Easy Chicken Marsala Pasta with Mushrooms is the very definition of comfort food, a great family-friendly weeknight meal, and it's a perfect make-ahead dinner party recipe.
2cupscooked cubed chickentwo cups is about one pound
8ouncesziticooked according to package directions to the al dente stage, drained
1tablespoonolive oil
16ouncessliced mushroomsbaby bella or white button
1teaspoonkosher salt
½teaspoonground black pepper
¼cupMarsala wine
3tablespoonsunsalted butter
3tablespoonsall-purpose flour
1 ½cupschicken stock
1cupshredded parmesan cheesedivided
8ozmozzarella cheesecut into small cubes
3tablespoonsflat-leaf parsleychopped
Instructions
Preheat the oven to 350 degrees F.
Cook pasta according to package directions. Drain and set aside.
In a large skillet over medium heat, heat the oil, and when it's hot, add the mushrooms. Cook the mushrooms for six to seven minutes or until they are tender and lightly browned.
Add the salt and pepper and continue cooking until any liquid evaporates. Next, add the Marsala, and continue cooking until all of the liquid has evaporated. (This usually takes around two to three minutes.)
Add in the butter and stir until melted. Add the flour and stir, and cook for one to two minutes, just until it starts to turn light brown. Slowly add the chicken stock, constantly stirring while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir until the sauce thickens, which will take another minute or two.
Add the drained pasta to the sauce and mix thoroughly. Then stir in three-quarters of a cup of the Parmesan cheese, thee cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.
Spray a 7x11 inch, oven-safe casserole dish with non-stick cooking spray and add the mixture. Top with the remaining parmesan cheese. Bake 25-30 minutes at 350 degrees F. or until the topping is lightly browned and the parmesan cheese has melted.
Serve immediately.
Notes
This is a wonderful make-ahead dish. You can either make it up to the point of baking it and keep it covered in the refrigerator for up to 48 hours, or make it and freeze it. If you freeze it, be sure to take it out of the freezer the night before you plan to bake it to allow it to thaw before baking.
This recipe, as written, serves six. If you would like to double or increase the number of servings, simply move the serving slider bar in the recipe card to how many servings you need.
Just as most pasta recipes, leftover Chicken Marsala Pasta is just as good the next day. Sprinkle a few drops of water on it and reheat in the microwave or the oven.
Leftovers should be stored covered in the fridge for up to four days.
As a time-saver, I frequently purchase and use rotisserie chickens in this recipe.
If you have raw chicken breasts, my Roasted Bone-In Chicken Breasts recipe works well, and the chicken always turns out tender and juicy. For a whole chicken, check out my recipe for Cast-Iron Roast Chicken; it's a winner too!