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Chicken Marsala Pasta

Irresistibly Creamy Chicken Marsala Pasta for Dinner Bliss

A delightful Chicken Marsala Pasta recipe combining tender chicken with a luscious cream sauce, sure to impress your family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can be replaced with turkey breasts or tofu.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Olive Oil Can use avocado oil or butter.
For the Sauce
  • 2 tablespoons Unsalted Butter Can use margarine for dairy-free.
  • 8 ounces Cremini or Button Mushrooms Shiitake can be used.
  • 3 cloves Garlic Minced; fresh preferred.
  • 1 cup Marsala Wine Dry sherry or broth with balsamic as substitute.
  • 1 cup Chicken Broth Can use vegetable broth.
  • 1 cup Heavy Cream Half-and-half or coconut cream can lighten.
For the Pasta
  • 12 ounces Fettuccine Or preferred pasta shape; cook al dente.
For the Finish
  • ½ cup Parmesan Cheese Grated; can use Pecorino Romano or nutritional yeast.
  • ¼ cup Fresh Parsley Chopped; can substitute with basil or chives.

Equipment

  • Large skillet
  • pot for boiling pasta

Method
 

Step-by-Step Instructions
  1. Season the chicken breasts with salt and black pepper on both sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown.
  3. Lower the heat and melt the unsalted butter, then add the sliced mushrooms. Sauté for about 5 minutes until browned.
  4. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. Deglaze the skillet with Marsala wine, scraping up browned bits, and let it simmer for 2-3 minutes.
  6. Stir in chicken broth and simmer for 5 minutes.
  7. Incorporate heavy cream and cook for 5 minutes until thickened.
  8. Return chicken and cooked fettuccine to the skillet, gently tossing to coat.
  9. Stir in grated Parmesan and chopped parsley, adjusting seasoning with salt and pepper.
  10. Serve hot, garnished with extra Parmesan and parsley if desired.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 65gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 700IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Use quality ingredients for best flavor. Cook chicken to 165°F for juiciness and be careful with garlic to avoid bitterness.

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