Creamy Chicken Marsala Pasta

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories and adds a unique flavor, while milk is more budget-friendly.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and more flavorful.

Bring a large pot of water to boil and cook pasta according to package instructions for al dente. Drain and reserve a cup of pasta water.

In a bowl, add chicken pieces and season with salt, black pepper, garlic powder, and onion powder. Mix so that it is evenly distributed.

In a large skillet over medium-high heat, heat 1 tablespoon each of olive oil and butter then cook chicken for about 8 minutes making sure to stir to brown all sides. Remove and set aside.

To the same pan, reduce to medium heat then add 1 tablespoon of olive oil and cook mushrooms for about 6 minutes. Add garlic and cook for an additional minute.

Pour in marsala wine and scrape up and browned bits from the bottom of the pan. Brown bits are flavor! Bring to a simmer and cook for 3 minutes. Pour in chicken broth, heavy cream, and dried thyme. Stir and bring to a simmer for 5 minutes to create the creamy marsala sauce.

Add cooked pasta to the cream sauce and stir. If you need to thin out the sauce add pasta water a little at a time. Add in the cooked chicken and give a final stir until heated through.

Serve garnished with fresh parsley and parmesan cheese.

Cooking Techniques

Spice Level:

Allergens