Simple Chicken Marsala Pasta

By zhanghengshuo

4 Person

30 Minutes

0 Calories

This dish is very simple to prepare, and you probably have the ingredients in your pantry already. You might not have marsala wine, but you should consider adding a bottle to your pantry. I love the flavor of marsala in both sweet and savory Italian dishes. It is classic, the smell is incredible when this is simmering on the stove. Chicken Marsala is something that I usually save to order in a restaurant because it can be a pain to make, but making it into a quick pasta is the best of both worlds. Everything I love about chicken marsala, but far less clean up than making the traditional version. Perfect for a weeknight meal.

Ingredients

1/2 cup chopped flat leaf parsley
Parmesan cheese
1 pound rigatoni
1/2 cup heavy cream
1/2 cup chicken stock
3/4 cup Marsala
salt and pepper
3 cloves garlic, minced
2 packets sliced mushrooms
1 large onion, chopped
3 boneless skinless chicken breasts
3 tbsp. butter

Method

01

Cut the chicken into bite-size pieces. Season with salt and pepper. Heat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.
02

Take the chicken out of the pan, and put on a plate. Add another pat of butter, and add onions and mushrooms. Cook until soft and brown, about 10 minutes. Add the garlic and cook for another minute. Add the chicken back to the pan.
03

Add Marsala, cream, and chicken stock. Bring a pot of water to a boil. Bring sauce to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta.
04

Cook the pasta until it still has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce. Add a generous handful of Parmesan. Add parsley. Serve with more cheese and parsley.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Marsala Recipes

Simple Chicken Marsala Pasta

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

1/2 cup chopped flat leaf parsley

Parmesan cheese

1 pound rigatoni

1/2 cup heavy cream

1/2 cup chicken stock

3/4 cup Marsala

salt and pepper

3 cloves garlic, minced

2 packets sliced mushrooms

1 large onion, chopped

3 boneless skinless chicken breasts

3 tbsp. butter

03 Method

Step 1

Cut the chicken into bite-size pieces. Season with salt and pepper. Heat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.

Step 2

Take the chicken out of the pan, and put on a plate. Add another pat of butter, and add onions and mushrooms. Cook until soft and brown, about 10 minutes. Add the garlic and cook for another minute. Add the chicken back to the pan.

Step 3

Add Marsala, cream, and chicken stock. Bring a pot of water to a boil. Bring sauce to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta.

Step 4

Cook the pasta until it still has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce. Add a generous handful of Parmesan. Add parsley. Serve with more cheese and parsley.

04 Author