Creamy Chicken Marsala Pasta – Recipes Life Style

A luxurious and flavorful dish that blends the richness of Marsala wine with creamy sauce, tender chicken, and pasta perfection.

🍽️ Description:

Creamy Chicken Marsala Pasta is a restaurant-worthy dish you can make right at home. It features tender seared chicken breasts paired with a velvety Marsala wine cream sauce, all tossed with perfectly cooked pasta and sautéed mushrooms. This comforting, indulgent meal delivers bold flavors and elegant texture, ideal for romantic dinners, special family meals, or dinner parties where you want to impress with ease.

⏱️ Total Time:

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves: 4

🛒 Ingredients:

For the Chicken & Sauce:

2 large boneless, skinless chicken breasts (sliced in half horizontally)
1/2 cup all-purpose flour (for dredging)
1 tsp garlic powder
Salt and pepper, to taste
3 tbsp olive oil
2 tbsp unsalted butter
1 cup sliced cremini or white mushrooms
3 cloves garlic, minced
3/4 cup Marsala wine (dry preferred)
1 cup heavy cream
1/2 cup chicken broth
1/2 tsp dried thyme (optional)
Fresh chopped parsley (for garnish)

For the Pasta:

12 oz fettuccine or penne pasta
Salt for pasta water

🔥 Instructions:

Step 1: Cook the Pasta (Time: 10 minutes – Intensity: Low)

Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain and set aside. Reserve 1/4 cup of the pasta water for later use, if needed.

Step 2: Prepare the Chicken (Time: 10 minutes – Intensity: Medium)

Slice each chicken breast in half horizontally to make four thin cutlets. Season both sides with garlic powder, salt, and pepper. Dredge lightly in flour and shake off excess.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes on each side, or until golden brown and fully cooked through (internal temp: 165°F / 74°C). Transfer chicken to a plate and cover to keep warm.

Step 3: Make the Marsala Sauce (Time: 15 minutes – Intensity: Medium)

In the same skillet, reduce heat to medium. Add butter and the remaining tablespoon of olive oil. Sauté mushrooms for 5–7 minutes until they’re soft and browned. Add garlic and sauté for 1 minute until fragrant.

Pour in the Marsala wine and scrape up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.

Stir in the heavy cream and chicken broth. Bring to a gentle simmer. Add thyme if using. Let the sauce cook for another 5–7 minutes, stirring occasionally, until it thickens slightly.

Step 4: Combine Everything (Time: 5 minutes – Intensity: Low)

Return the cooked chicken to the skillet. Simmer for 2–3 minutes to reheat and allow the flavors to blend. Add the cooked pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.

Garnish with chopped parsley and freshly cracked pepper before serving.

🧠 Tips & Variations:

For extra richness, add a tablespoon of cream cheese to the sauce.
Use gluten-free flour and pasta if needed.
Add spinach or sun-dried tomatoes for extra flavor layers.
If Marsala wine isn’t available, substitute with a dry sherry or a mix of white wine + a splash of brandy.

💡 Storage:

Let leftovers cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to bring the sauce back to life.

🧾 Nutritional Information (Per Serving):

Calories: ~610 kcal
Fat: 35g
Carbs: 45g
Protein: 34g
Fiber: 3g
Sugar: 5g
Note: Nutritional values are approximate and will vary based on exact ingredients and portions.