Jul 14 2026
RestaurantsVolturno Pizza NapoletanaLinguine Chicken Marsala* Recipe

Linguine Chicken Marsala* Recipe

Time40m
Serves4

Chicken scallopini, vino marsala, white mushroom, crema

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Ingredients

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Main Ingredients

Method

Cooking the Pasta

  1. 1

    Boil Water

    In a large pot, bring 4 quarts of salted water to a rolling boil.

  2. 2

    Cook Linguine

    Add the linguine pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.

Preparing the Chicken

  1. 3

    Flatten the Chicken

    Place chicken breasts between two pieces of plastic wrap and pound them to an even thickness, about 1/2 inch thick.

  2. 4

    Season the Chicken

    Sprinkle both sides of the chicken with salt, black pepper, and garlic powder.

  3. 5

    Sear the Chicken

    In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.

Making the Sauce

  1. 6

    Sauté the Mushrooms

    In the same skillet, add the remaining tablespoon of olive oil and butter. Add the sliced mushrooms and sauté for 5-7 minutes until they are tender and browned.

  2. 7

    Add Marsala Wine

    Pour in the Marsala wine and cook for 2-3 minutes, scraping up any brown bits from the bottom of the skillet.

  3. 8

    Add Cream

    Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.

  4. 9

    Return Chicken

    Return the seared chicken to the skillet, coating it in the sauce. Let it simmer for an additional 5 minutes.

Combining and Serving

  1. 10

    Toss with Pasta

    In a large bowl, combine the cooked linguine with the chicken and sauce. Toss to coat the pasta evenly.

  2. 11

    Garnish and Serve

    Sprinkle with chopped parsley and serve immediately, with extra Marsala sauce if desired.

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