Chicken Marsala Pasta Recipe
Savor the delightful Chicken Marsala Pasta, made with tender chicken, mushrooms, creamy Marsala wine sauce, and perfectly cooked pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Diet: Gluten Free
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped parsley
- Salt and black pepper, to taste
Instructions
- Cook pasta in salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté onions, garlic, and mushrooms until softened.
- Pour in Marsala wine, scraping the bottom of the pan, and simmer for 2-3 minutes.
- Add chicken broth and heavy cream, bringing the mixture to a simmer. Let the sauce thicken slightly.
- Return the cooked chicken to the skillet, then toss in the cooked pasta. Mix well to coat.
- Stir in Parmesan cheese and parsley. Adjust seasoning as needed.
- Serve immediately, garnished with extra parsley and Parmesan if desired.
Notes
- Substitute heavy cream with half-and-half for a lighter sauce.
- Use gluten-free pasta for a gluten-free option.
- Marsala wine is key for flavor; dry Marsala is recommended over sweet.
Nutrition
- Serving Size: 1 serving
- Calories: 580kcal
- Sugar: 4g
- Sodium: 620 mg
Find it online: https://avarecipes.com/chicken-marsala-pasta-recipe-2/