Description
A creamy and savory pasta dish featuring tender seared chicken, mushrooms, and a rich Marsala sauce, perfect for quick weeknight dinners.
Ingredients
- 12 oz pasta (fettuccine, penne, or preferred type)
- ½ cup reserved pasta water
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 8 oz mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine (or substitute with extra chicken broth)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped, for garnish
- Extra Parmesan, if desired
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving ½ cup of the pasta water, and set aside.
- Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken until golden, about 4–5 minutes. Transfer to a plate and set aside.
- Add the remaining olive oil to the skillet, sauté the mushrooms until browned, then stir in the garlic and cook until fragrant.
- Deglaze the skillet with Marsala wine, scrape up any browned bits, then add chicken broth and thyme. Simmer to reduce slightly.
- Lower the heat and stir in heavy cream and Parmesan, cooking until slightly thickened.
- Return the cooked chicken to the skillet, add pasta, and toss. Adjust consistency with reserved pasta water if needed. Garnish with parsley and extra Parmesan before serving.
Notes
For a lighter version, swap some heavy cream with whole milk. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian