Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta turns a classic Italian-American comfort food into a delicious, easy-to-make dinner that will have your family asking for seconds!   

– 2 tablespoons olive oil – 1 pound chicken thigh – salt and pepper – 1 large onion – 1 pound white mushroom – 2 cloves garlic – 1 cup marsala wine – 3 cups chicken broth – 2 cups heavy cream – 12 ounces penne pasta – 1 cup Parmesan cheese – 1 tablespoon parsley

Ingredient

Direction

Dry the chicken thighs with paper towels. Cook olive oil in a large Dutch oven or braiser over medium-high heat.   

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Add chicken thighs to the pot and salt and pepper to taste. Cook until chicken is no longer pink, about 5 minutes. Set aside the chicken on a plate.  

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Add the mushrooms and onion to the same Dutch oven and cook until the onions are translucent and the mushrooms are browned.

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Add pepper and salt for seasoning.Add the garlic and cook, stirring, for an additional 30 seconds or until fragrant.  

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When the pan deglazes, scrape up any browned bits from the bottom and add the Marsala wine.  

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Return the chicken to the pan and cook for 3 minutes to reduce the wine. Put pasta, chicken broth, and heavy cream in the pot and boil.   

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Turn the heat down to a simmer, cover the Dutch oven, and cook the pasta al dente for 15-20 minutes, stirring occasionally.  

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Mix in the grated Parmesan cheese, then continue to cook for one more minute. Add some chopped parsley as a garnish, and then serve.  

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Pasta Alla Gricia 

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