Creamy Chicken Marsala & Pasta

May 07, 2020

Creamy Chicken Marsala & Pasta

Click to DOWNLOAD printable recipe

This is my husband's favorite meal that I cook, and he asks for it every year on his birthday. It's the perfect combination of sweet and savory, and you'll want to make sure to coat your noodles with the sauce, too - it's SO GOOD!

INGREDIENTS:
  • 1 lb pasta
  • 1 lb chicken breasts or tenders
  • 2 Tbls olive oil
  • Flour, spread on a plate
  • salt, to taste
  • pepper, to taste
  • 3 cups dry Marsala wine
  • 2 cups heavy cream
  • 4 oz baby bella mushrooms, chopped small
INSTRUCTIONS:
  1. Boil pasta according to package directions and measure heavy cream out and leave on counter so it is not super cold when you’re ready to use it.
  2. Cut chicken breasts into strips (or use chicken tenders) and season with salt and pepper.
  3. Spread flour on a plate and put olive oil into sauté pan over medium-high heat.
  4. While the oil is heating up, dredge the chicken pieces in the flour until well coated.
  5. Sauté the coated chicken until brown and cooked all the way through (about 5-10 minutes depending on how thick your chicken pieces are).
  6. Transfer the chicken to a plate and keep warm.
  7. Turn heat off (very important if you have a gas stove and don’t want the wine to catch on fire!) and carefully add Marsala wine to pan.
  8. Turn heat back onto high and add chopped mushrooms.
  9. Boil down the wine for a few minutes. Scrape the bits off the bottom of the pan while it’s cooking.
  10. Keep the heat on high, add cream to pan, and stir sauce until it is bound together and starts to thicken (about 5 – 8 minutes).
  11. Put the chicken pieces back in the sauce to heat them up again and coat them with sauce.
  12. Divide pasta among bowls and top with chicken and extra sauce.
Our favorite veggie to serve with this is roasted asparagus. I throw it on a sheet pan with a drizzle of olive oil and sprinkle on salt, pepper, and thyme. Bake at 425* F for 20-30 minutes, depending on how well done you like your asparagus.


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