Creamy Chicken Marsala Pasta

The chicken, creamy Marsala sauce with caramelized mushrooms and onions meet up in this dish to perfection, enjoy!

Photo by Jennifer K.
A classic, simple, and comforting pasta dish flavored with marsala wine.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 2

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

  • 11

    ounces mushrooms, sliced

  • 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

  • 1

    cup Parmesan cheese + more for serving

  • 5

    tablespoons unsalted butter

  • Salt and pepper to taste

  • Fresh parsley, chopped for garnish

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 if sauce needs more liquid. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

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