4.8 from 15 votes
Chicken Marsala Pasta
This creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It's ready to serve in just 30 minutes and will become a new staple in your rotation!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 889 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1.5 lbs boneless skinless chicken breasts , cut into bite-size pieces
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoon olive oil
- 1 Tablespoons butter
- 8 oz fresh mushrooms , thinly sliced
- 1 shallot , diced
- 2 cloves garlic , minced
- 1 cup marsala wine , (not marsala cooking wine)
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 lb dry orecchiette pasta ,or farfalle, or penne pasta
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
- Prep chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat.
- Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
- Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
- Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
- Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
- Serve: Garnish with the fresh parmesan and parsley. Serve immediately.
Cup of Yum
Notes
- Make Ahead Instructions: Cut and season chicken and refrigerate up to a day ahead. Make sauce just until the step of adding chicken and pasta. Store sauce in the fridge. When ready to eat, rewarm sauce, and add chicken and pasta, following remaining recipe instructions.
- Cut and season chicken and refrigerate up to a day ahead. Make sauce just until the step of adding chicken and pasta. Store sauce in the fridge. When ready to eat, rewarm sauce, and add chicken and pasta, following remaining recipe instructions.
Nutrition Information
Calories
889kcal
(44%)
Carbohydrates
75g
(25%)
Protein
42g
(84%)
Fat
42g
(65%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
174mg
(58%)
Sodium
1125mg
(47%)
Potassium
956mg
(27%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1554IU
(31%)
Vitamin C
7mg
(8%)
Calcium
176mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 889
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 75g | 25% |
| Protein | 42g | 84% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 174mg | 58% |
| Sodium | 1125mg | 47% |
| Potassium | 956mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1554IU | 31% |
| Vitamin C | 7mg | 8% |
| Calcium | 176mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.