Chicken Marsala Pasta Recipe
  • 4 boneless , skinless chicken breasts, cubed
  • 1 can sliced mushrooms
  • 1 small yellow onion , finely diced
  • 1 teaspoon minced garlic
  • 4 tablespoons olive oil , divided
  • 1 1/2 cups marsala cooking wine
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 1 cup grated parmesan cheese
  • 1 box penne pasta
  1. Begin by cooking penne pasta according to package directions. Set aside when finished.
  2. In a large skillet, add 2 tablespoons of olive oil and heat to medium heat. Cook chicken completely until lightly browned on all sides. Move chicken to a plate and set aside.
  3. Add remaining 2 tablespoons of olive oil to skillet and add diced onion, mushrooms, and minced garlic. Cook until onion is translucent and soft – about 5-7 minutes – stirring often to prevent sticking. Place chicken back in to skillet.
  4. Add in marsala, chicken broth, and whipping cream and bring to a boil. Turn heat down to medium and let simmer until sauce begins to thicken.
  5. Add in cooked pasta and stir gently. Let mixture continue to simmer about five minutes – stirring often.
  6. Finish by stirring in parmesan cheese and removing from heat. Let sit five minutes before serving. Voila!