Chicken Marsala Pasta

How to Make Chicken Marsala Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil, add the measured kosher salt, then the pasta. Cook until just shy of al dente according to package directions, then reserve 1 cup of the cooking water and drain the pasta. Set the pasta aside while you make the sauce.

   For this step

   • 12 ozDry pasta (fettuccine, linguine, or penne)
   • 1 tbspKosher salt
   
2. 2

   Step 2: Slice and sear the chicken

   Pat the chicken strips dry and season lightly with salt. Heat the olive oil in a large wide skillet over medium-high heat, then add the chicken in a single layer and sear until golden on both sides and just cooked through, about 3–4 minutes per side depending on thickness. Transfer the chicken to a plate and keep warm.

   For this step

   • 1 lbBoneless skinless chicken breasts, trimmed and sliced into 1/2" strips
   • 2 tbspOlive oil
   
3. 3

   Step 3: Sauté mushrooms and garlic

   Return the skillet to medium heat and add the sliced mushrooms; cook, stirring occasionally, until they release their liquid and begin to brown, about 5–6 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, scraping up any browned bits from the pan.

   For this step

   • 8 ozCremini (baby bella) mushrooms, sliced
   • 3 clovesGarlic, minced
   
4. 4

   Step 4: Deglaze with Marsala

   Pour the Marsala into the skillet to deglaze, bringing the liquid to a simmer and scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes, to concentrate the flavor and burn off most of the alcohol.

   For this step

   • 3/4 cupDry Marsala wine
   
5. 5

   Step 5: Make the sauce and finish the chicken

   Add the chicken broth and heavy cream to the skillet, stir to combine, and simmer gently until the sauce thickens slightly, about 3–5 minutes. Return the seared chicken to the pan and simmer for 2–3 minutes more to heat through and finish cooking in the sauce; taste and adjust seasoning with salt if needed.

   For this step

   • 1 cupLow-sodium chicken broth
   • 1/2 cupHeavy cream
   
6. 6

   Step 6: Toss with pasta and serve

   Add the drained pasta to the skillet (or return the sauce to the pasta pot) and toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce if necessary. Stir in the grated Parmesan off the heat until melted and glossy, then divide among plates and serve immediately.

   For this step

   • 1/2 cupGrated Parmesan cheese
   

1. Bring a large pot of water to a rolling boil, add the measured kosher salt, then the pasta. Cook until just shy of al dente according to package directions, then reserve 1 cup of the cooking water and drain the pasta. Set the pasta aside while you make the sauce.
2. Pat the chicken strips dry and season lightly with salt. Heat the olive oil in a large wide skillet over medium-high heat, then add the chicken in a single layer and sear until golden on both sides and just cooked through, about 3–4 minutes per side depending on thickness. Transfer the chicken to a plate and keep warm.
3. Return the skillet to medium heat and add the sliced mushrooms; cook, stirring occasionally, until they release their liquid and begin to brown, about 5–6 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, scraping up any browned bits from the pan.
4. Pour the Marsala into the skillet to deglaze, bringing the liquid to a simmer and scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes, to concentrate the flavor and burn off most of the alcohol.
5. Add the chicken broth and heavy cream to the skillet, stir to combine, and simmer gently until the sauce thickens slightly, about 3–5 minutes. Return the seared chicken to the pan and simmer for 2–3 minutes more to heat through and finish cooking in the sauce; taste and adjust seasoning with salt if needed.
6. Add the drained pasta to the skillet (or return the sauce to the pasta pot) and toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce if necessary. Stir in the grated Parmesan off the heat until melted and glossy, then divide among plates and serve immediately.