Here’s a delicious, creamy Chicken Marsala Pasta recipe—combining tender chicken, mushrooms, Marsala wine, and a rich cream sauce 🍝🍄
Creamy Chicken Marsala Pasta Recipe
Serves: 4
Ingredients
- 12 oz (340g) pasta (fettuccine, penne, or your choice)
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts, sliced into strips
- Salt and pepper, to taste
- 8 oz (225g) mushrooms, sliced
- 2–3 cloves garlic, minced
- 1/2 cup (120ml) Marsala wine
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 2 tbsp butter
- Optional: chopped parsley for garnish
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
- Season chicken strips with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken until golden and cooked through (4–5 minutes per side). Remove and set aside.
3. Cook the Mushrooms
- In the same skillet, add butter and sauté mushrooms until browned.
- Add garlic and cook 30 seconds until fragrant.
4. Make the Sauce
- Pour in Marsala wine, scraping up any browned bits from the pan.
- Let it simmer 2–3 minutes until slightly reduced.
- Lower heat and stir in heavy cream and Parmesan. Simmer 3–4 minutes until sauce thickens.
5. Combine
- Return chicken to the skillet, stirring to coat with the sauce.
- Toss in cooked pasta until evenly coated.
6. Serve
- Garnish with chopped parsley and extra Parmesan if desired.
- Serve immediately.
Tips & Variations
- Mushrooms: Use cremini or baby bella for a richer flavor.
- Cream option: For a lighter version, use half-and-half instead of heavy cream.
- Marsala substitute: Dry sherry or white wine + a pinch of sugar works if Marsala isn’t available.
- Make it one-pot: Cook pasta directly in chicken broth with the sauce for easier cleanup.
✅ Result:
Tender chicken, savory mushrooms, and a creamy Marsala sauce perfectly coating your pasta—a restaurant-quality dinner you can make at home.
If you want, I can make a “slow cooker version” of this creamy Chicken Marsala Pasta that’s hands-off and extra tender, ready in a few hours.
Do you want me to do that?
