Name: Chicken Marsala Pasta: An Amazing Ultimate Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 oz. pasta (fettuccine or penne); 1 lb. boneless, skinless chicken breasts, sliced; 1 cup mushrooms, sliced (preferably cremini or button); 2 cloves garlic, minced; 2 tablespoons olive oil; 1/2 cup Marsala wine; 1 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon Italian seasoning; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (optional, for serving)

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Introduction

Chicken Marsala Pasta is a comforting and elegant dish that brings together tender chicken, flavorful mushrooms, and a rich Marsala wine sauce tossed with your favorite pasta. This recipe is simple enough for a weeknight dinner yet impressive enough to serve guests.

The dish shows a close-up of creamy penne pasta covered in a light tan sauce with visible specks of black pepper, mixed with sliced mushrooms of a brownish color. On top, there are several pieces of golden-brown grilled chicken with char marks and green herbs sprinkled over them, adding a touch of color. The food is placed in a white bowl resting on a white marbled surface. The textures look rich and smooth, with the creamy sauce coating the pasta and chicken nicely. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. pasta (fettuccine or penne)
2 tablespoons olive oil
1 lb. boneless, skinless chicken breasts, sliced
1 cup mushrooms, sliced (preferably cremini or button)
2 cloves garlic, minced
1/2 cup Marsala wine
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Bring a pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the sliced chicken with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3: In the same skillet, add the sliced mushrooms. Sauté for 3-4 minutes until browned and tender.
Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 5: Pour in the Marsala wine, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to reduce slightly.
Step 6: Add the chicken broth, heavy cream, and Italian seasoning to the skillet. Allow the sauce to simmer for 3-4 minutes, letting it thicken slightly.
Step 7: Return the cooked chicken to the skillet. If the sauce is too thick, stir in reserved pasta water to reach your preferred consistency.
Step 8: Add the cooked pasta to the skillet and toss everything together. Cook for another 1-2 minutes to heat through and combine flavors.
Step 9: Taste and adjust the seasoning with salt and pepper as needed.
Step 10: Remove from heat and garnish with chopped parsley and grated Parmesan cheese if desired. Serve immediately.

Tips & Variations

Use cremini mushrooms for a deeper flavor, or substitute with button mushrooms if unavailable.
For a lighter version, swap heavy cream with half-and-half or milk, but the sauce will be less rich.
If you don’t have Marsala wine, dry sherry or a sweet white wine can be used as substitutes.
Adding a handful of spinach or sun-dried tomatoes can add a fresh twist to the dish.

Storage

Store leftover Chicken Marsala Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if it has thickened.

How to Serve

The dish is served on a white plate placed on a white marbled surface. The bottom layer consists of creamy pasta with penne noodles coated in a light beige sauce speckled with herbs. On top, there are grilled pieces of chicken with golden brown grill marks and a slightly charred texture. Scattered throughout the pasta are slices of cooked mushrooms blending into the sauce. The grilled chicken is garnished with small bits of green herbs, adding a touch of color to the warm tones of the dish. The sauce looks creamy and rich, covering both the pasta and chicken evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, fettuccine or penne work well, but feel free to use any pasta you prefer, such as spaghetti or rigatoni.

Is Marsala wine necessary for this recipe?

Marsala wine adds a unique, slightly sweet flavor essential to this dish, but if you don’t have it, dry sherry or a sweet white wine can be good substitutes.