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Chicken Marsala Pasta
This Chicken Marsala Pasta is a creamy, savory twist on a classic Italian-American favorite. Crispy pan-fried chicken breasts are paired with tender mushrooms and pasta, all tossed in a rich Marsala wine sauce. A hint of cream adds velvety smoothness while onions, garlic, and a medley of spices build irresistible flavor. Finished with a sprinkle of cheese, it’s the kind of hearty, flavorful dish that’ll have everyone asking for seconds.
Chicken Marsala Pasta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
- Step 2
In a shallow dish, combine flour with salt and pepper. Dredge both sides of the chicken breasts in the seasoned flour.
- Step 3
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.
- Step 4
Add 1 tbsp butter to the same skillet. Sauté diced onion and garlic until softened.
- Step 5
Season with salt, pepper, thyme, garlic powder, and onion powder. Add mushrooms and cook until slightly browned.
- Step 6
Pour in Marsala wine and chicken stock. Bring to a simmer and let reduce for a few minutes.
- Step 7
Add heavy cream (optional) and return to a simmer to thicken the sauce.
- Step 8
Add the cooked chicken back into the pan and coat with sauce. Let cook for 2–3 minutes.
- Step 9
Toss cooked pasta with some of the sauce and a splash of reserved pasta water if needed.
- Step 10
Serve chicken over the pasta, topped with extra sauce and grated cheese.
Tips & Tricks
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