Description
A creamy, comforting one-skillet dinner with tender pan-seared chicken, earthy mushrooms, and al dente pasta, all coated in a rich Marsala wine sauce.
Ingredients
- 12 oz pasta (fettuccine, penne, or your favorite type)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta in a large pot of salted water until al dente, then reserve ½ cup cooking water and drain.
- Sear the chicken in olive oil, seasoning with salt and pepper, cooking until golden, about 5–7 minutes, then set aside.
- Cook the mushrooms in the same skillet until browned, then add the minced garlic and cook for an additional 30–45 seconds.
- Deglaze the skillet with Marsala wine and chicken broth, simmering for 1–2 minutes; add heavy cream, Parmesan, and thyme, letting it thicken for 3–4 minutes.
- Combine the chicken and pasta with the sauce, using reserved pasta water to adjust texture as needed; garnish with parsley before serving.
Notes
This recipe is versatile and can easily be adjusted for dietary preferences. Pair with a side salad or crusty bread for the perfect meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian