Chicken Marsala Pasta
A delicious skillet pasta dish combining tender chicken, earthy mushrooms, and a creamy marsala wine sauce.
Equipment
- Skillet
- Measuring cups
- Tongs
- Whisk
Ingredients
- 8 ounces uncooked fettuccine pasta (227 grams)
- 1 tablespoon olive oil (15 milliliters)
- 2 tablespoons butter (28 grams), divided
- 2 chicken breasts cut into bite-sized pieces
- ¼ teaspoon garlic powder (1 gram)
- Flour for dredging
- 8 ounces cremini mushrooms (227 grams)
- ½ cup marsala wine (120 milliliters), semi-secco
- ½ cup chicken broth (120 milliliters)
- ½ teaspoon Dijon mustard (2 grams)
- ½ cup heavy/whipping cream (120 milliliters)
- Salt & pepper to taste
- freshly grated parmesan cheese (optional)
Instructions
- Start by cooking the fettuccine in a large pot of boiling water, stirring occasionally until it is al dente. The pasta should have a nice firmness to it. Reserve a bit of the pasta water, just in case the sauce needs some moisture later. Do not forget to drain the pasta once it is done!
- Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Toss in the chicken pieces, seasoned with garlic powder, and cook until they are nicely browned, about 4-5 minutes per side, not cooked through. Avoid overcrowding the pan, as it can steam rather than brown the chicken.
- In the same skillet, add the remaining butter and throw in the cremini mushrooms. Cook until they are soft and their moisture has evaporated, about 5-7 minutes. Remember, if they look rubbery, they need more time. Stir occasionally to get even cooking.
- Pour in the marsala wine and chicken broth while scraping up any brown bits from the bottom of the pan. Let it simmer for a few minutes, until the liquid reduces slightly. Be careful not to let it boil too harshly, as it might evaporate too fast.
- Once the liquid has thickened a bit, stir in the Dijon mustard and heavy cream, creating a silky sauce. If it is too thick, a splash of reserved pasta water can help loosen it up. Just do not skip the stirring or you might end up with lumps.
- Combine the cooked fettuccine with the sauce in the skillet, mixing everything well until the pasta is evenly coated. Be gentle—over-mixing can break the pasta, so a light toss is key.
- Finish with a sprinkle of salt, pepper, and freshly grated parmesan cheese if you would like. Serve it up right away; pasta waits for no one! Just avoid letting it sit too long, as it can dry out.
Notes
Store leftovers in the fridge for up to 3-4 days. Reheat over low heat, adding a splash of cream if needed.
To ensure the sauce thickens properly, consider increasing heavy cream to 1 cup and ensure you are using enough pasta water if it is too thin. Ensure chicken does not overcook to prevent dryness. Cook mushrooms until they have released their moisture.
Reheat over low heat on the stove, adding a splash of cream if needed.
Serve with crusty bread and olive oil for dipping or pair with a refreshing arugula salad. Top with freshly grated parmesan for extra flavor.
Substitute fettuccine with penne or rotini. Add spinach or sun-dried tomatoes for extra flavor. Use different mushrooms like shiitake for variety.
Choose high-quality marsala wine for the best flavor. Use boneless, skinless chicken breasts for best results. For a thicker sauce, consider adding 1-2 tablespoons of reserved pasta water until reaching the desired consistency.