Creamy Chicken Marsala Pasta ✨
A delightful blend of tender chicken, earthy mushrooms, and creamy Marsala sauce tossed with pasta for a comforting and elegant dish.

Why You’ll Love This Recipe

This dish combines the classic richness of Chicken Marsala with the cozy comfort of pasta. You get juicy chicken, deeply savory mushrooms, and a silky wine-infused sauce, all wrapped around your favorite pasta. It’s elegant enough for a dinner party and easy enough for a weeknight. Plus, it’s ready in about 35 minutes—what’s not to love?

Creamy Chicken Marsala Pasta

Ingredients

For the Pasta:

  • 1 lb pasta (shells, penne, or your favorite shape)

For the Chicken and Sauce:

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tablespoons olive oil

  • Salt and black pepper, to taste

  • 2 cups cremini or white mushrooms, sliced

  • 2 cloves garlic, minced

  • ¾ cup Marsala wine (or sub with chicken broth for non-alcoholic version)

  • ¾ cup heavy cream

  • ½ cup chicken broth

  • ½ cup grated Parmesan cheese

  • 1 tablespoon unsalted butter

  • 1 tablespoon fresh parsley, chopped (for garnish)

Tip: Full measurements and substitutions are available in the recipe card below.

Directions

1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

2. Cook the Chicken
Season chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add the chicken and sauté for 5–6 minutes, or until golden brown and cooked through. Remove chicken and set aside.

3. Sauté the Mushrooms & Garlic
In the same skillet, add butter and sliced mushrooms. Cook until browned and softened, about 5–6 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

4. Deglaze and Build the Sauce
Pour in the Marsala wine and cook for 2–3 minutes to let the alcohol cook off (or skip if using broth). Add chicken broth and heavy cream. Stir and bring to a gentle simmer.

5. Combine Chicken & Finish Sauce
Return cooked chicken to the skillet. Add Parmesan cheese and simmer for 3–5 minutes, stirring until the sauce thickens and coats the chicken.

6. Toss with Pasta & Serve
Add the cooked pasta into the skillet and toss until everything is well coated in the sauce. Serve warm, garnished with chopped parsley.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~550 per serving

Variations

  • Use Chicken Thighs: For extra juiciness, swap in boneless thighs.

  • No Marsala Wine? Substitute with chicken broth or a mix of white grape juice and a splash of vinegar.

  • Add Veggies: Spinach, peas, or sun-dried tomatoes make great additions.

  • Make it Cheesier: Add extra Parmesan or even a handful of mozzarella for a meltier finish.

Storage & Reheating

  • Storage: Store in an airtight container in the fridge for up to 4 days.

  • Reheating: Reheat gently on the stovetop with a splash of cream or broth, or microwave in 30-second bursts.

  • Freezing: Not ideal due to the cream, but can be frozen for up to 1 month if needed.

FAQs

1. Can I use a non-alcoholic substitute for Marsala wine?
Yes! Chicken broth, or a mix of white grape juice and a teaspoon of vinegar, can mimic the flavor.

2. Is this recipe gluten-free?
Not by default. Use gluten-free pasta and ensure your wine or broth is certified gluten-free.

3. Can I use pre-cooked chicken?
Absolutely. Add it in step 5 to simmer with the sauce for 5 minutes.

4. What pasta works best with this?
Shells, penne, or fettuccine work great—they hold the sauce beautifully.

5. Can I make it ahead of time?
Yes! It actually tastes better the next day. Perfect for meal prep.

Conclusion

This Creamy Chicken Marsala Pasta is comfort food with a touch of sophistication. It’s rich, flavorful, and satisfying—perfect for impressing dinner guests or just treating yourself. Whether you’re craving a warm bowl on a chilly night or hosting a cozy dinner party, this pasta is bound to become a go-to favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken Marsala Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amelia
  • Total Time: 35 minutes
  • Yield: 4 servings
Print Recipe

Description

A delightful blend of tender chicken, earthy mushrooms, and creamy Marsala sauce tossed with pasta for a comforting and elegant dish. This cozy Italian-American classic is both fancy enough for guests and simple enough for weeknight dinners.

Ingredients

  • For the Pasta:
  • 1 lb pasta (shells, penne, or your favorite shape)
  • For the Chicken and Sauce:
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 2 cups cremini or white mushrooms, sliced
  • 2 cloves garlic, minced
  • ¾ cup Marsala wine (or chicken broth for non-alcoholic option)
  • ¾ cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
  2. Cook the Chicken: Season chicken with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Add the chicken and sauté for 5–6 minutes until golden and cooked through. Remove and set aside.
  3. Sauté the Mushrooms & Garlic: In the same skillet, add butter and sliced mushrooms. Cook for 5–6 minutes until browned and tender. Add garlic and cook 1 minute more.
  4. Deglaze & Make the Sauce: Add Marsala wine to the pan and simmer for 2–3 minutes. Stir in chicken broth and heavy cream. Bring to a gentle simmer.
  5. Return Chicken & Add Cheese: Return the chicken to the skillet. Add Parmesan and stir until sauce thickens slightly, about 3–5 minutes.
  6. Toss with Pasta: Add the drained pasta and mix well to coat everything in the creamy sauce.
  7. Serve: Garnish with chopped parsley and serve warm.

Notes

  • Use Chicken Thighs: Swap in boneless thighs for a richer texture.
  • No Marsala Wine? Use chicken broth or white grape juice with a splash of vinegar as a substitute.
  • Add Veggies: Try spinach, peas, or sun-dried tomatoes for extra flavor and nutrition.
  • Make it Cheesier: Add extra Parmesan or mozzarella for a gooey finish.
  • Storage: Store leftovers in the fridge up to 4 days in an airtight container.
  • Reheating: Reheat gently with a splash of cream or broth on the stovetop or in the microwave.
  • Freezing: Not recommended due to the cream, but can be frozen for up to 1 month if needed.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 portion
  • Calories: 550
  • Sugar: 3g
  • Sodium: 680mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 110mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star