I should also mention that I didn't make it in one pot like the recipe says. I'm not a fan of that at all and so I cooked the pasta separately and added it to the sauce. I adjusted the liquid so it would cook down and not be too soupy.
Creamy Chicken Marsala Pasta
Recipe from Jo Cooks
Serves 4
- 2 T olive oil
- 1 pound chicken thighs (boneless and skinless, cut into bite size pieces)
- salt and pepper (to taste)
- 1 large onion (chopped)
- 1 pound white mushrooms (quartered or sliced)
- 2 cloves garlic (minced)
- 1 c marsala wine
- 3 c chicken broth (low sodium)
- 2 c heavy cream
- 12 ounces penne pasta
- 1 c Parmesan cheese (freshly grated)
- 1 T parsley (for garnish)
Cook the chicken. Pat the chicken thigh pieces dry with a paper towel. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the chicken thighs to the pot and season with salt and pepper to taste. Cook for about 5 minutes until the chicken is no longer pink. Transfer the chicken to a plate and set aside.
Cook the onion and mushrooms. In the same Dutch oven add the mushrooms and onion and cook until the onions are soft and translucent and the mushrooms have browned. Season with salt and pepper. Stir in the garlic and cook for another 30 seconds until aromatic.
Deglaze with Marsala wine. Add the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Transfer the chicken back to the pan and cook for 3 minutes or until the wine starts to reduce a little.
Add remaining ingredients. Add the pasta, chicken broth, heavy cream to the pot and bring to a boil. Reduce the heat to a simmer, cover the Dutch oven and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.
Finish the dish. Stir in the Parmesan cheese and cook for another minute. Garnish with parsley and serve.
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