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Creamy Chicken Marsala Pasta: A Delicious Step-by-Step Guide

If you love the rich, savory flavors of Italian cuisine but want something quick enough for a weeknight dinner, Creamy Chicken Marsala Pasta is the perfect dish. Combining tender chicken, earthy mushrooms, sweet Marsala wine, and a silky cream sauce, this pasta is indulgent yet approachable. Here’s how to make it from scratch, step by step.

Ingredients You’ll Need

• For the chicken:
  • 2 large boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
• For the sauce:
  • 8 ounces cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup Marsala wine
  • 1 cup chicken broth
  • ¾ cup heavy cream
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons butter
• For the pasta:
  • 8 ounces fettuccine or your favorite pasta
  • 2 tablespoons grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Step 1: Prepare the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package instructions until al dente.
3. Drain and set aside, reserving ½ cup of the pasta water for later.

Tip: Reserving pasta water helps loosen the sauce if it becomes too thick.

Step 2: Cook the Chicken

1. Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.

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