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
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
- 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.
- Add 1 tbsp. of butter and mushrooms. Salt and pepper to taste. Cook until the mushrooms have cooked down, about 3 minutes.
- Add last tbsp. of butter. Once melted, sprinkle the flour over the mushrooms and stir to cook the flour slightly.
- Add the Marsala, stirring as you add. A thick sauce will be created.
- Add the chicken stock to thin the sauce and continue to cook until the sauce is bubbling and thickened again.
- Add chicken and cream and stir to combine.
- In a large bowl, combine the pasta, chicken mixture and parmesan cheese. Serve immediately.