Creamy Chicken Marsala Pasta

By jenknoll

The chicken, creamy Marsala sauce with caramelized mushrooms and onions meet up in this dish to perfection, enjoy!

Ingredients

• 2 large chicken breasts, boneless, skinless; cut into bite sized pieces
• 11 ounces mushrooms, sliced
• 1 small onion, diced
• 3 cloves garlic, minced
• 3/4 cup Marsala cooking wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 pound dry pasta + water for cooking
• 1 cup Parmesan cheese + more for serving
• 5 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Preparation

Step 1

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.

Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed if sauce needs more liquid.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.