Creamy Chicken Marsala Pasta Bake
Simple, creamy grilled chicken pasta dish with mushrooms and prosciutto and tossed in a Marsala wine sauce.
Servings 12 cups
- 4 cups uncooked penne pasta
- 1 Tbsp olive oil
- 4 ½ Tbsp Butter
- 2.5 Tbsp Flour
- 1 cup marsala cooking wine
- 1 cup Chicken Broth
- ¼ cup whipping cream
- ¼ cup Milk
- ½ cup shredded parmesan divided
- 2 grilled and sliced chicken breasts
- 4 oz prosciutto diced
- 8 oz mushrooms sliced (I used button mushrooms)
- 2 garlic cloves minced
- ¼ cup parsely for garnish chopped (optional garnish)
Pre-heat the oven to 350. Grease a 9x13 baking dish or spray with cooking spray. Cook pasta until aldente, drain, and set aside.
In a large saucepan or deep skillet over medium heat, add olive oil and proscuitto. Cook until lightly crisp on the edges, about 5 minutes. Remove the proscuitto to a paper lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and the juices are released. Remove the mushrooms to the plate with the proscuitto.
In same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil, then whisk in ¼ cup of the parmesean until melted. Remove from heat and add cream and milk. Stir in mushrooms, procuito, and chicken.
To the baking dish, add pasta and spoon sauce over the top. Lightly mix the sauce into the dish. Top with reserved ¼ cup of parmesean cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden. Remove and top with chopped parsely if desired.
Serving: 2cup | Calories: 726kcal | Carbohydrates: 55g | Protein: 71g | Fat: 23.6g | Saturated Fat: 11g | Cholesterol: 243mg | Sodium: 353mg | Potassium: 331mg | Fiber: 0.5g | Sugar: 3.9g | Calcium: 120mg | Iron: 5.9mg