Description
A delightful blend of tender chicken, earthy mushrooms, and creamy Marsala sauce tossed with pasta for a comforting and elegant dish. This cozy Italian-American classic is both fancy enough for guests and simple enough for weeknight dinners.
Ingredients
- For the Pasta:
- 1 lb pasta (shells, penne, or your favorite shape)
- For the Chicken and Sauce:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 cups cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup Marsala wine (or chicken broth for non-alcoholic option)
- ¾ cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Cook the Chicken: Season chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add the chicken and sauté for 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauté the Mushrooms & Garlic: In the same skillet, add butter and sliced mushrooms. Cook for 5–6 minutes until browned and tender. Add garlic and cook 1 minute more.
- Deglaze & Make the Sauce: Add Marsala wine to the pan and simmer for 2–3 minutes. Stir in chicken broth and heavy cream. Bring to a gentle simmer.
- Return Chicken & Add Cheese: Return the chicken to the skillet. Add Parmesan and stir until sauce thickens slightly, about 3–5 minutes.
- Toss with Pasta: Add the drained pasta and mix well to coat everything in the creamy sauce.
- Serve: Garnish with chopped parsley and serve warm.
Notes
- Use Chicken Thighs: Swap in boneless thighs for a richer texture.
- No Marsala Wine? Use chicken broth or white grape juice with a splash of vinegar as a substitute.
- Add Veggies: Try spinach, peas, or sun-dried tomatoes for extra flavor and nutrition.
- Make it Cheesier: Add extra Parmesan or mozzarella for a gooey finish.
- Storage: Store leftovers in the fridge up to 4 days in an airtight container.
- Reheating: Reheat gently with a splash of cream or broth on the stovetop or in the microwave.
- Freezing: Not recommended due to the cream, but can be frozen for up to 1 month if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
