Ingredients
• 8 oz fettuccine or penne (or gluten-free pasta)
• 1 tbsp olive oil
• 1 lb (450g) boneless chicken breast or thighs, sliced into strips
• Salt & black pepper to taste
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• ½ cup dry Marsala wine (do not use cooking wine)
• ½ cup low-sodium chicken broth
• ½ cup heavy cream or full-fat coconut milk
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp fresh thyme (or ½ tsp dried)
• Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Season chicken with salt and pepper.
- In a large skillet over medium-high heat, warm olive oil. Sear chicken until golden and cooked through. Remove and set aside.
- In the same pan, add mushrooms and sauté 5–6 minutes until golden and tender. Add garlic and cook 30 seconds more.
- Pour in Marsala wine and simmer 2–3 minutes to reduce slightly.
- Stir in chicken broth, heavy cream, Parmesan, and thyme. Mix until smooth and creamy.
- Return chicken to the pan. Toss gently to coat and warm through (1–2 minutes).
- Add cooked pasta and stir to combine. Warm through 1–2 minutes.
- Taste and adjust seasoning—add more pepper, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh parsley and extra Parmesan.
✨ Great with:
• Garlic bread or crusty baguette
• A crisp green salad
• Steamed asparagus or green beans
💡 Make ahead: Reheat gently on the stove with a splash of broth to restore creaminess.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 480 per serving , Net Carbs: 32g , Fats: 22g , Protein: 32g