Chicken Marsala Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
729 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Marsala Pasta
Description
Chicken Marsala Pasta brings together flattened, bite-sized chicken breast coated lightly in flour and pan-seared until golden. Cremini mushrooms are browned separately to develop their earthy flavor, while chopped prosciutto adds a salty, cured touch. These components are united in a sauce built from dry Marsala wine and chicken stock, simmered to reduce and concentrate flavors. Butter enriches the sauce, delivering a smooth finish, and fresh parsley adds brightness. Cooking the pasta just shy of al dente and finishing it in the sauce ensures it absorbs the rich Marsala flavors.
The dish presents a harmonious blend of textures: tender chicken, chewy mushrooms, and hearty pasta coated in a glossy, flavorful sauce. The wine reduction lends subtle sweetness and depth without overpowering the savory notes. This pasta can serve as a fulfilling main course suitable for family dinners or casual gatherings.
To customize the creaminess, a small addition of cream can be stirred in after reducing the liquids, creating a richer sauce. Leftovers keep well refrigerated for a few days and reheat quickly, making it practical for meal planning.
Ingredients
- 1 pound pappardelle or any hearty pasta you like
- 1 pound cremini mushrooms sliced
- 1/4 pound prosciutto chopped
- 1 1/2 pounds chicken breast pounded flat and cut into bite sized pieces
- 1/2 cup flour for dredging only
- 3 tablespoons olive oil
- 6 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- 1 1/2 cups dry Marsala
- 1 1/2 cups chicken stock low sodium
- salt to taste
- black pepper to taste
- 2 cups water will most likely not need it all, reserved pasta water
- 3 tablespoons parsley minced
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
- Liberally season the chicken with salt and pepper then dredge the pieces in flour and shake off the excess. Place the dredged chicken pieces on a baking sheet and set aside.
- Heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Season with salt and pepper, then remove mushrooms from the pan and set aside in a dish tented with foil.
- Add the prosciutto to the same pan and cook until browned (about 3-4 minutes). Remove the prosciutto to a small plate and set it aside.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. Sear the chicken until browned on both sides (about 6-7 minutes total) then remove the pieces to the same plate as the mushrooms. If necessary, work in batches using more butter and olive oil so as to not crowd the chicken.
- At this time begin cooking the pasta to 1 minute less than al dente.
- Add the garlic to the pan along with a touch more olive oil and cook until golden (about 1 minute). Add the marsala and the chicken stock and turn the heat to high. Reduce the liquid by about half (3 minutes) while scraping the pan with a wooden spoon to remove all of the flavor bits.
- Once the sauce adequately reduces, turn the heat down to medium-low, add the remaining butter, and whisk it in.
- Add all the chicken, mushrooms, and half the prosciutto and mix once more. Taste test the sauce and adjust salt and pepper if required.
- Add the pasta to the pan and toss to coat. Cook until the pasta just reaches al dente (about 30-60 seconds). If needed, add a ladle or two of pasta water to loosen up the sauce.
- Remove the pan from the heat and sprinkle in the parsley. If the pasta dries up, just add a touch more of the reserved pasta water to thin it out. Divide into plates and top with the remaining crispy prosciutto. Enjoy!
Notes
- This recipe makes 6 moderate or 4 large servings.
- For a creamier sauce, add 3/4 cup cream after reducing the wine and stock, then simmer for 2-3 minutes before proceeding.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 50.3g | 101% |
| Fat | 24.7g | 38% |
| Saturated Fat | 9.6g | 48% |
| Cholesterol | 128mg | 43% |
| Sodium | 402mg | 17% |
| Potassium | 570mg | 12% |
| Fiber | 3.7g | 15% |
| Sugar | 3.1g | 6% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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