Chicken Marsala Pasta Recipe on the Blackstone Griddle

Cook pasta in a large pot of salted boiling water until al dente; drain and set aside.

Slice chicken breasts into thin cutlets and season with salt and black pepper.

Heat olive oil and butter in a large skillet over medium-high heat until melted.

Add chicken cutlets to the skillet and cook until golden brown, about 4-5 minutes per side; remove and set aside.

In the same skillet, add sliced mushrooms and cook until browned, about 5-7 minutes.

Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.

Pour in marsala wine and scrape up any browned bits from the bottom of the skillet; simmer for 2-3 minutes.

Add chicken broth and bring to a simmer; cook for another 3-4 minutes.

Stir in heavy cream and return the chicken to the skillet; simmer until heated through.

Toss cooked pasta with the sauce until well coated.

Serve topped with grated parmesan cheese and chopped parsley.

Adjust seasoning with salt and black pepper to taste.

Spice Level:

Allergens