Chicken Marsala Pasta Recipe
This chicken Marsala pasta recipe combines juicy chicken, earthy mushrooms, and pasta in a creamy, flavorful Marsala wine sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Main Dish
- Cuisine: Italian
Ingredients
Scale
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 1 lb chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 3/4 cup Marsala wine
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned and fully cooked. Remove and set aside.
- In the same skillet, add mushrooms and cook until softened, about 4-5 minutes. Add garlic and sauté for 1 minute.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in chicken broth, heavy cream, Italian seasoning, and Parmesan cheese. Cook until the sauce thickens, about 5 minutes.
- Add the cooked chicken and pasta back into the skillet, tossing to coat in the sauce.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Notes
- For extra flavor, use fresh Parmesan cheese and homemade chicken broth.
- Substitute Marsala wine with white grape juice or chicken broth for an alcohol-free version.
- Add spinach or sun-dried tomatoes for more veggies.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 4g
- Sodium: 760mg
Find it online: https://emiliarecipes.com/chicken-marsala-pasta-recipe/