Chicken Marsala Pasta
This Chicken Marsala with Pasta recipe is a Homemade Italian-American dish. It's a comforting and delicious meal made with lots of mushrooms, and wine, and it's great for a weeknight dinner or a romantic meal for two or more families for chilly days! That pan-fried chicken is just so tasty.
Equipment
- skillet
- pot
- Dutch oven
Ingredients
- 1 pound pappardelle
- 1 pound cremini mushrooms sliced
- 1/4 pound chopped
- 1 1/2 pounds chicken breasts
- 1/2 cup flour
- 3 tbsp olive oil
- 6 tbsp unsalted butter
- 3 cloves garlic minced
- 1 1/2 cup dry marsala
- 1 1/2 cup chicken stock
- salt and pepper to taste
- 2 cup reserved pasta water
- 3 tbsp parsley minced
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
- Liberally season the chicken with salt and pepper then dredge the pieces in flour and shake off the excess. Place the dredged chicken pieces on a baking sheet and set aside
- Heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Season with salt and pepper, then remove mushrooms from the pan and set aside in a dish tented with foil.
- Add the pasta to the pan and toss to coat. Cook until the pasta just reaches al dente (about 30-60 seconds). If needed, add a ladle or two of pasta water to loosen up the sauce.
- Remove the pan from the heat and sprinkle in the parsley. If the pasta dries up, just add a touch more of the reserved pasta water to thin it out. Divide into plates and top with the remaining crispy prosciutto. Enjoy!