Chicken Marsala Pasta Recipe


A good chicken and mushroom dish that I always enjoy is chicken Marsala pasta. The combination of cream sauce with pasta, mushrooms and chicken is nothing short of amazing. This is a nice change up from most pasta dishes and the Marsala wine gives the sauce amazing flavor. Marsala wine is fairly common and shouldn’t be that hard to find. This dish takes a little work but it is well worth it. The chicken is first cooked in the pan and then sliced into strips. If you do not want to pan fry the chicken, you can bake it or grill it as well. The sauce is a combination of Marsala wine, chicken broth and heavy cream. This is perfect for dinner any night of the week. Enjoy. Adapted from: What’s Cookin’, Chicago?

Ingredients:
2 boneless skinless chicken breasts
1 package fresh mushrooms (sliced)
1 onion (diced)
3 garlic cloves (minced)
¾ cup Marsala cooking wine
½ cup chicken broth
½ cup heavy cream
1lb penne pasta
1 cup parmesan cheese
5 tablespoons butter
1 tablespoon olive oil
salt and pepper (to taste)
½ cup fresh Italian parsley (chopped)

Cooking Instructions:

Step 1: Season the chicken breasts on both sides with salt and pepper. Melt 1 tablespoon of the butter and 1 tablespoon of olive oil in a large skillet. Cook chicken, turning once until browned on both sides and fully cooked (the internal temperature has reached 165 degrees). Transfer to a plate and allow the chicken to cool. Once the chicken has cooled slice it into strips.
Step 2: Cook pasta according to package directions. Meanwhile, melt 1 tablespoon of butter in a skillet, add garlic, mushrooms and onions. Cook until the onions are almost tender (about 5 minutes). Add Marsala wine, chicken broth and heavy cream. Bring to a boil. Reduce heat and simmer until the sauce is thickened. Add cooked chicken slices to the pan.

Step 3: When the noodles are done cooking, drain and toss them with 3 tablespoons of butter. Dump noodles into a serving dish. Add the mushroom, chicken, and marsala sauce mixture and ½ cup of parmesan cheese. Season with salt and pepper. Toss until well combined. Serve with parmesan cheese and chopped Italian parsley.
(Makes 4 Servings)

       

14 Responses to “Chicken Marsala Pasta Recipe”

  1. Lavinia — December 9, 2011 @ 7:17 am

    Chiken and mushrooms cooked together are delicious.
    Love your blog!

  2. Paggi Pazzo — December 11, 2011 @ 10:57 am

    I like the combination of your ingredients and I will give this a go during the holidays (this recipe is right in my wife’s wheel-house :-).
    Thanks for sharing!

  3. Jill Wright — December 11, 2011 @ 10:04 pm

    Would I buy marsala at the ABC (alcohol/wine store)? What do I look for when buying it?
    Thanks for any help!

  4. Bobby — December 11, 2011 @ 10:41 pm

    Jill Wright- Yes, Marsala wine is fairly common. You should not have trouble finding it. You may be able to find it in the dessert wine section.

  5. Jill Wright — December 12, 2011 @ 6:04 am

    Thank you! I use several of your recipes regularly (weekly) and I’m looking forward to trying this also!

  6. Michelle — December 19, 2011 @ 6:47 pm

    I made this tonight, and it was very good. In my Wal-Mart the Marsala was located by the vinegar, so you night want to try looking there too. :)

  7. mochahontas — December 19, 2011 @ 9:24 pm

    This was delicious! I didnt have any cream on hand, so used half and half. It made a thinner sauce, but we totally enjoyed it.

    thanks for sharing

  8. Jonm — December 22, 2011 @ 11:14 pm

    Bobby, I made this recipe and thoroughly enjoyed it. I really want to thank you for this blog, this is my go-to place for great recipes.

  9. Cindy P. — January 13, 2012 @ 4:11 pm

    This was really tasty. We thought it need a bit more sauce but wow the flavor was fabulous. Thank You!!

  10. Hope — March 26, 2012 @ 5:51 pm

    Made this the other night and it was awesome! We have an authentic Italian restaraunt in town that we go to often and I have ordered this before. I love the dish but am always put off by how many mushrooms come on my plate. I like the taste of them in the sauce but don’t like the texture of them. Now I can control what goes on my plate!

  11. Diane — June 16, 2012 @ 3:29 pm

    I do not like wine, what could I substitute for it?

  12. Meaghan — January 14, 2013 @ 9:00 am

    This recipe was delicious! Definetly use portobello mushrooms and buy your Marsala wine from a liquor store rather than the supermarket. The Marsala wine sold in food stores tends to have more sodium and other unecessry junk! The wine cooks out @diane– but if you not like Marsala flavor than this recipe is not or you.

  13. norman — March 28, 2013 @ 5:36 am

    thanks for sharing this simple yet delicious recipee. i want to try it also. tnx:)

  14. Faye — October 20, 2014 @ 10:45 am

    Your pasta fish looks amazing

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