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These Carbs Don't Count
June 4, 2025
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.
$5.39 / Serving 
Estimated Price / Serving
19 Ingredients
MEDIUM
Instructions
1
|
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
|
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.
73.73 g
Carbs
39.6 g
Fat
42.69 g
Protein
850.33 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chicken Marsala Pasta
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