Creamy Chicken Marsala Pasta

Start by adding the butter to a large skillet on medium to medium high heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook on each side for about 4-5 minutes or until browned on both sides and no longer pink in the middle. Time may vary depending on how thick the chicken breasts are. Once fully cooked, remove chicken from the pan and place on a plate to rest.

Cook the pasta according to package instructions. When it’s done, drain it.

Add the onion to the skillet and cook for about 4-5 minutes on medium high heat or until they just start to become translucent. Then add the mushrooms and garlic and sauté for another minute or so. Be careful to not burn the garlic.

After a minute, add the chicken stock/broth, Marsala wine, half-and-half and rosemary. Let everything simmer for about 8 minutes to reduce.

Slice the chicken. Once the sauce is reduced, add the Parmesan cheese, chicken and cooked pasta into it. Toss to coat everything in sauce. Pour into a large bowl and garnish with additional Parmesan cheese and dried parsley.

Enjoy!