Ingredients

Scale

Chicken + Pasta

12 oz pasta (penne, fettuccine, or rigatoni)

1 lb boneless, skinless chicken breasts (or thighs), sliced into thin cutlets/strips

1 tsp salt, plus more for pasta water

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

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

2 tbsp olive oil

2 tbsp unsalted butter

Marsala Sauce

8 oz mushrooms (cremini or button), sliced

3 cloves garlic, minced

3/4 cup Marsala wine (dry preferred)

1 cup chicken broth

3/4 cup heavy cream (or half-and-half—see variations)

1/2 cup grated Parmesan, plus more for serving

1 tsp Dijon mustard (optional, boosts savory flavor)

1-2 tsp fresh thyme (or 1/2 tsp dried)

2 tbsp chopped parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.

Prep the chicken: Pat chicken dry. Season with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess.

Sear chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side (until golden and cooked through). Transfer to a plate.

Sauté mushrooms: In the same skillet, add remaining 1 tbsp butter. Add mushrooms and cook 5–7 minutes until browned and their liquid evaporates. Stir in garlic for 30 seconds.

Deglaze with Marsala: Pour in Marsala wine and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.

Build the sauce: Add chicken broth, thyme, and Dijon (if using). Simmer 3–5 minutes. Lower heat to medium-low, stir in cream and Parmesan until smooth.

Combine: Add chicken back to the skillet. Toss in pasta. Add a splash of reserved pasta water as needed to loosen and make it glossy.

Finish: Taste and adjust salt/pepper. Garnish with parsley and extra Parmesan.

Notes

Cooking Tips

Use dry Marsala for a classic savory flavor. Sweet Marsala works too, but the sauce will be noticeably sweeter.
Brown the mushrooms well before adding liquid—this gives the sauce a deeper, richer taste.
Don’t skip the pasta water: it helps the sauce cling to the noodles and keeps it creamy without extra cream.
If the sauce gets too thick, thin with broth or pasta water 1–2 tablespoons at a time.
For extra tenderness, slice chicken across the grain and keep pieces similar in size.

Variations

Lighter option: Swap heavy cream for half-and-half or evaporated milk (simmer gently to avoid curdling).
Extra veggie: Add spinach at the end until wilted, or stir in peas for a pop of sweetness.
Gluten-free: Use GF pasta and dredge chicken in GF flour or cornstarch.
More “Marsala-style”: Add a splash more Marsala at the very end (1–2 tbsp) for brighter wine aroma.
Spicy: Add a pinch of red pepper flakes with the garlic.
Cheesy bake: Transfer to a baking dish, top with mozzarella + Parmesan, and broil 2–3 minutes until bubbly.

Author: Emma
Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 650mg
Fat: 27g
Carbohydrates: 60g
Fiber: 3g
Protein: 42g