Chicken Marsala Pasta
This creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It's ready to serve in just 30 minutes and will become a new staple in your rotation!
Servings: 6
Calories: 889kcal
Cost: $15
Ingredients
- 1.5 lbs boneless skinless chicken breasts , cut into bite-size pieces
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoon olive oil
- 1 Tablespoons butter
- 8 oz fresh mushrooms , thinly sliced
- 1 shallot , diced
- 2 cloves garlic , minced
- 1 cup Marsala wine , (not marsala cooking wine)
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon Dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 lb dry orecchiette pasta ,or farfalle, or penne pasta
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Prep chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat.
- Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
- Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
- Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
- Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
- Serve: Garnish with the fresh parmesan and parsley. Serve immediately.
Video
Notes
Make Ahead Instructions: Cut and season chicken and refrigerate up to a day ahead. Make sauce just until the step of adding chicken and pasta. Store sauce in the fridge. When ready to eat, rewarm sauce, and add chicken and pasta, following remaining recipe instructions.
Nutrition
Calories: 889kcal | Carbohydrates: 75g | Protein: 42g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 1125mg | Potassium: 956mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1554IU | Vitamin C: 7mg | Calcium: 176mg | Iron: 3mg
Recipe Link
Recipe Video
