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Pour in the Marsala substitute (or wine alternative) and use a spatula to scrape up any browned bits from the skillet.
Simmer for 2-3 minutes until the liquid reduces by half.
Make the Sauce:
Add the chicken broth and bring to a boil, then reduce the heat and simmer for 5 minutes.
Stir in the heavy cream and Parmesan cheese, cooking for another 3 minutes until the sauce thickens slightly.
Combine and Serve:
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta and mix until evenly coated.
Adjust seasoning with salt and pepper as needed.
Serve hot, garnished with extra Parmesan cheese or fresh parsley for added flavor and color.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: ~550
Protein: ~35g
Variations and Tips
Variations:
Meat Alternatives: Swap chicken for turkey, shrimp, or even tofu for a different flavor.
Vegetarian Version: Omit the chicken and add more mushrooms or other vegetables like spinach, zucchini, or bell peppers for a hearty vegetarian option.
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