Chicken Marsala Pasta PT30M https://img1.recipesrun.com/201907/2019/1012/48/9/803199/300x200x50.jpg 4 servings Ingredients: Freshly grated parmesan cheese, to taste Salt and pepper, to taste 1/2 cup heavy/whipping cream 1/2 tsp. Dijon mustard 1/2 cup chicken broth 1/2 cup marsala wine 8 oz. cremini mushrooms Flour for dredging 1/4 tsp. garlic powder 2 large chicken breasts, cut into small pieces 2 tbsp. butter, divided 1 tbsp. olive oil 8 oz. uncooked pasta

Chicken Marsala Pasta

By zhanghengshuo

4 Person
30 Minutes
0 Calories
This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite! This is a 30-minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. That pan-fried chicken is just so yummy. I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish.

Ingredients

  • Freshly grated parmesan cheese, to taste

  • Salt and pepper, to taste

  • 1/2 cup heavy/whipping cream

  • 1/2 tsp. Dijon mustard

  • 1/2 cup chicken broth

  • 1/2 cup marsala wine

  • 8 oz. cremini mushrooms

  • Flour for dredging

  • 1/4 tsp. garlic powder

  • 2 large chicken breasts, cut into small pieces

  • 2 tbsp. butter, divided

  • 1 tbsp. olive oil

  • 8 oz. uncooked pasta

Method

  • 01
    Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
  • 02
    Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
  • 03
    Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
  • 04
    Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on the same plate as chicken).
  • 05
    Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
  • 06
    Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
  • 07
    Season with salt and pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.

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Chicken Marsala Pasta

This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite! This is a 30-minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. That pan-fried chicken is just so yummy. I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish.
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Total Time 30 Mins
02 Ingredients
Freshly grated parmesan cheese, to taste
Salt and pepper, to taste
1/2 cup heavy/whipping cream
1/2 tsp. Dijon mustard
1/2 cup chicken broth
1/2 cup marsala wine
8 oz. cremini mushrooms
Flour for dredging
1/4 tsp. garlic powder
2 large chicken breasts, cut into small pieces
2 tbsp. butter, divided
1 tbsp. olive oil
8 oz. uncooked pasta
03 Method
Step 1
Boil a large, salted pot of water for the pasta. Cook pasta according to package directions.
Step 2
Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour.
Step 3
Once the skillet is hot, add the chicken. Cook it for 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
Step 4
Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on the same plate as chicken).
Step 5
Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
Step 6
Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
Step 7
Season with salt and pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.
04 Author
zhanghengshuo zhanghengshuo
126 Recipes
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