Chicken Marsala Pasta (Printable Format)

A quick pasta dish combining tender chicken and mushrooms in a rich marsala cream sauce. An easy twist on the classic Italian-American favorite.

# What You'll Gather:

01 - Pasta of choice, uncooked, 8 ounces.

02 - Olive oil, 1 tablespoon.

03 - Butter, divided, 2 tablespoons.

04 - Chicken breasts, 2.

05 - Garlic powder, 1/4 teaspoon.

06 - All-purpose flour for coating.

07 - Cremini mushrooms, 8 ounces.

08 - Marsala wine, 1/2 cup.

09 - Chicken broth, 1/2 cup.

10 - Dijon mustard, 1/2 teaspoon.

11 - Heavy cream, 1/2 cup.

12 - Salt and black pepper to taste.

13 - Fresh parmesan cheese, grated, for serving.

01 - Boil pasta in salted water until al dente. Save some pasta water before draining.

02 - Cut chicken into bite-size pieces. Season with garlic powder and coat in flour.

03 - Heat oil and 1 tablespoon butter in pan. Cook chicken until lightly brown, about 5 minutes. Set aside.

04 - Add remaining butter and mushrooms to pan. Cook 3-4 minutes until water releases and cooks off.

05 - Pour in broth, wine, and mustard. Simmer 2 minutes until reduced. Add cream, chicken, and mushrooms.

06 - Cook until sauce thickens and chicken is done. Season with salt and pepper. Toss with pasta and serve with parmesan.

01 - Uses semi-sweet or dry marsala wine.

02 - Add pasta water if sauce needs thinning.

03 - Great weeknight dinner option.