Creamy Chicken Marsala Pasta

Photo Credit: http://joelens.blogspot.com

Creamy Chicken Marsala Pasta

Original Recipe: http://joelens.blogspot.com/2011/04/creamy-chicken-marsala-pasta.html

Ingredients:

• 2 large boneless, skinless chicken breasts; cut into bite sized pieces
• 10-12 ounces sliced mushrooms
• 1 small onion, diced
• 3 cloves garlic, minced
• 3/4 cup Marsala cooking wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
• 1 cup Parmesan cheese + more for serving
• 5 tablespoons unsalted butter
• salt and pepper to taste
• minced, chopped fresh parsley for garnish

Directions:

1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done.
2. Boil water and cook pasta according to the directions.
3. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.
4. Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.
5. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.