Creamy Chicken Marsala Pasta
This Creamy Chicken Marsala Pasta is a quick, elegant weeknight meal with tender chicken, earthy mushrooms, and a luscious Marsala cream sauce over fettuccine.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon or Spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander
Ingredients
- 8 oz fettuccine pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts sliced
- 1 cup mushrooms sliced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of fettuccine pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Set the pasta aside and keep warm.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced chicken breasts, seasoning with salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté until they release their moisture and become tender, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Pour in 1 cup of chicken broth, scraping up any browned bits from the skillet’s bottom. Stir in 1 cup heavy cream and 1 teaspoon dried thyme. Bring the mixture to a gentle simmer and allow it to thicken slightly, about 4-5 minutes.
- Return the cooked chicken to the skillet and stir to coat in the creamy sauce. Add the cooked fettuccine pasta to the pan, tossing to combine. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. Sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve immediately and enjoy!
Notes
- Reserve pasta water to adjust sauce consistency without watering down flavors.
- Use chicken thighs instead of breasts for juicier meat.
- Store leftovers in the refrigerator for up to 3 days; reheat gently with added broth or cream to prevent curdling.