Creamy Chicken Marsala Casserole
A homey baked take on Italian-American chicken Marsala: browned chicken, earthy mushrooms, and a reduced Marsala cream sauce folded into pasta, then finished under a golden cheese crust. It is weeknight-friendly, deeply savory, and tastes like the restaurant classic without extra pans of sauce.
6
Prep: 15 minutes
Cook: 40 minutes
35 views
Ingredients Index
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 oz cremini mushrooms, sliced
- 8 oz penne pasta
- 3/4 cup dry Marsala wine
- 1 cup heavy cream
- 1 1/4 cups shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
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Instructions
- 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the penne until 2 minutes shy of al dente. Drain and set aside.
- 2Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and pepper and cook until browned on all sides, 6 to 8 minutes. Transfer to a bowl.
- 3Add the mushrooms to the skillet and cook, stirring occasionally, until browned and their liquid evaporates, about 6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- 4Pour in the Marsala wine and scrape up any browned bits. Simmer until reduced by about half, 3 to 4 minutes. Stir in the heavy cream and simmer 2 minutes until slightly thickened. Return the chicken to the skillet and toss to coat.
- 5Combine the drained pasta with the chicken-mushroom sauce in a 9-by-13-inch baking dish. Sprinkle evenly with the mozzarella and Parmesan.
- 6Bake until the cheese is melted and golden in spots and the casserole is bubbling at the edges, 20 to 25 minutes. Let rest 5 minutes before serving.
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