Creamy Chicken Marsala Pasta

Table of Contents

The rich aromas of a traditional chicken marsala are combined with the comforting, creamy texture of pasta in Creamy Chicken Marsala Pasta. This recipe is a delightful combination of precisely cooked pasta, succulent chicken breasts, and a rich Marsala wine sauce. This is how to make it at home:

Components:

Two skinless and boneless chicken breasts
One tablespoon of olive oil
One spoonful of butter
To taste, add salt and pepper.
One cup of sliced mushrooms, ideally button or cremini mushrooms
Three minced garlic cloves
Half a cup of Marsala wine, either sweet or dry, based on personal preference
One cup of chicken broth
Half a cup of heavy cream
For extra creaminess, you can optionally add 1/4 cup of grated Parmesan cheese.
Eight ounces of pasta (your preferred pasta, such as fettuccine or linguine)
Chopped fresh parsley (for garnish)

Directions:

Prepare the pasta: Start by preparing the pasta as directed on the package. Save half a cup of the pasta water for later after draining and setting aside.
As the pasta cooks, prepare the chicken by adding salt and pepper to the chicken breasts. Heat the butter and olive oil in a big skillet over medium-high heat. Add the chicken breasts to the pan after the butter has melted. The chicken should be cooked through and golden brown after about 6-7 minutes on each side (the internal temperature should reach 165°F). After taking the chicken out of the skillet, place it aside.
heat the mushrooms: Place the sliced mushrooms in the same skillet and heat for 4–5 minutes, or until they have browned slightly and released their moisture. Cook for one more minute, or until aromatic, after adding the minced garlic.
Use a wooden spoon to scrape off any browned bits from the bottom of the pan after adding the Marsala wine to deglaze it. To gradually decrease, let the wine simmer for two to three minutes.
Stir the chicken broth into the skillet to create the creamy sauce. To slightly decrease, boil the sauce for an additional three to four minutes. After adding the heavy cream and Parmesan cheese (if using), simmer for a further two to three minutes to thicken the sauce.
Mix the spaghetti and chicken together: After the chicken breasts are cooked, cut them into strips. Reintroduce the chicken to the skillet and toss to coat it with sauce. You can thin out the sauce by adding some of the pasta water you set aside if it gets too thick. Coat the spaghetti in the rich Marsala sauce by adding the cooked pasta and tossing everything together.
To serve, arrange the pasta and chicken on plates and, if you’d like, top with some extra Parmesan cheese and finely chopped parsley.