Cheesy Garlic Chicken Wraps
Make melty Cheesy Garlic Chicken Wraps with tender marinated chicken, garlic sauce, and fresh veggie...
45
total time
4
servings
650 kcal
calories
Introduction: Why This Creamy Chicken Marsala Pasta Works
Creamy Chicken Marsala Pasta combines the classic Italian-American flavors of Chicken Marsala with the comforting familiarity of a creamy pasta dish. This recipe balances the sweet, nutty notes of Marsala wine with savory mushrooms, tender chicken pieces, and a rich cream sauce that clings to every strand of pasta. It’s an excellent option for anyone who loves restaurant-style dishes but prefers to make them at home with straightforward techniques and accessible ingredients. The dish works well for weeknight dinners because steps can be streamlined—use thinly sliced chicken breasts, pre-sliced mushrooms, and a quicker pasta like rigatoni or fettuccine that cooks rapidly while you make the sauce. The result is a one-skillet (or mostly one-skillet) meal that feels elevated yet approachable, great for serving guests or for an indulgent family dinner. From a flavor perspective, the Marsala wine reduces to deliver concentrated taste and marries beautifully with heavy cream or half-and-half, producing a velvety sauce. Garlic, shallots or onions, and fresh herbs add aromatic layers; a touch of lemon or Dijon mustard can brighten and round the sauce. The mushrooms bring umami body and texture contrast to the tender chicken, while freshly grated Parmesan or Pecorino finishes the sauce with salty depth. Nutritionally, this is a protein-forward meal with carbohydrates from pasta and healthy fats from the dairy—easily adaptable to lower-fat preparations by using lighter cream alternatives and whole-grain pasta. In this article you’ll find a full ingredient list, practical equipment suggestions, a step-by-step method with timing tips, troubleshooting guidance, serving ideas and storage instructions. There are also variations to suit different diets and shortcuts for busy cooks. Whether you’re cooking for two or scaling up for a family dinner, these clear instructions will help you deliver consistent, restaurant-quality results at home.
Gathering Ingredients: What You’ll Need and Why Each Ingredient Matters
Before you start cooking, assembling and understanding your ingredients ensures a smooth workflow. For the best Creamy Chicken Marsala Pasta, choose quality components: boneless skinless chicken breasts or thighs (thinly sliced for quick cooking), a mix of cremini or baby bella mushrooms for earthy flavor, shallots or yellow onion for a sweet aromatic base, and garlic for depth. Marsala wine is the signature ingredient—opt for dry Marsala for savory dishes, unless you prefer a slightly sweeter finish, then choose a semi-dry bottle. Heavy cream or half-and-half lends the sauce its luxurious texture; for lighter versions use low-fat cream or a combination of milk with a small amount of cornstarch to thicken. Freshly grated Parmesan or Pecorino Romano adds savory nuttiness and helps emulsify the sauce. Use quality pasta such as fettuccine, pappardelle, or rigatoni that will hold the sauce well. Don’t overlook pantry items: chicken or vegetable stock deepens flavor when deglazing after cooking mushrooms and chicken. Olive oil and unsalted butter are ideal for sautéing—olive oil for higher heat and butter for finishing flavor. Salt and freshly cracked black pepper are essential; finish with a squeeze of lemon or a teaspoon of Dijon mustard if you want an acidic lift to cut the creaminess. Fresh parsley or thyme brightens the final plate. If you plan to prep in advance, slice the chicken and mushrooms and keep them chilled. Measure out the wine and stock so the sequence of reducing the wine and building the sauce is uninterrupted. Having grated cheese ready and a pot of salted boiling water for the pasta will allow you to bring the dish together quickly. A shopping list of exact amounts makes scaling easier: typically 1 to 1.5 pounds of chicken, 8 ounces of mushrooms, 12 to 16 ounces of pasta, 3/4 to 1 cup Marsala wine, 1 cup heavy cream, and 1 cup chicken stock for a 4-serving recipe.
