Creamy Mushroom Chicken Marsala Pasta Made Simple
A culinary masterpiece that combines tender chicken, earthy mushrooms, and rich creamy sauce, all enveloped in perfectly cooked pasta.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon
Ingredients
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts Cut into bite-sized pieces.
- 8 ounces Fresh Mushrooms Preferably cremini or button, sliced thin.
- 8 ounces Pasta Fettuccine or penne, cooked al dente.
- 1 cup Heavy Cream For the creamy sauce.
- 1 cup Low-Sodium Chicken Broth Base for the sauce.
- 2 cloves Garlic Minced.
- 1 medium Onion Finely chopped.
- 2 tablespoons Olive Oil For sautéing.
- 1 teaspoon Italian Seasoning For flavor.
- to taste Salt and Pepper For seasoning.
Instructions
- 1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve about a cup of pasta water, then drain and set aside.
- 2. Heat olive oil in a large skillet over medium-high heat. Sauté the chopped onion until translucent, about 3-4 minutes.
- 3. Add minced garlic and sauté for an additional 1-2 minutes.
- 4. Add chicken pieces, season with salt, pepper, and Italian seasoning. Sear until golden brown and cooked through, about 5-6 minutes.
- 5. Remove chicken and set aside. In the same skillet, add sliced mushrooms and sauté until tender, about 5-7 minutes.
- 6. Return chicken to the skillet, add chicken broth, and bring to a simmer, scraping the bottom of the skillet.
- 7. Stir in heavy cream and allow the sauce to thicken slightly.
- 8. Adjust sauce consistency with reserved pasta water if needed. Taste and adjust seasoning.
- 9. Add cooked pasta to the skillet and toss to coat with the sauce.
- 10. Let sit for a couple of minutes before serving. Garnish with parsley or Parmesan if desired.
Notes
This dish can be customized with additional vegetables or different types of pasta. Perfect for meal prep and leftovers.