Description
Indulge in the delightful flavors of Chicken Marsala Pasta, a creamy and savory dish that seamlessly blends tender chicken and earthy mushrooms with perfectly cooked pasta. This recipe is not only quick to prepare—taking just 40 minutes—but also versatile enough to impress at family dinners or gatherings. The rich Marsala apple vinegar sauce, enhanced by fragrant garlic and a hint of thyme, creates a comforting meal that will satisfy everyone at the table. Customize it with your favorite pasta or vegetables for added variety, making it an ideal choice for busy weeknights or special occasions.
Ingredients
Scale
- 12 oz pasta (fettuccine, penne, or preferred type)
- 1 lb boneless, skinless chicken breasts
- 8 oz mushrooms (button or cremini)
- 2 cloves garlic
- ½ cup chicken broth
- ½ cup chicken broth (for non-alcoholic option)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, then add to the skillet, cooking until browned on all sides. Remove and set aside.
- In the same skillet, sauté mushrooms until tender, then add minced garlic for one minute.
- Pour in chicken broth; simmer to reduce slightly before stirring in heavy cream.
- Return chicken to the skillet with dried thyme and mix in Parmesan cheese until melted.
- Toss cooked pasta with the sauce until well-coated. Serve warm garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 680
- Sugar: 4g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg