Here’s a rich and flavorful Creamy Chicken Marsala Pasta—a perfect combination of tender chicken, earthy mushrooms, and a creamy Marsala wine sauce tossed with pasta:
🍝 Creamy Chicken Marsala Pasta
🧾 Ingredients
- 2 chicken breasts, thinly sliced
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 250 g (8–9 oz) pasta (fettuccine, penne, or your choice)
- 1 cup mushrooms, sliced
- 2–3 cloves garlic, minced
- ½ cup Marsala wine (or chicken broth if unavailable)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
🔪 Instructions
1. Cook the pasta
- Boil pasta according to package instructions. Drain and set aside.
2. Cook the chicken
- Season chicken with salt and pepper.
- Heat oil or butter in a large skillet over medium-high heat.
- Sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside.
3. Sauté mushrooms & garlic
- In the same pan, sauté mushrooms until browned.
- Add garlic and cook 30 seconds until fragrant.
4. Make the sauce
- Pour in Marsala wine, scraping up any bits from the pan. Let simmer 2–3 minutes.
- Reduce heat and stir in heavy cream and Parmesan cheese. Cook until slightly thickened.
5. Combine
- Return chicken to the pan and stir to coat with sauce.
- Toss in cooked pasta until everything is well coated.
6. Serve
- Garnish with fresh parsley and extra Parmesan if desired.
🍽️ Tips
- Slice chicken thinly for faster cooking and even coating in sauce.
- Use fresh mushrooms for the best earthy flavor; cremini or button work well.
- For extra richness, add a splash of chicken broth with the wine to extend the sauce.
- Don’t boil the cream—just simmer gently to avoid curdling.
This makes a restaurant-style dinner at home in about 30–35 minutes.
I can also give a one-pot version so you cook pasta and sauce together for minimal cleanup if you want.
