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Creamy Ultimate Chicken Marsala Pasta

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A cozy and gourmet chicken marsala pasta with a creamy sauce, tender chicken, and earthy mushrooms, perfect for quick weeknight dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin cutlets
  • Salt and black pepper, to taste
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms, sliced
  • 3 cloves garlic, minced
  • ¾ cup Marsala wine
  • 1 cup low-sodium chicken broth
  • ¾ cup heavy cream
  • 12 ounces dry pasta (fettuccine, linguine, or penne)
  • Fresh parsley, chopped, for garnish
  • Optional: grated Parmesan cheese for serving

Instructions

  1. Slice chicken breasts into thin cutlets about ½ inch thick. Season both sides with salt and black pepper.
  2. Place all-purpose flour on a plate and lightly coat each chicken piece, shaking off excess flour.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (9-11 minutes). Drain and reserve ½ cup pasta water.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  5. In the same skillet, add sliced mushrooms and cook 5-6 minutes until browned and caramelized. Add minced garlic and cook for 30 seconds until fragrant.
  6. Pour in Marsala wine, scraping browned bits from the pan. Simmer 2-3 minutes to reduce slightly.
  7. Stir in chicken broth and heavy cream. Bring to a gentle simmer and cook 4-5 minutes until sauce thickens slightly.
  8. Return chicken to skillet along with drained pasta. Toss gently to coat in sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  9. Sprinkle chopped parsley over the dish. Optionally, add grated Parmesan. Serve immediately warm.

Notes

Do not crowd the pan when sautéing chicken or mushrooms to ensure proper browning. Use dry or semi-dry Marsala wine for best flavor. Avoid boiling cream to prevent curdling. Thinner chicken cutlets cook quickly and stay juicy. For gluten-free, use gluten-free flour and pasta. For dairy-free, substitute heavy cream with canned coconut milk and use dairy-free butter.

Nutrition

Keywords: chicken marsala, creamy pasta, easy dinner, weeknight meal, cozy dinner, mushroom sauce, Marsala wine, chicken pasta

Find it online: https://larameals.com/creamy-ultimate-chicken-marsala-pasta-recipe-easy-cozy-gourmet-dinner/