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

Chicken Marsala Pasta Cups filled with creamy chicken and mushrooms, garnished with parsley on a rustic table.

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

  1. Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Assemble Cups: Preheat the oven to 350°F (175°C). Spoon the chicken pasta mixture into greased muffin tins, filling each cup generously.
  8. Bake: Bake in the preheated oven for 15-20 minutes until heated through and slightly golden on top.
  9. Serve: Let cool for a few minutes before removing from the muffin tin. Garnish with fresh parsley and serve warm.

Cook and Prep Times

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 6 cups
  • Calories: 350kcal
  • Fat: 15g
  • Protein: 25g
  • Carbohydrates: 30g
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