Nourish your family with this hearty, garlicky Italian-American classic.
I have a culinary confession: Lately, I’ve been getting lazy with my pasta game. I think it’s because I’ve been lacking inspiration, but this recipe is a game-changer! Unlike the plain tomato pasta that I usually make, chicken Marsala pasta is made with flavorful chicken and mushrooms, plus a rich and garlicky wine-based sauce. In a few simple steps, I can craft this dish even at the end of a long day to satisfy my hungry family.
As part of a big Italian-American family, I revel in the art of cooking pasta for my loved ones. It really is a love language, and this dish says, “I love you lots and then some!” I like to make chicken Marsala pasta for special occasions, but it can also be a fun way to surprise everyone on a regular weeknight. I hope that when you cook this, it brings your family together just like it does with mine.
What is “Marsala”?
Not to be confused with “masala”—which is a mix of Indian spices—Marsala is a kind of Italian fortified wine. What does “fortified” mean? Well, it refers to how the wine is blended with brandy to give it a higher alcohol content and richer flavor. In some sense, the wine is “strengthened” in both its taste and effect. How cool is that? Marsala is named for its origin region in Italy and is most often used in classic pasta dishes like this one. That being said, some people also use it as a dessert wine, serving it in small glasses because of its rich, nutty flavor and smoky aroma. As a wine lover myself, I recommend trying it!
How do I store leftovers?
Let your leftover pasta cool to room temperature and then transfer it to an airtight container. Refrigerate it for up to 3 days, or transfer it to a freezer-safe container and freeze it for 1-2 months. Thaw it in the fridge overnight before reheating in a pot on the stove.
Serving suggestions
My family and I have an unspoken agreement that every pasta dish we make ought to be complemented by either an Italian Salad or this tasty Apple-Pecan Fall Salad. But you could mix it up with some freshly roasted Parmesan Brussels Sprouts or Roasted Frozen Broccoli. And if you want to elevate your dining experience even more, pair your chicken Marsala pasta with a classy little Wine Spritzer.
Chicken Marsala Pasta
Ingredients
- 8 ounces uncooked pasta such as fettuccine
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/3 cup all-purpose flour for dredging
- 2 teaspoons olive oil
- 2 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Dijon mustard
- 1/3 cup heavy cream plus more, to taste
- Freshly grated Parmesan cheese optional
- Fresh parsley chopped (for optional garnish)
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook until al dente as per package instructions. Drain and set aside.
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Cut chicken breasts into bite-size pieces. Season with salt, pepper, and garlic powder. Lightly dredge the chicken pieces in the flour.
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Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
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In the same skillet, melt the remaining butter. Add sliced mushrooms, thyme, and oregano, and sauté until they release moisture and turn golden, about 4 minutes.
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Pour in Marsala wine, chicken broth, and add Dijon mustard. Whisk the mixture and let it simmer for about 2 minutes until slightly reduced.
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Return the seared chicken to the skillet and stir in the heavy cream. Simmer for about 3 minutes until the sauce thickens and the chicken is cooked through. Adjust seasoning with salt and pepper.
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Toss the drained pasta with the sauce until well coated. Optionally, top with freshly grated Parmesan cheese and parsley; serve immediately.
Nutrition
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