Ingredients

1 lb pasta (shells or your preferred shape)

For the Chicken and Sauce:
1 lb chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons butter
8 oz mushrooms, sliced
2 shallots, finely chopped
3 garlic cloves, minced
1 cup Marsala wine or for a non-alcoholic version 1 cup use red grape juice with a splash of apple cider vinegar or extra chicken broth
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.

Heat olive oil and butter in a large skillet over medium-high heat.

Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes, until golden brown on all sides. Remove from the skillet and set aside.

In the same skillet, add the chopped shallots and cook for 2 minutes until softened.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the sliced mushrooms and sauté until browned and tender, about 5 minutes.

Pour in the Marsala wine (or wine alternative) and use a spatula to scrape up any browned bits from the skillet.

Simmer for 2-3 minutes until the liquid reduces by half.

Add the chicken broth and bring to a boil, then reduce the heat and simmer for 5 minutes.

Stir in the heavy cream and Parmesan cheese, cooking for another 3 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the drained pasta and mix until evenly coated.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with extra Parmesan cheese or fresh parsley for added flavor and color.