Chicken Marsala Pasta

A delicious blend of tender chicken, savory mushrooms, and a flavorful Marsala sauce tossed with pasta, perfect for weeknight dinners or special occasions.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 540 kcal

Ingredients

Main ingredients

2 pieces chicken breasts Boneless, skinless
8 ounces pasta (fettuccine or penne) Any pasta shape can be used
1 cup mushrooms, sliced
1 cup Marsala wine Use high-quality for best flavor
1 cup chicken broth Can substitute with vegetable broth for a vegetarian version
2 tablespoons olive oil For cooking chicken
2 cloves garlic, minced
to taste Salt and pepper
Grated Parmesan cheese, for serving Enhances flavor and presentation
Fresh herbs (parsley or basil), for garnish Adds flavor and color

Instructions

Preparation

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes per side. Remove and slice.

Cooking

In the same skillet, add mushrooms and garlic, cooking until mushrooms are soft.
Pour in the Marsala wine and chicken broth, bringing to a simmer. Cook for about 5 minutes to reduce slightly.
Toss the cooked pasta with the sauce, adding sliced chicken back to the skillet.

Serving

Serve warm, topped with grated Parmesan and fresh herbs.

Notes

Make sure to slice the chicken breasts evenly for even cooking. Feel free to add more vegetables, like spinach or bell peppers, for added nutrition. Don't rush the simmering step; allowing the sauce to reduce enhances the flavors.

Keyword Chicken Marsala Pasta, Comfort Food, Hearty Meal, Pasta Recipe, Weeknight Dinner