Description
A delicious and easy-to-make Chicken Marsala Pasta dish combining tender chicken, mushrooms, and a rich Marsala wine sauce.
Ingredients
Scale
- 2 boneless, skinless chicken fillets
- 8 oz pasta (fettuccine or penne)
- 1 cup Marsala wine
- 1 cup chicken broth
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Season chicken fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until tender, about 5 minutes. Add garlic and cook for 1 minute.
- Pour in Marsala wine and chicken broth. Bring to a simmer and cook for 5 minutes.
- Stir in heavy cream and simmer for another 3 minutes.
- Slice cooked chicken and add it back to the skillet along with the cooked pasta. Toss to combine.
- Garnish with fresh parsley and serve.
Notes
- Use dry Marsala wine for best results.
- Substitute heavy cream with half-and-half for a lighter version.
- Add grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Chicken Marsala Pasta, Italian pasta, creamy pasta recipe