Creamy Chicken Marsala Pasta

1 lb pasta (shells or your preferred shape)For the Chicken and Sauce:1 lb chicken breasts, cut into bite-sized pieces2 tablespoons olive oil2 tablespoons butter8 oz mushrooms, sliced2 shallots, finely chopped3 garlic cloves, minced1 cup non-alcoholic Marsala substitute (use red grape juice with a splash of apple cider vinegar or extra chicken broth)1 cup chicken broth1 cup heavy cream1/2 cup grated Parmesan cheeseSalt and pepper, to tasteInstructionsCook the Pasta:Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain and set aside.Cook the Chicken: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.Sauté Aromatics and Mushrooms: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.Deglaze the Pan:Pour in the Marsala substitute (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.Make the Sauce: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.   NEXT PAGE

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