Chicken Marsala Pasta Cups Recipe

This Chicken Marsala Pasta Cups recipe combines the classic flavors of Chicken Marsala with the convenience of pasta cups. It’s a delightful dish that makes for a perfect appetizer or a main course, showcasing tender chicken in a rich Marsala wine sauce paired with pasta.

The recipe is straightforward and ideal for those looking for a delicious chicken recipe that is both impressive and easy to prepare.

Delicious Chicken Marsala Pasta Cups

These Chicken Marsala Pasta Cups feature al dente pasta filled with a savory mixture of sautéed chicken, mushrooms, and a Marsala wine sauce. The dish takes about 50 minutes to prepare and serves 6 people.

Ingredients

2 cups cooked pasta (small shapes like shells or penne)
1 pound boneless, skinless chicken breasts, diced
1 cup mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 cup heavy cream
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup grated Parmesan cheese
Fresh parsley for garnish

Instructions

Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain and set aside.
Sauté Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove chicken and set aside.
Cook Vegetables: In the same skillet, add chopped onion and garlic. Sauté until softened (about 3-4 minutes). Add sliced mushrooms and cook until they release their moisture and become tender.
Add Sauce: Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes until slightly reduced.
Finish the Sauce: Stir in the heavy cream and thyme, then return the cooked chicken to the skillet. Mix well and let it simmer for another 2-3 minutes until heated through.
Combine with Pasta: In a large bowl, combine the cooked pasta with the chicken and sauce mixture. Stir in grated Parmesan cheese until well combined.
Assemble Cups: Preheat the oven to 350°F (175°C). Spoon the chicken pasta mixture into greased muffin tins, filling each cup generously.
Bake: Bake in the preheated oven for 15-20 minutes until heated through and slightly golden on top.
Serve: Let cool for a few minutes before removing from the muffin tin. Garnish with fresh parsley and serve warm.