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- 2 boneless, skinless chicken breasts, thinly sliced - 8 oz fettuccine pasta - 1 cup mushrooms, sliced (cremini or button) - 2 cloves garlic, minced - 1 cup low-sodium chicken broth - 1 cup heavy cream - 1 tablespoon extra-virgin olive oil - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped (for garnish) - Grated Parmesan cheese (for serving) This recipe uses simple, fresh ingredients. The key players are chicken, pasta, and mushrooms. They come together to make a rich meal. Each ingredient adds its own special touch. The chicken is tender and juicy. The fettuccine is soft and perfect. The mushrooms bring an earthy flavor. Olive oil helps cook the chicken and mushrooms. It adds a nice taste to the dish. Heavy cream creates the rich, creamy sauce. It makes the pasta feel luxurious. Low-sodium chicken broth gives depth without too much salt. Italian seasoning adds a blend of herbs. It brings warmth and comfort to the dish. For garnishing, fresh parsley adds a burst of color. It also gives a fresh taste. Grated Parmesan cheese adds a salty, nutty flavor. Together, these ingredients make creamy chicken Marsala pasta a delightful weeknight meal. You can adjust the ingredients based on what you have. This dish is all about making it your own! - Start by bringing a large pot of salted water to a boil. - Once boiling, add 8 oz of fettuccine pasta. - Cook the fettuccine for about 8-10 minutes until al dente. - Drain the pasta and set it aside. Reserve 1 cup of the cooking water. - Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. - Season 2 thinly sliced chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning. - Add the seasoned chicken to the skillet. - Sauté for 5-7 minutes, stirring often, until the chicken turns golden brown. - Once cooked, remove the chicken from the skillet and place it on a plate. - In the same skillet, add 1 cup of sliced mushrooms. - Cook the mushrooms over medium heat until they are golden brown, about 5 minutes. - Add 2 minced garlic cloves to the skillet. - Sauté for an additional minute, being careful not to let the garlic burn. - Pour in 1 cup of low-sodium chicken broth. - Use a spatula to scrape the bottom of the skillet to get any browned bits. - Allow the broth to simmer for about 3 minutes, letting it reduce slightly. - Reduce the heat to low and stir in 1 cup of heavy cream. - Let it simmer gently for 2-3 minutes until the sauce thickens. - Return the cooked chicken to the skillet, along with the drained fettuccine. - Toss everything together, adding a splash of reserved pasta water if needed. - Taste the pasta and adjust seasoning with salt and freshly ground black pepper. - Plate the creamy chicken Marsala pasta in bowls. - Garnish with finely chopped fresh parsley and a sprinkle of grated Parmesan cheese. To get perfect pasta texture, always use a large pot of water. Add salt to the water before boiling. This helps flavor the pasta as it cooks. Cook the fettuccine until it's al dente, about 8 to 10 minutes. This ensures the pasta remains firm and not mushy. Remember to reserve some pasta water. You can use it to adjust the sauce later. For seasoning, balance is key. Use salt and freshly ground black pepper wisely. Add Italian seasoning to enhance the dish's flavor but do not overdo it. Taste as you go to find the perfect balance. Preventing cream from burning is easy. Always reduce the heat to low before adding cream. Stir gently and consistently to avoid scorching. If it starts to stick, lift the pan off the heat for a moment. To achieve the right thickness for your sauce, let it simmer gently. Watch it closely for about 2 to 3 minutes. If it gets too thick, add a splash of reserved pasta water. This will help achieve a creamy yet pourable sauce. For serving styles, use wide, shallow bowls. This allows the creamy sauce to spread beautifully over the pasta. It also makes it easier to enjoy every bite. Garnishing ideas can elevate your dish. Sprinkle finely chopped fresh parsley on top for a pop of color. Adding grated Parmesan cheese enhances flavor and gives a rich finish. You could even serve with a lemon wedge for a fresh touch. {{image_4}} You can make this dish even more fun by swapping ingredients. Try using different pasta shapes like penne or rigatoni. They hold sauce well and look great on the plate. You can also switch proteins. Shrimp or tofu can work nicely in place of chicken. Both options bring their own unique flavors to the dish. Enhance the taste by adding fresh herbs. Thyme and rosemary add a lovely aroma and depth. You can also toss in some spinach or other veggies. Spinach wilts quickly and adds color. Other options include bell peppers or zucchini for added crunch. If you need gluten-free options, use gluten-free pasta. Many brands have great choices that cook well. For a vegan version, swap the chicken with mushrooms or tofu. Use coconut milk instead of cream for a rich texture. These changes keep the dish delicious while fitting your diet. To keep your creamy chicken Marsala pasta fresh, cool it quickly. Let it sit for no more than two hours at room temperature. After cooling, place it in an airtight container. This helps keep out moisture and air. I recommend using glass containers for easy reheating. They do not stain and are microwave safe. When reheating your pasta, do it gently. Use a pan on low heat for the best results. Add a splash of chicken broth or cream to keep it creamy. Stir often to avoid burning. You can also use the microwave. If you choose this method, heat it in short bursts. Stir in between to ensure even warming. To freeze creamy chicken Marsala pasta, let it cool completely before packing. Place it in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw it overnight in the fridge. Reheat slowly on the stove, adding a bit of cream or broth to restore creaminess. Avoid freezing for more than three months for the best flavor. Yes, you can use many types of pasta. Some good options are: - Penne - Rotini - Bowtie - Spaghetti These shapes can hold the sauce well. They will still taste great. You can swap some ingredients for lighter options. Here are my tips: - Use whole wheat pasta instead of regular. - Replace heavy cream with Greek yogurt or low-fat milk. - Add more vegetables like spinach or zucchini. These changes keep the dish tasty while reducing calories. Pair this pasta with simple side dishes. Here are my favorites: - Garlic bread for a crunchy bite. - A fresh green salad for a crisp contrast. - Steamed broccoli for color and nutrition. These sides balance the creaminess of the pasta. You can easily add heat to this dish. Try these ideas: - Add red pepper flakes to the sauce. - Mix in diced jalapeños or serrano peppers. - Use a spicy Italian sausage instead of chicken. These options will bring a nice kick to your meal. Yes, you can use frozen chicken and mushrooms. Just follow these tips: - Thaw frozen chicken in the fridge overnight. - For mushrooms, rinse them under cold water. - Cook them a bit longer to ensure they are tender. Using frozen ingredients is a great way to save time. In this blog post, you learned how to make Creamy Chicken Marsala Pasta. We covered essential ingredients, step-by-step cooking instructions, tips for success, and fun variations. This dish is not just tasty; it's flexible too. You can swap ingredients, adjust flavors, or change the presentation. Remember to store leftovers properly and reheat carefully to keep the creaminess. Enjoy cooking this meal, and feel free to experiment with your own touches. Cooking should be fun, and this recipe is a great way to explore new flavors!

