Chicken Marsala Pasta 🍝
Ingredients:
12 oz penne or fettuccine pasta
1 lb chicken breasts, sliced into thin strips
2 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
8 oz mushrooms, sliced
1 cup Marsala wine (or 1/2 cup chicken broth + 1/2 cup white grape juice as a substitute)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the pasta according to package instructions. Drain and set aside.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken strips, season with salt and pepper, and cook until golden and fully cooked. Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion and garlic until softened, about 2–3 minutes.
Add the mushrooms and cook until tender, about 5 minutes.
Pour in the Marsala wine (or substitute) and chicken broth. Bring to a simmer, scraping up any browned bits from the pan. Let it cook for 5 minutes to reduce slightly.
Stir in the heavy cream and Parmesan cheese, mixing until the sauce is creamy. Add Italian seasoning, and adjust with salt and pepper to taste.
Return the cooked chicken to the skillet, followed by the cooked pasta. Toss everything together until coated in the sauce.
Serve warm, garnished with fresh parsley and extra Parmesan cheese, if desired.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins
Servings: 4
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