Chicken marsala pasta is a twist on an Italian classic

Name: Chicken marsala pasta is a twist on an Italian classic
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 lb penne pasta; 4 unit chicken breasts, precooked and sliced, to accompany the pasta; 4 oz Marsala sauce base; 16 oz heavy cream; 4 oz grated Parmesan cheese, plus additional for garnish; 1 unit garlic clove, minced; 3 oz unsalted butter; 2½ oz wild mushrooms, sliced; 2 tsp salt; 1 tsp black pepper; 2 tsp fresh parsley, chopped; ¼ unit medium yellow onion, finely diced; 5 oz button mushrooms, sliced; 6 oz sweet Marsala wine; 1½ tsp Worcestershire sauce; ¾ tsp salt and freshly ground black pepper, combined; 3 oz unsalted butter

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About this recipe

We’re taking a favorite Italian chicken dish and making it into a pasta dish with some help from Chef Jacob Rios from Next Level Brands.

Chicken Marsala pasta is a two-step process, Rios explained. The first step is the build a Marsala base, made by sautéing onions and cremini mushrooms in olive oil before deglazing with marsala wine. Season with thyme, rosemary, parsley and oregano, or whatever herbs you have on hand, before adding butter and pureeing the mixture. This is your Marsala base.

“The more butter, the better,” Rios said.

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The second step is to reduce heavy cream by about half before adding Parmesan and seasoning with garlic powder and onion powder. Add your housemade Marsala base, and mix well to create the Marsala pasta sauce. Toss in penne pasta until well coated, and serve with chicken breast or other protein of choice. Rios pairs his Marsala pasta with chicken marinated in garlic, herbs and olive oil.

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Marsala Sauce

¼ medium yellow onion, finely diced
5 oz button mushrooms, sliced
6 oz sweet Marsala wine
1½ tsp Worcestershire sauce
¾ tsp salt and freshly ground black pepper, combined
3 oz unsalted butter

Directions

Chicken Marsala Pasta

Bring a large pot of salted water to a boil. Cook the penne until just under al dente. Reserve some pasta water before draining.
In a large sauté pan, melt the butter over medium heat. Add the garlic and wild mushrooms and sauté until the garlic is fragrant and the mushrooms are tender and translucent.
TIP: Give the mushrooms enough room in the pan so they develop good color and flavor instead of steaming.
Add the heavy cream and bring to a gentle simmer. Reduce the cream until slightly thickened.
Add the Marsala sauce base and continue simmering until the sauce is smooth and well combined.
Add the cooked pasta and toss to coat. Continue cooking until the sauce thickens and clings to the pasta.
TIP: If the sauce becomes too thick, add a splash of reserved pasta water to bring it back together.
Divide the pasta among four plates and serve with a sliced chicken breast.
Finish with grated Parmesan and fresh parsley.
TIP: Tossing the pasta directly in the sauce allows it to absorb the Marsala, mushroom and Parmesan flavors.

Marsala Sauce

In a medium saucepan over medium heat, add the onion, mushrooms, Marsala wine, Worcestershire sauce, and salt and pepper.
Cook, stirring occasionally, until the onions and mushrooms are very soft and most of the liquid has reduced.
TIP: For the best flavor, take your time cooking the mushrooms and onions. You want them soft and deeply developed before adding the butter.
Reduce the heat to low and gradually whisk in the butter until fully melted and incorporated.
Using an immersion blender, blend the sauce until smooth and creamy.
Taste and adjust the seasoning as needed.
Allow the sauce to cool slightly before using, or refrigerate until ready to use.