A savory wine and mushroom sauce over chicken and pasta make this casserole the most delicious dish you will put on your table this season. This easy chicken marsala recipe will become a mainstream meal in your household, with the creamy taste of your favorite Italian restaurant and the ease of a home-made casserole recipe. Creamy, cheesy and on your table in about 30 minutes!
Cook pasta according to package directions until al dente and set aside.
Heat a large dutch oven over medium heat. In a small bowl, mix together flour, corn starch, garlic, salt, and pepper.
In a large bowl, dredge chicken in flour mixture until evenly coated. Add 3 tbsp olive oil to hot dutch oven, then add chicken. Stir occasionally until chicken is just cooked through, about 10 minutes. Remove chicken from dutch oven into a separate bowl and set aside.
Add additional two tbsp olive oil and unsalted butter to dutch oven. When butter is mostly melted, add onions, mushrooms, thyme, rosemary, and oregano. Cook, stirring occasionally, until onions and mushrooms are softened, about 5 minutes.
Add Marsala wine to dutch oven and stir ingredients together, cooking for an additional 5 minutes. Add stock, chicken, cooked pasta, 3 tbsp parsley (set 1 tbsp aside for garnish), and mozzarella. Stir all ingredients together.
Top with parmesan cheese and transfer dutch oven to preheated oven. Bake for 5-10 minutes uncovered, or until top is golden brown. Remove from oven, garnish with remaining parsley and serve.
Notes
Click on the time in the instructions to start a timer!
If you don't have a dutch oven, use a large pot to cook ingredients, then transfer to a casserole dish to bake.
If you choose to use real Marsala wine, the more dry the wine is, the better. Plus, you can drink it while you cook!
If you are using gluten free pasta, make sure you cook the pasta al dente and rinse with cold water before setting aside. This will prevent the pasta from becoming mushy in the casserole.