Marsala Cream Chicken with Asparagus

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Marsala Cream Chicken with Asparagus

Prep 20 m

Cook 30 m

Ready In 50 m

4 Servings

955 Calories


"I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine."

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  1. 1 (8 ounce) package penne pasta

  2. 2 tablespoons butter

  3. 1 shallot, minced

  4. 1 cup sliced baby portabella mushrooms

  5. 1 cup bite-sized pieces fresh asparagus

  6. 1/4 cup chopped sun-dried tomatoes

  7. 1 cup chicken broth

  8. 1 cup Marsala wine

  9. 1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces

  10. 3 tablespoons heavy whipping cream

  11. 1 tablespoon softened butter

  12. 1 tablespoon all-purpose flour

  13. 1/4 cup grated Parmesan cheese (optional)


  1. Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.

  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.

  3. Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.

  4. Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

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