Chicken Marsala Pasta

4.29 from 32 votes

Chicken Marsala pasta has the luxurious flavor of traditional chicken Marsala but it's made in one skillet! This rich, creamy pasta tastes like a restaurant entrée but it's easy enough to make for a weeknight dinner.

Prep Time10

Cook Time45

Total Time55

Course: Main Dish, Pasta

Cuisine: Italian

Servings:

Author: Rachel Gurk

Ingredients

1 tablespoon unsalted butter
1 teaspoon olive oil
1 ½ pounds boneless skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon ground black pepper
16 ounces white mushrooms, sliced
1 clove garlic, minced about 1 teaspoon
½ cup dry Marsala wine
1 package (13.25 ounces) whole wheat penne pasta (see note)
2 cups low-sodium chicken broth
2 cups 2% milk (or whole milk)
½ teaspoon dried thyme leaves
½ cup heavy cream
¾ cup freshly grated Parmesan cheese (additional for serving, if desired)
¼ cup minced fresh flat-leaf parsley (more to garnish, if desired)

Instructions

Cut chicken breasts into evenly sized pieces, about 1 inch. Measure out ½ cup heavy cream and set aside to warm up to room temperature.
In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until lightly browned on the outside and almost cooked through, about 6 minutes.
1 tablespoon unsalted butter, 1 teaspoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add mushrooms and continue to cook for about 4 minutes, or until they are browned.
16 ounces white mushrooms, sliced
Add garlic and continue to cook, stirring for 1 to 2 minutes or until fragrant.
1 clove garlic, minced
Add Marsala to the pan; cook until reduced by about half, 4 to 5 minutes.
½ cup dry Marsala wine
Add pasta, broth, milk, and thyme. Stir to combine. Cover, turn heat to high and bring to a boil.
1 package (13.25 ounces) whole wheat penne pasta, 2 cups low-sodium chicken broth, 2 cups 2% milk, ½ teaspoon dried thyme leaves
Reduce heat to medium-low and simmer covered for 10 to 12 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until cheese is melted and sauce has thickened slightly, 5 to 10 minutes (it will thicken further as it cools). Check seasoning, adding more salt and pepper, to taste.
½ cup heavy cream, ¾ cup freshly grated Parmesan cheese, ¼ cup minced fresh flat-leaf parsley
If desired, serve garnished with additional Parmesan cheese and parsley.

Video

Notes

Garlic: If you like more garlic, feel free to add it. On the flip side, you can omit it or use ½ to 1 teaspoon of garlic powder for a milder garlic flavor.
Pasta: Any type of pasta will work but the cooking time may be different, depending on which kind you use. Refer to the package instructions and cook the pasta accordingly.
Storage: Refrigerate leftover pasta for up to 3 days. Reheat gently in the microwave or in a skillet, adding milk, cream, or water as needed to thin the sauce. This recipe does not freeze well.

Nutrition

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