Creamy Chicken Marsala Pasta

Step 3: Sauté the Mushrooms and Garlic

1. In the same skillet, add 1 tablespoon butter.
2. Toss in the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they are soft and lightly browned.
3. Add the minced garlic and sauté for another 30 seconds until fragrant.

Pro Tip: Don’t overcrowd the pan—this ensures the mushrooms brown rather than steam.

Step 4: Make the Marsala Cream Sauce

1. Pour ½ cup of Marsala wine into the skillet, scraping up any browned bits from the bottom.
2. Let the wine reduce for 2–3 minutes, intensifying its sweet, nutty flavor.
3. Stir in 1 cup of chicken broth and bring it to a gentle simmer.
4. Reduce heat to low, then add ¾ cup heavy cream and ½ teaspoon dried thyme.
5. Simmer for 3–5 minutes until the sauce thickens slightly.
6. Season with salt and pepper to taste, then stir in 1 tablespoon butter for extra richness.

Step 5: Combine Chicken, Pasta, and Sauce

1. Add the sliced chicken back into the skillet, coating it with the sauce.
2. Toss in the cooked pasta, gently stirring to combine.
3. If the sauce seems too thick, add a splash of reserved pasta water until you reach your desired consistency.
4. Sprinkle with grated Parmesan cheese and fresh parsley.

Step 6: Serve and Enjoy

• Plate the creamy chicken Marsala pasta immediately.
• Garnish with extra Parmesan and parsley for a restaurant-quality presentation.
• Serve with a side of garlic bread or a simple green salad to complete the meal.

Tips for the Best Creamy Chicken Marsala Pasta

• Use fresh mushrooms for a deeper, earthy flavor.
• Don’t skip the Marsala wine—it adds a unique sweetness and depth that makes this dish special.
• Slice the chicken after resting to keep it juicy.
• Customize your pasta: try penne or rigatoni if you prefer a heartier bite.

With its rich, creamy sauce and perfectly cooked chicken, this Creamy Chicken Marsala Pasta is both comforting and elegant. Whether for a cozy dinner at home or impressing guests, it’s a dish that looks and tastes like it came from an Italian restaurant—but with the joy of making it yourself.

If you want, I can also create a visual step-by-step version with pictures for each stage, which makes it even easier to follow. Do you want me to do that?