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Chicken Marsala with Ruffled Farfalle

Chicken Marsala with Ruffled Farfalle is a comforting, elevated pasta dish featuring crispy golden chicken cutlets baked to perfection and served over bow tie pasta tossed in a rich, velvety Marsala mushroom cream sauce.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Crispy Golden Cutlets
  • 1.5 lbs chicken breasts sliced into thin cutlets and pounded to an even thickness
  • 1 cup flour
  • 2 eggs beaten
  • 1½ cups panko breadcrumbs
  • salt
  • pepper
  • garlic powder
  • onion powder
  • olive oil
The Pasta & Sauce
  • 1 lb Farfalle pasta (bow tie)
  • 12 oz cremini mushrooms thick-sliced
  • 1 cup dry marsala wine
  • 1 cup chicken stock mixed with 1 tsp cornstarch
  • ½ cup heavy cream
  • 2 tbsp cold butter

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Baking Sheet
  • Wire rack
  • Mixing bowls
  • Tongs
  • Whisk
  • Knife and cutting board
  • meat mallet or rolling pin

Method
 

  1. Preheat your oven to 400°F (200°C).
    Dredge each chicken cutlet in seasoned flour, then egg, then Panko. Press the crumbs in so they are fully covered.
    Heat a drizzle of oil in a pan over medium-high heat. Sear the cutlets for only 1 minute per side.
    Place the golden cutlets on a wire rack over a baking sheet. Bake for 12–15 minutes until the internal temperature is 165°F.
  2. While the chicken is in the oven, use your clean skillet to sauté the mushrooms in a little butter until they are dark and caramelized.
    Deglaze with the Marsala wine and let it reduce by half. Whisk in your chicken stock/cornstarch mixture and the heavy cream. Simmer until the sauce is thick.
    Turn the heat to low and whisk in the 2 tablespoons of cold butter.
    Toss your cooked farfalle directly into the sauce. Ensure the ruffles are completely coated.
  3. Mound the sauced bow tie pasta and mushrooms on your serving dish.
    Slice your hot, crispy, fully-cooked chicken cutlets into thick strips. Fan them across the top of the pasta.
    Drizzle a little bit of the extra sauce from the skillet over the chicken strips and garnish with fresh parsley and parmesan cheese.