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Chicken marsala pasta

Chicken Marsala Pasta

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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 oil and butter in a large deep skillet or Dutch oven over medium-high; add chicken seasoned with salt and pepper. Cook 5-6 minutes until browned all over.
  2. Add onion and mushrooms; cook 4-5 minutes until mushrooms release liquid and onion softens.
  3. Stir in garlic and Italian seasoning; cook 1 minute until fragrant.
  4. Add Marsala; simmer 2 minutes to reduce slightly. Stir in broth, cream, and pasta.
  5. Boil, then reduce heat to medium-low; simmer uncovered 15-18 minutes until pasta is tender and sauce thickened, stirring occasionally.
  6. Stir in Parmesan; adjust seasoning if needed and garnish with parsley before serving.