There's nothing quite like the rich aroma of Chicken Marsala Pasta filling your kitchen. This comforting dish combines tender chicken, earthy mushrooms, and a creamy Marsala-infused sauce, all tossed with perfectly cooked pasta. It's the kind of meal that feels indulgent yet comes together effortlessly, making it perfect for busy weeknights or cozy weekends.
I discovered this recipe during a dinner party where I wanted to impress but needed something quick. To my delight, it was a hit, and now it’s a staple in our home, guaranteed to please every time. Let’s dive into why this dish is bound to become your new favorite.
Why You'll Love This Chicken Marsala Pasta
Get ready to fall in love with a recipe that's as versatile as it is delicious. Chicken Marsala Pasta offers a harmonious blend of flavors and textures that make it truly irresistible.
First, it's an easy one-pot wonder. With just a single pan and a pot of boiling water, you can have a restaurant-quality meal on your table in under 45 minutes. It's a lifesaver for those evenings when you crave something fancy but don't want to spend hours cooking.
Next, the creamy Marsala sauce is a flavor bomb. The rich wine, savory mushrooms, and tender chicken create a luxurious sauce that clings perfectly to the pasta. It’s the kind of meal that makes you pause and savor every bite.
This dish is also surprisingly budget-friendly. Marsala wine adds elegance without breaking the bank, and the rest of the ingredients are pantry staples. Perfect for treating yourself without the hefty price tag.
Finally, it’s endlessly adaptable. You can tweak it to suit dietary needs or preferences, and it’s an excellent way to use up leftover chicken or veggies.
Ingredients Notes

The beauty of Chicken Marsala Pasta lies in its simple, high-quality ingredients. Each one plays a key role in creating this flavor-packed dish.
The chicken is the star, and I recommend using boneless, skinless chicken breasts or thighs. Breasts cook quickly and stay tender, while thighs offer a slightly richer flavor.
For the mushrooms, choose cremini or baby bella varieties. Their earthy flavor pairs beautifully with the Marsala wine. Be sure to clean them gently with a damp paper towel to remove any dirt without compromising their texture.
The Marsala wine is what gives this dish its unique taste. Use dry Marsala for a savory sauce with just a hint of sweetness. If you’re cooking without alcohol, you can substitute with a mix of chicken broth and a splash of balsamic vinegar.
The pasta is the foundation of the dish. Penne, rigatoni, or farfalle work well, as their shapes hold the sauce beautifully. For a lighter option, whole wheat or gluten-free pasta is just as delicious.
Finally, heavy cream adds that luxurious texture to the sauce. You can substitute with half-and-half for a lighter version, but the creaminess won’t be quite as indulgent.
How To Make This Chicken Marsala Pasta

Making Chicken Marsala Pasta is surprisingly straightforward. Here's how to bring it all together step by step.
Start by boiling a large pot of salted water for your pasta. While the water heats up, prep your chicken by slicing it into thin, even pieces. This ensures quick, even cooking.
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in a single layer. Sear for 3-4 minutes on each side until golden brown, then remove from the skillet and set aside.
In the same skillet, add a bit more olive oil and sauté the mushrooms until they release their liquid and turn golden brown. Add minced garlic and cook just until fragrant.
Deglaze the pan with Marsala wine, scraping up any browned bits for extra flavor. Let it simmer for a few minutes to reduce slightly, then stir in chicken broth and heavy cream. Simmer until the sauce thickens.
Add the cooked pasta and chicken back to the skillet, tossing to coat everything in the sauce. Adjust seasoning with salt and pepper, and finish with a sprinkle of chopped parsley or Parmesan cheese.
From start to finish, the dish takes about 40 minutes, making it both impressive and practical.
Storage Options
If you’re lucky enough to have leftovers, Chicken Marsala Pasta stores beautifully.
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The flavors deepen as they sit, making for an even tastier next-day meal.
To freeze, let the dish cool completely before storing in freezer-safe containers. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
When reheating, add a splash of chicken broth or cream to refresh the sauce. Warm gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
Variations and Substitutions
Chicken Marsala Pasta is a canvas for creativity. Here are a few ways to make it your own.
- For a vegetarian version, skip the chicken and add extra mushrooms or even roasted vegetables like zucchini and bell peppers.
- Swap out the heavy cream for coconut milk to make it dairy-free while still keeping it creamy.
- Want a protein boost? Add cooked shrimp or crumbled sausage alongside the chicken.
- Experiment with different pasta shapes, or try using gnocchi for a twist.
- Add a handful of fresh spinach or kale just before serving for a pop of color and nutrients.
No matter how you adapt it, this recipe is guaranteed to impress. Whether you stick to the classic version or put your spin on it, Chicken Marsala Pasta is sure to become a household favorite.
PrintChicken Marsala Pasta Recipe
Indulge in this creamy Chicken Marsala Pasta recipe! Featuring tender chicken breast, Marsala wine, mushrooms, and pasta, this dish delivers a perfect balance of savory and creamy flavors. It's an easy one-pot recipe ideal for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 1 lb (450g) chicken breast, cut into thin strips
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 cups cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup Marsala wine
- 1 cup chicken broth
- 1 cup heavy cream
- 12 oz (340g) pasta (penne or fettuccine recommended)
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Season chicken with salt and pepper, then cook until golden and set aside.
- In the same skillet, add 2 tablespoon butter and cook mushrooms until softened. Add garlic and sauté for 1 minute.
- Deglaze the pan with Marsala wine, scraping the browned bits. Let it simmer for 3-4 minutes.
- Add chicken broth and bring to a simmer. Stir in heavy cream and simmer until the sauce thickens slightly.
- Return chicken to the pan, mix, and heat through.
- Toss the cooked pasta in the sauce until well coated.
- Top with Parmesan cheese and parsley before serving.
Notes
- Use dry Marsala wine for a more traditional flavor.
- Substitute chicken thighs for extra juiciness if preferred.
- For a lighter option, swap heavy cream for half-and-half.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 620mg
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