Creamy Chicken Marsala Pasta

Welcome back to Someone’s In The Kitchen! This week we are going Italian and cooking up a spin on one of our favorite Italian meals. On our menu today is Creamy Chicken Marsala Pasta!  Bon appetite!


Creamy Chicken Marsala Pasta

(Photo & recipe found here)

One of my (Krystal) favorite meals of all time happens to be Chicken Marsala! I first tasted this delectable Italian dish when I ordered the Stuffed Chicken Marsala at Olive Garden some years back. I instantly fell head over heels for the savory chicken, mushrooms, and lots of cheese stuffed in the middle. Since then I’ve always vowed to attempt cooking my own at home, and though I’ve yet to try my hand at it, I have found a simple and delish way to get my Chicken Marsala fix! This Creamy Chicken Marsala Pasta is so quick and easy to whip up, not mention is completely delicious! The chicken, mushrooms, and pasta in the creamy marsala sauce mirrors all the flavors in my lovely chicken marsala. Just to note, we used regular penne in place of whole wheat, and I would recommend doubling the recipe for the sauce as the left overs were a little dry. Be sure to give this Creamy Chicken Marsala Pasta a go to put a lovely Italian spin on your weeknight!

2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1 pound dry whole wheat penne pasta + water for cooking
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. 

Boil water and cook rigatoni according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala and chicken broth and bring to a boil. Simmer until sauce is is slightly thickened.

Drain rigatoni and reserve 1/2 cup cooking water. Return the rigatoni to the pot. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

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