Chicken Marsala Pasta
Chicken Marsala Pasta features tender, seasoned chicken and mushrooms tossed is a creamy marsala wine sauce. This Italian-American classic is simple to make and perfect for a weeknight dinner!
Ingredients
- 12 ounces dry pasta (such as fettuccine or linguine)
- 2 chicken breasts, cut in half lengthwise (or 4 small to medium chicken breasts)
- ¼ cup +3 tablespoons all-purpose flour (divided)
- 1½ teaspoons salt (divided)
- 1½ teaspoons black pepper (divided)
- 1½ teaspoons garlic powder (divided)
- 1½ teaspoons onion powder (divided)
- 2 tablespoons olive oil
- 5 tablespoons unsalted butter (divided)
- 8 ounces sliced baby bella mushrooms
- 3 tablespoons shallots (chopped)
- 3 teaspoons minced garlic (or 3 garlic cloves, minced)
- ¾ cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped Italian parsley
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon dried thyme
- ¾ cup heavy cream
Instructions
- Cook pasta according package directions until al dente. Drain, toss with a touch of olive oil (if desired, this will prevent pasta from sticking) and set aside.
- To a large resealable bag or bowl, add chicken, ¼ cup flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Seal bag and shake well to make sure chicken is fully coated in flour mixture. If using a bowl, toss chicken to ensure it is fully coated. Set aside.
- In a large skillet, heat olive oil over medium heat. Transfer chicken breasts to skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate, cover to keep warm, and set aside.
- In the same skillet, add 2 tablespoons of butter and mushrooms. Sauté mushrooms for about 5 minutes, or until softened. Stir in shallots and minced garlic and cook for 1-2 minutes.
- Add the remaining 3 tablespoons of flour and 3 tablespoons of butter to skillet, stirring until melted and combined. Add marsala wine and cook for 2 minutes.
- Add chicken broth, parsley, Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and dried thyme. Bring to boil, reduce heat to low simmer for 3-4 minutes, or until sauce is thickened.
- Stir in heavy cream, return chicken to skillet, and simmer for 2-3 minutes, or until chicken is warmed through. Remove from heat and adjust seasonings, if needed. Pour the sauce over the pasta and place chicken on top. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To freeze: place chicken in a freezer-safe container or bag and freeze for up to two months. When ready to eat, let thaw completely in the refrigerator and heat on the stove top.
- See my tips and tricks for making Chicken Marsala Fettuccine above the recipe box.