Creamy Chicken Marsala with Mushrooms & Pasta

Ingredients

• 2 large chicken breasts, sliced in half horizontally
• Salt and black pepper, to taste
• ½ cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 8 oz (225 g) mushrooms, sliced
• 3 garlic cloves, minced
• ¾ cup Marsala wine
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley, chopped
• 12 oz (340 g) fettuccine or linguine

Instructions

1. Cook the pasta according to the package directions. Drain and set aside.
2. Season the chicken with salt and pepper, then lightly coat it with flour.
3. Heat olive oil in a large skillet and cook the chicken for 4–5 minutes per side until golden. Remove and set aside.
4. In the same pan, melt the butter and sauté the mushrooms for about 5 minutes until browned.
5. Add the garlic and cook for 30 seconds.
6. Pour in the Marsala wine and simmer for 2–3 minutes to reduce slightly.
7. Stir in the chicken broth, heavy cream, Parmesan cheese, and Italian seasoning. Simmer until the sauce thickens.
8. Return the chicken to the pan and cook for another 5 minutes.
9. Serve the chicken over the cooked pasta, spoon the creamy mushroom Marsala sauce over the top, and garnish with fresh parsley.

Description

Tender golden chicken served over perfectly cooked pasta and smothered in a rich, creamy Marsala mushroom sauce. This elegant restaurant-style dinner is packed with savory flavors and comes together in about 40 minutes.