🍝 Creamy Chicken Marsala Pasta
🕒 Total Time: 35–40 minutes
Serves: 4
📝 Ingredients
For the Chicken:
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2 large chicken breasts, sliced thin or pounded
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Salt & black pepper, to taste
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1/2 tsp garlic powder
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2 tbsp olive oil
For the Sauce & Pasta:
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8 oz fettuccine or penne, cooked al dente
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2 tbsp butter
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2 cloves garlic, minced
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1 1/2 cups cremini or white mushrooms, sliced
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3/4 cup Marsala wine (sweet or dry)
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1 cup chicken broth
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1 cup heavy cream
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1/4 cup Parmesan cheese, grated
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Salt and pepper, to taste
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Optional: chopped parsley or thyme for garnish
🔥 Instructions
1. Cook the Chicken
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Season chicken slices with salt, pepper, and garlic powder.
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Heat olive oil in a skillet over medium-high heat.
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Sear chicken until golden and cooked through (about 4–5 minutes per side). Remove and set aside.
2. Sauté Mushrooms
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In the same pan, reduce heat to medium. Add butter and mushrooms.
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Cook until browned and tender, about 5–7 minutes. Add garlic and cook for 1 minute more.
3. Deglaze with Marsala
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Pour in Marsala wine and scrape up browned bits.
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Simmer 2–3 minutes to let the alcohol cook off.
4. Add Cream and Broth
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Stir in chicken broth and heavy cream. Simmer 5–7 minutes, until slightly thickened.
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Stir in Parmesan and season to taste with salt and pepper.
5. Combine
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Return chicken to the pan and add the cooked pasta.
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Toss everything together to coat well in the sauce.
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Simmer another 1–2 minutes if needed to thicken.
6. Serve
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Garnish with parsley or thyme.
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Serve hot with crusty bread or a light salad.
🔁 Variations
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Use boneless thighs for extra richness.
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Add spinach or peas for color and freshness.
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For a non-alcoholic version, sub Marsala with a mix of grape juice + vinegar + broth.
Would you like this converted into a one-pot or slow cooker version?