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I discovered this amazing Chicken Marsala Pasta recipe during a cozy evening when I was craving something special without the fuss. After years of tweaking it's become my signature dish that friends and family always request. The way the creamy marsala sauce wraps around tender chicken and earthy mushrooms just brings everyone to the table with big smiles.
What Makes This Recipe Special
I love how this dish comes together in just 30 minutes yet tastes like something from my favorite Italian restaurant. There's something magical about the way the silky sauce coats each strand of pasta. My kitchen fills with the most incredible aromas of butter garlic and wine while it's cooking and everyone always wanders in to see what smells so good.
Your Shopping List
- Pasta: I usually grab fettuccine but any pasta you love works beautifully.
- Chicken: I cut mine into bite sized pieces they stay so tender this way.
- Marsala Wine: This is our star ingredient trust me it's worth getting the good stuff.
- Mushrooms: Cremini mushrooms are my go to they soak up all the flavors.
- Heavy Cream: Go full fat here it makes the sauce absolutely dreamy.
- Garlic Powder and Flour: These help create that perfect golden crust on our chicken.
- Chicken Broth: Adds such beautiful depth to our sauce.
Starting With The Chicken
First thing I do is cut up my chicken and give it a good coating of garlic powder and flour. Get your pan nice and hot with butter and olive oil then let those pieces get golden brown. Don't rush this part the color means flavor. Once they're done set them aside we'll come back to them.
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Making Magic With Mushrooms
Using that same pan with all its flavorful bits toss in your mushrooms with a knob of butter. Let them cook until they release their water and turn golden brown. The kitchen starts smelling amazing at this point. Once they're done pop them aside with the chicken.
Creating Our Luxurious Sauce
Now for my favorite part pour in that marsala wine chicken broth and a spoonful of dijon. Watch it bubble and scrape up all those delicious bits from the bottom of the pan. Add your cream and let everything get thick and silky. Then welcome back our chicken and mushrooms to the party.
Bringing Everything Together
While all this is happening your pasta should be cooking in plenty of salted water. Once it's perfect slightly firm to the bite toss it right into our gorgeous sauce. Give everything a good mix letting the pasta soak up some of that incredible flavor.
The Perfect Meal
I always serve this with warm crusty bread for soaking up every last drop of sauce. A simple arugula salad with olive oil and parmesan makes the perfect side. The peppery greens cut through the richness just right.
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My Kitchen Secrets
Don't skimp on the cream or wine they're what make this dish sing. If you need to thicken your sauce a little cornstarch mixed with water works like magic. Just stir it in at the end and watch your sauce turn perfectly silky.
Making It Work For You
Sometimes I switch things up with different mushrooms or swap madeira for marsala when that's what I have. For my gluten free friends I use cornstarch instead of flour to coat the chicken. The recipe is pretty forgiving so feel free to play around.
Saving Some For Later
If you end up with leftovers they'll keep nicely in the fridge for a few days. Just warm everything slowly on the stove with a splash of cream to bring the sauce back to life. Fresh is best though so I try to make just what we need.
Why Everyone Loves This Recipe
This dish just works magic at the dinner table. The tender chicken rich sauce and perfectly cooked pasta come together in the most beautiful way. It's become my go to recipe whenever I want to make someone feel special without spending hours in the kitchen.
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Frequently Asked Questions
- → What type of pasta works best with this sauce?
- While any pasta shape works, flat noodles like fettuccine or linguine are ideal for catching the creamy sauce. Short pasta like penne or rigatoni also work well.
- → Can I use a different type of mushroom?
- Yes, while cremini mushrooms are specified, white button mushrooms or portobello mushrooms work great too. Any meaty mushroom will complement the marsala sauce.
- → What can I substitute for marsala wine?
- If you can't find marsala, you can use a dry sherry or madeira wine. The flavor will be slightly different but still delicious.
- → Can I make this ahead of time?
- The sauce can be made ahead and reheated gently. Cook the pasta fresh when serving, as it tends to absorb the sauce if left too long.
- → How do I prevent the sauce from breaking?
- Keep the heat medium to low when adding the cream, and don't let it boil. Stir frequently and heat gently to maintain the creamy texture.