This Savory Chicken Marsala Pasta is one of Rosa’s absolute favorite pasta recipes! The tender chicken, mushrooms, creamy Marsala sauce, together with al dente pasta and parmesan cheese, makes every bite heavenly. Other than that, it’s super easy to make and can be served on an ordinary school night or for guests, together with a good glass of wine and our Affogato for dessert. This recipe is an absolute must-try!

Recipe

You will need:

Dough:
• 250 g / 8 oz pasta
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large chicken breasts cut into small pieces
• 1 clove garlic
• Flour for dredging
• 250 g / 8 oz mushrooms
• 1 dl / 0,5 cup Marsala wine (dry)
• 1 dl / 0,5 cup chicken broth
• 1/2 teaspoon Dijon mustard
• 1/2 cup heavy/whipping cream
• Salt & pepper
• Freshly grated parmesan cheese

How to:

  1. Boil the pasta in a large pot with some salt. Cook the pasta according to package directions until al dente.
  2. Cut the chicken into bite-size pieces and coat them in flour.
  3. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
  4. When hot, add chicken and garlic. Cook for 5-6 minutes, stirring occasionally until the chicken is slightly browned. Take the chicken out of the pan and set it aside.
  5. Add the remaining butter to the skillet and fry the mushrooms for 3-4 minutes or until they have released water and it’s cooked off. Take the mushrooms out of the pan.
  6. Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes.
  7. Then add cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
  8. Season with salt & pepper. Drain the pasta and turn it in with the sauce and serve with parmesan cheese.