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# **Creamy Chicken Marsala Pasta: A Decadent Twist on a Classic Dish**
If you’re a fan of classic **Chicken Marsala**, then you’re going to love this **Creamy Chicken Marsala Pasta**! This dish takes all the rich, savory flavors of the traditional Italian-American favorite and transforms it into a luscious pasta dish that is perfect for a comforting weeknight dinner or a special occasion.
With **tender chicken, earthy mushrooms, a creamy Marsala wine sauce, and perfectly cooked pasta**, this dish delivers a restaurant-quality meal right at home. Let’s dive into what makes this dish so irresistible and how you can easily recreate it in your own kitchen.
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## **What Makes Chicken Marsala Special?**
Chicken Marsala is a classic Italian-American dish that features pan-fried chicken cutlets in a **Marsala wine sauce**, often paired with mushrooms and a touch of cream. The dish gets its distinctive flavor from **Marsala wine**, a fortified wine from Sicily that has a rich, slightly sweet, and nutty taste. When combined with garlic, onions, and mushrooms, the result is an elegant and flavorful sauce that perfectly coats the pasta.
In this recipe, we take that delicious Marsala sauce and pair it with **tender pieces of chicken and pasta**, creating a one-pan meal that is creamy, comforting, and packed with flavor.
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## **Ingredients You’ll Need**
For this **Creamy Chicken Marsala Pasta**, you’ll need the following ingredients:
### **For the Chicken and Pasta:**
– 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
– 12 oz pasta (fettuccine, penne, or rigatoni work best)
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– ½ teaspoon paprika
– ½ teaspoon dried oregano
### **For the Marsala Sauce:**
– 8 oz cremini or button mushrooms (sliced)
– 3 cloves garlic (minced)
– ½ cup Marsala wine (sweet or dry, depending on preference)
– 1 cup heavy cream
– 1 cup chicken broth
– ½ cup grated Parmesan cheese
– 1 teaspoon Dijon mustard (for extra depth of flavor)
– 1 tablespoon flour (to thicken the sauce)
– ¼ teaspoon red pepper flakes (optional, for a little heat)
– 2 tablespoons fresh parsley (chopped, for garnish)
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## **How to Make Creamy Chicken Marsala Pasta**
### **Step 1: Cook the Pasta**
1. Bring a large pot of salted water to a boil.
2. Cook the pasta **al dente** according to the package instructions. Reserve **½ cup of pasta water**, then drain and set aside.
### **Step 2: Sauté the Chicken**
1. While the pasta is cooking, season the **chicken pieces** with **salt, pepper, garlic powder, paprika, and oregano**.
2. Heat **olive oil and butter** in a large skillet over **medium-high heat**.
3. Add the **chicken** and cook for about **5-6 minutes**, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
### **Step 3: Cook the Mushrooms and Garlic**
1. In the same skillet, add another tablespoon of **butter** and toss in the **sliced mushrooms**.
2. Sauté for **4-5 minutes**, stirring occasionally, until the mushrooms are browned and tender.
3. Add the **garlic** and cook for **another 30 seconds**, until fragrant.
### **Step 4: Deglaze with Marsala Wine**
1. Pour in the **Marsala wine**, scraping up any browned bits from the bottom of the pan.
2. Let the wine simmer for **2-3 minutes** to reduce slightly and intensify the flavor.
### **Step 5: Make the Creamy Sauce**
1. Sprinkle **1 tablespoon of flour** over the mushrooms and stir to coat.
2. Slowly add in the **chicken broth and heavy cream**, whisking constantly to prevent lumps.
3. Stir in the **Dijon mustard, Parmesan cheese, and red pepper flakes**.
4. Let the sauce simmer for **3-4 minutes**, stirring occasionally, until it thickens slightly.
**Step 6: Combine Everything**
1. Return the **cooked chicken** to the skillet and stir to coat in the sauce.
2. Add the **cooked pasta**, tossing everything together until well combined.
3. If the sauce is too thick, add a bit of the **reserved pasta water** until you reach your desired consistency.
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