Best Creamy Chicken Marsala Pasta
Introduction
Indulge in a luxurious, restaurant-quality meal with this creamy Chicken Marsala Pasta. Tender chicken and earthy mushrooms swim in a velvety marsala wine sauce, clinging to perfectly cooked pasta for the ultimate comfort food experience. Simple to prepare yet impressive enough for company, this dish will become your new weeknight favorite.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz pasta (penne, fettuccine, or your favorite shape)
- 8 oz cremini or button mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
- Cook Chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes, until golden and cooked through. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, melt 1 tablespoon butter. Add chopped onion and cook for 3-4 minutes until softened. Add mushrooms and cook for 6-7 minutes until browned and tender. Add garlic and thyme, cooking for 1 more minute until fragrant.
- Make Sauce: Sprinkle flour over the mushroom mixture and stir for 1 minute. Slowly pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-4 minutes. Add chicken broth and heavy cream, stirring continuously until the sauce begins to thicken.
- Combine: Return the cooked chicken to the skillet. Add the drained pasta and Parmesan cheese. Toss everything together, adding pasta water as needed to reach your desired consistency. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with fresh parsley. Serve immediately with extra Parmesan cheese on the side.
Pro Tips & Notes
- Choose the Right Wine: Use dry Marsala wine for the best flavor. Avoid sweet Marsala, which will make your dish overly sweet.
- Don't Overcook the Chicken: Cook chicken just until no longer pink inside to keep it tender and juicy. It will finish cooking when added back to the sauce.
- Reserve Pasta Water: The starchy pasta water is gold for creating a silky, cohesive sauce that perfectly clings to every noodle.
- Use Fresh Parmesan: Grate your own Parmesan cheese rather than using pre-shredded for better meltability and superior flavor.
- Garnish Generously: Fresh parsley adds a pop of color and freshness that beautifully cuts through the richness of the cream sauce.
Nutrition Facts (per serving)
- Calories: 720
- Protein: 42g
- Carbohydrates: 68g
- Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 125mg
- Sodium: 580mg
- Fiber: 3g
- Sugar: 6g
Frequently Asked Questions
- Q: Can I substitute the Marsala wine? A: Yes, you can use dry sherry or white wine mixed with a teaspoon of sugar as a substitute.
- Q: How can I make this dish gluten-free? A: Use gluten-free pasta and substitute cornstarch for the flour as a thickening agent.
- Q: What pasta shape works best? A: Penne, rigatoni, or fettuccine work wonderfully to hold the rich, creamy sauce.
- Q: Can I use chicken thighs? A: Yes, chicken thighs are a great alternative and will add even more flavor to your dish.
- Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to refresh the sauce.