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- 12 oz fettuccine pasta - 2 boneless, skinless chicken breasts, thinly sliced - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon olive oil - 1 cup mushrooms, sliced (cremini or button) - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 tablespoon soy sauce - 1 teaspoon dried thyme - 1 teaspoon dried Italian herbs - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) To start, gather all your ingredients. This makes cooking easier and more fun. Fettuccine pasta is the base of this dish. It is thick and holds sauce well. Next, you'll need two chicken breasts. Slice them thinly for quick cooking. Season them well with salt and pepper. The seasoning brings out the best flavor in the chicken. Mushrooms add a nice earthy taste. Use cremini or button mushrooms for this recipe. Garlic is a must too; it adds a great aroma and flavor. For the sauce, you will combine chicken broth and heavy cream. The broth adds depth, while the cream makes it rich. Soy sauce will enhance the umami flavor. Thyme and Italian herbs add a touch of warmth. Don’t forget the garnishes! Fresh parsley adds color and brightness. Grated Parmesan cheese gives a salty kick. With these ingredients ready, you’re set for a delicious meal. {{ingredient_image_1}} To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 12 oz of fettuccine pasta. Cook according to the package instructions until it is al dente, about 10-12 minutes. Drain the pasta but save about ½ cup of the pasta water. This water will help adjust the sauce later, so don’t skip this step! Next, take 2 boneless, skinless chicken breasts and slice them thinly. Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken slices and cook for about 5-7 minutes. You want them golden brown and fully cooked. Use a meat thermometer if you need to check for doneness. The internal temperature should be 165°F. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add 1 cup of sliced mushrooms. Sauté them for about 3-4 minutes until they soften. Then, add 2 cloves of minced garlic. Stir constantly for 1 minute to avoid burning the garlic. This step builds a rich flavor base for your dish. Now, it's time to make the sauce. Pour in 1 cup of chicken broth. As it bubbles, scrape the bottom of the pan to release any brown bits. This adds depth to the sauce. Next, stir in 1 cup of heavy cream, 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of Italian herbs. Let this simmer for about 5 minutes until the sauce thickens slightly. After the sauce has thickened, add the cooked chicken back into the skillet. Then, add the drained fettuccine. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency. Stir everything gently to combine and let it warm for a minute. To serve, place the pasta in bowls. Top it with chopped fresh parsley and a sprinkle of grated Parmesan cheese. This not only looks great but also adds a burst of flavor. Enjoy your beautiful, creamy Chicken Marsala Pasta! To ensure juicy chicken, start by seasoning the meat well with salt and pepper. This adds flavor and helps keep it moist. Sauté the chicken over medium-high heat in olive oil. Cook it for about 5-7 minutes until it’s golden brown. Don’t overcrowd the pan; this helps it cook evenly. For enhancing flavors, try using fresh herbs like thyme or basil. Dried herbs work well too. A mix of Italian herbs adds depth to the sauce. You can adjust the amount based on your taste. Fresh parsley makes a great garnish, adding color and freshness. You will need a large pot for boiling pasta. A good-sized skillet is key for cooking chicken and making the sauce. Use a sharp knife for slicing chicken and mushrooms. A wooden spoon is perfect for stirring. A measuring cup helps when adding liquids. Don’t forget a colander for draining pasta. These essential tools make the process smoother and quicker. For gluten-free options, use gluten-free fettuccine or any gluten-free pasta you enjoy. There are many great brands available. Just check the package for cooking instructions. If you need a dairy-free version, substitute heavy cream with coconut milk or a dairy-free cream. This keeps the dish creamy without the dairy. You can still enjoy the rich flavors of Chicken Marsala Pasta while meeting your dietary needs. Pro Tips Use Fresh Ingredients: Opt for fresh mushrooms and herbs to elevate the flavor of your dish. Fresh ingredients provide a vibrant taste that dried ones may lack. Perfectly Cook Pasta: Always cook your pasta al dente, as it will continue to cook slightly when mixed with the sauce. This prevents it from becoming mushy. Adjust Sauce Consistency: Use reserved pasta water to adjust the sauce's thickness. This starchy water helps the sauce adhere to the pasta better. Rest Chicken: Allow the chicken to rest for a few minutes after cooking. This helps retain its juices, making it tender and flavorful when added to the pasta. {{image_2}} You can swap out