Chicken Marsala Pasta
A quick and silky pasta dish that features tender chicken, mushrooms, and a creamy Marsala sauce, perfect for a cozy date night or easy family meal.
Ingredients
Pasta
- 12 oz pasta (fettuccine, penne, or your favorite type)
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Pat dry before searing for better crust.
- 2 tablespoons olive oil Use one tablespoon for searing chicken and one for sautéing mushrooms.
- Salt to taste salt and pepper Season chicken before cooking.
Sauce Ingredients
- 8 oz mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
- ½ cup chicken broth Substitute with additional broth for a non-alcoholic version.
- ½ cup Marsala wine Or substitute with chicken broth and add 1 tsp balsamic vinegar.
- 1 cup heavy cream For a lighter version, use half-and-half.
- ½ cup grated Parmesan cheese Grate fresh from the block for better melting.
- 1 teaspoon dried thyme
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Pat the chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 4–5 minutes. Transfer chicken to a plate.
- Add remaining 1 tablespoon oil to the skillet. Toss in sliced mushrooms and cook until they release moisture and brown, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Cooking
- Pour in the Marsala wine (or extra broth) to deglaze the pan, scraping up browned bits. Let it reduce for 1–2 minutes. Add chicken broth and dried thyme; simmer for another 1–2 minutes.
- Lower heat and stir in heavy cream and Parmesan. Cook gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning.
- Return the chicken to the skillet and toss to coat. Add drained pasta and a splash of reserved pasta water if the sauce needs loosening. Stir until everything is evenly coated and heated through.
Serving
- Sprinkle with chopped parsley and extra Parmesan if desired. Serve immediately.
Notes
For a lighter version, use half-and-half instead of heavy cream, but cook gently to avoid curdling. Gluten-free pasta works fine. If mushrooms aren’t your thing, swap in sun-dried tomatoes for a different umami flavor.