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Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta - featured image
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A quick and easy creamy chicken Marsala pasta with garlic and mushrooms, perfect for cozy dinners and busy weeknights. The rich Marsala wine and silky sauce make this dish a comforting crowd-pleaser.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, sliced thin
  • 2 tablespoons unsalted butter
  • 3–4 cloves garlic, minced
  • 8 ounces cremini or white button mushrooms, sliced
  • 3/4 cup dry Marsala wine
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 8 ounces fettuccine or linguine pasta
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

  1. Slice chicken breasts into thin strips about 1/2 inch thick. Season lightly with salt and pepper.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken strips in a single layer and cook 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
  4. Add another tablespoon olive oil to the skillet. Cook mushrooms 5-6 minutes until browned and tender. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in Marsala wine to deglaze the pan, scraping up browned bits. Simmer and reduce by half, about 3-4 minutes. Add chicken broth and simmer 2 more minutes.
  6. Lower heat to medium-low and stir in heavy cream. Let sauce bubble gently for 2-3 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth.
  7. Return chicken to skillet and stir to coat with sauce. Add drained pasta and toss together. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  8. Taste and adjust salt and pepper. Garnish with chopped fresh parsley before serving.

Notes

Use dry Marsala wine for best flavor; avoid sweet or cooking-specific Marsala. Slice chicken thinly for even cooking. Cook mushrooms low and slow to avoid watery sauce. Reserved pasta water helps loosen sauce without diluting flavor. For dairy-free, substitute heavy cream with full-fat coconut milk and use dairy-free cheese or omit cheese.

Nutrition

Keywords: chicken marsala, creamy pasta, garlic mushrooms, easy dinner, weeknight meal, comfort food

Find it online: https://larameals.com/creamy-chicken-marsala-pasta-recipe-easy-homemade-garlic-mushroom-dinner/