Creamy Chicken Marsala Pasta

A rich and comforting pasta dish featuring tender chicken, sautéed mushrooms, and shallots tossed in a creamy Marsala sauce. It’s an easy restaurant-style meal that comes together beautifully for a cozy dinner.

Ingredients

• 1 lb pasta, such as fettuccine or penne
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz sliced mushrooms
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup Marsala wine
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• ½ tsp salt, or to taste
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain.
2. Cook the chicken: Season the chicken pieces with salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Transfer to a plate.
3. Sauté the vegetables: Reduce the heat to medium and add the butter. Add the mushrooms and shallots and cook for 4–5 minutes until the mushrooms are browned and tender. Add the garlic and cook for another 30 seconds.
4. Make the Marsala sauce: Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet. Simmer for 2–3 minutes to allow the wine to reduce slightly.
5. Add the chicken broth and heavy cream. Stir well and simmer gently for 4–5 minutes, until the sauce begins to thicken.
6. Add the Parmesan: Stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy.
7. Combine everything: Return the cooked chicken to the skillet. Add the drained pasta and toss until thoroughly coated with the creamy sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
8. Serve: Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately while hot.

Tips

• Use dry Marsala wine for a more savory sauce.
• Don’t overcrowd the pan when cooking the chicken or mushrooms; this helps them brown nicely.
• For an extra-creamy sauce, add a little more Parmesan at the end.
• A sprinkle of fresh parsley and Parmesan makes the finished dish even more flavorful.