Description
Chicken Marsala Pasta combines tender chicken, cremini mushrooms, and a creamy Marsala wine sauce tossed with pasta for an easy, flavorful Italian-American dinner. This dish offers a delightful twist on classic chicken marsala with the comforting addition of pasta, perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken and Seasoning
- 2 chicken breasts
- 1/4 teaspoon garlic powder
- Flour, for dredging
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
Mushrooms and Sauce
- 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
Optional
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Sprinkle with garlic powder and dredge each piece in flour to coat evenly.
- Sear the 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 with tongs until slightly browned. The chicken will finish cooking later. Transfer to a plate.
- Cook the mushrooms: Add the remaining 1 tablespoon butter to the skillet. Add the cremini mushrooms and cook for 3-4 minutes until they release their moisture and it evaporates. Remove mushrooms from skillet and add to plate with chicken.
- Make the sauce base: Pour chicken broth, Marsala wine, and Dijon mustard into the skillet. Whisk to combine and dissolve the mustard. Let the mixture bubble gently for about 2 minutes until it reduces slightly.
- Combine sauce and ingredients: Reduce heat to medium. Add the heavy cream, cooked chicken, and mushrooms back into the skillet. Cook for several minutes until the sauce thickens and the chicken finishes cooking through.
- Season and finish: Season the sauce with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to loosen it.
- Toss pasta and serve: Add the cooked pasta to the sauce in the skillet and toss to coat evenly. Serve immediately, topped with freshly grated parmesan cheese if desired.
Notes
- This recipe provides a creamy and flavorful alternative to classic chicken marsala by incorporating pasta for a hearty meal.
- Do not overcook the chicken when searing; it will finish cooking in the sauce.
- You can adjust the consistency of the sauce by adding reserved pasta water as needed.
- Freshly grated parmesan cheese adds a delicious finishing touch but is optional.
- Use cremini mushrooms for a rich flavor; you may substitute with white mushrooms if unavailable.
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
