Transform classic Chicken Marsala into a hearty pasta dish with tender chicken, mushrooms & a rich wine sauce. Quick weeknight comfort food!

Scale

8 oz (225g) fettuccine or linguine pasta

1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces

8 oz (225g) cremini or button mushrooms, sliced

3/4 cup (180ml) dry Marsala wine

1 cup (240ml) chicken broth

2 tablespoons (30g) unsalted butter

2 tablespoons (30ml) olive oil

3 cloves garlic, minced

1 small shallot, finely diced

1/4 cup (30g) all-purpose flour

1/2 cup (120ml) heavy cream

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

1/4 cup (25g) grated Parmesan cheese (optional for serving)

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Season chicken with salt and pepper, then lightly dust with 2 tablespoons flour. Heat 1 tablespoon each of oil and butter in a large skillet over medium-high heat.
Add chicken in a single layer and sear until golden brown, about 2-3 minutes per side. Transfer to a plate when nearly but not completely cooked through.
In the same pan, add remaining oil and cook mushrooms undisturbed for 2-3 minutes until they begin to brown. Continue cooking until golden, about 5 minutes total.
Add shallots and cook for 1 minute, then add garlic and cook for 30 seconds until fragrant.
Pour in Marsala wine, scraping the pan to release browned bits. Simmer until reduced by half, about 3-4 minutes.
Whisk remaining flour with chicken broth until smooth, then add to pan. Simmer until sauce begins to thicken, about 2-3 minutes.
Return chicken and any accumulated juices to the pan. Simmer until chicken is cooked through and sauce has thickened, about 3-4 minutes.
Stir in heavy cream and remaining butter. Simmer 1-2 minutes until silky and slightly thickened.
Add drained pasta to the sauce, tossing to coat. Add reserved pasta water if needed for desired consistency.
Finish with fresh parsley and adjust seasoning to taste. Serve with Parmesan cheese if desired.