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Chicken Marsala Pasta

Chicken Marsala Pasta is a delightful fusion of classic Italian flavors and comforting pasta. Juicy chicken, tender mushrooms, and a creamy Marsala wine sauce come together to create a rich and satisfying dish.
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Equipment

  • Large skillet
  • Medium pot for boiling pasta
  • Cutting board and knife
  • Tongs or a spatula
  • Mixing spoon
  • Measuring cups and spoons

Ingredients
  

  • 1 pound chicken breast thinly sliced
  • 12 ounces pasta fettuccine, penne, or your choice
  • 2 cups mushrooms sliced
  • 2 garlic cloves minced
  • 1 shallot finely chopped
  • 3/4 cup Marsala wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Fresh parsley chopped, for garnish
  • Salt and pepper to taste

Instructions
 

  • Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
  • Season chicken with salt and pepper. Sear in olive oil until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
  • Sauté mushrooms in butter until golden, about 5 minutes. Add garlic and shallots and cook until fragrant, about 2 minutes.
  • Deglaze the skillet with Marsala wine, simmering for 2-3 minutes. Add chicken broth and heavy cream, letting the sauce thicken for 5 minutes.
  • Slice the chicken and return to the skillet with the pasta. Toss to coat in the sauce, adding reserved pasta water if needed.

Notes

Garnish with parsley and serve immediately, optionally topped with grated Parmesan cheese.