Indulge in a delicious twist on classic Italian flavors with this Creamy Chicken Marsala Pasta. This dish combines tender chicken, savory mushrooms, and a rich Marsala wine sauce that’s perfect for a cozy dinner. A balanced blend of creamy, savory, and earthy notes makes this pasta recipe a winner for weeknights and special occasions alike. Not only is it incredibly flavorful, but it’s also quick and easy to make, using simple ingredients. Gather around the table and enjoy the comforting essence of Italian cuisine with this delectable pasta dish.
Ingredients
- 8 ounces uncooked pasta (such as fettuccine or penne)
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 chicken breasts, sliced thinly
- 1/4 teaspoon garlic powder
- 1/4 cup flour, for dredging
- 8 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy or whipping cream
- Salt & pepper, to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Prepare the Pasta: Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
- Cook the Chicken: While the pasta cooks, season the chicken slices with garlic powder, salt, and pepper. Coat the chicken pieces in flour, ensuring to tap off any surplus for an even layer.
- Sauté the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through.
- Sauté the Mushrooms: In the same skillet, add the remaining 1 tablespoon of butter. Incorporate the mushrooms into the pan and sauté for 5 to 7 minutes, stirring occasionally, until they achieve a golden-brown color and become tender.
- Make the Marsala Sauce: Pour in the Marsala wine and chicken broth, scraping the skillet to deglaze. Stir in the Dijon mustard, then simmer for about 5 minutes until the sauce reduces by half.
- Add the Cream: Lower the heat to medium, add the heavy cream, and stir well to incorporate. Allow the sauce to simmer softly for about 3 to 5 minutes, letting it thicken to your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.
- Combine Ingredients: Return the chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well-coated in the creamy Marsala sauce.
- Serve: Garnish with freshly grated parmesan cheese if desired and serve immediately. Enjoy your creamy Chicken Marsala Pasta!
Conclusion
This creamy Chicken Marsala Pasta is a unique spin on traditional Marsala, bringing together comforting pasta, rich sauce, and tender chicken in one delightful dish. Ideal for busy weeknights or special dinners, this meal will become a staple in your recipe collection. The combination of earthy mushrooms, savory chicken, and velvety sauce is sure to impress.
Creamy Chicken Marsala Pasta Delight
A creamy, savory pasta dish featuring tenderchicken, mushrooms, and a Marsala wine sauce that’s easy to prepare and perfectfor family dinner.
Ingredients
- 8 ounces uncooked pasta such as fettuccine or penne
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 chicken breasts sliced thinly
- 1/4 teaspoon garlic powder
- 1/4 cup flour for dredging
- 8 ounces cremini mushrooms sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy or whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Prepare the Pasta: Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
- Cook the Chicken: While the pasta cooks, season the chicken slices with garlic powder, salt, and pepper. Coat the chicken pieces in flour, ensuring to tap off any surplus for an even layer.
- Sauté the Chicken: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken to the skillet, cooking for 4-5 minutes per side until golden brown and cooked through.
- Sauté the Mushrooms: In the same skillet, add the remaining 1 tablespoon of butter. Incorporate the mushrooms into the pan and sauté for 5 to 7 minutes, stirring occasionally, until they achieve a golden-brown color and become tender.
- Make the Marsala Sauce: Pour in the Marsala wine and chicken broth, scraping the skillet to deglaze. Stir in the Dijon mustard, then simmer for about 5 minutes until the sauce reduces by half.
- Add the Cream: Lower the heat to medium, add the heavy cream, and stir well to incorporate. Allow the sauce to simmer softly for about 3 to 5 minutes, letting it thicken to your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.
- Combine Ingredients: Return the chicken to the skillet and add the cooked pasta. Toss everything together until the pasta and chicken are well-coated in the creamy Marsala sauce.
- Serve: Garnish with freshly grated parmesan cheese if desired and serve immediately. Enjoy your creamy Chicken Marsala Pasta!