Description
This Chicken Marsala Pasta recipe combines tender chicken breasts, earthy cremini mushrooms, and a rich, creamy marsala wine sauce tossed with perfectly cooked pasta for a delightful Italian-American dinner that’s both comforting and elegant.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken
- 2 chicken breasts
- 1/4 teaspoon garlic powder
- Flour (for dredging)
Sauce & 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 the Pasta: Boil a large pot of salted water. Add the pasta and cook according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season with garlic powder and dredge lightly in flour, coating each piece evenly for a crisp exterior.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. When hot, add the chicken pieces and cook for about 5 minutes, turning occasionally until slightly browned but not fully cooked through. Transfer chicken to a plate.
- Cook the Mushrooms: Add the remaining tablespoon of butter to the skillet. Add cremini mushrooms and sauté for 3-4 minutes until they release their moisture and it evaporates. Remove mushrooms and place them with the chicken.
- Make the Sauce Base: Pour the chicken broth, marsala wine, and Dijon mustard into the skillet. Stir or whisk to dissolve the mustard and bring the mixture to a gentle boil for about 2 minutes to reduce slightly.
- Finish the Sauce: Add the heavy cream, reserved chicken, and mushrooms back into the skillet. Reduce heat to medium. Simmer for a few minutes until the sauce thickens and the chicken cooks through completely.
- Season and Combine: Taste and season with salt and pepper as needed. Toss the drained pasta into the skillet with the sauce. Add a splash of pasta cooking water if you prefer a thinner sauce. Mix well to coat the pasta evenly.
- Serve: Serve the pasta garnished with freshly grated parmesan cheese if desired, for an extra layer of flavor.
Notes
- This recipe features tender chicken and mushrooms enveloped in a creamy marsala sauce, bringing a delicious twist to traditional chicken marsala.
- Using cremini mushrooms gives a rich, earthy flavor but you can substitute with button mushrooms if preferred.
- For a lighter option, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Ensure not to overcook the chicken when searing as it will finish cooking in the sauce, keeping it juicy and tender.
- Adding reserved pasta water helps achieve the perfect sauce consistency and helps the sauce cling to the pasta better.
Nutrition
- Serving Size: 1 serving
- Calories: 598 kcal
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 122 mg
