Here’s how to make this delicious pasta:
Ingredients:
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2 boneless, skinless chicken breasts
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2 tbsp olive oil
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1 cup sliced mushrooms (cremini or white mushrooms work well)
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2 cloves garlic, minced
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1/2 cup Marsala wine (sweet or dry, depending on your preference)
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1 cup heavy cream
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1/2 cup chicken broth
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1/4 cup grated Parmesan cheese
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12 oz pasta (fettuccine, penne, or spaghetti)
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
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Season the chicken breasts with salt and pepper on both sides.
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Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
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Remove the chicken from the skillet and set aside. Once it’s cool enough to handle, slice it into thin strips or bite-sized pieces.
2. Cook the Pasta:
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While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving a little pasta water (about 1/2 cup) for the sauce.
3. Make the Marsala Sauce:
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In the same skillet used for the chicken, add the remaining 1 tbsp of olive oil. Add the sliced mushrooms and sauté for about 4-5 minutes until they release their moisture and become golden brown.
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Add the minced garlic and sauté for another 1 minute until fragrant.
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Pour in the Marsala wine and cook, stirring, for about 2-3 minutes, allowing the wine to reduce by half.
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Add the heavy cream and chicken broth, stirring to combine. Let the sauce simmer for about 5-7 minutes until it thickens slightly.
4. Combine the Pasta and Sauce:
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Add the cooked pasta to the sauce and toss it well to coat. If the sauce is too thick, you can add a little of the reserved pasta water to thin it out.
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Stir in the Parmesan cheese and season with additional salt and pepper to taste.
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Finally, add the sliced chicken back into the pan and toss everything together until the chicken is heated through and everything is evenly coated in the creamy sauce.
5. Serve:
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Serve the creamy chicken Marsala pasta in bowls, garnished with fresh parsley and extra Parmesan if desired.
Tips:
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Marsala Wine: For a deeper, more complex flavor, use dry Marsala wine. If you prefer a sweeter sauce, go for the sweet Marsala wine.
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Mushrooms: You can use different types of mushrooms for varied textures and flavors. Shiitake, cremini, or button mushrooms all work great in this dish.
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Cheese: If you don’t have Parmesan, you can also use Pecorino Romano or even a mild cheddar for a different twist.
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Make it lighter: Use half-and-half or light cream instead of heavy cream to reduce the richness, though it may slightly change the texture.
This pâtes crémeuses au poulet et au marsala is a comforting, flavorful dish that combines creamy textures with a savory wine sauce. It’s perfect for a cozy dinner or a special meal when you want something a bit more decadent. Enjoy! Let me know if you need more variations or tips!