Creamy Chicken Marsala Pasta

 

Ingredients:

8 oz (225g) pasta (fettuccine, penne, or your choice)

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

1 cup (240ml) Marsala wine

1 cup (240ml) heavy cream

1 cup (100g) sliced mushrooms

2 cloves garlic (minced)

½ cup (50g) grated Parmesan cheese

2 tablespoons butter

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon Italian seasoning

Fresh parsley (for garnish)

Instructions:

1. Cook the Pasta

1. Boil salted water and cook pasta according to package instructions. Drain and set aside.

2. Cook the Chicken

2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

3. Season chicken with salt, pepper, and Italian seasoning.

4. Cook chicken until golden brown and fully cooked (about 5–7 minutes). Remove from the skillet and set aside.

3. Make the Sauce

5. In the same skillet, add 1 tablespoon butter and sauté mushrooms until soft (about 3 minutes).

6. Stir in garlic and cook for 30 seconds until fragrant.

7. Pour in Marsala wine, scraping up any browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.

8. Add heavy cream and Parmesan cheese, stirring until smooth. Simmer for another 2–3 minutes.

4. Combine & Serve

9. Return cooked chicken to the skillet and mix well. Add the drained pasta and toss everything together.

10. Taste and adjust seasoning if needed.

11. Garnish with fresh parsley and extra Parmesan.

Enjoy your Creamy Chicken Marsala Pasta with some garlic bread or a side salad! Want any substitutions or variations?