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To make creamy chicken marsala pasta, gather these items: - 2 boneless, skinless chicken breasts, sliced thinly - 8 oz fettuccine pasta - 1 cup mushrooms, sliced (cremini or button) - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) Garnishes add flavor and color. Here are some great options: - Chopped fresh basil - Crushed red pepper flakes - Lemon zest for a fresh kick You can swap some ingredients if needed: - Use turkey or tofu instead of chicken for a different protein. - Swap fettuccine for penne or spaghetti if you prefer. - Use vegetable broth instead of chicken broth for a vegetarian option. - Substitute half-and-half for heavy cream if you want a lighter sauce. Start by boiling a large pot of salted water. Once the water is boiling, add 8 ounces of fettuccine pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. After cooking, be sure to drain the pasta. Save about one cup of the pasta water for later. This water can help adjust the sauce if needed. Now, take 2 boneless, skinless chicken breasts and slice them thinly. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Add the chicken to the skillet. Cook for 5-7 minutes or until it turns golden brown and cooks through. When done, remove the chicken from the skillet and set it aside. In the same skillet, add 1 cup of sliced mushrooms. Cook them for about 5 minutes until they are golden and soft. Next, add 2 cloves of minced garlic and sauté for another minute until it smells great. Pour in 1 cup of chicken broth and stir to mix, scraping any tasty bits from the bottom of the skillet. Let this simmer for about 3 minutes to reduce slightly. Lower the heat and stir in 1 cup of heavy cream. Let it simmer for 2-3 minutes until the sauce thickens. Finally, return the cooked chicken to the skillet and add the drained fettuccine. Toss everything together, adding a bit of the reserved pasta water if the sauce seems too thick. Cook for another 1-2 minutes until everything is warm. To get the perfect sauce, you want it creamy but not too thick. Start with the right heat. Keep it low when you add the cream. This helps the sauce thicken slowly. If it gets too thick, just add a splash of the reserved pasta water. This will loosen it up and give it a nice shine. Another tip is to stir often. This keeps the sauce smooth and helps mix the flavors well. Leftovers can be a treat if stored right. Let the pasta cool to room temperature before putting it away. Use an airtight container to keep the flavors fresh. In the fridge, it’s good for about 3 days. For longer storage, freeze it. Just be sure to use freezer-safe containers. When you are ready to eat, thaw it in the fridge overnight. Reheat in a skillet for the best taste. Using the right tools makes cooking easier. Here’s what I recommend: - A large pot for boiling pasta - A large skillet for cooking - A sharp knife for slicing chicken and mushrooms - A cutting board for prep - Measuring cups for broth and cream - A spatula for stirring - A ladle for serving These tools will help you create a great creamy chicken marsala pasta. Enjoy your cooking! {{image_2}} You can add many vegetables to your Creamy Chicken Marsala Pasta. Vegetables not only add color but also boost nutrition. Here are some tasty options: - Spinach: Add fresh spinach right before serving. It wilts quickly and adds vitamins. - Peas: Frozen peas are easy to toss in during the last few minutes of cooking. They add sweetness and texture. - Zucchini: Thinly slice zucchini and sauté it with mushrooms. This adds a mild flavor and crunch. Adding these veggies makes your dish healthier and more fun! You can switch out chicken for other proteins if you want variety. Here are some great choices: - Shrimp: Cook shrimp the same way you cook chicken. They cook fast and add a nice flavor. - Tofu: For a vegetarian option, use firm tofu. Cube it and sauté until golden. - Turkey: Ground turkey is a lean choice. Cook it like you would the chicken. These alternatives can change the taste and keep meals exciting! Spices and herbs can take your Creamy Chicken Marsala Pasta to the next level. Here are some ideas: - Thyme: Fresh or dried thyme adds a warm, earthy taste. Sprinkle it in when cooking the sauce. - Red Pepper Flakes: For a little heat, add red pepper flakes. Start with a pinch and adjust to your liking. - Basil: Fresh basil adds a bright flavor. Chop it and mix it in right before serving. Try these tips to create your unique twist on this classic dish! To store your creamy chicken Marsala pasta, let it cool first. Place it in an airtight container. This keeps it fresh for up to three days in the fridge. Always make sure to seal it tightly to avoid any air exposure. This helps preserve flavor and texture. You can freeze this dish if you want to save it for later. Portion the pasta into freezer-safe bags or containers. Make sure to leave some space for expansion. It will stay good in the freezer for up to three months. To avoid freezer burn, use heavy-duty wrap or bags. Label the containers with the date so you can keep track. To reheat, you have a few options. The best way is to use the stovetop. Add the pasta to a skillet with a splash of chicken broth or water. Heat over medium-low heat, stirring often. This will help keep the sauce creamy. If you’re in a hurry, the microwave works too. Use a microwave-safe dish and cover it. Heat in short bursts, stirring in between, until warm. Yes, you can make Creamy Chicken Marsala Pasta ahead of time. Cook the pasta and chicken as usual. Then, store them separately. The sauce can also be made in advance. Keep it in the fridge for up to three days. When ready to eat, just reheat everything together. This way, you save time during busy days. Fettuccine works best for this recipe. Its flat shape holds the creamy sauce well. You can also use other types of pasta, like penne or rigatoni. Just make sure to cook it until al dente, so it doesn't get mushy. The right pasta adds to the dish's texture and flavor. Yes, you can create a vegetarian version of this pasta. Replace the chicken with sautéed mushrooms or tofu. Use vegetable broth instead of chicken broth. You can also add veggies like spinach or bell peppers for more flavor. The heavy cream can be swapped with plant-based cream for a dairy-free option. This keeps the dish creamy and delicious while catering to vegetarian diets. This blog has covered how to make Creamy Chicken Marsala Pasta. We looked at the ingredients, cooking steps, and tips to make it great. I shared options to change things up, store leftovers, and answer common questions. Making this dish can be simple and fun. You can adjust it to fit your tastes. Enjoy creating this meal, and don’t hesitate to try new flavors. Cooking can be a joy for everyone at any skill level.

Creamy Chicken Marsala Pasta

Indulge in a deliciously rich and creamy Chicken Marsala Pasta that’s perfect for a weeknight dinner! This easy recipe combines tender chicken, sautéed mushrooms, and fettuccine tossed in a mouthwatering creamy sauce. In just 30 minutes, you can whip up an impressive meal that your family will love. Ready to impress at the dinner table? Click through for the full recipe and make your next meal unforgettable!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced thinly

8 oz fettuccine pasta

1 cup mushrooms, sliced (cremini or button)

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

    Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Season the sliced chicken with salt, pepper, and Italian seasoning, then add it to the skillet. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

      Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and cook until they are golden and have released their moisture, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Make the Sauce: Pour in the chicken broth, stirring to combine and scrape any browned bits from the bottom of the skillet. Allow the broth to simmer for about 3 minutes to reduce slightly.

          Add Cream: Lower the heat and stir in the heavy cream. Let it simmer gently for about 2-3 minutes until the sauce thickens slightly.

            Combine Pasta and Chicken: Return the cooked chicken to the skillet, along with the drained fettuccine. Toss everything together, adding a bit of the reserved pasta water if the sauce is too thick. Cook for an additional 1-2 minutes to heat through.

              Serve: Taste and adjust seasoning with more salt and pepper as needed. Plate the creamy chicken pasta and garnish with chopped fresh parsley and grated Parmesan cheese.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4