There's nothing quite like the aroma of Chicken Marsala Pasta wafting through your kitchen on a chilly evening. This dish masterfully combines tender pieces of chicken, earthy mushrooms, and a luscious Marsala wine sauce, all tossed with perfectly cooked pasta. It's a symphony of flavors and textures that will transport your taste buds straight to an Italian trattoria.

I first discovered this recipe while experimenting with a classic chicken Marsala dish I love, but I wanted to make it more substantial and family-friendly. Adding pasta transformed it into a one-pan wonder that quickly became a weeknight staple. Trust me, you’re going to love every bite!
Why You'll Love This Chicken Marsala Pasta
Get ready to fall head over heels for this hearty, flavor-packed pasta dish. Chicken Marsala Pasta isn't just delicious – it’s the ultimate comfort food made even better by how easy it is to prepare.
First off, it’s incredibly simple. You won’t need to be a master chef to whip this up. Everything comes together in under 40 minutes, making it perfect for those nights when you want something special but don’t have hours to spare in the kitchen.
The flavors are unforgettable. With the nutty sweetness of Marsala wine, the earthy, umami richness of mushrooms, and the creaminess that brings everything together, this pasta delivers a mouthwatering experience that’s restaurant-worthy.
Cleanup is a breeze. Everything cooks in one pot or skillet, meaning fewer dishes for you to worry about. A perfect bonus after a long day when all you want is a satisfying meal and a quick cleanup.
Lastly, it’s versatile and budget-friendly. You can use whatever pasta shape you have on hand, and the ingredients are easy to find at any grocery store. Plus, you can tailor it to your preferences with a few simple swaps.
Ready to dive in? Let’s talk about what you’ll need to make this Chicken Marsala Pasta irresistible!
Ingredients Notes

The magic of this Chicken Marsala Pasta lies in its thoughtfully selected yet simple ingredients. Each component contributes to the depth of flavor that makes this dish unforgettable.
- Chicken: Boneless, skinless chicken breasts or thighs work beautifully here. Thighs tend to stay juicier, but breasts cook quickly and soak up the sauce nicely. Be sure to cut the chicken into even, bite-sized pieces for quick and uniform cooking.
- Marsala Wine: Marsala wine is the star of the show, lending a unique, slightly sweet, and nutty flavor to the dish. Opt for dry Marsala rather than sweet for a balanced taste. If Marsala isn’t available, you can use a mix of dry sherry or a touch of white wine as a substitute, though it won’t be quite the same.
- Mushrooms: Classic white button mushrooms or baby bellas (cremini mushrooms) add an earthy depth to the sauce. Feel free to mix in shiitake or oyster mushrooms for a more complex flavor profile.
- Pasta: I recommend fettuccine, penne, or rigatoni for this dish. Their shapes hold the sauce well, but honestly, any pasta you have on hand will work.
- Cream and Broth: The sauce is a rich combination of heavy cream and chicken broth. The cream gives it that silky texture, while the broth keeps the sauce from becoming overly heavy. You can lighten it up with half-and-half if you prefer.
You’ll also want to have some Parmesan cheese on hand to finish the dish and add a savory, umami punch. As for equipment, you’ll need a large skillet or a deep, heavy-bottomed pan to fit everything comfortably.
How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is simpler than you might think. Let me walk you through the process step by step.
- Cook the pasta: Start by bringing a large pot of salted water to a boil and cooking your pasta until al dente. Reserve about a cup of pasta water before draining; this will help you adjust the sauce later if needed.
- Prepare the chicken: While the pasta cooks, season your chicken pieces with salt, pepper, and a bit of flour. The flour will help the chicken get a nice crust and thicken the sauce later. Heat a large skillet over medium-high heat, add a splash of olive oil, and cook the chicken until golden brown, about 4-5 minutes per side. Remove and set aside.
- Sauté the mushrooms: In the same skillet, add a bit more oil if necessary and toss in your mushrooms. Cook until they release their moisture and become golden, about 6-8 minutes. Add finely minced garlic and cook for an additional minute until fragrant.
- Deglaze with Marsala wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes until it reduces slightly, intensifying the flavors.
- Finish the sauce: Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer for 5-7 minutes until it thickens and coats the back of a spoon. Season with salt and pepper to taste, then add the cooked chicken back into the pan.
- Combine and serve: Toss the cooked pasta into the sauce, adding a splash of reserved pasta water if it needs loosening. Top with freshly grated Parmesan cheese and chopped parsley. Serve immediately and get ready to savor each delicious bite.
Total time from start to finish is about 35-40 minutes, and you’ll be amazed at how elegant this dish tastes!
Storage Options
If you happen to have leftovers (though it’s rare in my house!), Chicken Marsala Pasta keeps well for a few days.
- Refrigerate: Store in an airtight container in the fridge for up to 3-4 days. Make sure the pasta is well-coated in the sauce to prevent it from drying out.
- Freeze: While the texture of the pasta may change slightly upon freezing, you can freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to refresh the sauce. Alternatively, use the microwave, stirring in intervals to avoid overcooking.
Variations and Substitutions
This recipe is versatile, so feel free to make it your own!
- Vegetarian Option: Skip the chicken and double up on the mushrooms. You can also add a splash of soy sauce to the sauce for added umami flavor.
- Lower Calorie: Use half-and-half instead of heavy cream and add more chicken broth to lighten up the sauce. You can also use whole-wheat pasta for added fiber.
- Gluten-Free: Use your favorite gluten-free pasta and swap the flour used to coat the chicken for a gluten-free alternative, like rice flour or cornstarch.
- More Veggies: Add in spinach, sun-dried tomatoes, or even peas for extra color and nutrition. Toss them into the sauce just before adding the pasta.
- Herby Twist: Mix in fresh thyme or rosemary when you sauté the mushrooms for an herbaceous flavor boost.
No matter how you customize it, this Chicken Marsala Pasta will bring warmth and comfort to your table. Enjoy experimenting, and don’t be afraid to get creative – sometimes, the best recipes are the ones you make your own!
PrintChicken Marsala Pasta Recipe
Indulge in this savory Chicken Marsala Pasta recipe, a perfect blend of juicy chicken, al dente pasta, and rich Marsala wine sauce. This dish is an easy-to-make, comforting meal for busy weeknights or a special occasion. The deep, flavorful sauce, combined with tender mushrooms and fresh herbs, creates a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 large boneless, skinless chicken breasts, sliced thin
- 1 pound pasta (fettuccine or penne)
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup Marsala wine
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.
- Sear Chicken: Season chicken slices with salt and pepper. Heat olive oil and butter in a large skillet over medium heat. Cook chicken until golden, then remove and set aside.
- Cook Mushrooms: In the same skillet, add sliced mushrooms and sauté until soft. Add minced garlic and cook until fragrant.
- Make Sauce: Pour in Marsala wine, scraping up browned bits from the skillet. Simmer until reduced by half. Stir in chicken broth and heavy cream, cooking until sauce thickens.
- Combine: Return chicken to the skillet and toss with sauce. Add cooked pasta and grated Parmesan, mixing until fully coated.
- Serve: Garnish with chopped parsley and more Parmesan. Serve warm.
Notes
- Use dry Marsala wine for the best flavor; sweet Marsala will alter the dish's profile.
- Add a splash of pasta water to adjust sauce consistency if needed.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
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