Chicken Marsala Pasta

Why You’ll Love This Recipe

Chicken Marsala Pasta combines the classic flavors of the beloved Italian-American Chicken Marsala dish with the satisfying texture of pasta. The Marsala wine adds a distinct depth to the creamy mushroom sauce, while the chicken provides hearty protein and the pasta soaks up every bit of the flavorful sauce. It’s easy to prepare, deeply flavorful, and sure to impress anyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
flour (for dredging)
garlic cloves
mushrooms (cremini, white, or baby bella)
dry Marsala wine
chicken broth
heavy cream (optional for creamier sauce)
butter
Parmesan cheese (optional)
pasta (fettuccine, penne, or your choice)
fresh parsley (optional, for garnish)

Directions

1. Cook the pasta according to package directions until al dente. Reserve some pasta water, then drain and set aside.
2. Dredge the chicken in flour seasoned with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add more oil if needed and sauté garlic and sliced mushrooms until soft and browned.
5. Pour in the Marsala wine and simmer for 2–3 minutes, scraping up any browned bits from the pan.
6. Add chicken broth and simmer until the sauce reduces slightly.
7. Stir in butter and, if using, a splash of heavy cream to enrich the sauce.
8. Return the chicken to the skillet and stir to coat. Add cooked pasta and toss to combine.
9. Finish with grated Parmesan and fresh parsley if desired. Serve hot.

Servings and timing

This recipe serves 4 people and takes about 35 minutes to make from start to finish, making it a great option for both casual dinners and more refined meals.

Variations

• Creamy Marsala: Add more heavy cream for a richer, velvety sauce.
• Vegetarian Option: Omit chicken and use extra mushrooms or add chickpeas for protein.
• Spicy: Add crushed red pepper flakes for a touch of heat.
• Different Protein: Substitute chicken with turkey cutlets or pork medallions.
• Low-Carb Option: Serve the Marsala mixture over cauliflower mash or zucchini noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water to revive the sauce. You can also microwave in short intervals, stirring in between.

FAQs

What kind of Marsala wine should I use?

Dry Marsala wine is best for savory dishes like this. Avoid sweet varieties.

Can I make this without wine?

You can substitute with chicken broth and a splash of balsamic vinegar or grape juice for depth, but it won’t have the same distinct Marsala flavor.

What pasta shape works best?

Fettuccine, penne, or rigatoni are all excellent choices.

Can I use pre-cooked chicken?

Yes, just slice and add it during the final steps to warm through.

How do I thicken the sauce?

Let it simmer to reduce, or add a bit of cornstarch slurry for a thicker texture.

Can I make it dairy-free?

Skip the cream and Parmesan, and use olive oil instead of butter.

Are mushrooms necessary?

They are traditional to the dish, but you can leave them out or replace with another vegetable.

Can I freeze Chicken Marsala Pasta?

The sauce may separate when thawed, so it’s best enjoyed fresh or refrigerated.

What sides go well with this dish?

Try a green salad, roasted asparagus, or crusty bread to soak up the sauce.

Can I make this dish ahead of time?

Yes, prepare everything and reheat just before serving. Add a splash of broth or water to keep the sauce smooth.

Conclusion

Chicken Marsala Pasta is a flavorful, elegant twist on a classic dish, bringing together bold, savory ingredients in one comforting meal. Whether you’re cooking for family or entertaining guests, this dish is guaranteed to impress with its rich sauce and satisfying texture. Simple, hearty, and packed with flavor, it’s a recipe you’ll want to make again and again.

Chicken Marsala Pasta

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Chicken Marsala Pasta is a savory and elegant dish featuring tender chicken, earthy mushrooms, and a rich Marsala wine sauce, all tossed with pasta. It’s a comforting fusion of Italian-American flavors, perfect for weeknights or special occasions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 2 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup flour (for dredging)
• 3 garlic cloves, minced
• 8 oz mushrooms (cremini, white, or baby bella), sliced
• 3/4 cup dry Marsala wine
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional)
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese (optional)
• 8 oz pasta (fettuccine, penne, or your choice)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cook the pasta according to package directions until al dente. Reserve some pasta water, then drain and set aside.
2. Season flour with salt and pepper. Dredge the chicken pieces in the flour mixture.
3. Heat olive oil in a large skillet over medium heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
4. Add more oil if needed, then sauté garlic and mushrooms in the same skillet until soft and browned.
5. Deglaze the pan with Marsala wine, scraping up any browned bits. Simmer for 2–3 minutes.
6. Add chicken broth and continue to simmer until slightly reduced.
7. Stir in butter and heavy cream (if using), and simmer until the sauce is smooth and slightly thickened.
8. Return the chicken to the skillet and stir to coat in the sauce.
9. Add cooked pasta and Parmesan (if using), tossing everything to combine and heat through.
10. Serve hot, garnished with fresh parsley if desired.

Notes

• Use dry Marsala wine for best flavor—avoid sweet versions.
• To make it creamier, add more heavy cream or a touch of cream cheese.
• For a vegetarian version, use more mushrooms and skip the chicken.
• Let the sauce simmer to reduce for a richer flavor and thicker consistency.
• Add red pepper flakes for a hint of spice if desired.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 540
• Sugar: 4g
• Sodium: 580mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 105mg