Creamy Chicken Marsala Pasta

If you’ve ever had the pleasure of enjoying a rich, savory Chicken Marsala, you know how comforting and indulgent it can be. Now, imagine that iconic dish wrapped up in a creamy, dreamy pasta sauce—Creamy Chicken Marsala Pasta is about to become your new favorite weeknight dinner. Trust me, this is the kind of dish that’ll have you coming back for seconds (and maybe thirds!). The mushrooms, the tender chicken, and that smooth Marsala wine sauce—oh, it’s just too good.

Why You’ll Love Creamy Chicken Marsala Pasta

Comfort Food with a Twist

Chicken Marsala is a classic, and when paired with pasta, it takes the dish to a whole new level. The rich, creamy sauce coats every bite, making it extra satisfying. It’s the comfort food we all crave but with a little flair!

Quick and Easy

While it may taste like something you’d order at a fancy restaurant, this dish is actually super simple to make at home. With just a few ingredients and about 30 minutes of your time, you can have a comforting meal on the table.

Perfect Balance of Flavors

The earthy flavor of the mushrooms, the slightly sweet Marsala wine, and the creamy sauce create the perfect flavor profile. Plus, adding pasta brings the whole dish together, making it filling and hearty.

Crowd-Pleasing

Whether you’re making it for a family dinner, a date night, or a special occasion, this dish is sure to impress. It’s one of those recipes that feels elegant but is easy enough to make on a whim.

Ingredients for Creamy Chicken Marsala Pasta

For the Chicken and Sauce:

• Boneless, Skinless Chicken Breasts: Tender chicken breasts, seared until golden brown, are the perfect base for this dish.
• Mushrooms: Sliced cremini or button mushrooms work beautifully in this sauce, adding earthy flavor and texture.
• Marsala Wine: The star ingredient! This sweet wine is what gives the dish its signature flavor. It’s what makes this recipe stand out from your everyday pasta dishes.
• Chicken Broth: For added depth of flavor, you’ll use chicken broth to deglaze the pan and create the base for the sauce.
• Heavy Cream: This is what makes the sauce velvety smooth and adds that comforting richness.
• Garlic: A touch of garlic infuses the sauce with a savory aroma.
• Butter: For sautéing the chicken and mushrooms, and adding a silky finish to the sauce.

For the Pasta:

• Pasta: You can use any pasta you like, but something like fettuccine, penne, or rigatoni works best to soak up all that delicious sauce.
• Parmesan Cheese: Freshly grated parmesan on top for that salty, nutty finish that completes the dish.

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package instructions until al dente (usually about 9-10 minutes).
3. Drain and set aside, reserving a little pasta water to help loosen the sauce later if needed.

Step 2: Sear the Chicken

1. While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
2. Heat a large skillet over medium-high heat and add butter. Once it’s melted and sizzling, add the chicken breasts.
3. Sear the chicken for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside to rest. Once rested, slice the chicken into thin strips.

Step 3: Prepare the Marsala Sauce

1. In the same skillet, add a little more butter if needed, and toss in the garlic. Sauté for about 30 seconds until fragrant.
2. Add the sliced mushrooms and cook for about 5 minutes, or until they soften and release their juices.
3. Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan. Let the wine simmer for about 2-3 minutes, reducing slightly.
4. Add the chicken broth and let it simmer for another 3-4 minutes, reducing slightly.
5. Lower the heat and stir in the heavy cream, cooking for an additional 2 minutes until the sauce thickens slightly.

Step 4: Combine and Serve

1. Add the cooked pasta to the sauce, tossing to coat. If the sauce seems too thick, add a bit of the reserved pasta water until you reach your desired consistency.
2. Add the sliced chicken on top, and toss everything together.
3. Serve with a generous sprinkle of parmesan cheese on top for that perfect finishing touch.

Step 5: Enjoy!

Serve your Creamy Chicken Marsala Pasta warm, paired with a fresh salad or some garlic bread for an extra indulgent meal. Enjoy every creamy, flavorful bite!

Nutrition Facts

Servings: 4
Calories per serving: 600
Total Fat: 26g
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 105mg
Sodium: 680mg
Total Carbohydrate: 56g
Dietary Fiber: 3g
Sugars: 6g
Protein: 38g
Vitamin A: 15%
Vitamin C: 2%
Calcium: 10%
Iron: 10%
Potassium: 490mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve Creamy Chicken Marsala Pasta

Classic Pairing

Serve this creamy chicken marsala pasta with a side of garlic bread or crusty baguette to mop up all the delicious sauce.

Salad Side

A simple green salad with a light vinaigrette balances out the richness of the pasta, offering a refreshing contrast.

Extra Vegetables

Add some sautéed spinach or roasted broccoli on the side to boost the nutritional value and add more color to your plate.

Additional Tips

• Make it Gluten-Free: You can substitute the pasta with a gluten-free option. There are plenty of great pasta alternatives available that will still hold up beautifully in this dish.
• Flavor Variations: If you love a little heat, try adding a pinch of red pepper flakes to the sauce for a spicy kick!
• No Marsala Wine?: If you can’t find Marsala wine, a good alternative is sherry or white wine. Just know it will alter the flavor slightly.
• Prep Ahead: You can slice the chicken and prepare the mushrooms in advance to save time when making this dish.

FAQ Section

Q1: Can I make this recipe ahead of time?
A1: You can cook the chicken and sauce ahead of time, but it’s best to cook the pasta fresh so it doesn’t get mushy. You can reheat the sauce and chicken before serving.

Q2: Can I use boneless chicken thighs instead of breasts?
A2: Yes! Boneless chicken thighs will work perfectly, and they tend to stay even juicier than breasts.

Q3: How can I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth or cream to keep the sauce smooth.

Q4: Can I use a different type of pasta?
A4: Absolutely! You can use any pasta you prefer, but I recommend something like fettuccine, penne, or rigatoni for the best sauce-to-pasta ratio.

Q5: How do I make the sauce thicker?
A5: If the sauce is too thin, simmer it longer to reduce it and thicken up. You can also add a bit more cream if desired.

Q6: Can I freeze this dish?
A6: I wouldn’t recommend freezing the pasta with the sauce, as it can change the texture. However, you can freeze the cooked chicken and sauce separately and reheat them on the stove when ready to serve.

Q7: How do I know when the chicken is cooked through?
A7: The internal temperature of the chicken should be 165°F (74°C). You can use a meat thermometer to check for doneness.

Q8: Can I use regular milk instead of heavy cream?
A8: You can substitute regular milk for heavy cream, but the sauce won’t be as rich and creamy. For a similar effect, you could add a tablespoon of flour to help thicken the sauce.

Q9: Can I add other vegetables to the dish?
A9: Yes, you can add vegetables like spinach, peas, or even sun-dried tomatoes to the pasta for extra flavor and texture.

Q10: What wine pairs well with this dish?
A10: A glass of Chardonnay or Pinot Noir pairs wonderfully with this creamy, savory dish!

Conclusion

There you have it—Creamy Chicken Marsala Pasta, the perfect blend of indulgent flavors and comforting textures. With the richness of Marsala wine, creamy sauce, and juicy chicken, this dish is truly unforgettable. It’s quick, easy, and perfect for any occasion. So next time you’re craving something creamy and flavorful, give this recipe a try. You’ll be glad you did!

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