Chicken Marsala Pasta Recipe
Chicken Marsala Pasta combines the rich and savory flavors of a classic Italian-American Chicken Marsala with the hearty comfort of pasta. Originating from the culinary traditions of Italy and embraced by American cuisine, this dish offers a delightful fusion that tantalizes the taste buds. It’s a perfect meal for gatherings, special occasions, or a comforting weeknight dinner.
To embark on this culinary journey, you’ll need the following ingredients:
- Chicken breasts, thinly sliced
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- Olive oil and unsalted butter
- Fresh mushrooms, sliced
- Marsala wine
- Chicken stock
- Heavy cream (optional)
- Your choice of pasta (linguine, fettuccine, or spaghetti)
- Fresh parsley, chopped for garnish
Chicken Marsala Pasta Kitchen Tools Required
Ensure you have these kitchen tools at hand:
- A large skillet or frying pan
- A pot for boiling pasta
- A set of tongs
- Measuring cups and spoons
- A sharp knife for slicing
Preparing the Chicken
Cleaning and Cutting: Begin by thoroughly cleaning the chicken breasts and patting them dry. Slice them thinly to ensure even cooking.
Seasoning: Season the chicken slices with salt and pepper, then lightly dredge them in all-purpose flour, shaking off any excess.
Cooking the Chicken
Heat olive oil in your skillet over medium-high heat. Add the chicken slices, cooking until golden brown on both sides. Remove the chicken from the skillet and set aside.
Preparing the Marsala Sauce
Sauce Ingredients: For the Marsala sauce, you’ll need Marsala wine, chicken stock, and optionally, heavy cream for a richer texture.
Sauce Preparation: In the same skillet, add sliced mushrooms and cook until tender. Deglaze the pan with Marsala wine, scraping up any browned bits.
Add chicken stock and let the sauce simmer until slightly thickened. For a creamier sauce, stir in heavy cream and heat through.
Cooking the Pasta
Cook your pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for adjusting the sauce consistency if needed.
Add the cooked chicken back into the skillet with the Marsala sauce, allowing it to warm through. Toss the cooked pasta into the skillet, mixing well to ensure the pasta is fully coated with the sauce. If the sauce is too thick, adjust its consistency with the reserved pasta water.
Serve the Chicken Marsala Pasta hot, garnished with chopped fresh parsley. A side of garlic bread or a green salad complements this dish beautifully.
A glass of Marsala wine not only complements the cooking but also pairs wonderfully with the meal. Alternatively, a medium-bodied red wine like Merlot or a crisp white wine such as Chardonnay enhances the flavors of the dish.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator. Reheat gently in a pan over low heat, adding a little chicken stock or water to loosen the sauce.
Variations of Chicken Marsala Pasta
Feel free to experiment with adding vegetables like spinach or sun-dried tomatoes to the dish. Whole wheat or gluten-free pasta can be used as a healthier option.
Chicken Marsala Pasta is a versatile dish that combines the rich flavors of Marsala wine with the comforting texture of pasta. Whether for a special occasion or a weeknight dinner, it’s sure to delight.
- Can I use a different type of wine for the Marsala sauce?
While Marsala wine is traditional, you can substitute Madeira or a dry sherry.
- Is it possible to make this dish dairy-free?
Yes, omit the heavy cream and use a dairy-free butter alternative.
- Can I add cheese to this dish?
My province’s Grated Parmesan or Pecorino Romano cheese can be sprinkled on top before serving for added flavor.
- How can I make this dish vegetarian?
Substitute the chicken with a hearty vegetable like portobello mushrooms or eggplant slices.
- What can I do if I don’t have fresh mushrooms?
Canned mushrooms can be used in a pinch, but fresh mushrooms are recommended for the best flavor. pin