Description
A creamy, savory weeknight dinner that marries classic Marsala flavors with pasta comfort.
Ingredients
- 12 oz pasta (fettuccine, penne, or your preferred type)
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 8 oz mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine (or substitute with extra chicken broth for non-alcoholic)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package directions. Reserve ½ cup pasta water, then drain and set pasta aside.
- Pat the chicken pieces dry and season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, 4–5 minutes. Transfer chicken to a plate and tent loosely.
- Add the remaining 1 tablespoon oil to the same skillet. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Stir in the minced garlic and cook about 30 seconds, then pour in the Marsala wine (or chicken broth) to deglaze the pan, scraping up browned bits. Let the liquid reduce for 1–2 minutes.
- Add ½ cup chicken broth and dried thyme. Simmer for 1–2 minutes. Reduce heat to low, stir in the cream and Parmesan. Gently simmer until the sauce thickens, about 3–4 minutes.
- Return the chicken to the skillet and toss to coat in the sauce. Add drain pasta and a splash of reserved pasta water if needed. Stir until evenly coated and heated through.
- Sprinkle with parsley and extra Parmesan if desired. Serve immediately.
Notes
For a lighter sauce, substitute half-and-half for heavy cream. Use cremini mushrooms for a deeper flavor. Store leftovers for 3-4 days or freeze for up to 2 months.