Cut chicken breasts into small, bite sized pieces.
3 chicken breasts, boneless, skinless
Heat a large stockpot over medium-high heat and add in 2 Tbsp. olive oil. Add chicken into the pot. Season the chicken with salt and pepper. Cook the chicken cubes completely (until no longer pink). Set chicken aside on a plate.
3 Tbsp. olive oil, divided, 1 tsp. salt and pepper to taste
Add last Tbsp. of olive oil and add in sliced mushrooms, onions and garlic and cook for ~2-3 minutes on medium heat, stirring occasionally.
8 oz. mushrooms, thinly sliced, 1/2 white onion, diced small, 2 tsp. garlic, minced
Add the chicken back in.
Then pour in the chicken broth, heavy cream, marsala wine, pasta and seasonings.
1 cup marsala wine (not marsala cooking wine), 2 cups chicken broth, 3 cups heavy cream, 1 lb. orecchiette pasta, uncooked (or any other short pasta shape of choice), 1 tsp. oregano, dried, 1 tsp. basil, dried, 1/2 tsp. thyme, dried
Bring to a boil, then place lid on, turn heat down to low and cook for 10-12 minutes or until pasta is cooked. Remove lid. Mix cornstarch and milk in a small bowl and add into pasta to thicken. Bring to a boil to thicken for ~5-10 min, adding more cornstarch as needed.
1-2 Tbsp. cornstarch, 2 Tbsp. milk
Garnish with the fresh parmesan and parsley. Serve immediately.
1/4 cup parmesan, freshly grated, 1/2 bunch fresh parsley, chopped