I think I speak for a lot of people when I say Italian food is one of the most loved types of food there is. One of my personal favorites is Chicken Marsala. Another personal favorite is almost any type of pasta. So, I compiled two of my favorites and created Chicken Marsala Pasta. It’s made with seared chicken, penne pasta, mushrooms, onions and a marsala cream sauce. It’s very easy and can be prepared in a short amount time.
How to prepare
This is one of my more simple dishes. I say that because it doesn’t require a lot of ingredients and has a short cook time. You can have a restaurant style meal at home in as little as twenty minutes.
First, you will make your sauce by sauteing your onion, garlic, mushroom and basil. Secondly, add your flour and stir until mixture becomes creamy. Next, you will add your broth, cream, wine, salt and pepper. Once sauce has simmered for a minimum ten minutes, add parmesan cheese. That’s it! Your sauce is ready.
While your sauce is simmering, the chicken can be prepared by heating vegetable oil over medium-high heat in another skillet. Sear the chicken for 5 minutes on each side. It is very important to cook chicken in batches as you don’t want to crowd your skillet. Overcrowding will not brown the meat, and will resemble boiled or poached meat.
Cook your pasta according to package instructions, which is al dente. This usually take approximately ten minutes. Do not overcook pasta, or it will be mushy. Mushy pasta is not very appetizing for this dish.
Lastly, stir pasta and chicken into sauce and serve. This dish goes good with any vegetable of choice, or a nice salad. Don’t forget the wine! I recommend a dry white wine like Chardonnay or Pinot Grigio.
If you make this recipe, please share and tag me on Instagram!
Chicken Marsala Pasta
Ingredients
- 2 boneless, skinless chicken breasts cut into 1 inch pieces
- 1 lb penne pasta
- 2 cups heavy cream
- 1 cup chicken broth
- 1 tbsp flour
- 1/3 cup marsala wine
- 1 cup parmesan cheese, shredded or grated
- 2 cup white mushrooms, sliced
- 2 tbsp minced or diced garlic about 4-5 cloves
- 1 small yellow onion
- 2 tsp dried basil
- salt & pepper to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- vegetable oil for searing of chicken
Instructions
- Cook pasta according to package instructions, and drain.
- In a large pan or skillet, heat olive oil over medium heat. Add onion and garlic. Saute for 3 minutes, or until fragrant. Add mushrooms and saute for additional 3 minutes.
- Add butter. Once butter is melted, stir in flour. Stir until mixed and you see no lumps. Stir in basil.
- Add chicken broth. When the broth comes to a simmer, add heavy cream, marsala wine, a few pinches of salt and pepper . Reduce heat to medium low and simmer for 10 minutes, stirring occasionally. Ensure heat is not too high, or sauce will boil over.
- In another skillet, heat about 2 tbsp of vegetable oil over medium-high heat. Add chicken in batches and cook for 5 minutes on each side.
- Add parmesan cheese to sauce, and stir. Simmer for additional 2 minutes.
- Stir in cooked pasta and chicken. Top with additional parmesan cheese if you like and serve!
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