Creamy Chicken Marsala Pasta

This dish combines the rich, savory flavors of classic Chicken Marsala with a creamy pasta for the ultimate comfort food. It’s elegant enough for company but easy enough for a weeknight dinner.

Ingredients

For the Chicken & Pasta:

• 12 oz (340g) fettuccine, tagliatelle, or pappardelle pasta

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 8 oz (225g) cremini or button mushrooms, sliced

• 1 shallot or small onion, finely chopped

• 3-4 cloves garlic, minced

• 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)

For the Sauce:

• ¾ cup Marsala wine (sweet or dry both work)

• 1 cup chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese, plus more for serving

• 2 tablespoons butter

• 2 tablespoons fresh parsley, chopped

Instructions

1. Cook Pasta: Cook pasta according to package directions in well-salted water. Reserve ½ cup of pasta water before draining.

2. Season Chicken: Pat chicken dry and season generously with salt and pepper.

3. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through (165°F/74°C internally), about 6-8 minutes. Remove chicken and set aside.

4. Cook Vegetables: In the same skillet, add mushrooms and cook until browned and their liquid has evaporated, about 5-7 minutes. Add shallot and cook until softened, about 2-3 minutes. Add garlic and thyme, cooking until fragrant (about 30 seconds).

5. Deglaze: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 2-3 minutes.

6. Create Sauce: Add chicken broth and heavy cream. Bring to a simmer and cook until sauce begins to thicken, about 5 minutes.

7. Finish Sauce: Reduce heat to low. Stir in Parmesan cheese and butter until melted and sauce is creamy. Season with salt and pepper to taste.

8. Combine: Return chicken to the skillet along with cooked pasta and fresh parsley. Toss to combine, adding reserved pasta water as needed to reach desired consistency.

9. Serve: Garnish with additional Parmesan and parsley. Serve immediately.

Serving Suggestions

• With a side salad (arugula or spinach salad works well)

• Garlic bread or crusty bread to soak up the sauce

• Steamed green vegetables like broccoli or asparagus

Tips for Success

• Use authentic Marsala wine for the best flavor (avoid “cooking Marsala” with added salt)

• Don’t overcrowd the pan when browning the chicken to ensure proper searing

• Slice mushrooms evenly for consistent cooking

• Adjust sauce thickness with pasta water to your preference

• For a lighter version substitute half-and-half for heavy cream

Wine Pairing

• Serve with the same Marsala wine used in cooking

• A dry white wine like Pinot Grigio or Sauvignon Blanc

• A light red like Pinot Noir also complements the mushroom flavors

Enjoy this restaurant-quality dish that brings together the best of Italian-American cuisine in one comforting bowl!