Creamy Chicken Marsala

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I’m going to confess I’m not a cream sauce fan. But my husband is, so I’ve learned to cook Chicken Carbonara for him. One day, I was trying to find something we would both enjoy, and my favorite pasta dish is Chicken Marsala. So I decided to mesh the two recipes, and this creamy, sweet pasta dish was born.

I’m particular about the mushrooms in this dish. I only use white mushrooms because baby Portobello mushrooms are just too meaty. Other than that, you can play with the other ingredients to your liking. Enjoy!

Creamy Chicken Marsala

  • Servings: 4-6
  • Difficulty: Easy
  • Print

4 tbsp. butter
1 pound chicken, cut into cubes
8 oz. white mushrooms, sliced
2 tbsp. flour
3/4 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese
1 pound penne pasta, cooked

  1. Melt 2 tbsp. of butter in a heavy skillet. Add chicken and cook through completely. Salt and pepper to taste. Remove from the pan with a slotted spoon, leaving any excess butter in the pan.
  2. Add 1 tbsp. of butter and mushrooms. Salt and pepper to taste. Cook until the mushrooms have cooked down, about 3 minutes.
  3. Add last tbsp. of butter. Once melted, sprinkle the flour over the mushrooms and stir to cook the flour slightly.
  4. Add the Marsala, stirring as you add. A thick sauce will be created.
  5. Add the chicken stock to thin the sauce and continue to cook until the sauce is bubbling and thickened again.
  6. Add chicken and cream and stir to combine.
  7. In a large bowl, combine the pasta, chicken mixture and parmesan cheese. Serve immediately.

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