1 lb pasta (shells or your preferred shape)For the Chicken and Sauce:1 lb chicken breasts, cut into bite-sized pieces2 tablespoons olive oil2 tablespoons butter8 oz mushrooms, sliced2 shallots, finely chopped3 garlic cloves, minced1 cup non-alcoholic Marsala substitute (use red grape juice with a splash of apple cider vinegar or extra chicken broth)1 cup chicken broth1 cup heavy cream1/2 cup grated Parmesan cheeseSalt and pepper, to tasteInstructionsCook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.Cook the Chicken:Heat olive oil and butter in a large skillet over medium-high heat.Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, until golden brown on all sides. Remove from the skillet and set aside.Sauté Aromatics and Mushrooms:In the same skillet, add the chopped shallots and cook for 2 minutes until softened.Stir in the minced garlic and cook for 1 minute until fragrant.Add the sliced mushrooms and sauté until browned and tender, about 5 minutes.Deglaze the Pan:Pour in the Marsala substitute (or wine alternative) and use a spatula to scrape up any browned bits from the skillet.Simmer for 2-3 minutes until the liquid reduces by half.Make the Sauce:Add the chicken broth and bring to a boil, then reduce the heat and simmer for 5 minutes.Stir in the heavy cream and Parmesan cheese, cooking for another 3 minutes until the sauce thickens slightly.Combine and Serve:Return the cooked chicken to the skillet and toss to coat in the sauce.Add the drained pasta and mix until evenly coated.Adjust seasoning with salt and pepper as needed.Serve hot, garnished with extra Parmesan cheese or fresh parsley for added flavor and color.Prep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesCalories per Serving: ~550Protein: ~35gVariations and TipsVariations:Meat Alternatives: Swap chicken for turkey, shrimp, or even tofu for a different flavor.Vegetarian Version: Omit the chicken and add more mushrooms or other vegetables like spinach, zucchini, or bell peppers for a hearty vegetarian option.Different Pasta Shapes: Use any pasta shape you prefer—penne, fettuccine, or farfalle work well with this dish.Flavor Enhancements: For a smoky flavor, add a dash of smoked paprika or use smoked chicken.Herb Variations: Add fresh herbs like thyme, basil, or rosemary to elevate the flavor profile of the sauce.Cheese Variety: Replace Parmesan with Pecorino Romano, Asiago, or a blend of sharp cheeses for a different taste.For a Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.Non-Dairy Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan for a dairy-free version.Tips:Even Cooking: Cut the chicken into evenly sized pieces to ensure uniform cooking.Cooking the Chicken: To prevent the chicken from becoming dry, be careful not to overcook it. Remove it from the skillet as soon as it’s golden brown and fully cooked.Mushroom Sautéing: Allow the mushrooms to cook until fully browned for a rich, umami flavor before adding the other ingredients.Pasta Timing: Cook the pasta al dente to avoid it becoming too soft when mixed with the sauce.Sauce Consistency: If the sauce gets too thick, add more chicken broth or a little milk to adjust the consistency.Extra Creaminess: For an extra creamy sauce, stir in a tablespoon of cream cheese or mascarpone before serving.Make Ahead: The sauce can be made ahead of time and stored in the fridge. Reheat and combine with fresh pasta and chicken just before serving.Leftovers: This dish keeps well in the fridge for up to 2 days and can be reheated with a splash of broth to maintain creaminess.These variations and tips allow you to customize the dish to your taste while ensuring a successful outcome!Enjoy!
Creamy Chicken Marsala Pasta
