Creamy Chicken Marsala Pasta

Cook the penne pasta according to the package instructions. Once cooked, drain and set aside.

Sauté the Chicken:
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced chicken breasts and sauté until browned on both sides and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.

Sauté Garlic and Mushrooms:
In the same skillet, add the remaining 1 tablespoon of butter. Sauté the minced garlic and sliced mushrooms until the mushrooms are tender, about 4-5 minutes.

Add Marsala Wine:
Pour in the Marsala wine and let it simmer for about 2-3 minutes, allowing the alcohol to cook off and the flavors to meld together.

Make the Cream Sauce:
Add the heavy cream to the skillet and simmer, stirring frequently, until the sauce thickens, about 4-5 minutes.

Combine Chicken and Pasta:
Return the cooked chicken to the skillet, then season with salt and pepper to taste. Add the cooked pasta to the skillet and toss everything together until well coated in the creamy sauce.

Serve:
Serve the creamy chicken Marsala pasta in bowls, garnished with freshly chopped parsley.

Serving and Storage Tips: