Chicken Marsala Pasta
This Chicken Marsala Pasta features tender chicken and earthy mushrooms enveloped in a creamy Marsala sauce, served over your choice of pasta for a comforting yet elegant dish.
Ingredients
For the Base
- 12 oz pasta (fettuccine, penne, or your favorite type)
For the Chicken & Sauté
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
For the Sauce
- ½ cup chicken broth
- ½ cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
- 1 cup heavy cream For a lighter option, use half-and-half.
- ½ cup grated Parmesan cheese Can substitute with Pecorino Romano.
- 1 teaspoon dried thyme
For Serving
- Fresh parsley, chopped (for garnish)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook until al dente according to package directions.
- Reserve ½ cup of the pasta cooking water, then drain the pasta.
Brown the Chicken
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Season the bite-sized chicken pieces with salt and pepper, then add to the hot pan in a single layer. Cook, stirring occasionally, until golden and cooked through, about 5–7 minutes.
- Remove chicken to a plate and set aside.
Sauté the Mushrooms and Garlic
- In the same skillet, add the sliced mushrooms; cook until they release their moisture and begin to brown, about 4–5 minutes.
- Add the minced garlic and cook for 30–45 seconds, until fragrant.
Make the Marsala Sauce
- Pour in ½ cup Marsala wine (or extra chicken broth for no alcohol) and ½ cup chicken broth to deglaze the pan, scraping up browned bits.
- Let the liquid simmer for 1–2 minutes to reduce slightly.
- Lower heat to medium and stir in 1 cup heavy cream, ½ cup grated Parmesan, and 1 teaspoon dried thyme. Simmer gently until the sauce thickens slightly, about 3–4 minutes.
- Taste and adjust seasoning with salt and pepper.
Combine and Serve
- Return the cooked chicken to the skillet and stir to coat in the sauce.
- Toss in the drained pasta, adding reserved pasta water a tablespoon at a time to reach desired consistency.
- Stir in additional Parmesan if desired, then garnish with chopped fresh parsley and serve immediately.
Notes
Serve with a simple green salad or crusty bread to mop up the sauce. This dish can be made ahead; store the sauce separately from the pasta.