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Jan 17, 2014
Categories: Dinner, Dairy, Pasta, Poultry

Creamy Chicken Marsala Pasta

Chef in Training

Creamy Chicken Marsala Pasta!

  • 2 large boneless, skinless chicken breasts; cut into bite sized pieces
  • 10-12 ounces sliced mushrooms
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3/4 cup Marsala cooking wine
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 pound dry pasta + water for cooking
  • 1 cup Parmesan cheese + more for serving
  • 5 tablespoons unsalted butter
  • salt and pepper to taste
  • minced, chopped fresh parsley for garnish
  1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions.
  2. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.
  3. Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.
  4. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley. 
  5. Enjoy!

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