Description
Chicken Marsala Pasta is a delightful fusion dish combining tender chicken pieces cooked in a rich Marsala wine sauce with savory mushrooms and creamy sauce, all tossed with perfectly al dente pasta. This easy and flavorful recipe brings an Italian classic to your dinner table with a comforting pasta twist, perfect for a weeknight meal or casual dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Chicken and Coating
- 2 chicken breasts, cut into bite-size pieces
- 1/4 teaspoon garlic powder
- Flour (for dredging)
Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces cremini mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy/whipping cream
- Salt & pepper, to taste
Optional Topping
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the chicken: While the pasta cooks, cut chicken breasts into bite-size pieces. Sprinkle with garlic powder and dredge evenly in flour to coat.
- Heat the pan: Warm olive oil and 1 tablespoon of butter in a skillet over medium-high heat until hot.
- Cook chicken: Add the floured chicken pieces to the skillet and cook about 5 minutes, turning occasionally until browned but not fully cooked. Transfer chicken to a plate.
- Sauté mushrooms: Add remaining 1 tablespoon butter to the skillet. Add mushrooms and sauté for 3-4 minutes, letting them release moisture and cook down slightly. Remove mushrooms and place beside chicken.
- Make the sauce base: Pour chicken broth, Marsala wine, and Dijon mustard into the skillet, whisking well until mustard dissolves. Let the mixture bubble for about 2 minutes to reduce slightly.
- Finish the sauce: Add the cream, cooked chicken, and mushrooms to the skillet. Reduce heat to medium and cook for a few minutes until the sauce thickens and chicken is cooked through.
- Season and combine: Taste and season with salt and pepper as desired. Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to thin the sauce.
- Serve: Plate the pasta and sauce mixture. Garnish with freshly grated parmesan cheese if using. Serve immediately for best flavor.
Notes
- Use cremini mushrooms for a deep, earthy flavor, but button mushrooms work as well.
- If you don’t have Marsala wine, a dry sherry or sweet white wine can be a substitute.
- Reserve some pasta water before draining to adjust sauce consistency if it becomes too thick.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- To ensure chicken is fully cooked, cut thicker breast pieces into uniform smaller pieces.
