Can I use mascarpone instead of heavy cream in chicken marsala?

Yes, and I think it’s better. Mascarpone melts into the warm Marsala sauce without the risk of curdling, and it gives you a silkier, richer finish than cream does. Stir it in at the end over low heat until the sauce turns glossy.

What kind of Marsala wine should I use for chicken marsala pasta?

Dry Marsala. It reduces into a savory, slightly nutty sauce that balances the cream. Sweet Marsala will make the whole dish taste like dessert. Look for it in the wine aisle or near the cooking wines and vinegars.

Do I have to use pancetta?

No, but it’s worth it. Pancetta renders into the chicken drippings and gives the sauce its salty, savory backbone. Thick-cut bacon or diced guanciale both stand in if that’s what you have.

What pasta is best for chicken marsala pasta?

Spaghetti is my pick — the long strands grab the sauce. Fettuccine, pappardelle, or any long noodle works just as well. A short shape like rigatoni will catch the mushrooms in its ridges.

Chicken Marsala Pasta with Mascarpone Cream Sauce

Description

Creamy chicken marsala pasta with golden cutlets, a pancetta-and-mushroom Marsala sauce, and mascarpone stirred in until silky, all tossed with spaghetti. The restaurant classic turned into a full bowl of dinner.

Ingredients

Units Scale

For the chicken

2.5 lbs chicken cutlets
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil

For the Marsala sauce

4 oz pancetta, diced
4 cups sliced mushrooms (about 4 packages)
750 ml (1 bottle) dry Marsala wine
2 cups chicken stock
5 oz mascarpone
1 stick (1/2 cup) unsalted butter

To finish

1 lb spaghetti

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Instructions

Season 1 cup flour with 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Dredge 2.5 lbs chicken cutlets in the flour until coated on all sides.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Fry the cutlets about 3 minutes per side, until golden. Transfer to a plate and set aside.
Add 4 oz diced pancetta to the chicken drippings in the same skillet. Cook until the fat renders, about 3 to 4 minutes.
Add 4 cups sliced mushrooms. Cook 6 to 8 minutes, until softened and browned.
Pour in one 750 ml bottle of dry Marsala wine and 2 cups chicken stock. Bring to a boil, then reduce to a simmer and cook the sauce down 10 to 15 minutes.
While the sauce reduces, cook 1 lb spaghetti in salted boiling water until al dente. Drain.
Stir 5 oz mascarpone and 1 stick (1/2 cup) butter into the sauce until silky and smooth.
Add the drained spaghetti to the sauce and toss to coat. Return the chicken to the pan and heat through 3 to 4 minutes.

Notes

Use dry Marsala, not sweet — sweet Marsala makes the sauce taste like dessert. Stir the mascarpone in over low heat so it melts smooth instead of separating.

Prep Time: 15 minutes
Cook Time: 35 minutes