From the Cook
From the Cook
From the Cook
1/4
Chicken Marsala Pasta
Instructions
1
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Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2
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In a shallow dish, combine flour with salt and pepper. Dredge both sides of the chicken breasts in the seasoned flour.
3
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In a large skillet over medium heat, melt 2 tbsp butter and add olive oil. Cook dredged chicken until golden and cooked through. Remove and set aside.
4
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Add 1 tbsp butter to the same skillet. Sauté diced onion and garlic until softened.
5
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Season with salt, pepper, thyme, garlic powder, and onion powder. Add mushrooms and cook until slightly browned.
6
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Pour in Marsala wine and chicken stock. Bring to a simmer and let reduce for a few minutes.
7
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Add heavy cream (optional) and return to a simmer to thicken the sauce.
8
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Add the cooked chicken back into the pan and coat with sauce. Let cook for 2–3 minutes.
9
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Toss cooked pasta with some of the sauce and a splash of reserved pasta water if needed.
10
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Serve chicken over the pasta, topped with extra sauce and grated cheese.
My Calorie Intake
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Tips & Tricks (5)
- Flour Coating Technique 🥄Season your all-purpose flour with onion powder and garlic powder before dredging chicken to build deeper flavor layers from the first step.
- Marsala Wine Selection 🍷Choose a dry Marsala wine for this recipe, as it provides a more complex and less sweet flavor profile that complements the chicken and mushrooms.
- Mushroom Browning Secret 🍄Do not overcrowd the pan when sautéing mushrooms; give them space to brown properly, which concentrates their umami flavor and prevents steaming.
- Cream Incorporation Trick 🥛Temper the heavy cream by slowly whisking a small amount of the hot Marsala sauce into it before adding to prevent curdling and ensure a smooth, silky sauce.
- Pasta Water Magic 💧Reserve a cup of pasta cooking water to help emulsify and adjust the sauce consistency if needed, creating a more cohesive final dish.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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