Creamy Chicken Marsala Pasta
Creamy Chicken Marsala Pasta made with tender chicken breasts, earthy mushrooms, rich Marsala wine, silky heavy cream, and perfectly cooked penne pasta for a cozy, restaurant-worthy dinner at home.
Ingredients
- 8 ounces penne pasta
- 2 boneless skinless chicken breasts, thinly sliced
- 1 cup Marsala wine
- 1 cup heavy cream
- 1 cup fresh mushrooms sliced
- 2 cloves garlic finely minced
- 2 tablespoons unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley finely chopped, for garnish
- Grated Parmesan cheese optional, for serving
Instructions
- Cook Pasta: Boil penne in salted water until al dente, drain, and reserve ½ cup pasta water.
- Sear Chicken: Melt butter in a skillet, cook chicken slices until golden, then remove and set aside.
- Sauté Mushrooms & Garlic: In the same skillet, cook mushrooms and garlic until tender and fragrant.
- Deglaze with Marsala: Pour in Marsala wine, scraping the pan, and let it simmer for 2–3 minutes.
- Add Cream: Stir in heavy cream and simmer gently until the sauce thickens.
- Return Chicken: Add chicken back to the skillet, season with salt and pepper, and simmer until cooked through.
- Finish & Serve: Toss pasta with the sauce and chicken, garnish with parsley and Parmesan if desired.
Notes
Calories: ~480 kcal per serving