Recipes Main Dishes Pasta Chicken Chicken Danielle 4.5 (304) 227 Reviews 12 Photos This chicken Danielle recipe features a thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. It is easy and satisfying. Crusty bread is always good for dipping in the sauce as well. Submitted by DANIELLE M. Updated on January 28, 2025 Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 15 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 30 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 8 tablespoons unsalted butter, divided 4 skinless, boneless chicken breasts salt and ground black pepper to taste 6 ounces button mushrooms, sliced ¾ cup Marsala wine, or more as needed, divided 1 (10.5 ounce) can condensed cream of chicken soup 1 (10.5 ounce) can condensed cream of mushroom soup ¾ cup heavy cream ½ teaspoon chopped fresh rosemary ¼ teaspoon chopped fresh thyme 1 (12 ounce) package uncooked linguine pasta Directions Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9x13-inch baking dish. Reserve drippings in the skillet; set aside. Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm. Preheat the oven to 375 degrees F (190 degrees C). Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover. Bake in the preheated oven for 30 to 45 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine. I Made It Print Nutrition Facts (per serving) 1005 Calories 52g Fat 81g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1005 % Daily Value * Total Fat 52g 67% Saturated Fat 28g 140% Cholesterol 197mg 66% Sodium 1259mg 55% Total Carbohydrate 81g 29% Dietary Fiber 3g 12% Total Sugars 9g Protein 44g 87% Vitamin C 3mg 3% Calcium 92mg 7% Iron 6mg 31% Potassium 766mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.