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Chicken Marsala Pasta Recipe

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This Chicken Marsala Pasta recipe features juicy chicken, hearty mushrooms, and a creamy, flavorful sauce that coats each strand of pasta beautifully. An easy, one-pan dish that’s ideal for family dinners or any special occasion.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into cubes
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 12 ounces pasta (fettuccine, penne, or choice)
  • Fresh chopped parsley, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  • Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
  • In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes. Add minced garlic and sauté for another 1-2 minutes.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 3-4 minutes to develop flavor.
  • Stir in the heavy cream and bring the sauce to a gentle simmer. Cook until the sauce thickens, about 8-10 minutes.
  • Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  • Add the cooked chicken and pasta to the sauce. Toss to coat everything evenly.
  • Garnish with fresh chopped parsley and grated Parmesan cheese before serving.

Notes

  • For a lighter option, you can use half-and-half instead of heavy cream.
  • White button mushrooms can be used if cremini mushrooms are unavailable.
  • Add a sprinkle of red pepper flakes for a touch of heat if desired.

Nutrition

Find it online: https://cookingwithtina.com/chicken-marsala-pasta-recipe/