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Chicken Marsala Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb penne or rigatoni pasta
  • 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 8 oz sliced mushrooms
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 cup Marsala wine
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp dried Italian seasoning
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley for garnish

Method
 

  1. Heat olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat, then add the chicken pieces seasoned with salt and pepper, cooking for 5-6 minutes until browned on all sides.
  2. Add the diced onion and sliced mushrooms to the pan, cooking for 4-5 minutes until the mushrooms release their liquid and the onion softens.
  3. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
  4. Pour in the Marsala wine and let it simmer for 2 minutes to reduce slightly, then add the chicken broth, heavy cream, and pasta, stirring to combine.
  5. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
  6. Stir in the Parmesan cheese, adjust seasoning if needed, and garnish with fresh parsley before serving.