Description
Chicken Marsala Pasta is a quick, easy, and comforting one-pot meal combining tender chicken, earthy mushrooms, and linguine or fettuccine pasta tossed in a creamy, flavorful Marsala wine sauce. Perfect for busy weeknights, this dish blends rich Italian-inspired flavors with a creamy sauce that clings to every bite of pasta, making it a delightful and satisfying meal with minimal effort and cleanup.
Ingredients
Scale
Protein
- 1 lb chicken breasts, thinly sliced
Vegetables & Herbs
- 8 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
Liquids & Dairy
- 1/2 cup Marsala wine (dry)
- 1 cup chicken broth
- 1/2 cup heavy cream or half-and-half
Pasta & Fats
- 8 oz linguine or fettuccine pasta
- 2 tbsp olive oil
- 1 tbsp butter
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the chicken: Slice chicken breasts into thin strips or bite-sized pieces. Season lightly with salt and pepper, then set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water, then set pasta aside.
- Sauté the mushrooms and garlic: Heat olive oil and butter in a large skillet over medium heat. Add sliced mushrooms and cook until golden brown, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant, stirring frequently.
- Cook the chicken: Add the seasoned chicken to the skillet and cook for 4-5 minutes until no longer pink on the outside, stirring occasionally to brown evenly while keeping it juicy inside.
- Deglaze with Marsala wine: Pour in the Marsala wine, scraping the bottom of the pan to release any browned bits. Let simmer and reduce for 2-3 minutes to intensify the sauce flavor.
- Make the creamy sauce: Stir in chicken broth and heavy cream. Simmer gently for 4-5 minutes until the sauce thickens and coats the back of a spoon. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked pasta to the skillet, tossing well to coat all strands with the sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until reaching desired consistency.
- Garnish and serve: Sprinkle freshly chopped parsley over the top and serve immediately for best flavor and presentation.
Notes
- Use dry Marsala wine for authentic flavor without excess sweetness.
- Don’t overcook the chicken to keep it tender and juicy.
- Reserve pasta water to adjust the sauce consistency and add silkiness.
- For deeper mushroom flavor, sauté mushrooms separately until caramelized.
- Add fresh parsley at the end to brighten the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Chicken Marsala, Marsala Pasta, Creamy Chicken Pasta, Italian Comfort Food, One-Pot Meal
