Creamy Chicken Marsala Pasta

Ingredients

Chicken

• 1 lb boneless, skinless chicken breasts, sliced thin

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• 2 tbsp all-purpose flour (for light coating)

Pasta

• 12 oz pasta (fettuccine, penne, or linguine)

Sauce

• 2 tbsp olive oil

• 2 tbsp butter

• 8 oz cremini or button mushrooms, sliced

• 3 cloves garlic, minced

• ¾ cup Marsala wine (dry preferred)

• 1 cup chicken broth

• 1 cup heavy cream

• ½ tsp Italian seasoning

• Optional: pinch of thyme or red pepper flakes

Finish

• ¼ cup grated Parmesan

• Fresh parsley, chopped

Instructions

1. Cook the Pasta

Boil pasta in well-salted water until al dente.
Reserve ½ cup pasta water, then drain.

2. Cook the Chicken

1. Toss chicken with salt, pepper, garlic powder, and flour.

2. Heat olive oil in a large skillet over medium-high heat.

3. Sauté chicken 3–4 minutes per side until golden and cooked through.

4. Remove from skillet and set aside.

3. Sauté the Mushrooms

1. In the same skillet, add butter.

2. Add mushrooms and cook until browned and moisture evaporates (5–7 minutes).

3. Add garlic; cook 30 seconds.

4. Build the Sauce

1. Pour in Marsala wine, scraping up browned bits.

2. Simmer 3–5 minutes until reduced by half.

3. Add chicken broth, cream, and seasoning.

4. Simmer gently until thickened (5–7 minutes).

5. Combine

1. Return chicken to the skillet.

2. Add cooked pasta and toss to coat.

3. Add a splash of reserved pasta water if needed.

4. Stir in Parmesan.

6. Serve

Garnish with parsley and extra Parmesan.

Tips

• Use dry Marsala for savory flavor (sweet Marsala will be dessert-like).

• Don’t rush the mushroom browning — it adds depth.

• Sauce thickens more as it cools.