- 1 – 1.5 lb boneless, skinless chicken breasts, cubed
- 3/4 – 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
- 1/2 cup all purpose flour
- 1 tablespoon oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 4 oz prosciutto, sliced or torn into thin strips
- 4 cups chicken broth, plus more to thin the sauce
- 1 1/2 cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- 1/4 cup parmesan cheese, grated
- 1/4 cup heavy cream
- Parsley, to garnish
- Place the cubed chicken and the all purpose flour in a sealable plastic bag and shake well to coat. Set aside.
- In a large, high walled skillet or pot, heat the oil over medium-high heat, until warmed but not smoking. Add in the butter and let melt. Once the butter is melted and warmed, add in the garlic, proscuitto, mushrooms, and chicken. Cook until chicken is browned on each side, turning and stirring often, about 5 minutes.
- Add in the chicken broth and wine and scrape the bottom to remove any browned bits from the bottom of the pan. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Simmer, stirring occasionally, until the pasta is cooked to al dente, about 12 minutes. If you find that you need more liquid, add slightly more chicken broth. Keep in mind, the pasta may peak out a bit from the liquid, but as long as you stir and mix occasionally, that is okay.
- When the pasta has cooked to al dente and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine and let warm through for an additional 3-5 minutes, stirring occasionally. Garnish with parsley and serve.