Chicken Marsala Pasta
A quick and satisfying dish featuring tender chicken and pasta in a rich mushroom and rosemary sauce.
Equipment
- Large Sauté Pan
- Pot
Ingredients
- 1 1/2 lb. boneless, skinless chicken breasts cut into ½-inch cubes
- Kosher salt for seasoning
- Freshly ground black pepper for seasoning
- 3 Tbsp. extra virgin olive oil divided
- 1 large white or yellow onion halved and sliced thin
- 16 oz. sliced baby bella or cremini mushrooms 2 packages (8 ounces each)
- 2 sprigs fresh rosemary whole
- 3 Tbsp. all-purpose flour
- 1/2 cup dry Marsala (or substitute with dry cooking wine or grape juice)
- 2 cups low sodium chicken broth
- 12 oz. dry penne pasta cooked al dente
- 1/2 cup finely grated Parmesan cheese
Instructions
- Season the cubed chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add chicken in a single layer and cook for about 4 minutes until lightly browned. Transfer to a plate and keep warm.
- Add the remaining tablespoon of oil to the same pan. Toss in sliced onions with a pinch of salt and pepper, cooking for about 8 minutes until softened. Add sliced mushrooms and cook for another 5 minutes. Place rosemary sprigs in the pan and cook for 1-2 minutes.
- Remove the rosemary sprigs. Sprinkle flour over the onion and mushroom mixture, stirring for about a minute. Pour in Marsala wine, scraping up any browned bits. Whisk in chicken broth until smooth.
- Return rosemary sprigs to the pan and let the sauce simmer for 3-5 minutes until thickened. Add the cooked chicken back, stirring to combine. Fold in cooked penne and Parmesan cheese, heating through for 1-2 minutes.
- Let the pasta rest off the heat for a couple of minutes to thicken further. Remove rosemary sprigs before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth or water.