Creamy Marsala Chicken Pasta with Asparagus

Follow our step-by-step guide on how to make Creamy Marsala Chicken Pasta with Asparagus.

1. Step 1

   Start by bringing a large pot of lightly salted water to a rolling boil.

2. Step 2

   Once boiling, add your penne pasta and cook it until it reaches that perfect al dente texture, which should take about 11 minutes.

3. Step 3

   After cooking, drain the pasta and set it aside, letting it rest while you prepare the delicious sauce.

4. Step 4

   In a spacious skillet, melt 2 tablespoons of butter over medium-high heat.

5. Step 5

   As the butter sizzles, toss in the minced shallot and sauté it for about 5 minutes, or until it becomes fragrant and translucent.

6. Step 6

   Next, add in the sliced mushrooms, asparagus pieces, and chopped sun-dried tomatoes.

7. Step 7

   Stir everything together and let it cook for around 10 minutes, stirring occasionally, until the asparagus starts to soften and the mushrooms release their lovely juices.

8. Step 8

   Now, pour in the chicken broth and Marsala wine, bringing the mixture to a lively boil.

9. Step 9

   Once boiling, reduce the heat to medium-low and gently fold in the bite-sized pieces of rotisserie chicken along with the heavy whipping cream, creating a rich and creamy base.

10. Step 10

    In a small bowl, combine the softened butter and flour to create a smooth paste.

11. Step 11

    Stir this paste into your chicken mixture, cooking and stirring continuously for about 1 to 2 minutes until the sauce thickens beautifully.

12. Step 12

    Finally, serve this luscious creamy chicken mixture over your cooked penne pasta, and if you’re feeling indulgent, sprinkle some grated Parmesan cheese on top for that extra touch of flavor.

13. Step 13

    Enjoy every bite of this comforting dish that’s sure to impress!.