Creamy chicken marsala pasta is a fun take on the classic chicken marsala. Having the tender chicken cut into bite size pieces and tossed in a creamy marsala wine sauce with pasta takes this dish to new heights. This chicken marsala pasta recipe is perfect for a weeknight dinner because its easy and quick to get to the dinner table. It's sure to be one of your family's favorite pasta dishes because who can resist a creamy pasta?
Chicken Marsala Ingredients
Chicken- You can use boneless skinless chicken thighs or boneless skinless chicken breasts.
Marsala Wine- You can find marsala cooking wine in most grocery stores in the condiments aisle
Mushrooms- Next to the chicken, earthy mushrooms are the star of the show! cremini mushrooms are good but a baby bella mushrooms or white sliced mushrooms work just as great.
Pasta- Pappardelle is my pasta of choice but this is 100% up to you. Egg noodles, bow tie, rigatoni, fettuccine, linguine, or penne pasta.
Let's Make This Creamy Chicken Marsala Recipe!
Bring a large pot of water to boil and cook pasta according to package instructions for al dente. Drain and reserve a cup of pasta water.
In a bowl, add chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Mix so that it is evenly distributed.
In a dutch oven or large skillet over medium-high heat, heat 1 tablespoon each of olive oil and butter then cook chicken for about 8 minutes making sure to stir to brown all sides. Remove and set aside.
To the same pan, reduce to medium heat then add 1 tablespoon of olive oil and cook mushrooms for about 6 minutes. Add garlic and cook for an additional minute.
Pour in marsala wine and scrape up and browned bits from the bottom of the pan. Brown bits are flavor! Bring to a simmer and cook for 3 minutes. Pour in chicken broth, heavy cream, and dried thyme. Stir and bring to a simmer for 5 minutes to create the creamy marsala sauce.
Add cooked pasta to the cream sauce and stir. If you need to thin out the sauce add pasta water a little at a time. Add in the cooked chicken and give a final stir until heated through.
Serve garnished with fresh parsley and parmesan cheese.
Other pasta recipes you may like are Baked Lobster Mac and Cheese, Cheesy Meat Lasagna , Chicken Piccata Pasta or Spicy Rigatoni Pasta!
Creamy Chicken Marsala Pasta
Equipment
Ingredients
- 8 oz pappardelle pasta
- 1 lb chicken breast chopped in pieces
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 2 tbsp olive oil divided
- 1 tbsp butter
- 8 oz mushrooms
- 3 cloves garlic minced
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Instructions
- Bring a large pot of water to boil and cook pasta according to package instructions for al dente. Drain and reserve a cup of pasta water.
- In a bowl, add chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Mix so that it is evenly distributed.
- In a large skillet over medium-high heat, heat 1 tablespoon each of olive oil and butter then cook chicken for about 8 minutes making sure to stir to brown all sides. Remove and set aside.
- To the same pan, reduce to medium heat then add 1 tablespoon of olive oil and cook mushrooms for about 6 minutes. Add garlic and cook for an additional minute.
- Pour in marsala wine and scrape up and browned bits from the bottom of the pan. Brown bits are flavor! Bring to a simmer and cook for 3 minutes. Pour in chicken broth, heavy cream, and dried thyme. Stir and bring to a simmer for 5 minutes to create the creamy marsala sauce.
- Add cooked pasta to the cream sauce and stir. If you need to thin out the sauce add pasta water a little at a time. Add in the cooked chicken and give a final stir until heated through.
- Serve garnished with fresh parsley and parmesan cheese.
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