Easy Chicken Marsala Pasta

This recipe here is what happens when you mix comfort food with a touch of Italian flair—our good ol’ Easy Chicken Marsala Pasta. Imagine your favorite cozy, creamy pasta, then throw in some rich Marsala wine and juicy chicken. It’s like Italy and your kitchen had a delicious lovechild. Trust me, once you try it, your tastebuds will be convinced they’re actually on holiday in Tuscany.

Now, let me tell you a little something. My husband? He’s basically become the unofficial president of the Easy Chicken Marsala Pasta fan club. Seriously, we always say, “Oh, we’ll make something different today,” but guess what always wins? This dish. The kids even have a chant for it—“chickeee, chicky pasta!” It’s our go-to meal when we need a little pick-me-up. I swear it could fix a broken heart or a cranky toddler any day.

Why You’ll Love This Easy Chicken Marsala Pasta

– It’s basically a hug on a plate. A warm, comforting hug.
– If you can boil water and not set your kitchen on fire, you can make this.
– Wine in pasta? Yes! Plus, you can drink the leftovers—a win-win.
– Everyone loves it, even your picky-eater 8-year-old; ask mine.

How to Make It

Okay, so picture this. You’re in your kitchen, music’s playing, and you’ve got your favorite apron on (or maybe that t-shirt with a sauce stain that you just don’t care about). First, you toss some chicken in the pan—hey, don’t be afraid of a little sizzle. Marsala wine goes next, like magic, transforming your kitchen into a little trattoria. Boil some pasta and let it join the party in the pan with a quick stir. If you’re me, you might spill some on the floor. No worries, just keep dancing and cooking—it’s part of the charm, right?

Ingredient Notes

– **Chicken Breast**: This is your hero-protein. Basic, but like, in an epic way. Just don’t overcook it unless you’re into eating rubber.
– **Marsala Wine**: The secret to the zing, so skip it at your own risk. Trust me, it makes you feel fancy.
– **Pasta**: Rigatoni or whatever you can find in your pantry, even that half box of spaghetti you’re ignoring.

Recipe Steps:

1. Cook chicken until golden.
2. Add Marsala wine and let it work its magic.
3. Boil pasta until it’s just right—not mushy, okay?
4. Combine everything, stir like you mean it.
5. Let it get all saucy and rich—yum!

What to Serve It With

Tips & Mistakes

– If it tastes too boozy, it’s not your cooking; it’s just Marsala being dramatic.
– Tried adding veggies? Go rogue and throw some mushrooms in!

Storage Tips

Leftovers? Although that’s rare in my house, just pop ‘em in an airtight container and they’ll chill in the fridge for up to 3 days. Eating it cold straight from the fridge? No judgment—it’s a whole vibe.

Variations and Substitutions

Listen, if your fridge is empty like mine always is, feel free to swap things around. No chicken? Try some shrimp or even, dare I say, tofu. Different pasta? Hey, it’s all pasta in my eyes. Just roll with whatever you got.

Frequently Asked Questions

Easy Chicken Marsala Pasta

This easy Chicken Marsala Pasta is a perfect combination of tender chicken, mushrooms, and a rich Marsala wine sauce served over your favorite pasta.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless skinless chicken breasts
• ▢ 8 oz mushrooms sliced
• ▢ 0.5 cup Marsala wine
• ▢ 2 cups cooked pasta penne or rigatoni
• ▢ 2 tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 0.25 cup chicken broth
• ▢ 0.25 cup heavy cream
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 0.25 cup parmesan cheese grated, for garnish

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and cook until golden brown and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
• In the same skillet, add sliced mushrooms and cook until browned, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
• Pour in the Marsala wine and chicken broth. Bring to a simmer and cook for 3-4 minutes to reduce slightly.
• Stir in heavy cream and let simmer for another 2 minutes. Return chicken to skillet and spoon sauce over top to heat through.
• Serve chicken and sauce over cooked pasta, garnished with grated Parmesan cheese.

Notes

This recipe can be made gluten-free by using gluten-free pasta. For a lighter sauce, substitute half-and-half for heavy cream.