Create an enchanted Italian evening with easy Chicken Marsala Pasta
Easy Creamy Chicken Marsala Pasta
8 ounces (2 cups) dried penne pasta
1 pound boneless, skinless chicken breasts cut into 1-inch pieces
3 tablespoons unsalted butter, divided
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup chopped onion (1 small onion)
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
3/4 cup Dry Marsala
1/2 cup low sodium chicken broth
1/2 cup heavy cream
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup (1 3/4 ounces) freshly grated Parmesan cheese, divided
Minced chives or parsley for garnish (optional)
Cook penne pasta to al dente stage according to package directions. Drain, reserving 1/2 cup of pasta liquid. Set aside.
Heat 2 tablespoons of unsalted butter in a large Dutch oven over medium heat. Add chicken, salt and pepper. Cook, stirring until chicken is no longer pink, about 3 to 4 minutes. Remove chicken from Dutch oven.
Add onions to Dutch oven over medium heat; cook, stirring occasionally, until tender and lightly browned, about 7 minutes.
Add garlic; cook until fragrant, about 30 seconds.
Increase heat to medium-high; add mushrooms. Cook, stirring frequently until all liquid has evaporated, about 2 minutes.
Add Marsala; cook, scraping up bottom bits until reduced by half, 2 to 3 minutes.
Reduce heat to medium; return cooked chicken to Dutch oven. Add chicken broth and cream. Stir to combine.
Add cooked pasta and remaining 1 tablespoon of butter. Stir to combine. Cook until bubbly.
Add mozzarella cheese and 1/4 cup of Parmesan cheese; cook, stirring until cheese is melted. If necessary, add some or all of the reserved pasta liquid. Taste seasonings to correct.
Garnish with remaining 1/4 cup of Parmesan cheese and minced chives or parsley.
Yield: 6 servings.
- May also use ziti or rotini in place of the penne.
- I like to use cremini mushrooms, but white button mushrooms also work well in this dish.
- For best results use an Italian Marsala as opposed to a California Marsala. Also, use a Dry Marsala as opposed to a Sweet Marsala. You can, however, substitute Madeira, Port or Dry Sherry for the Marsala.
- It's best to shred your own mozzarella. The pre-shredded mozzarella has a coating that can negatively impact this dish.
- Leftovers are delicious. Heat in microwave for 1-2 minutes or until heated through.