Here’s a delicious, restaurant-style Creamy Chicken Marsala Pasta—rich, savory, and perfect for a cozy dinner 🍝🥂
Creamy Chicken Marsala Pasta
Ingredients
- 12 oz pasta (fettuccine, penne, or your choice)
- 1 lb chicken breast, thinly sliced or cubed
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 2–3 cloves garlic, minced
- ¾ cup Marsala wine
- 1 cup chicken broth
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water; drain.
- Cook chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper.
- Sear until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- Cook mushrooms & garlic
- In the same skillet, add mushrooms and sauté until browned.
- Add garlic and cook 30 seconds until fragrant.
- Deglaze with Marsala
- Pour in Marsala wine, scraping up browned bits from the pan.
- Simmer 2–3 minutes until reduced slightly.
- Add cream & broth
- Stir in chicken broth and heavy cream. Simmer 3–5 minutes until sauce thickens slightly.
- Combine pasta & chicken
- Add cooked pasta and chicken back to the skillet.
- Toss to coat in sauce. Add reserved pasta water if needed to loosen sauce.
- Stir in Parmesan cheese.
- Serve
- Garnish with chopped parsley and extra Parmesan.
- Serve hot.
Tips & Variations
- 🍄 Extra mushroom flavor: use a mix of cremini and shiitake
- 🥂 Wine tip: dry Marsala works best; sweet is okay but adjust cream/salt
- 🥬 Add greens: stir in fresh spinach at the end
- 🧄 Garlic lovers: sauté extra garlic for a punchy flavor
If you want, I can make a 30-minute quick version or a one-pan skillet version so cleanup is minimal.
Do you want me to do that?
