Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta

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.

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Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 546kcal

Equipment

dutch oven

Mixing Bowls

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.

Video

Nutrition

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