Equipment and Prep: Tools and Prep Techniques for Smooth Cooking
Having the right tools and doing a bit of mise en place will make this recipe stress-free. You don’t need professional equipment—just a few kitchen essentials. A large heavy-bottomed skillet or sauté pan (10 to 12 inches) is ideal for browning chicken and cooking the sauce without crowding. A separate pot for boiling pasta is necessary; a wide pot helps pasta cook evenly. Use a sharp chef’s knife for slicing chicken and mushrooms, and a wooden spoon or heatproof spatula for deglazing the pan. A fine-mesh strainer or colander is needed to drain the pasta, and a small ladle or measuring cup helps transfer pasta water or stock. Prep techniques: pound or slice chicken thinly to ensure quick, even cooking—about ¼-inch thickness is perfect. Season chicken well with salt and pepper before dredging lightly in flour if you prefer a slightly crisp exterior; the flour also helps thicken the sauce when the pan juices mix. Pat mushrooms dry to encourage browning rather than steaming. Mince garlic finely and dice shallot or onion uniformly so they cook at the same rate. Measure wine and stock ahead of time; when you deglaze the pan after sautéing mushrooms and chicken, you’ll want to add wine immediately to lift those browned bits and build complexity in the sauce. A small bowl of reserved pasta water is a crucial shortcut: the starchy liquid helps bind sauce to pasta and adjust consistency without diluting flavor. Freshly grate cheese instead of using pre-grated varieties for better melt and texture. If you plan to finish with herbs, chop parsley or thyme just before serving to maintain brightness. Finally, preheat your oven to low temperature (200°F/95°C) if you need to keep finished chicken warm while you finish the pasta—this ensures everything is served hot without overcooking.
Step-by-Step Preparation: Browning the Chicken, Sautéing Vegetables, and Building Flavor
Start with properly seasoned chicken. Lightly salt and pepper both sides and, if you like, dredge in a thin layer of all-purpose flour; this will help achieve a golden crust and slightly thicken the sauce later. Heat a mixture of olive oil and butter in your large skillet over medium-high heat until the butter foams. Add chicken pieces in a single layer without overcrowding—work in batches if necessary. Brown for 2 to 3 minutes per side until golden and just cooked through, then transfer to a plate and tent with foil to rest. Resting prevents the chicken from losing juices when you finish the sauce. In the same pan, reduce heat to medium, add a touch more oil if needed, and sauté sliced mushrooms. Season them with salt to draw out moisture; let them sit undisturbed for a couple of minutes so they develop color before stirring. Once mushrooms have browned, add diced shallot or onion and cook until translucent. Stir in minced garlic and cook briefly until fragrant—avoid burning garlic, which becomes bitter. At this stage, deglaze with Marsala wine: pour it into the hot pan and scrape up browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half; reduction concentrates flavor and cooks off harsh alcohol notes. After the wine has reduced, add chicken stock to further build the sauce. Return the chicken to the pan and simmer briefly so flavors meld. Reduce heat slightly and stir in heavy cream, simmering gently until the sauce thickens to a silky consistency. Finish with grated Parmesan to add umami and saltiness; stir until incorporated. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if needed. This sequence—brown, sauté, deglaze, reduce, and enrich—creates layers of flavor characteristic of classic Chicken Marsala adapted for pasta.
