Description
Savor Italian-American comfort with this irresistible Chicken Marsala Pasta, blending tender chicken, rich mushroom sauce, and perfectly cooked noodles. Wine-infused flavors dance through each bite, promising a restaurant-quality meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 boneless, skinless chicken breasts
- 12 ounces (340 grams) pasta (penne, fettuccine, or your choice)
- 2 cups mushrooms
Sauce Ingredients:
- 1 cup marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasoning and Cooking Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Prepare pasta to al dente perfection following package guidelines, keeping aside a half cup of starchy cooking liquid before draining.
- Generously season chicken pieces with salt and pepper. In a spacious skillet, warm olive oil over medium temperature and sear chicken until achieving a rich golden exterior. Transfer cooked chicken to a separate plate.
- Melt butter in the same skillet and introduce sliced mushrooms, cooking until they release moisture and become tender. Add minced garlic and briefly sauté for 60 seconds to release aromatic flavors.
- Pour marsala wine into the skillet, allowing liquid to gently simmer and reduce for approximately two minutes. Incorporate chicken broth, heavy cream, fresh thyme, and grated Parmesan cheese. Whisk continuously until sauce transforms into a smooth, luxurious consistency.
- Carefully reintroduce seared chicken into the creamy sauce, ensuring each piece is thoroughly coated. Fold in cooked pasta, gently mixing to distribute sauce evenly. If sauce appears too thick, gradually introduce reserved pasta water to achieve desired silkiness.
- Finish the dish by sprinkling freshly chopped parsley across the surface. Serve immediately while温 still piping hot, presenting a delectable combination of tender chicken, earthy mushrooms, and rich marsala sauce.
Notes
- Use chicken breasts pounded to even thickness for consistent, tender cooking and faster preparation.
- Select dry marsala wine for a more balanced, less sweet sauce that complements the chicken and mushrooms.
- Keep pasta slightly undercooked when first draining, as it will continue absorbing sauce when mixed, preventing mushy texture.
- Opt for cremini or baby bella mushrooms for deeper, more robust earthy flavor compared to standard white mushrooms.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg