Fiery Chicken Marsala

Name: Fiery Chicken Marsala
Prep time: 15 min
Cook time: 1 h 50 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 0.25 lb Center-Cut Bacon; 4 oz Chicken Bouillon; 6 whole Chicken Breast; 14.5 oz Fire-Roasted Diced Tomatoes; 2 tsp Fresh Rosemary; 2 whole Garlic; 2 cups Grated Parmesan Cheese; 8 whole Green Onion; 0.5 cup Half & Half; 1 cup Marsala Wine; 2 whole Shallot; 16 oz Spaghetti; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Comfort-Food

Fiery Chicken Marsala brings tender chicken together with smoky fire-roasted tomatoes, sweet shallots, and a splash of Marsala for a rich, wine-kissed sauce. Creamy half-and-half and generous Parmesan add velvety body, while rosemary and garlic keep it aromatic. Serve it hot over spaghetti for a comforting weeknight dinner or an elevated yet cozy weekend meal.

Prep15 mins
Cook1 hr 50 mins
Serves6
DifficultyMedium

1

Heat a large cast-iron skillet over medium heat until very hot. Add the vegetable oil, tilt the skillet to coat it, and place the chicken breast halves into the hot pan. Cook the chicken breasts until browned on both sides, about 8 minutes per side.
2

Raise the heat to medium-high, then add the bacon, shallots, and green onions. Cook and stir until the bacon starts to crisp, about 10 minutes.
3

Stir in the garlic until fragrant, then add the fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then lower the heat to low and simmer for about 1 hour.
4

Stir the half-and-half and Parmesan cheese into the sauce over medium heat. Continue cooking until the cheese melts, about 10 minutes. Remove the skillet from the heat and let the chicken and sauce rest while you cook the pasta.
5

Fill a large pot with lightly salted water and bring it to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta is cooked through but still slightly firm to the bite, about 12 minutes. Drain well.
6

Place the cooked spaghetti on a serving platter and top with the chicken breasts and sauce.