Chicken Marsala Pasta
This easy chicken marsala pasta recipe has tender and succulent chicken, mushrooms, and a creamy marsala sauce. You'll love this twist on the Italian American favorite!
Ingredients
- 8 ouncesuncooked pasta
- 1 tablespoonolive oil
- 2 tablespoonsbutter (divided)
- 2chicken breasts
- ¼ teaspoongarlic powder
- flour (for dredging)
- 8 ouncescremini mushrooms
- ½ cupmarsala wine
- ½ cupchicken broth
- ½ teaspoondijon mustard
- ½ cupheavy/whipping cream
- salt & pepper (to taste)
- freshly grated parmesan cheese (optional, to taste)
Directions
- 1
Boil a large, salted pot of water for the pasta. Cook your pasta according to package directions until al dente.
- 2
Meanwhile, cut the chicken into bite-size pieces and sprinkle them with garlic powder, then coat them in flour.
- 3
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
- 4
Once the skillet is hot, add the chicken. Cook it for about 5 minutes, turning with tongs, until the chicken is slightly browned (it'll finish cooking later so don't overcook). Transfer the chicken to a plate.
- 5
Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as the chicken).
- 6
Add the chicken broth, marsala, and Dijon mustard to the pan. Stir/whisk until the mustard has dissolved and let it bubble for 2 minutes or so (it should reduce a bit).
- 7
Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
- 8
Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with parmesan cheese if using.