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#### Step 1: Prepare the Chicken
1. **Season the Chicken**: Start by seasoning both sides of the chicken breasts with salt and pepper. Lightly coat the chicken with flour on both sides to help it develop a golden crust when seared.
2. **Sear the Chicken**: Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the chicken breasts to the pan. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C). Remove the chicken from the pan and set it aside on a plate.
#### Step 2: Make the Marsala Sauce
1. **Sauté the Garlic and Mushrooms**: In the same skillet, add a bit more olive oil if necessary. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. **Deglaze the Pan**: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-4 minutes to reduce slightly and cook off the alcohol.
3. **Add the Chicken Broth and Cream**: Pour in the chicken broth, followed by the heavy cream. Stir the mixture together and bring it to a simmer. Cook for another 5-7 minutes until the sauce thickens slightly and becomes creamy.
4. **Season the Sauce**: Add fresh thyme leaves and season the sauce with salt and pepper to taste. Adjust the seasoning as needed.
#### Step 3: Cook the Pasta
While the sauce is simmering, cook your pasta according to the package directions. Be sure to salt the pasta water to enhance the flavor of the noodles. Once the pasta is al dente, drain it and set it aside, reserving about 1/2 cup of the pasta cooking water.
#### Step 4: Combine the Chicken, Sauce, and Pasta
1. **Slice the Chicken**: Slice the cooked chicken breasts into thin strips or bite-sized pieces.
2. **Combine the Pasta and Sauce**: Add the cooked pasta to the skillet with the Marsala sauce. Toss the pasta in the sauce to coat it evenly. If the sauce is too thick, add a little reserved pasta water to help thin it out.
3. **Add the Chicken**: Place the sliced chicken on top of the pasta and toss everything together until the chicken is fully coated with the creamy Marsala sauce.
#### Step 5: Garnish and Serve
Once everything is combined, transfer the creamy chicken Marsala pasta to serving plates. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately, and enjoy the rich, decadent flavors of this Italian-inspired dish.
### Tips for Perfect Creamy Chicken Marsala Pasta
– **Use Bone-In Chicken for Extra Flavor**: If you have the time, consider using bone-in, skin-on chicken breasts or thighs. They can be seared and then braised in the sauce for added flavor. Just be sure to remove the bones before serving.
– **Adjust the Wine**: If you prefer a less sweet Marsala sauce, feel free to use dry Marsala wine. It will result in a less sweet sauce and provide a more savory flavor.
– **Make It Lighter**: For a lighter version of this dish, use half-and-half instead of heavy cream and skip the flour when searing the chicken. This will reduce the richness of the sauce while still keeping it creamy.
– **Add Veggies**: For extra color and nutrition, consider adding vegetables like spinach, peas, or roasted bell peppers to the dish.
### Conclusion
**Creamy Chicken Marsala Pasta** is an easy-to-make, restaurant-quality meal that combines the best of both worlds: the flavors of classic Chicken Marsala and the comfort of a pasta dish. With its rich, creamy sauce, tender chicken, and earthy mushrooms, this dish is sure to become a favorite in your recipe repertoire. Whether you’re preparing it for a weeknight dinner or a special occasion, Creamy Chicken Marsala Pasta is guaranteed to impress.
