This easy Chicken Marsala Pasta recipe combines tender chicken and pasta in a rich, creamy mushroom sauce. A quick yet impressive meal full of comfort factor. Perfect for weeknights, fancy enough for entertaining!
Find the detailed recipe & tips on Supergolden Bakes: https://www.supergoldenbakes.com/chicken-marsala-pasta/
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INGREDIENTS
For the Chicken:
4 skinless chicken breasts, diced
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
1 tbsp flour
1 tbsp olive oil
1 tbsp unsalted butter
For the Sauce:
½ tbsp oil and butter or as needed
1 large shallot finely diced
1 tsp salt
½ tsp pepper
½ tsp garlic powder
2 cloves garlic sliced or minced
1 tbsp fresh thyme leaves
2 cups (200g) cremini mushrooms (chestnut mushrooms), sliced
1 cup (100g) white baby mushrooms whole or sliced
½ cup (125ml) Marsala wine semi-dry or dry
1 ¼ cups (300ml) chicken stock
1 tbsp cornstarch (cornflour)
⅓ cup (80ml) cream heavy / double
2-3 tsp dark soy sauce
4 tbsp freshly grated parmesan , or to taste
Fresh parsley to garnish
Salt and black pepper to taste
For the Pasta:
10 ½ oz (300g) fettuccine or other dried pasta
Salt
INSTRUCTIONS
1. Cut the chicken into bite-sized cubes and season with salt, pepper and garlic powder. Dust with a little flour and toss to combine.
2. Heat oil and butter in a large skillet and pan fry the chicken until nicely browned on all sides and mostly cooked through – 6-8 minutes. Use a slotted spoon to transfer onto a bowl. Add a splash of Marsala to deglaze the pan if needed, scraping any browned bits loose.
3. Now would be a good time to put the pasta on to boil. Cook in salted water according to pack instructions and drain before using. Hopefully the pasta will be ready just before the sauce is.
4. Add butter and oil to the pan and sauté the shallots, stirring, over medium-low heat until softened and translucent. Season with salt, pepper and a little garlic powder.
5. Stir in the garlic and mushrooms with a pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.
6. Add the remaining Marsala and simmer until reduced by about half. Stir in the chicken stock and cornstarch slurry. Bring to a simmer and cook until sauce thickens.
7. Stir in the cream and soy sauce. Add the chicken and cook for 2-3 minutes or until the chicken is fully cooked through.
8. Add the drained pasta and parmesan and toss well to cover in the creamy Marsala sauce. Check the seasoning, garnish with chopped parsley and serve with some crusty bread and a glass of crisp white wine… mmmm, my kind of meal!
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