Creamy Chicken Marsala Pasta

Here’s a recipe for Creamy Chicken Marsala Pasta that’s rich, flavorful, and easy to make!

Ingredients:

• For the Chicken Marsala:
  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 1/2 cup dry Marsala wine
  • 1/2 cup chicken broth
  • 1 cup sliced cremini or white mushrooms
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/4 cup heavy cream (for the sauce)
• For the Pasta:
  • 8 ounces fettuccine, penne, or your favorite pasta
  • Salt (for pasta water)

Instructions:

1. Prepare the Chicken:
   • Season the chicken breasts on both sides with salt and pepper.
   • Lightly dredge each chicken breast in flour, shaking off excess.
2. Cook the Chicken:
   • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
   • Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (165°F internal temperature).
   • Remove the chicken from the pan and set it aside on a plate. Tent with foil to keep warm.
3. Make the Sauce:
   • In the same skillet, add the remaining 1 tablespoon olive oil.
   • Add the sliced mushrooms and cook for 4-5 minutes until softened and browned.
   • Add the minced garlic and thyme, cooking for 1 minute until fragrant.
   • Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet.
   • Add the chicken broth and bring it to a simmer. Let it cook for 3-4 minutes until it reduces by half.
   • Stir in the heavy cream and butter, allowing it to melt and form a creamy sauce. Season with salt and pepper to taste.
4. Cook the Pasta:
   • While the sauce is simmering, cook the pasta according to package directions in salted water. Drain, reserving 1/2 cup of pasta cooking water.
5. Combine the Chicken and Pasta:
   • Slice the cooked chicken breasts into strips.
   • Add the drained pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
   • Stir in the sliced chicken and let everything warm through, allowing the sauce to coat the pasta.
6. Serve:
   • Serve the creamy chicken Marsala pasta in bowls, garnished with extra thyme or parsley, if desired.

Tips:

• For extra richness, you can add a sprinkle of grated Parmesan cheese over the top before serving.
• If you prefer a lighter dish, you can skip the heavy cream and use milk instead, though it will be less creamy.

Enjoy your creamy, indulgent chicken Marsala pasta!