Indulge in a luxurious pasta dish featuring tender, seasoned chicken, fresh mushroom slices, and al dente pasta immersed in a velvety Marsala sauce enriched with cream and chicken broth. Aromatic garlic and onions lend depth and warmth to the dish, making it the ultimate comfort food perfect for relaxed evenings.

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I love making my Cozy & Comforting Chicken Marsala Pasta because its full of flavor and a good source of lean protein. I start with thinly sliced boneless chicken breasts, which offer plenty of protein to help build muscle.

I use 8 oz of pasta like linguine so its a satisfying base and then add in sliced mushrooms that boost the dish with important vitamins. I slowly cook diced onions and minced garlic in olive oil and butter to make a savory base before deglazing with 1 cup of Marsala wine and 1 cup of chicken broth.

I finish the sauce with 1/2 cup heavy cream which gives it a rich texture. I always season with salt and pepper to taste.

This dish even has a nutritional balance that reminds me of classic Marsala Pasta Sauce recipes and is a great option if you like meals like Chicken Marsala With Angel Hair Pasta. It’s a real treat for an Italian meal for two or dinner party.

Why I Like this Recipe

1. I like how the sauce combines the Marsala wine and heavy cream, it creates a rich and satisfying flavor that just makes every bite exciting.
2. I really enjoy how tender the chicken and mushrooms turn out, which gives the dish a great mix of textures and makes it super comforting.
3. I like that the pasta soaks up all the flavors really well, making each mouthful full of taste and making it feel like a hearty meal.
4. I love how easy it is to prepare this meal, even though it tastes fancy; its one of those recipes that makes cooking feel like less of a chore.

Ingredients

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Pasta: Its carbohydrates give quick energy and a neutral base for the creamy sauce.
It keeps it filling.
Chicken: A lean form of protein that builds muscles and blends great with all the strong flavors.
Marsala wine: Brings a hint of sweetness and tang that elevates the dish, adding depth and flavor.
Mushrooms: Offer a rich, earthy taste and a bit of texture.
They also provide vitamins and minerals.
Garlic: Not only does it add a bold, zesty kick, but it also has antioxidants that can help the immune system.

Ingredient Quantities

8 oz pasta (like fettuccine or linguine)

1 lb boneless, skinless chicken breasts, sliced thinly

1 cup Marsala wine

1 cup chicken broth

1/2 cup heavy cream

8 oz mushrooms, sliced

3 cloves garlic, minced

1 small onion, diced

2 tbsp olive oil

2 tbsp butter

Salt, to taste

Pepper, to taste

Fresh parsley, chopped (optional for garnish)

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta until it is al dente, then drain and set aside.

2. Season the thinly sliced chicken with salt and pepper.

3. Heat the olive oil and butter in a large skillet over medium-high heat.

4. Saute the diced onion in the skillet until it becomes soft, then add the minced garlic and continue cooking for about a minute.

5. Add the seasoned chicken to the skillet and cook until it is browned on both sides.

6. Stir in the sliced mushrooms and cook for around 4 or 5 minutes until they start to soften.

7. Pour in the Marsala wine and let it simmer, scraping any brown bits off the pan, until the wine reduces a bit.

8. Add the chicken broth and bring the mixture to a simmer for about 5 minutes.

9. Stir in the heavy cream and let the sauce cook until it thickens slightly, stirring every now and then.

10. Toss the cooked pasta with the sauce and chicken and adjust the salt and pepper if needed then serve hot with a sprinkle of chopped fresh parsley if you like.

Equipment Needed

1. A large pot for boiling the pasta
2. A colander for draining the pasta
3. A chef’s knife for slicing chicken, mushrooms, and chopping the onion and garlic
4. A cutting board to prep all the ingredients
5. A large skillet for sautéing the chicken and vegetables
6. Measuring cups for the Marsala wine, chicken broth, and heavy cream
7. A spatula or wooden spoon for stirring and scraping the pan
8. Tongs for turning the chicken while cooking

FAQ

Q: What type of pasta works best for this dish?

A: Fettuccine or linguine are ideal since they hold the saucy goodness well, but you can use any pasta you have in your pantry.

Q: Can I sub chicken thighs for breasts?

A: Yeah, you technically can use thighs, but they cook differently and may give a richer flavor. Just be mindful its a bit fattier so adjust cooking time.

Q: How do I get the sauce to thicken properly?

A: Make sure you let the sauce simmer long enough so that the Marsala wine and chicken broth reduce, then stir in the heavy cream to finish it off.

Q: Is it okay to use dried mushrooms if i dont have fresh ones?

A: Sure can do that, but rehydrate them first in warm water. They may not have the exact same texture, but they'll still add good flavor.

Q: How long should I cook the chicken?

A: Cook it over medium-high heat for about 5-7 minutes per side until its nicely browned and no longer pink inside. Just keep an eye on it so it doesn't dry out.

Cozy & Comforting Chicken Marsala Pasta Recipe Substitutions and Variations

If you dont have fettuccine or linguine, try using spaghetti or penne instead
Instead of chicken breasts, thinly sliced chicken thighs can be a great alternative
If you cant find Marsala wine, dry sherry or even a light white wine could work pretty well
When chicken broth is missing, vegetable broth is a solid substitute
Heavy cream can be replaced with coconut cream, or even a mix of half–and–half with a bit of butter, for a creamier texture

Pro Tips

1. Make sure you dont overcrowd the pan when browning the chicken. This helps it get a nice sear without stewing in its own juices which can make the sauce watery.

2. When you add the Marsala wine, use a wooden spoon to gently scrape the browned bits off the pan. That little bit of extra flavor really makes a difference in the sauce.

3. Keep an eye on the heavy cream once its in. Stir it continuously to prevent it from curdling or getting too thick, so you get that smooth, creamy consistency every time.

4. Taste as you go and adjust the seasoning. Sometimes the flavors need a little extra salt or pepper especially after reducing the wine and simmering the broth for a bit.