3 boneless, skinless chicken breasts
1 shallot, chopped
16 oz. white mushrooms, sliced
1 onion, diced
4 garlic cloves, minced
1 cup chicken stock
1 cup heavy cream
1/2 cup Marsala cooking wine
1 1/2 boxes penne pasta
1/2 cup grated Parmesan cheese (plus more for garnish)
Salt and pepper
Butter (I used about 4 Tbsp., but really this is to your liking)
Parsley, chopped, for garnish
Sprinkle chicken with salt and pepper. Using a large skillet over medium-high heat, cook chicken (in 1-2 Tbsp. butter) until browned on both sides, but not fully cooked through (about 4-5 minutes per side depending on the size of the breast). Remove from pan and transfer to cutting board. Let rest for a few minutes, then cut into small bite-sized pieces.
At this point, I usually start boiling the water so that when I'm ready to cook the pasta, the water is already hot.
Melt more butter in the same skillet. Add garlic, mushrooms, onion and shallot and cook until onions are translucent, about 10 minutes. Add diced chicken back into the skillet, followed by the Marsala wine, cream and chicken stock. Bring to a boil, then reduce to a simmer and cook until slightly thickened.
While sauce is finishing, add pasta to boiling water and cook according to package instructions. Drain pasta, but don't forget to reserve at least one cup of the water. Return pasta to the pot and add another 2 Tbsp. of butter to the penne. Pour the mushroom sauce with chicken over the pasta. Stir in the Parmesan cheese. Continue stirring until all of the deliciousness is absorbed into the penne. Add pasta water as needed (you may or may not even require it!).
Garnish with extra Parmesan cheese and parsley. And thank me later!