Chicken Marsala Mushroom Pasta Bake
This Chicken Marsala Mushroom Pasta Bake is a creamy, cheesy, and comforting one-pan meal packed with tender chicken and earthy mushrooms.
Servings: 4 servings
Ingredients
- 8 oz penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 1 cup mushrooms sliced
- 1 clove garlic minced
- 1 cup chicken broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- fresh parsley chopped for garnish
Instructions
Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until just al dente according to package instructions (usually about 9-11 minutes). Drain and set aside.
Step 2: Sauté Chicken and Vegetables
- In a large skillet, heat olive oil over medium-high heat. Add the diced chicken breast, seasoning with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and minced garlic. Sauté until mushrooms are tender and lightly browned, about 4-5 minutes.
Step 3: Create the Marsala Sauce
- To the mushrooms, pour in chicken broth and add the balsamic vinegar, dried oregano, and dried thyme. Stir well and let the mixture simmer for about 5 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream. Return the cooked chicken to the skillet, mixing to coat evenly in the sauce. Adjust seasoning with salt and pepper as needed.
Step 4: Assemble the Pasta Bake
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked penne pasta with the chicken Marsala sauce, making sure the pasta is fully coated.
- Transfer the mixture into the baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Step 5: Bake and Serve
- Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and slightly golden. Remove from oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.
Equipment
- Large Pot
- Large Skillet
- Baking dish (9x13 inch works well)
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Sharp knife and cutting board
Notes
- Cook pasta al dente to prevent it from becoming mushy during baking.
- Brown the chicken well to develop rich flavor and texture.
- Prepare the bake up to 24 hours in advance by assembling without cheese and refrigerating.
- Use plant-based or dairy-free substitutes to make this recipe vegan or dairy-free.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.