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Chicken Marsala Pasta

Chicken Marsala Pasta
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Chicken Marsala Pasta is a comforting and flavorful one-pan dish that combines tender sliced chicken breasts with a rich, savory Marsala wine and mushroom sauce, tossed with perfectly cooked fettuccine or linguine. Ready in under 30 minutes, it offers a creamy, restaurant-quality meal that’s ideal for busy weeknights or family dinners, with customizable options for dietary preferences.

Ingredients

Scale

Chicken and Protein

  • 2 boneless, skinless chicken breasts, thinly sliced

Vegetables

  • 8 oz cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped

Liquids and Sauces

  • 3/4 cup Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half-and-half (optional for richer sauce)
  • 8 oz fettuccine or linguine pasta

Fats and Seasonings

  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and black pepper, to taste

Instructions

  1. Prepare Ingredients: Slice the chicken breasts thinly and evenly. Clean and slice the mushrooms. Mince the garlic and chop the fresh parsley. Bring a large pot of salted water to a boil, ready to cook pasta al dente according to package directions.
  2. Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add the chicken pieces and cook for 4-5 minutes on each side until golden brown and fully cooked. Remove chicken from the pan and keep warm.
  3. Sauté Mushrooms and Garlic: In the same skillet, add more butter if necessary. Add mushrooms and sauté until browned and their moisture evaporates, about 6-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant, stirring constantly to prevent burning.
  4. Deglaze with Marsala: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by roughly half, concentrating its flavors and thickening the base of the sauce.
  5. Create the Sauce: Add chicken broth and heavy cream (if using) to the skillet. Let the mixture simmer gently until slightly thickened and creamy. Season with salt and pepper to taste.
  6. Combine Chicken and Pasta: Return the cooked chicken to the skillet, coating it evenly with the sauce. Drain the pasta and add it directly to the pan, tossing to combine so the pasta absorbs the rich sauce flavors.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the dish for color and fresh flavor. Serve immediately while hot and enjoy your comforting Chicken Marsala Pasta.

Notes

  • Use thinly sliced chicken to ensure quick, even cooking and tender texture.
  • Don’t rush sautéing mushrooms; browning deeply develops the essential umami flavor.
  • Choose a quality Marsala wine that is good enough to drink for the best sauce taste.
  • Cook pasta just until al dente to prevent mushiness when mixed with sauce.
  • Simmer cream-based sauces gently to avoid splitting or curdling.

Nutrition

Keywords: Chicken Marsala, pasta, one-pan meal, quick dinner, creamy sauce, mushroom sauce, weeknight dinner

Find it online: https://lillysplate.com/chicken-marsala-pasta/