Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • 3/4 cup (180 ml) Marsala wine
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (15 g) fresh parsley, chopped (for garnish)
  • 12 oz (340 g) fettuccine or your favorite pasta
  • 1 tablespoon (15 g) salt (for pasta water)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
  2. Season chicken pieces with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and sauté until golden brown and cooked through, about 5-6 minutes. Remove from skillet and set aside.
  3. In the same skillet, add sliced mushrooms and sauté until they release their moisture and begin to brown, about 4-5 minutes. Add minced garlic and cook for 1 more minute.
  4. Deglaze the skillet by adding Marsala wine; stir to lift any browned bits. Allow it to simmer for 2-3 minutes, reducing slightly. Add chicken broth and cream; stir to combine. Simmer for an additional 3-4 minutes until thickened.
  5. Return the cooked chicken to the sauce. Add the drained pasta and toss to coat in the sauce, cooking for an additional 1-2 minutes.
  6. Plate the pasta and sauce mixture, garnishing with fresh parsley before serving.