Simplified Chicken Marsala Pasta (Print Version)
Tender chicken, mushrooms, and pasta in a velvety Marsala cream sauce for a quick Italian-inspired meal.
# What You’ll Need:
→ Pasta & Protein
01 -
10.5 ounces penne pasta
02 -
2 cups diced chicken breast
03 -
7 ounces sliced mushrooms
→ Sauce
04 -
1/2 cup Marsala wine or additional chicken broth
05 -
1 cup chicken broth
06 -
1/2 cup light cream
# How to Make It:
01 -
Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente. Drain and set aside.
02 -
While pasta cooks, heat a skillet over medium-high heat. Add diced chicken and sliced mushrooms. Sauté until chicken is golden brown and cooked through, and mushrooms are tender.
03 -
Pour Marsala wine into the skillet to deglaze, scraping up any browned bits. Add chicken broth and bring to a simmer. Let the sauce reduce slightly.
04 -
Lower heat and stir in light cream. Add cooked pasta to the skillet, tossing to coat evenly in the sauce. Serve immediately while hot.
# Additional Tips:
01 -
Garnish with fresh thyme or chopped parsley for enhanced flavor and presentation.