Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta
Creamy Chicken Marsala Pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large boneless, skinless chicken breasts; cut into bite sized pieces

  • 10-12

    ounces sliced mushrooms

  • 1

    small onion, diced

  • 3

    cloves garlic, minced

  • 3/4

    cup Marsala cooking wine

  • 1/2

    cup chicken broth

  • 1/2

    cup heavy cream

  • 1

    pound dry pasta + water for cooking (I used penne, rigatoni is also good)

  • 1

    cup Parmesan cheese + more for serving

  • 5

    tablespoons unsalted butter

  • salt and pepper to taste

  • minced, chopped fresh parsley for garnish

  • Makes: 4-6 servings

Directions

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

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