Chicken Marsala Pasta

• 1 pound - pasta
• ⅛  - Salt
• 3 tablespoon - butter
• 1 tablespoon - olive oil
• 4  - chicken breasts
• 1 cup - all-purpose flour
• ⅛  - Salt, pepper
• ¾  - onion
• 3 cloves - garlic
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• ½ teaspoon - thyme
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• 8 ounce - mushrooms
• ½ cup - Marsala wine
• ½ cup - chicken stock
• ½ cup - heavy cream
• ⅛  - cheese

Instructions

1. Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
2. In a shallow dish, combine flour with salt and pepper. Dredge both sides of the chicken breasts in the seasoned flour.
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.
4. Add 1 tbsp butter to the same skillet. Sauté diced onion and garlic until softened.
5. Season with salt, pepper, thyme, garlic powder, and onion powder. Add mushrooms and cook until slightly browned.
6. Pour in Marsala wine and chicken stock. Bring to a simmer and let reduce for a few minutes.
7. Add heavy cream (optional) and return to a simmer to thicken the sauce.
8. 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. Serve chicken over the pasta, topped with extra sauce and grated cheese.