Ingredients
- 8 ounces uncooked pasta such as fettuccine
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/3 cup all-purpose flour for dredging
- 2 teaspoons olive oil
- 2 tablespoons butter divided
- 8 ounces cremini mushrooms sliced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon Dijon mustard
- 1/3 cup heavy cream plus more, to taste
- Freshly grated Parmesan cheese optional
- Fresh parsley chopped (for optional garnish)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente as per package instructions. Drain and set aside.
- Cut chicken breasts into bite-size pieces. Season with salt, pepper, and garlic powder. Lightly dredge the chicken pieces in the flour.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
- In the same skillet, melt the remaining butter. Add sliced mushrooms, thyme, and oregano, and sauté until they release moisture and turn golden, about 4 minutes.
- Pour in Marsala wine, chicken broth, and add Dijon mustard. Whisk the mixture and let it simmer for about 2 minutes until slightly reduced.
- Return the seared chicken to the skillet and stir in the heavy cream. Simmer for about 3 minutes until the sauce thickens and the chicken is cooked through. Adjust seasoning with salt and pepper.
- Toss the drained pasta with the sauce until well coated. Optionally, top with freshly grated Parmesan cheese and parsley; serve immediately.
