How to Make Chicken Marsala with Pasta | Easy and Delicious Recipe!

Chop mushrooms.

Dice shallots.

Mince garlic using a garlic press.

Cut chicken breast into chunks.

Prepare seasoned flour with Italian seasoning, salt, and pepper.

Dredge chicken chunks in the seasoned flour, shaking off excess flour.

Preheat a pan and add cooking oil.

Add dredged chicken to the pan, season with salt and pepper, and sauté until golden brown.

Remove chicken from the pan and set aside on a cookie sheet.

In the same pan, add unsalted butter, shallots, and minced garlic; sauté until fragrant but not browned.

Add baby bella mushrooms to the pan and sauté.

Turn off the heat and deglaze the pan with Marsala wine, then turn the heat back on to avoid flare-ups.

Stir in chicken broth and brown gravy, blending well.

Let the sauce reduce by about a third to intensify flavor and thicken.

Add cold unsalted butter (about 4 tablespoons) to the sauce and stir to incorporate, ensuring it doesn't separate.

Add cooked pasta to the sauce and mix until well coated.

Equipment Needed

Spice Level:

Allergens