Creamy Chicken Marsala Pasta
Creamy Chicken Marsala Pasta combines the rich flavors of the classic Chicken Marsala dish with the comforting goodness of pasta. Tender chicken breasts are simmered in a flavorful Marsala wine sauce, then mixed with pasta and a creamy, velvety sauce for a hearty and satisfying meal. This dish is a delicious fusion of Italian flavors with the richness of cream, perfect for any occasion.
Ingredients:
2 boneless, skinless chicken breasts, sliced into thin cutlets
8 oz (225g) fettuccine or spaghetti (or pasta of your choice)
3 tbsp olive oil
1/2 cup (120ml) Marsala wine (preferably dry)
1 cup (240ml) heavy cream
1 cup (240ml) chicken broth
1/2 cup (50g) grated Parmesan cheese
1/2 cup (75g) sliced mushrooms (button or cremini)
2 garlic cloves, minced
1 small onion, finely chopped
1 tbsp fresh parsley, chopped (for garnish)
Salt and pepper, to taste
Instructions:
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside, reserving 1/2 cup of pasta water.
2. Prepare the chicken: Season the chicken cutlets with salt and pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Saute the vegetables: In the same skillet, add the butter and melt over medium heat. Add the onions and garlic, cooking for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and cook for another 3-4 minutes, until they release their moisture and begin to brown.
4. Deglaze with Marsala wine: Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Let the wine cook for 2-3 minutes to reduce slightly.
5. Make the sauce: Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the sauce to a simmer and cook for 5-7 minutes, until it thickens slightly. Stir in the grated Parmesan cheese, then season with salt and pepper to taste.
6. Combine chicken and pasta: Return the cooked chicken to the skillet, nestling it in the sauce. Add the cooked pasta and toss to coat, adding some reserved pasta water if needed to reach your desired sauce consistency. Cook for an additional 2-3 minutes to ensure everything is heated through.
7. Serve: Plate the creamy chicken Marsala pasta and garnish with fresh parsley. Serve with extra Parmesan cheese on top, if desired.
Nutritional Information
Calories: 540
Protein: 35g
Fat: 30g
Saturated fat: 14g
Carbohydrates: 34g
Fiber: 2g
Sugars: 5g
Sodium: 600mg
Cholesterol: 125mg
Notes:
Chicken cutlets: You can slice whole chicken breasts into thinner cutlets or use chicken thighs for a more flavorful option.
Marsala wine: Marsala wine is key to the unique flavor of this dish, but if you don’t have it, you can substitute with a dry white wine or even a non-alcoholic option (though the flavor may change slightly).
Mushrooms: The mushrooms add depth and earthiness to the dish, but you can skip them if you’re not a fan, or substitute with another vegetable like spinach.
Creamy sauce: If you prefer a lighter sauce, you can substitute heavy cream with half-and-half or a plant-based cream, though this will alter the richness of the dish.
Make ahead: You can make the sauce ahead of time and refrigerate it, then cook the chicken and pasta when ready to serve. Just reheat the sauce and add the pasta and chicken.
Serving suggestions: This creamy chicken Marsala pasta pairs well with a simple green salad or roasted vegetables on the side for a complete meal.
This Creamy Chicken Marsala Pasta is a delightful and indulgent dish that’s perfect for any night when you want to impress your family or guests with minimal effort. The Marsala wine adds a unique, savory note, while the creamy sauce makes it irresistible!