Pasta wasn’t Bryan’s kind of food. He didn’t like pasta and he never really wanted to eat them. I figured out that it may have something to do with the tomatoes and mild flavors. Since Bryan doesn’t like tomatoes, tomatoes sauce based pasta won’t make Bryan happy for sure. And some of pasta sauces are on the light and mild side, that wouldn’t satisfied Bryan either. But there is the cream based sauce, which is hearty and rich. This Marsala cream sauce was extraordinary. The Marsala wine gave the sauce a sweet note. The mushrooms made it earthy. The cream made it rich. With your favorite pasta, this dish is irresistible. Even Bryan loves this, I urge you to try this tonight.
After you make this, you can use the Marsala wine for Tiramisu! And yes, I would use the leftover bottle just for Tiramisu. 😀
Linguine with Mushroom Marsala Cream Sauce (Adapted from Annie’s Eats)
2 – 3 servings
– 8 ounces linguine or any pasta
– 1 skinless chicken breast (about ½ pound, cut into ½-inch dices)
– ½ medium yellow onion (cut into small dices)
– 5 ounces baby bella mushrooms
– 3 gloves garlic (minced)
– 2 tablespoons dry white wine
– ¼ cup sweet Marsala wine
– ¾ cup low-sodium chicken broth
– ¾ cup half and half (half heavy cream and half milk)
– 1 tablespoon fresh basil (minced)
– 2 teaspoons fresh parsley (minced)
– ¼ cup grated Parmesan cheese, plus more for serving
– olive oil
– ground black pepper
- For the mushrooms, wipe clean with paper towel. Slice the mushrooms and set aside.
- Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and rinse the pasta under cold water. Set aside.
- In a large pan over medium-high heat, heat 1 tablespoon olive oil. Add the chicken pieces and season with salt and pepper. Cook until golden brown and cooked through, about 3 – 5 minutes, stirring occasionally. Transfer the chicken pieces to a bowl and set aside.
- In the same pan over medium-high heat, heat 1 tablespoon olive oil. Add onion and sauté for 2 minutes. Add the mushrooms and cook until brown and most of the liquid has evaporated, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove the pan from heat and add the wines, scraping with a wooden spoon to deglaze the browned bits from the bottom of the pan. Add the chicken broth. Return the pan to the heat. When the liquid is boiling, reduce to medium heat. Continue to simmer until liquid is reduced to about 1/3 cup. Stir in the half and half and cook for 2 more minutes. Add the basil, parsley, and Parmesan. Season with salt and pepper. Add the pasta and toss with the sauce for 2 minutes. Transfer the pasta to serving plates. Serve immediately with additional Parmesan.
- Sweet Marsala wine is the same wine that I used for Tiramisu.
- The pasta sauce may look a bit runny when plating, but it would thicken up a bit.
We love trying out new pasta dishes and this one looks incredible! Love the sound of Marsala wine with cream in here and so glad Bryan enjoyed this dish 🙂
Haha… Yea, I am glad that Bryan liked it too. Hope you and your family will like this.
Aimee / Wallflower Girl says
That looks so tempting… so creamy and flavourful!
Thank you! It was really amazing! One of the best cream sauces ever!
Amy Tong says
Yum. This Linguine with Marsala Cream Sauce looks and sounds decadent, rich and flavorful. I can’t wait to try it. I’m always looking for new pasta sauces to try out and this one is definitely on my to-make list. 😉
Thanks Amy. It was very rich and flavorful. Enjoy!
Yi @ Yi Reservation says
I just stumbled upon your blog while i was visiting another food blog. I happened to have some leftover marsala wine from making chicken marsala the other day. The linguine dish sounds a perfect way to finish up the bottle. Thanks for sharing the recipe!
This is definitely a great way to use up some marsala wine. I hope you will enjoy this creamy pasta dish! Thanks for stopping by, Yi!
Wow! I just made this tonight and it was amazing! I doubled the recipe so we would have leftovers. I am on a low sodium diet and used No salt Added Chicken Broth. The whole family loved this. Thank you. This will be a staple from now on. Recipe bookmarked
Oh Lance, you made my day! I’m very happy to hear you and your family really enjoyed this dish. This is one of my favorites too! Thank you so much for coming back and letting me know. Have a wonderful weekend! ☺️
Just one comment….why would you ever rinse pasta under water? You wash away all the flavor and starch of the pasta. YOu only rinse cooked pasta if your using it for a cold salad. Liked the cream sauce though, but would double the amount fore sauce for the pasta.
Thank you for your comment. I agree with you. This recipe was created a few years ago. If I am cooking this today, I wouldn’t rinse the pasta. But happy to hear you enjoyed the sauce.