Ingredients
Scale
Gather these simple ingredients, many of which are probably already in your pantry or fridge:
- 2 tablespoons olive oil
- 1 pound chicken breasts, sliced thinly
- Salt and pepper to taste
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces penne pasta
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
If you’re out of Marsala wine, a dry sherry or white wine will work in a pinch. For a lighter version, swap heavy cream with half-and-half.
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook until golden brown on both sides, about 5-7 minutes. Remove and set aside.
- In the same skillet, add the mushrooms and cook until they are tender and browned, about 5 minutes. Add garlic and sauté for another minute until fragrant.
- Pour in the Marsala wine, stirring to scrape up any brown bits from the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Add the chicken broth and bring to a gentle boil. Stir in the heavy cream and return the chicken to the skillet. Reduce the heat and let it simmer for about 10 minutes, or until the sauce thickens.
- While the sauce is simmering, cook the penne pasta according to package instructions until al dente. Drain and add the pasta to the skillet, tossing to coat with the sauce.
- Sprinkle with Parmesan cheese and chopped parsley, then serve immediately. Enjoy the blend of flavors with each bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Marsala Pasta, recipe, cooking, food
