Chicken Marsala Pasta Recipe

Introduction

Chicken Marsala Pasta is a mouthwatering dish that combines tender chicken breasts, earthy mushrooms, and a rich Marsala wine sauce, all served over a bed of al dente pasta. Inspired by the classic Chicken Marsala, this recipe elevates the traditional dish by incorporating pasta, creating a filling and hearty meal that’s perfect for family dinners, special occasions, or a comforting weeknight meal. The deep, savory flavors of the Marsala wine sauce blend seamlessly with the chicken and mushrooms, making each bite an explosion of taste.

Whether you’re an experienced cook or a beginner, Chicken Marsala Pasta is surprisingly easy to prepare and will leave your guests begging for more. With its perfect balance of flavors and textures, this dish is sure to become a favorite in your kitchen.

Why You’ll Love Chicken Marsala Pasta

• Rich, Flavorful Sauce: The Marsala wine sauce is the star of the show, offering a deep, slightly sweet, and savory flavor that complements the chicken and mushrooms perfectly.
• Tender Chicken: The chicken breasts are seared to golden perfection and simmered in the Marsala sauce, resulting in a tender and juicy texture.
• Earthy Mushrooms: Mushrooms add an earthy flavor and a slightly chewy texture, balancing out the richness of the sauce.
• Hearty and Filling: With pasta incorporated into the dish, this meal is both satisfying and substantial, making it perfect for a family dinner or a special gathering.
• Quick and Easy to Make: Despite its impressive taste, this dish can be prepared in under an hour, making it an ideal choice for busy nights when you want something delicious but easy.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 550-600 calories per serving, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 550-600 kcal
• Fat: 18-22g
• Carbohydrates: 50-55g
• Protein: 35-40g
• Fiber: 3g
• Sugar: 7-8g

Ingredients

For the Chicken Marsala Pasta:

• 2 large boneless, skinless chicken breasts, sliced in half horizontally (to create 4 thin fillets)
• 2 tablespoons olive oil (for cooking the chicken)
• 1 tablespoon unsalted butter (for the sauce)
• 8 ounces mushrooms, sliced (button, cremini, or your preferred variety)
• 2 cloves garlic, minced
• ¾ cup Marsala wine (sweet or dry, depending on your preference)
• 1 cup chicken broth (low-sodium preferred)
• ½ teaspoon dried thyme
• 1 teaspoon Italian seasoning (or dried basil)
• ½ cup heavy cream
• 12 ounces fettuccine pasta (or your preferred pasta)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• Optional: 1/4 cup freshly grated Parmesan cheese (for serving)

Special Equipment

To ensure smooth preparation and the best results, a few pieces of equipment will be helpful:

1. Large Skillet: A large skillet or sauté pan is necessary to cook the chicken, mushrooms, and sauce. A wide surface area allows for even cooking and proper browning.
2. Stockpot for Pasta: A large pot to cook the pasta will help prevent overcrowding and ensure the pasta cooks evenly.
3. Tongs: Tongs are great for handling the chicken breasts and stirring the pasta without breaking it.
4. Measuring Cups and Spoons: Accurate measurements of liquids and seasonings are key to getting the sauce just right.
5. Wooden Spoon or Spatula: A sturdy spatula or wooden spoon is perfect for stirring the sauce and scraping up any brown bits from the bottom of the pan, which adds rich flavor.
6. Colander: A colander is necessary to drain the cooked pasta before adding it to the sauce.
7. Sharp Knife: For slicing the chicken breasts thinly and chopping the garlic and parsley.

Step-by-Step Instructions

1. Prepare the Chicken

To begin, slice the chicken breasts horizontally to create thinner fillets (about 4 pieces). Season both sides of the chicken fillets with salt, pepper, and Italian seasoning.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken fillets to the pan and cook for 3-4 minutes per side, until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set it aside.

2. Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Add the fettuccine pasta (or pasta of your choice) and cook according to the package directions until al dente (usually about 9-11 minutes). Drain the pasta in a colander, reserving about ½ cup of pasta water. Set aside.

3. Prepare the Marsala Sauce

In the same skillet that you used to cook the chicken, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.

Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning. The garlic will release a fragrant aroma.