Cooking the Chicken and Sauce: Tips for Perfect Texture and a Luscious Sauce
Achieving the right texture for both chicken and sauce requires attention to heat and timing. For tender chicken, slice breasts against the grain and keep pieces relatively thin so they cook quickly and evenly. Overcooking chicken is the most common mistake; cook until just opaque and reach an internal temperature of about 160°F (71°C), then allow carryover heat to bring it to 165°F while resting in the pan covered. If you use thighs, cook slightly longer but monitor to avoid rubbery texture. For the sauce, key techniques make it silky rather than greasy. After reducing Marsala wine, add stock and let the pan simmer so flavors concentrate. Lower the heat before adding cream; simmer gently instead of boiling to prevent curdling. To thicken without heavy cream, whisk a slurry of cornstarch and water or reduce the sauce further, but remember that the sauce will thicken a bit more when tossed with hot pasta. Incorporating grated Parmesan both seasons and helps emulsify the sauce because its proteins bind with liquids, giving body and sheen. If the sauce seems too thick, stir in reserved pasta water a little at a time—its starch content is perfect for loosening a sauce while maintaining adherence to the pasta. If you dredged chicken in flour, expect some additional thickening as pan juices blend into the sauce. Spoon up browned bits from the pan—those caramelized residues hold concentrated flavors essential to Marsala-based sauces. Add finishing touches like a small knob of butter whisked in off heat for gloss and richness, or a teaspoon of Dijon mustard for complexity and brightening. Finish with chopped fresh parsley or thyme for herbal lift, and always taste one last time for salt and acid balance before serving.
Cooking the Pasta and Bringing the Dish Together
While the sauce is reducing, cook the pasta to al dente in a large pot of well-salted boiling water—about one tablespoon of salt per 4–6 quarts of water. Cooking pasta to al dente ensures a pleasing bite and prevents it from becoming mushy when combined with the sauce. Reserve about 1 to 1.5 cups of pasta cooking water before draining; this starchy liquid is a secret weapon for achieving the perfect sauce consistency and helping the sauce cling to the pasta. Add the drained pasta directly to the skillet with the sauce, using tongs to toss gently and coat every strand or tube. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach a silky, glossy texture. Reheat the chicken in the sauce briefly if it was set aside to keep warm; this helps marry flavors. The goal is a harmonious balance where the sauce envelops the pasta without pooling at the bottom of the bowl. For a restaurant-style finish, finish tossing the pasta and sauce over very low heat with a splash of olive oil or a small knob of butter and a generous handful of freshly grated Parmesan. Taste and adjust seasoning—sometimes a pinch more salt or a grind of black pepper brings everything together. If you want a slightly lighter finish, stir in a tablespoon or two of lemon juice or a teaspoon of Dijon mustard to cut through richness and brighten the overall flavor. Portion the pasta onto warm plates or into a family-style serving bowl. Add the chicken pieces on top or mix them through the pasta so every bite includes protein, mushroom, and sauce. Garnish with chopped parsley, extra grated cheese, and a few cracks of black pepper. Serve immediately to preserve texture and temperature; store leftovers properly if not consumed within a couple of hours.
Final Presentation and Serving Suggestions
How you finish and present Creamy Chicken Marsala Pasta influences the dining experience just as much as the cooking. Aim for warm plates—cold dishes absorb heat and make the sauce seize. If you’re serving family-style, transfer the pasta to a large shallow bowl, nestle the chicken pieces on top, and scatter sautéed mushrooms across the surface. Fresh chopped parsley adds a pop of color and herbal brightness; you can also use chopped chives or thyme for a slightly different aromatic profile. A final drizzle of good-quality extra-virgin olive oil or a small pat of butter adds sheen and richness, while a final grating of Parmesan provides savory depth and a pleasing textural contrast. Accompaniments: A simple green salad with a bright vinaigrette balances the richness of the pasta. Consider a side of roasted or steamed vegetables such as broccolini, asparagus, or green beans dressed with lemon and olive oil. For bread, serve crusty Italian bread or garlic bread to soak up any remaining Marsala cream sauce—this is especially appreciated by guests who love to savor every last drop. For wine pairing, a medium-bodied white like Chardonnay or a light red like Pinot Noir complements the mushroom and Marsala flavors; alternatively, a dry Marsala served alongside can echo the sauce’s nuances. Portion guidance: plan around 3 to 4 ounces of dried pasta per person (roughly 85 to 115 grams) and 4 to 6 ounces of cooked chicken per serving. For a richer, more indulgent dinner, add an extra sprinkle of cheese at the table. If hosting, consider plating each portion with a final flourish—lemon zest over the top for brightness or microgreens for elegance. These finishing touches elevate home-cooked comfort food into a special meal without adding much extra time.
