Description
A simple one-pot chicken Marsala pasta dish. It’s creamy, flavorful, and perfect for a quick weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces fettuccine
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in Marsala wine and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Add chicken broth and fettuccine to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally.
- Stir in heavy cream and Parmesan cheese. Return the cooked chicken to the skillet.
- Season with salt and pepper to taste. Cook for another 2-3 minutes until the sauce has thickened and the chicken is heated through.
- Garnish with fresh parsley before serving.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- If you don’t have Marsala wine, dry sherry or even white wine can be substituted, though the flavor will differ.
- Adjust the amount of cream to achieve your desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American