Chicken Marsala Pasta

By zhanghengshuo

4 Person

30 Minutes

0 Calories

This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite! This is a 30-minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. That pan-fried chicken is just so yummy. I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish.

Ingredients

Freshly grated parmesan cheese, to taste
Salt and pepper, to taste
1/2 cup heavy/whipping cream
1/2 tsp. Dijon mustard
1/2 cup chicken broth
1/2 cup marsala wine
8 oz. cremini mushrooms
Flour for dredging
1/4 tsp. garlic powder
2 large chicken breasts, cut into small pieces
2 tbsp. butter, divided
1 tbsp. olive oil
8 oz. uncooked pasta

Method

01

Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
02

Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
03

Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
04

Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on the same plate as chicken).
05

Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
06

Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
07

Season with salt and pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Chicken Marsala Pasta

3.5

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Freshly grated parmesan cheese, to taste

Salt and pepper, to taste

1/2 cup heavy/whipping cream

1/2 tsp. Dijon mustard

1/2 cup chicken broth

1/2 cup marsala wine

8 oz. cremini mushrooms

Flour for dredging

1/4 tsp. garlic powder

2 large chicken breasts, cut into small pieces

2 tbsp. butter, divided

1 tbsp. olive oil

8 oz. uncooked pasta

03 Method

Step 1

Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.

Step 2

Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.

Step 3

Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.

Step 4

Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on the same plate as chicken).

Step 5

Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.

Step 6

Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.

Step 7

Season with salt and pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.

04 Author