Next, pour in the Marsala wine, scraping up any brown bits from the bottom of the pan. This will add extra flavor to the sauce. Let the wine simmer for 2-3 minutes to reduce slightly.

Add the chicken broth and thyme, and continue to simmer for another 5 minutes, allowing the sauce to reduce by about half. The sauce should thicken slightly.

4. Finish the Sauce

Stir in the heavy cream and let the sauce simmer for an additional 3-4 minutes, until it becomes creamy and smooth. Taste and adjust seasoning with salt and pepper if needed.

5. Combine the Chicken and Pasta

Once the sauce is ready, return the cooked chicken to the skillet, along with any juices that may have accumulated on the plate. Simmer for an additional 2 minutes, allowing the chicken to soak in some of the sauce.

Add the cooked pasta to the skillet, tossing gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Stir everything together so the pasta is well coated in the creamy Marsala sauce.

6. Serve the Dish

Transfer the Chicken Marsala Pasta to serving plates. Garnish with freshly chopped parsley and, if desired, a sprinkle of grated Parmesan cheese. Serve immediately while hot.

Tips for Perfect Chicken Marsala Pasta

• Sear the Chicken Properly: For the best flavor, ensure that the chicken gets a nice golden brown sear on both sides. Don’t overcrowd the pan, as this will prevent the chicken from browning properly.
• Use a Good Quality Marsala Wine: The flavor of the wine is essential to the sauce, so choose a good quality Marsala wine. Dry Marsala will result in a more savory sauce, while sweet Marsala will give it a richer, slightly sweet flavor.
• Don’t Overcook the Pasta: Be sure to cook the pasta al dente (firm to the bite) so it holds up well in the sauce without becoming mushy.
• Balance the Sauce: If the sauce becomes too thick, add some reserved pasta water or chicken broth to adjust the consistency. If it’s too thin, let it simmer for a few more minutes to thicken up.
• Feel Free to Add Vegetables: To make the dish even heartier, consider adding sautéed spinach, peas, or asparagus to the pasta before serving.

Variations of Chicken Marsala Pasta

• Chicken Marsala with Sun-Dried Tomatoes: Add a handful of chopped sun-dried tomatoes to the sauce for an extra burst of flavor and color.
• Chicken Marsala with Spinach: Sauté fresh spinach with the mushrooms for a healthy twist that adds both flavor and nutrition.
• Creamy Garlic Chicken Marsala Pasta: Add an extra clove of garlic or a pinch of garlic powder to the sauce for a more intense garlic flavor.
• Chicken Marsala with Parmesan Crust: Before cooking the chicken, dredge it in a mixture of flour and grated Parmesan cheese for a crispy, cheesy crust.

Storage and Shelf Life

Chicken Marsala Pasta is best enjoyed fresh, but it can be stored for later. Allow the dish to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, place the pasta in a skillet over low heat with a splash of chicken broth or cream to bring back some of the sauce’s richness. Stir occasionally until heated through.

For longer storage, the dish can be frozen. However, note that the texture of the pasta may change upon thawing. To freeze, transfer the cooled dish to a freezer-safe container and store for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in a skillet.

Side Dishes and Pairings for Chicken Marsala Pasta

Pair this hearty dish with complementary sides to enhance the dining experience:

• Garlic Bread: Serve warm, crusty garlic bread on the side to soak up any extra sauce.
• Roasted Vegetables: Roasted broccoli, Brussels sprouts, or carrots would be a great addition to balance the richness of the pasta.
• Caesar Salad: A crisp Caesar salad adds a refreshing contrast to the creamy pasta.
• Red Wine: A glass of red wine, such as Pinot Noir or Chianti, pairs beautifully with the rich flavors of the Marsala sauce.

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Conclusion

Chicken Marsala Pasta is a delicious, comforting dish that brings the best of classic Chicken Marsala and pasta together. With its rich sauce, tender chicken, and earthy mushrooms, it’s a meal that’s sure to impress. Whether you’re cooking for a family dinner or a special occasion, this recipe is simple to prepare and will quickly become a favorite. The combination of savory flavors and creamy sauce makes each bite irresistible. Enjoy this dish and savor the delicious, satisfying flavors!