Description
A savory chicken marsala pasta dish combining tender chicken, earthy mushrooms, and a rich Marsala wine sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 boneless, skinless chicken breasts (about 1 lb), sliced
- 1 cup mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook fettuccine according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then add to the skillet. Sear until golden brown, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add butter and mushrooms. Sauté until mushrooms are browned, about 5 minutes.
- Pour in Marsala wine, scraping the bottom to deglaze the pan. Simmer for 2 minutes.
- Add chicken broth and return chicken to the skillet. Cook for 5 minutes.
- Stir in heavy cream and cook until sauce thickens, about 3 minutes.
- Toss cooked fettuccine in the sauce until well coated.
- Serve hot, garnished with chopped parsley.
Notes
- For added depth, use a mix of wild mushrooms.
- Substitute chicken with shrimp for a seafood variation.
- Plate with a swirl of pasta and a sprinkle of freshly grated Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken marsala pasta recipe, Italian pasta, chicken recipe, Marsala wine sauce, gourmet pasta dish