Here’s a Creamy Chicken Marsala Pasta recipe—rich, savory, and perfect for a comforting dinner in under 40 minutes.
🍝🍗 Creamy Chicken Marsala Pasta
Serves: 4
Prep & cook time: ~35–40 minutes
Ingredients
Chicken & Pasta
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2 chicken breasts, thinly sliced or pounded thin
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Salt & pepper to taste
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2 tbsp olive oil
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8 oz (225 g) pasta (fettuccine, penne, or your favorite)
Marsala Cream Sauce
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2 tbsp butter
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2 cloves garlic, minced
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8 oz mushrooms, sliced (cremini or button)
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½ cup Marsala wine
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1 cup chicken broth
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½ cup heavy cream
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¼ cup grated Parmesan cheese
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1 tsp fresh thyme or ½ tsp dried thyme
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Salt & black pepper to taste
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Optional garnish: chopped parsley
Instructions
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Cook pasta:
Boil pasta in salted water until al dente. Drain and set aside. -
Cook chicken:
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and set aside. -
Sauté mushrooms & garlic:
In the same skillet, melt butter. Add garlic and mushrooms; sauté 4–5 minutes until mushrooms are golden. -
Deglaze with Marsala:
Pour in Marsala wine and scrape up any browned bits from the pan. Let simmer 2–3 minutes to reduce slightly. -
Make the cream sauce:
Add chicken broth and simmer 3–4 minutes. Reduce heat and stir in heavy cream and Parmesan. Cook until slightly thickened. Season with thyme, salt, and pepper. -
Combine:
Add cooked chicken and pasta to the sauce. Toss to coat evenly and heat through. -
Serve:
Garnish with parsley and extra Parmesan. Serve immediately with crusty bread or a side salad.
Tips & Variations
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Faster version: Use pre-sliced chicken tenders.
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Lighter version: Substitute half-and-half for heavy cream.
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Extra flavor: Add sun-dried tomatoes or spinach to the sauce.
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Gluten-free: Use gluten-free pasta.
If you want, I can also create a one-pot version that cooks the pasta directly in the sauce with the chicken—super quick and easy cleanup.