Creamy Chicken Marsala Pasta

Ingredients:

• 12 oz fettuccine, linguine, or penne

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 1 cup chicken broth

• 1 cup heavy cream

• 1/2 teaspoon dried thyme or Italian seasoning

• 1/2 cup grated Parmesan cheese

• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

2. Cook the chicken:
   Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden and cooked through, about 5–6 minutes. Remove chicken and set aside.

3. Sauté mushrooms and garlic:
   In the same skillet, add mushrooms and cook until browned, about 4–5 minutes. Add garlic and sauté for 30 seconds until fragrant.

4. Make the creamy sauce:
   Add chicken broth, heavy cream, and thyme. Simmer 3–4 minutes until sauce thickens slightly. Stir in Parmesan cheese until smooth.

5. Combine everything:
   Return cooked chicken to the skillet. Toss in cooked pasta until evenly coated in the sauce.

6. Serve:
   Garnish with fresh parsley and extra Parmesan. Serve hot and creamy.