Steps

1. In a bowl, spread out Ground Chicken 200g, and season with salt and pepper.
   🕒 00:53
2. Sauté the ground chicken over high heat until slightly crispy. (Tip: Using a non-stick pot is recommended.)
   🕒 01:18
3. Finely chop Mushrooms 100g and Onion 100g.
   🕒 01:22
4. Bring a large pot of water to a boil and start cooking Spaghettini 160g, about 30 seconds less than the package instructions.
   🕒 01:36
5. Add the chopped mushrooms to the sautéed ground chicken and continue to cook.
   🕒 02:03
6. Add the chopped onion and cook until the vegetables release their moisture.
   🕒 02:15
7. Once the moisture has evaporated, season the onions and mushrooms with salt and pepper. (Tip: Sauté the ingredients thoroughly until they stick to the pot to draw out their flavors.)
   🕒 02:37
8. Remove the pot from the heat, add Marsala Wine 100g, and return to the heat to cook off the alcohol.
   🕒 04:03
9. Once the alcohol has evaporated, add Heavy Cream 160g and reduce until the sauce is about half its original volume.
   🕒 04:28
10. Add the cooked spaghettini and pasta water (as needed) to the sauce and mix well to coat the pasta.
    🕒 05:23
11. Taste and adjust seasoning with salt and pepper if necessary. (Tip: If the pasta absorbs too much liquid, add more pasta water.)
    🕒 05:43
12. Turn off the heat, add Parmesan Cheese (to taste), and stir gently.
    🕒 06:06
13. Mix in Parsley (to taste) or sprinkle it on top for garnish.
    🕒 06:15
14. The Ground Chicken and Mushroom Marsala Cream Pasta is ready.
    🕒 06:20