Description
A cozy, elegant dish with creamy Marsala sauce, tender chicken, and earthy mushrooms, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz pasta (fettuccine, penne, or your favorite type)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine (or substitute with chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain and set aside, reserving some cooking water.
- Prepare the Chicken and Mushrooms: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper and sear until golden brown, about 5-7 minutes. Remove from skillet. Add mushrooms and cook until browned, about 4-5 minutes. Add garlic and sauté for another minute.
- Make the Marsala Sauce: Pour in chicken broth and Marsala wine, bring to a simmer, and reduce for 3-4 minutes. Stir in heavy cream, Parmesan, and thyme until the sauce thickens. Season to taste.
- Combine and Serve: Return chicken to skillet and toss with the sauce. If the sauce is too thick, add reserved pasta water. Add pasta to the skillet and gently toss. Serve hot, garnished with parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream. You can also use rotisserie chicken for a quicker meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: chicken, pasta, Marsala, creamy sauce, comfort food