Instruction
Ingredients
Instructions
Haw to make
variations
Tips
Conclusion 1 paragraphe
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Creamy Chicken Marsala Pasta
Ingredients
Boneless, skinless chicken breasts, sliced thin
Salt and black pepper
All-purpose flour, for dredging
Olive oil
Unsalted butter
Garlic, minced
Cremini or button mushrooms, sliced
Marsala wine
Heavy cream
Chicken broth
Fresh parsley, chopped
Parmesan cheese, grated
Pasta of your choice (such as fettuccine or penne)
Instructions
Season the chicken slices with salt and pepper, then lightly coat them in flour. Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and cook until golden brown on both sides. Remove the chicken from the skillet and set it aside.
In the same pan, add a bit more butter if needed, then sauté the garlic and mushrooms until the mushrooms are browned and tender.
Deglaze the pan with Marsala wine, scraping up the browned bits from the bottom to deepen the flavor.
Let the wine simmer for a minute or two, reducing slightly. Add the chicken broth and heavy cream, stirring well to combine. Simmer the sauce gently until it thickens and becomes rich and creamy.
Return the chicken to the skillet and let it simmer in the sauce so it absorbs the flavor.
Meanwhile, cook the pasta in salted boiling water according to package directions until al dente. Drain and toss the pasta directly into the skillet with the creamy Marsala sauce, coating every strand.
Stir in freshly grated Parmesan cheese to enhance the creaminess, and finish with chopped parsley for a pop of freshness.
Let everything simmer together for a minute to ensure the flavors are well combined. Serve hot, garnished with extra Parmesan if desired.
How to Make
Begin by prepping your ingredients ahead of time to make the process smooth and efficient. Slice the chicken evenly for quick cooking, and prep the mushrooms and garlic so they’re ready to go when the pan is hot.
Dredging the chicken in flour helps it develop a golden crust and also thickens the sauce slightly as it simmers.
Choose a wide, heavy-bottomed skillet to cook the chicken and build the sauce. After browning the chicken, don’t clean the pan—those browned bits left behind are essential for developing the deep, savory flavor of the Marsala sauce. Marsala wine adds richness and a slightly sweet depth that balances beautifully with the earthy mushrooms and cream.
Once you add the cream and broth, let the sauce reduce slightly so it coats the chicken and pasta nicely. It should be silky but not too thick. Be sure to taste as you go and adjust seasoning as needed. If the sauce gets too thick, add a splash of pasta water or broth to loosen it.
Tossing the cooked pasta into the sauce rather than pouring the sauce over the pasta ensures better coating and flavor absorption. Use tongs or a large spoon to gently mix everything together. Letting the pasta sit in the sauce for a minute helps it soak up all the flavor.
Parmesan adds a sharp, salty element that balances the richness of the cream and wine. Always add it off heat to prevent clumping. A sprinkle of parsley at the end brightens the dish and adds a fresh note to the creamy base.
Serve this dish hot and fresh out of the skillet. Pair it with a simple green salad or garlic bread for a complete, satisfying meal. If you’re making it ahead, store the sauce and pasta separately to maintain the best texture when reheating.
Variations
Use chicken thighs instead of breasts for a juicier, more flavorful version of this dish. You can also substitute turkey cutlets for a slight twist while keeping the dish light. For a vegetarian version, skip the chicken and use extra mushrooms, adding spinach or roasted red peppers for color and flavor.
If you prefer a less creamy sauce, reduce the amount of cream and increase the chicken broth or even use a splash of milk. You can also add a touch of Dijon mustard for a tangy twist that cuts through the richness. Try using white wine instead of Marsala for a milder, more citrusy flavor.
For added texture, top the finished dish with toasted breadcrumbs or crispy pancetta. You can also stir in peas or sun-dried tomatoes to boost flavor and variety. Change up the pasta shape—short cuts like rigatoni or shells work well to hold onto the creamy sauce.
Adding a dash of chili flakes or black pepper gives the dish a gentle heat that balances the sweet Marsala. A touch of nutmeg also complements the creamy texture and earthy mushrooms. Swap Parmesan for Pecorino Romano for a sharper flavor, or stir in a bit of goat cheese for tang.
Tips
Use a dry Marsala wine for the most balanced flavor; sweet Marsala can make the dish overly sugary. Always cook off the alcohol slightly after adding the wine to deepen the flavor without bitterness. Sauté the mushrooms until they’re deeply golden to bring out their natural umami and prevent them from becoming rubbery.
Don’t overcrowd the skillet when browning the chicken—work in batches if needed to get a crisp, even sear. Let the sauce simmer gently and avoid boiling to maintain a smooth, creamy consistency. Stir the cream in slowly and off heat for the silkiest result.
Cook the pasta just to al dente since it will continue to absorb sauce once mixed. Save some pasta water in case the sauce needs thinning later. Finish the dish with fresh herbs and cheese for maximum impact just before serving.
This dish is best enjoyed fresh, but it can be stored in the fridge for a couple of days. Reheat gently over low heat with a splash of broth or cream to bring it back to life. A little patience in the final steps makes all the difference.
Conclusion
Creamy Chicken Marsala Pasta is a comforting, elegant dish that blends bold flavors with silky textures, perfect for both weeknight dinners and special occasions. With its rich sauce, tender chicken, and perfectly coated pasta, this recipe is a delicious way to elevate your home cooking without complication.
