Chicken Marsala 2 Ways
If you’ve been around here for a while, then you know that I love cooking. Experimenting in the kitchen is one of my favorite pastimes and whether I’m stressed or just need some time alone to be creative, cooking is always my escape.
Over January and February 2022, I did a 4 week podcast mini series on fortified wines highlighting Marsala, Madeira, Sherry, and Port. Naturally, with a bottle of marsala in the house, I had to make chicken marsala. But I couldn’t stop there…I had to experiment. So I took my chicken marsala and turned it into a pasta bake loaded with tons and tons of cheese. Both dishes were delicious, but I have to admit that the cheesy pasta bake was a whole new level of goodness! I included both recipes below so you can check out the classic or make the pasta bake for a cheesy twist. And if you want to learn more about Marsala, be sure to check out The Wine CEO Podcast Episode #62.
Traditional Chicken Marsala
Time: 45 minutes
Yield: 4 Servings
Ingredients:
1 lb. Chicken
2 Tbsp Cooking Oil (Vegetable, Olive, Avocado, or other neutral cooking oil)
3/4 cup Chopped Onion
1 1/2 cups Mushrooms
1 tsp Chopped Garlic
3 Tbsp Butter
3 Tbsp Flour
1 1/4 cups Chicken Stock
1/2 cup Marsala Wine
2 Tbsp fresh chopped parsley
Directions:
Cut your chicken into strips or cubes. Then sautè in a large skillet with cooking oil until chicken is almost fully cooked. Add mushrooms, onions, and garlic and stir until mushrooms are cooked and onions are soft.
Add butter and melt completely, then stir in flour until combined.
Slowly add chicken stock an ounce at a time, stirring as you pour. Sauce will be thick and resemble a thick gravy, but will thin once all of the stock has been added.
Stir in the marsala wine and top with fresh parsley.
Cheesy Chicken Marsala Pasta Bake
Additional Ingredients Needed:
1 box of pasta (12oz)
1 1/4 cup parmesan cheese
1 1/4 cup mozzarella cheese
Follow instructions above to make your Chicken Marsala. Cut the chicken into small cubes or bite sized pieces if they are in strips. Then cook one 12oz box of pasta (I like using small shapes like bowtie and oreccheitte). Drain your pasta and toss it into the chicken marsala. Add 1 cup of parmesan cheese and 1 cup of shredded mozzarella cheese and stir to combine. Pour into a large baking dish and top with additional parmesan and mozzarella cheese.
Bake at 350F degrees for 20-25 minutes until the cheese is melter and the top is starting to crisp. Then top with fresh parsley and enjoy!
*Both recipes are delicious with a glass of Marsala, but also pair well with Pinot Noir!
This Cheesy Chicken Marsala Pasta Bake is your new weeknight favorite meal!