Tips, Variations, Storage, and Nutrition Notes
Tips: To save time, use pre-sliced mushrooms and pre-shredded Parmesan only in a pinch—freshly sliced and freshly grated cheese provide better texture and melt. If you're short on Marsala, substitute a dry sherry or a mix of white wine with a splash of brandy, though the distinctive Marsala flavor is worth seeking out. For thicker sauce without extra cream, reduce the stock and wine more vigorously, then finish with a small knob of butter for sheen. Variations: For a lighter version, substitute half-and-half or whole milk thickened with a teaspoon of cornstarch whisked in cold before adding; reduce the amount of butter used. For a gluten-free option, use gluten-free pasta and either a gluten-free flour for dredging the chicken or skip the dredge and pan-sear the chicken directly. For a vegetarian twist, swap chicken for firm tofu or seared cauliflower steaks and use vegetable stock. Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Because cream-based sauces can separate when reheated, reheat gently on the stovetop over low heat, adding a splash of stock or milk to restore sauce consistency and stirring frequently. Reheating in the microwave works if you do short bursts and stir in between, but avoid overheating which can curdle dairy. Nutrition notes: A serving of this dish is protein-rich due to chicken and cheese, with carbohydrates from pasta. Heavy cream increases calories and saturated fat; to reduce these, use lighter dairy alternatives or smaller portions. To increase vegetable content and fiber, add more mushrooms, toss in spinach at the end, or serve with a large green salad. Finally, adjust salt carefully—Parmesan and stock both contribute sodium, so season gradually and taste before final adjustments.
Creamy Chicken Marsala Pasta
Easy Creamy Chicken Marsala Pasta — tender chicken, mushrooms, Marsala wine and a silky sauce tossed with pasta. Perfect weeknight Italian-American comfort food
total time
45
servings
4
calories
650 kcal
ingredients
- 2 large chicken breasts, thinly sliced 🐓
- 1 lb pasta (fettuccine, penne, or your favorite) 🍝
- 1/2 cup all-purpose flour (for dredging) 🌾
- 2 tbsp olive oil 🫒
- 3 tbsp butter, divided 🧈
- 1 cup sliced mushrooms 🍄
- 3 cloves garlic, minced 🧄
- 1 cup Marsala wine 🍷
- 1 cup chicken broth 🍗
- 1 cup heavy cream 🥛
- 1/2 cup grated Parmesan cheese 🧀
- Salt and pepper to taste 🧂
- Fresh parsley, chopped, for garnish 🌿
instructions
- 1. Season the thinly sliced chicken breasts with salt and pepper evenly.
- 2. Dredge the chicken slices in all-purpose flour, shaking off any excess to ensure a light coating.
- 3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until hot.
- 4. Add the floured chicken slices to the skillet and cook for about 3-4 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- 5. In the same skillet, add the remaining 2 tablespoons of butter. Sauté the sliced mushrooms for about 5 minutes until tender and browned.
- 6. Add the minced garlic to the mushrooms and cook for an additional 1 minute until fragrant.
- 7. Pour in the Marsala wine and chicken broth, stirring to combine. Let the mixture simmer for about 5 minutes to reduce slightly and develop flavor.
- 8. Stir in the heavy cream and grated Parmesan cheese, mixing until the sauce becomes smooth and creamy.
- 9. Meanwhile, cook the pasta in boiling salted water according to the package instructions until al dente. Drain and set aside.
- 10. Return the cooked chicken slices to the skillet with the sauce and let them simmer together for 3 to 5 minutes, allowing the flavors to meld.
- 11. Add the cooked pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy Marsala sauce.
- 12. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve the dish warm and enjoy a rich, comforting meal.
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