Name: Chicken Marsala Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (fettuccine, penne, or your favorite type); 2 tablespoons olive oil, divided; 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; Salt and pepper to taste; 8 oz mushrooms, sliced (button or cremini); 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

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Introduction

Chicken Marsala Pasta is a comforting dish that combines tender chicken, savory mushrooms, and a rich Marsala cream sauce tossed with your favorite pasta. It’s perfect for a cozy weeknight meal yet elegant enough for guests.

A white plate with a brown rim holds a creamy pasta dish with three main layers: the bottom layer is thick, smooth pasta noodles in a light beige sauce, the middle layer has browned chicken pieces with a glossy texture and dark brown mushrooms scattered evenly, and the top layer is sprinkled with finely grated white cheese and chopped green herbs, adding color and freshness. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Step 2: 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.
Step 3: In the same skillet, heat the remaining tablespoon of olive oil. Add the mushrooms and cook until golden and tender, about 4-5 minutes.
Step 4: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Stir in the grated Parmesan cheese, letting it melt into the sauce.
Step 9: Garnish with fresh parsley and serve warm. Enjoy your delicious Chicken Marsala Pasta!

Tips & Variations

Use cremini mushrooms for a deeper, earthier flavor or button mushrooms for a milder taste.
For a non-alcoholic version, substitute Marsala wine with extra chicken broth and a splash of grape juice.
Add a pinch of crushed red pepper flakes for a touch of heat.
Swap heavy cream for half-and-half for a lighter sauce, but it will be less rich and creamy.

Storage

Store leftover Chicken Marsala Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

A close-up view of a white bowl filled with creamy pasta. At the bottom, there is a layer of twisted, light yellow pasta noodles. On top of the pasta, there is a thick layer of browned chicken pieces and sliced mushrooms covered in a creamy, light brown sauce with visible black pepper bits. The dish is garnished with small green parsley leaves and sprinkled with white grated cheese. The bowl is placed on a white marbled surface, and the lighting shows a soft focus giving the food a fresh, tasty look. 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, this recipe works well with fettuccine, penne, linguine, or any pasta shape you prefer. Just cook it according to the package instructions.

Can I prepare this dish ahead of time?

You can cook the chicken and mushrooms in advance and refrigerate them separately. When ready to serve, make the sauce and combine everything to maintain freshness and texture.