Chicken Marsala Pasta

🍷 Chicken Marsala Pasta

Creamy, comforting pasta with tender chicken, mushrooms, and a rich Marsala wine sauce.

👩‍🍳 Recipe by: Emma

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Method: Stovetop
Cuisine: American
Diet: Gluten-Free (with substitution)

🛒 Ingredients

• 2 boneless, skinless chicken breasts, sliced
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 8 oz mushrooms, sliced (cremini or baby bella)
• 3 cloves garlic, minced
• 1 cup Marsala wine (dry preferred)
• 1 cup chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 12 oz pasta (fettuccine, penne, or gluten-free)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, optional for serving

🔪 Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook pasta until al dente, then drain. Reserve 1 cup of pasta water.

1. Sear the Chicken

• Season sliced chicken with salt and pepper.
• In a large skillet over medium-high heat, heat olive oil.
• Cook chicken until browned and fully cooked, about 4–5 minutes per side.
• Remove chicken and set aside.

1. Sauté the Mushrooms

• In the same skillet, add more oil if needed.
• Cook mushrooms until browned and moisture is released (5–7 mins).
• Add garlic and cook for 1 minute.

1. Deglaze and Simmer Sauce

• Pour in Marsala wine, scraping up browned bits from the pan.
• Simmer until reduced by half.
• Add chicken broth and cream. Stir and bring to a gentle simmer.

1. Combine Pasta & Chicken

• Return chicken to the skillet.
• Add drained pasta and toss to coat. Use reserved pasta water to loosen sauce if needed.
• Sprinkle in grated Parmesan and parsley. Mix well.

1. Serve

• Plate hot with extra Parmesan and black pepper. Enjoy immediately!

• Lighter version: Use half-and-half instead of cream.
• Vegetarian: Skip chicken and add spinach or sun-dried tomatoes.
• Gluten-free: Use GF pasta and GF flour to coat chicken (if using).
• Substitutes: Dry sherry or white wine can replace Marsala in a pinch.
• Add-ins: Try thyme, red pepper flakes, or a splash of lemon juice for brightness.

🧊 Storage

• Fridge: Store in an airtight container for 3–4 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in fridge before reheating.
• Reheat: Warm on the stovetop with a splash of cream or broth to revive the sauce.

📊 Nutrition (per serving)

• Calories: 580
• Protein: ~30g
• Carbs: ~45g
• Fat: ~30g
• Sodium: 780mg
  (Approximate values, may vary by ingredients)