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Chicken Marsala Casserole

Chicken Marsala Casserole Recipe

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, bite‑sized
  • 1 lb penne pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 3 tbsp all‑purpose flour
  • 1 cup marsala wine
  • 1 cup low‑sodium chicken broth
  • ½ cup heavy cream
  • ¾ cup grated parmesan
  • Salt and black pepper
  • Fresh parsley, for garnish

Method
 

  1. Boil salted water, cook pasta until al dente, about 8 minutes. Drain.
  2. Season chicken with salt and pepper. Sear in olive oil in an ovenproof skillet over medium‑high until golden, about 7 minutes. Remove.
  3. Melt butter, sauté onion and mushrooms until browned, about 6 minutes. Add garlic, cook 1 minute.
  4. Stir in flour, cook 1 minute. Pour in wine and broth, whisk, simmer until thickened, about 3 minutes. Add cream and ½ cup parmesan, season.
  5. Preheat oven to 375°F (190°C). Add pasta and chicken to skillet, toss to coat. Top with remaining parmesan. Bake 25 to 30 minutes until bubbly and golden.
  6. Let rest 5 minutes, garnish with parsley, and serve.

Notes

Let the casserole rest for a few minutes after baking so the sauce sets and clings to the pasta. For a nuttier flavor, lightly toast the parmesan‑topped casserole under the broiler for the final 2 minutes—watch it closely.