Description
This Chicken Marsala Pasta combines tender bite-sized chicken pieces and cremini mushrooms in a rich, creamy marsala wine sauce. Tossed with perfectly cooked pasta and finished with parmesan cheese, this dish offers a flavorful Italian-American comfort meal that’s quick and easy to prepare on the stovetop.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken and Coating
- 2 chicken breasts, cut into bite-size pieces
- 1/4 teaspoon garlic powder
- Flour for dredging
Sauce and Cooking
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini mushrooms
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare Chicken: Cut the chicken into bite-size pieces and sprinkle with garlic powder. Coat each piece evenly with flour.
- Cook Chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Once hot, add the chicken pieces and cook for about 5 minutes, turning occasionally, until slightly browned but not fully cooked. Remove chicken and set aside.
- Cook Mushrooms: Add the remaining tablespoon of butter to the skillet. Add the cremini mushrooms and sauté for 3-4 minutes until they have released their water and most of it has evaporated. Remove mushrooms and set aside with the chicken.
- Make Sauce Base: Pour the chicken broth, marsala wine, and Dijon mustard into the skillet. Stir and whisk to dissolve the mustard. Let the sauce bubble and reduce for about 2 minutes.
- Finish Sauce and Chicken: Lower heat to medium and add the cream, cooked chicken pieces, and mushrooms back into the skillet. Cook for a few minutes until the sauce thickens and the chicken is cooked through.
- Combine and Serve: Season the sauce with salt and pepper as needed. Toss the cooked pasta with the sauce, adding a little reserved pasta water if necessary to loosen the sauce. Serve with freshly grated parmesan cheese if desired.
Notes
- Use a semi-secco (semi-sweet) Marsala wine such as Cantine Pellegrino Marsala Fine; dry Marsala can also be used.
- Be careful not to overcook the chicken during the initial sauté as it will finish cooking in the sauce.
- Reserve a bit of pasta water to adjust sauce consistency if it becomes too thick.
