Creamy Chicken Marsala Pasta

1 lb chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
1 cup non-alcoholic Marsala substitute (use red grape juice with a splash of apple cider vinegar or extra chicken broth)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.
Cook the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, until golden brown on all sides. Remove from the skillet and set aside.
Sauté Aromatics and Mushrooms:
- In the same skillet, add the chopped shallots and cook for 2 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the sliced mushrooms and sauté until browned and tender, about 5 minutes.
Deglaze the Pan:
- 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

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.
Different Pasta Shapes: Use any pasta shape you prefer—penne, fettuccine, or farfalle work well with this dish.
Flavor Enhancements: For a smoky flavor, add a dash of smoked paprika or use smoked chicken.
Herb Variations: Add fresh herbs like thyme, basil, or rosemary to elevate the flavor profile of the sauce.
Cheese Variety: Replace Parmesan with Pecorino Romano, Asiago, or a blend of sharp cheeses for a different taste.
For a Spicy Kick: Add a pinch of red pepper flakes to the sauce for extra heat.
Non-Dairy Option: Use coconut milk instead of heavy cream and nutritional yeast instead of Parmesan for a dairy-free version.

Even Cooking: Cut the chicken into evenly sized pieces to ensure uniform cooking.
Cooking the Chicken: To prevent the chicken from becoming dry, be careful not to overcook it. Remove it from the skillet as soon as it’s golden brown and fully cooked.
Mushroom Sautéing: Allow the mushrooms to cook until fully browned for a rich, umami flavor before adding the other ingredients.
Pasta Timing: Cook the pasta al dente to avoid it becoming too soft when mixed with the sauce.
Sauce Consistency: If the sauce gets too thick, add more chicken broth or a little milk to adjust the consistency.
Extra Creaminess: For an extra creamy sauce, stir in a tablespoon of cream cheese or mascarpone before serving.
Make Ahead: The sauce can be made ahead of time and stored in the fridge. Reheat and combine with fresh pasta and chicken just before serving.
Leftovers: This dish keeps well in the fridge for up to 2 days and can be reheated with a splash of broth to maintain creaminess.

These variations and tips allow you to customize the dish to your taste while ensuring a successful outcome!