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Creamy Marsala Chicken Pasta

A delicious and comforting pasta dish featuring tender chicken in a creamy Marsala wine sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast, sliced into thin strips
  • 8 ounces penne pasta (or your favorite pasta) Any pasta can be used.
  • 1 cup sliced mushrooms
  • 1 cup heavy cream
  • 1/2 cup Marsala wine Can be substituted with sherry or white wine.
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish Adds color and freshness.

Method
 

Cooking
  1. In a large pot, bring salted water to a boil. Add your pasta and cook according to package instructions until al dente. Once done, drain and set aside. Don’t forget to save a bit of pasta water for the sauce.
  2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, and add it to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, toss in the garlic and mushrooms. Cook for about 3-4 minutes, or until the mushrooms are soft.
  4. Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet. Let it simmer for about 5 minutes. Stir in the heavy cream and allow it to come to a gentle simmer.
  5. Bring the chicken back into the skillet, and toss in the cooked pasta. Mix everything together and adjust the sauce consistency with reserved pasta water as needed.
  6. Serve the creamy Marsala chicken pasta on plates and sprinkle with fresh parsley.

Notes

Feel free to customize the vegetables; you can replace mushrooms with spinach or add more veggies like bell peppers. If you want a little spice, add a pinch of red pepper flakes while cooking the sauce.