fettuccine for many other pasta types. Each shape gives a unique texture. Here are some great options: - Penne: Holds sauce well and adds a nice bite. - Farfalle: The bowtie shape is fun and adds visual appeal. - Rigatoni: Its ridges catch the sauce perfectly. Choosing a different pasta can change your dish. Try different shapes to keep it exciting! If you want to switch from chicken, there are many tasty options. Here are some ideas: - Turkey: Use thin slices just like chicken for a leaner choice. - Shrimp: Cook quickly and pair well with the creamy sauce. - Tofu: For a vegetarian option, firm tofu absorbs flavors well. Each protein brings its own taste and texture. Experiment to find your favorite! You can add your own twist to the classic Chicken Marsala Pasta. Here are some ideas: - Wine: Adding Marsala wine boosts the sauce's flavor. - Veggies: Spinach or sun-dried tomatoes add color and nutrition. - Cheese: Try adding different cheeses for a richer taste. These variations can make your dish stand out. Have fun and create your own version! To keep your Chicken Marsala Pasta fresh, store leftovers in an airtight container. Place the pasta in the fridge within two hours of cooking. It stays good for about three days. Be sure to cover it well to avoid drying out. When reheating, use the stove for best results. Heat a pan over low heat. Add a splash of chicken broth or cream. This keeps the pasta moist. Stir gently to warm it evenly. If the sauce thickens, add more liquid to revive it. This dish does freeze well! To freeze, let the pasta cool fully. Then, place it in a freezer-safe container. It can last up to three months in the freezer. To defrost, move it to the fridge overnight. You can also reheat from frozen, but it may take longer. Chicken Marsala Pasta is a tasty dish that blends chicken, mushrooms, and a rich sauce. It has Italian roots and uses Marsala wine, giving it a unique flavor. The dish became popular in the United States, especially in Italian-American homes. It features tender chicken and creamy sauce over pasta, making it a comforting meal for any occasion. Yes, you can use various pasta types. Here are some good options: - Penne - Fusilli - Spaghetti - Rigatoni Each pasta shape offers a different texture. Choose what you like best or what you have on hand. To make your Chicken Marsala Pasta creamier, follow these tips: - Use more heavy cream. This adds richness. - Stir in cream cheese for extra creaminess. - Add a splash of pasta water for a smooth texture. These tricks will help you achieve a luxurious sauce that clings to the pasta. Here are some great side dishes to serve: - Garlic bread - Steamed broccoli - Mixed green salad - Roasted vegetables These sides will complement the pasta and create a well-rounded meal. Yes, you can prep Chicken Marsala Pasta ahead of time. Here’s how: - Cook the pasta and chicken. Store them separately in airtight containers. - Prepare the sauce and keep it in the fridge. - When ready to eat, combine everything in a pan over low heat. This method saves time and lets you enjoy a delicious meal with ease. In this post, we explored how to make Chicken Marsala Pasta. We started with the key ingredients, such as fettuccine, chicken, and mushrooms. Then we detailed step-by-step instructions, including cooking tips and variations. You can use this dish as a base for creativity. Try different pastas or proteins, and adjust for dietary needs. With practice, you’ll master this recipe and impress others. Enjoy every bite!

Creamy Chicken Marsala Pasta

A delicious and creamy pasta dish featuring chicken and mushrooms in a rich Marsala sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced (cremini or button)
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon soy sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian herbs
  • to taste fresh parsley, chopped (for garnish)
  • to taste grated Parmesan cheese (for serving)

Instructions
 

  • In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
  • Season the sliced chicken breasts with salt and pepper.
  • In a large skillet over medium-high heat, heat the olive oil. Add the seasoned chicken and cook for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced mushrooms and sauté for 3-4 minutes until they are softened. Add the minced garlic and cook for an additional minute, stirring constantly.
  • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, soy sauce, thyme, and Italian herbs. Bring to a gentle simmer and let it cook for about 5 minutes until the sauce thickens slightly.
  • Add the cooked chicken back to the skillet along with the drained pasta. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Stir gently to combine and allow everything to warm.
  • Remove from heat. Serve the pasta in bowls topped with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese.

Notes

For a richer flavor, use homemade chicken broth.
Keyword chicken, creamy, Marsala, pasta