Why Make This Recipe

Chicken Marsala Pasta in Creamy Sauce is a wonderful dish that brings together the flavors of tender chicken, rich Marsala wine, and creamy sauce for a delightful meal. It’s perfect for family dinners or special occasions, and it’s easy enough to make on a weeknight. The combination of pasta and a savory sauce makes this dish hearty and satisfying. Plus, it’s a great way to impress your guests without spending hours in the kitchen!

How to Make Chicken Marsala Pasta in Creamy Sauce

Ingredients:

• 4 boneless chicken breasts, sliced
• 12 oz pasta (fettuccine or penne)
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
3. Season the chicken breasts with salt and pepper. Cook them in the skillet until they are golden brown and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced mushrooms and minced garlic. Sauté for 4-5 minutes until the mushrooms are tender.
5. Pour in the Marsala wine and cook for 2-3 minutes, allowing it to reduce slightly.
6. Stir in the heavy cream and bring the mixture to a simmer. Cook for 3-4 minutes until the sauce thickens.
7. Slice the cooked chicken and return it to the skillet along with the pasta. Toss everything together and add the Parmesan cheese to create a creamy sauce.
8. Garnish the dish with fresh parsley before serving.

How to Serve Chicken Marsala Pasta in Creamy Sauce

Serve Chicken Marsala Pasta in Creamy Sauce on a large plate or bowl. You can add extra grated Parmesan cheese on top for more flavor. Pair it with a side salad and garlic bread for a complete meal.

How to Store Chicken Marsala Pasta in Creamy Sauce

If you have leftovers, place them in an airtight container and store them in the refrigerator. The dish will be good for up to 3 days. When you’re ready to eat, reheat it in the microwave or on the stove until warmed through.

Tips to Make Chicken Marsala Pasta in Creamy Sauce

• Make sure to properly season the chicken with salt and pepper for the best flavor.
• Use fresh mushrooms for a great texture and taste. You can also try different types of mushrooms like cremini or shiitake.
• Adjust the thickness of the sauce by adding more cream or letting it simmer longer to reduce.

Variation

You can add other vegetables like spinach or bell peppers for extra color and nutrition. To make it lighter, you can use chicken breast without the skin or substitute the heavy cream with a lower-fat alternative.

FAQs

1. Can I use other types of pasta?
   Yes, you can use any pasta you prefer. Fettuccine and penne work well, but feel free to experiment with others like spaghetti or linguine.

2. What can I substitute for Marsala wine?
   If you don’t have Marsala wine, you can use white wine or a mixture of grape juice with a little vinegar for a similar flavor.

3. Can I make this dish ahead of time?
   While it’s best fresh, you can prepare the components and reheat them together before serving. Just be sure to store the pasta and sauce separately to keep the pasta from becoming mushy.