Ingredients

8 ounces uncooked pasta (such as fettuccine)

2 boneless, skinless chicken breasts

Kosher salt and pepper (to taste)

1/2 teaspoon garlic powder

1/3 cup all-purpose flour (for dredging)

2 teaspoons olive oil

2 tablespoons butter (divided)

8 ounces cremini mushrooms (sliced)

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/2 cup dry Marsala wine

1/2 cup low-sodium chicken broth

1/2 teaspoon Dijon mustard

1/3 cup heavy cream (plus more, to taste)

Freshly grated Parmesan cheese (optional)

Fresh parsley (chopped, for optional garnish)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.

Step 2: Cut the chicken breasts into bite-size pieces. Season with salt, pepper, and garlic powder. Lightly dredge the chicken pieces in the flour, shaking off any excess.

Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.

Step 4: In the same skillet, melt the remaining tablespoon of butter. Add the sliced mushrooms, dried thyme, and dried oregano. Sauté until the mushrooms release their moisture and turn golden, about 4 minutes.

Step 5: Pour in the Marsala wine and chicken broth, then add the Dijon mustard. Whisk to combine and let the mixture simmer for about 2 minutes until slightly reduced.

Step 6: Return the seared chicken to the skillet and stir in the heavy cream. Simmer for about 3 minutes until the sauce thickens and the chicken is cooked through. Taste and adjust seasoning with salt and pepper as needed.

Step 7: Toss the drained pasta with the sauce until well coated. Optionally, sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve immediately.

Tips & Variations

For an extra creamy sauce, add a splash more heavy cream to taste before serving.

Substitute cremini mushrooms with button mushrooms or shiitake for different flavor profiles.

If Marsala wine is unavailable, dry white wine or a mix of grape juice and vinegar can be used as a substitute.

Adding a pinch of red pepper flakes can bring a subtle heat to the dish.

FAQs

Can I use different pasta for Chicken Marsala Pasta?

Yes, feel free to use any pasta you prefer such as penne, linguine, or spaghetti. Just adjust the cooking time according to the package instructions.

Is it necessary to dredge the chicken in flour?

Dredging the chicken in flour helps create a slight crust, thickens the sauce, and adds texture, but you can skip it if you prefer a lighter dish.