1-Getting started: Getting started with Chicken Marsala Pasta is all about following easy steps that lead to a tasty result. Begin by boiling salted water and cooking the 8 ounces of uncooked pasta according to package instructions until al dente for the best texture. While that’s happening, season the 2 chicken breasts, cut into bite-sized pieces, with 1/4 teaspoon garlic powder and coat them in flour for dredging.

2-Cooking the chicken and mushrooms: Next, heat 1 tablespoon olive oil and half of the 2 tablespoons butter in a skillet over medium-high heat. Cook the chicken until it’s browned on all sides, then set it aside on a plate. In the same skillet, add the remaining butter and sauté the 8 ounces cremini mushrooms until their water evaporates, which takes a few minutes, before setting them aside with the chicken.

3-Making the sauce: Stir in the 1/2 cup chicken broth, 1/2 cup semi-sweet marsala wine, and 1/2 teaspoon Dijon mustard, letting the mixture reduce for about 2 minutes to build flavor. Add the 1/2 cup heavy cream, along with the cooked chicken and mushrooms, back into the pan. Let it simmer over medium heat until the sauce thickens and the chicken is fully cooked, seasoning with salt and pepper to taste.

4-Final steps: Finally, drain the pasta, toss it with the sauce, and adjust the consistency with pasta water if needed. Serve it up with freshly grated parmesan cheese on top for an extra touch.