skillet, heat the remaining tablespoon of olive oil. Add the mushrooms and cook until they are golden and tender, about 4-5 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.

Make the Marsala Sauce:

  1. 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.
  2. 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.

Combine and Serve:

  1. Add Chicken and Pasta: Return the cooked chicken to the skillet, followed by the cooked pasta. Toss to coat everything evenly in the sauce. If needed, add reserved pasta water to achieve your desired sauce consistency.
  2. Add Cheese: Stir in the grated Parmesan cheese, letting it melt into the sauce.
  3. Garnish and Serve: Garnish with fresh parsley and serve warm. Enjoy your delicious Chicken Marsala Pasta!

Nutrition

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