Creamy Chicken Marsala Pasta

Discover the ultimate creamy chicken Marsala pasta delight that's sure to impress! This delicious recipe features tender chicken, sautéed mushrooms, and a rich creamy sauce over fettuccine. Perfect for any dinner occasion, this dish is easy to make and packed with flavor. Ready in just 30 minutes, it's a meal the whole family will love. Click through for the full recipe and elevate your dinner game tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

8 oz fettuccine pasta

1 cup mushrooms, sliced (cremini or button)

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 cup heavy cream

1 tablespoon extra-virgin olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

Fresh parsley, finely chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente, typically 8-10 minutes. Once cooked, drain the pasta and set aside, reserving 1 cup of the pasta cooking water for later use.

    Sauté the Chicken: Heat the extra-virgin olive oil in a large skillet over medium heat. Season the thinly sliced chicken with salt, pepper, and Italian seasoning. Add the seasoned chicken to the skillet and cook for approximately 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the skillet and set aside on a plate.

      Sauté the Mushrooms: In the same skillet used for the chicken, add the sliced mushrooms. Sauté over medium heat until the mushrooms are golden brown and have released their moisture, about 5 minutes. Next, add the minced garlic and sauté for an additional minute, or until fragrant, ensuring not to burn the garlic.

        Create the Sauce: Pour the low-sodium chicken broth into the skillet, scraping the bottom to incorporate any flavorful browned bits. Allow the broth to come to a simmer and let it reduce slightly for about 3 minutes.

          Add Cream: Reduce the heat to low and stir in the heavy cream. Continue to simmer gently for about 2-3 minutes until the sauce begins to thicken. Stir occasionally to prevent the cream from scorching.

            Combine Pasta and Chicken: Return the sautéed chicken to the skillet, along with the drained fettuccine. Gently toss everything together until well mixed, adding a splash of the reserved pasta water to loosen the sauce if it becomes too thick. Cook for an additional 1-2 minutes until everything is heated through.

              Serve: Taste the dish and adjust seasoning with additional salt and freshly ground black pepper, if desired. Plate the creamy chicken Marsala pasta in bowls, garnishing with finely chopped fresh parsley and a generous sprinkle of grated Parmesan cheese for an elegant finish.

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

                  - Presentation Tips: Consider serving in wide, shallow bowls to showcase the creamy sauce and pasta, and sprinkle extra parsley for a pop of color. A lemon wedge on the side can also add a refreshing touch!