Description
This creamy Chicken Marsala pasta features tender chicken, savory mushrooms, and a rich Marsala wine sauce, making it a comforting and delicious Italian-American dish.
Ingredients
4 boneless chicken breasts, sliced
12 oz pasta (fettuccine or penne)
1 cup mushrooms, sliced
½ cup Marsala wine
1 cup heavy cream
2 tablespoons olive oil
2 garlic cloves, minced
¼ cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook 6–7 minutes per side until golden and cooked through. Remove and slice.
In the same skillet, sauté mushrooms and garlic for 4–5 minutes until tender.
Deglaze skillet with Marsala wine, scraping browned bits; simmer 2–3 minutes.
Stir in heavy cream and simmer 3–4 minutes until sauce thickens.
Return chicken and pasta to skillet; toss to coat with sauce.
Stir in Parmesan cheese until melted and sauce is creamy.
Garnish with parsley and serve immediately.
Notes
Substitute chicken thighs for juicier meat.
Use half-and-half or coconut cream for lighter or dairy-free options.
Add spinach or peas for extra veggies.
Splash of balsamic vinegar enhances sauce richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Skillet
- Cuisine: Italian-American
