Description

Chicken Marsala Pasta is a delightful dish that beautifully marries the rich flavors of tender chicken and earthy mushrooms with a creamy sauce, all enveloped in perfectly cooked pasta. This easy-to-make recipe is perfect for weeknight dinners or special occasions, impressing family and friends alike. The unique twist of using Marsala apple vinegar adds depth to the sauce while keeping it alcohol-free.

Ingredients

Scale

12 oz pasta (fettuccine, penne, or your favorite type)
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz mushrooms, sliced (button or cremini)
2 cloves garlic, minced
½ cup chicken broth
½ cup Marsala apple vinegar (or additional chicken broth)
1 cup heavy cream
½ cup grated Parmesan cheese
Fresh parsley for garnish

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Instructions

Cook the pasta according to package instructions until al dente; drain and set aside.
In a skillet over medium heat, warm the olive oil. Add chicken pieces seasoned with salt and pepper; cook until golden brown (about 5-7 minutes). Set aside.
In the same skillet, sauté sliced mushrooms until soft (4-5 minutes), then add minced garlic and cook until fragrant (about 1 minute).
Pour in chicken broth and Marsala apple vinegar, scraping up any browned bits; reduce heat to low.
Stir in heavy cream, Parmesan cheese, dried thyme, salt, and pepper to taste. Return the chicken to the skillet.
Add drained pasta and toss everything together until well coated; heat through for another 2-3 minutes.
Serve hot garnished with fresh parsley.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (245g)
Calories: 550
Sugar: 4g
Sodium: 720mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 26g
Cholesterol: 100mg