Description
This Creamy Chicken Marsala Pasta is a rich and flavorful dish that combines tender chicken, savory mushrooms, and a creamy Marsala wine sauce, all tossed with perfectly cooked pasta. The earthy mushrooms, the depth of the Marsala wine, and the velvety cream create a deliciously comforting meal that’s perfect for a weeknight dinner or a special occasion.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 cup all-purpose flour
- 1 cup sliced mushrooms (cremini or button mushrooms work well)
- 1 cup Marsala wine (preferably dry Marsala)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 8 oz pasta (fettuccine, penne, or spaghetti)
- Fresh parsley for garnish
Instructions
-
Prepare the Chicken:
Season both sides of the chicken breasts with salt, pepper, and garlic powder. Dredge each piece of chicken in flour, coating both sides evenly. -
Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and set aside. -
Cook the Mushrooms:
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté for 3-4 minutes, or until the mushrooms are softened and browned. -
Deglaze with Marsala Wine:
Pour in the Marsala wine, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Let it simmer for about 2-3 minutes to reduce slightly. -
Make the Sauce:
Add the chicken broth and heavy cream to the pan, stirring to combine. Bring the mixture to a simmer and cook for 4-5 minutes until the sauce thickens slightly. -
Finish the Dish:
Return the cooked chicken to the skillet and simmer for another 5 minutes, allowing the chicken to soak up the flavors of the sauce. -
Cook the Pasta:
While the sauce simmers, cook the pasta according to the package instructions. Drain and reserve about 1/2 cup of pasta water. -
Combine Pasta and Sauce:
Once the pasta is cooked, add it to the skillet with the sauce. Toss to coat the pasta evenly with the creamy Marsala sauce. If needed, add a little pasta water to help the sauce adhere to the pasta. -
Serve:
Serve the creamy Chicken Marsala Pasta with a sprinkle of fresh parsley for garnish. Enjoy!
Notes
- If you want a richer flavor, you can add more heavy cream or a splash of half-and-half.
- For a gluten-free option, you can use gluten-free flour and pasta.
- Add a sprinkle of grated Parmesan cheese on top for extra flavor, if desired.
- To make the dish spicier, consider adding a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg