Description
Chicken Marsala Pasta weaves Italian culinary magic into a comforting one-pan meal that blends rich wine-infused sauce with tender chicken and perfectly al dente pasta. Savory mushrooms and a silky cream sauce invite you to savor each luxurious, flavor-packed bite.
Ingredients
Scale
Main Ingredients:
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 pound pasta (shells, penne, or your favorite shape)
- 3/4 cup Marsala wine (sweet or dry)
- 1 cup heavy cream
- 1 cup chicken broth
- 8 ounces cremini or baby bella mushrooms, sliced
Seasonings and Aromatics:
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
- 1 tablespoon fresh parsley, chopped (for garnish)
Cooking Fats and Extras:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt (for boiling water)
Instructions
- Heat salted water in a large pot and cook pasta until perfectly tender, following package instructions. Drain and reserve.
- Warm olive oil and butter in a skillet over medium heat. Season chicken pieces with salt and pepper, then sauté until golden and fully cooked, approximately 6-7 minutes. Transfer chicken to a separate plate.
- Using the same skillet, sauté mushroom slices until they release moisture and become soft, around 4-5 minutes. Add minced garlic and cook for an additional minute to enhance aromatic qualities.
- Deglaze the skillet by pouring Marsala wine, carefully scraping accumulated browned bits from the pan’s surface. Allow wine to reduce and alcohol to evaporate for 2-3 minutes.
- Introduce chicken broth and bring to a gentle simmer. Incorporate heavy cream and Parmesan cheese, stirring until sauce thickens slightly, about 4-5 minutes.
- Reintroduce cooked chicken to the skillet, blending ingredients thoroughly. Adjust seasoning with additional salt and pepper as desired.
- Gently fold drained pasta into the sauce, ensuring even coating. If needed, incorporate small amounts of reserved pasta water to achieve desired sauce consistency.
- Sprinkle freshly chopped parsley over the dish and serve immediately while hot.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s packed with protein and maintains the dish’s rich, creamy texture.
- Use gluten-free pasta and verify that Marsala wine is gluten-free to make this recipe suitable for those with gluten sensitivities.
- For a lighter option, replace heavy cream with Greek yogurt or half-and-half, which reduces calories without sacrificing the sauce’s luxurious feel.
- Toast mushrooms separately to enhance their umami flavor and prevent them from becoming soggy, ensuring a more intense, concentrated taste in the final dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 646 kcal
- Sugar: 2 g
- Sodium: 494 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 59 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 99 mg