Chicken Marsala Pasta Recipe

Chicken Marsala Pasta is the ultimate comfort food that combines tender chicken, earthy mushrooms, and a rich, creamy Marsala wine sauce, all tossed with your favorite pasta. This dish brings Italian restaurant flavors right into your kitchen with minimal effort. Whether you’re cooking a weeknight dinner or impressing guests, this pasta delivers rich flavor, velvety sauce, and tender chicken in every bite.

Imagine twirling perfectly coated pasta onto your fork, each bite bursting with savory mushroom notes, the sweet hint of Marsala wine, and the indulgence of creamy Parmesan. That’s the magic of Chicken Marsala Pasta — a recipe that’s both elegant and easy to make.

Why You’ll Love Chicken Marsala Pasta

  • Rich Flavor – Marsala wine and mushrooms create an irresistible umami depth.

  • Quick & Easy – Ready in under 40 minutes, perfect for busy nights.

  • Restaurant-Quality at Home – Impress friends and family effortlessly.

  • Comforting & Creamy – Velvety sauce that clings to every strand of pasta.

  • Customizable – Use fettuccine, penne, or spaghetti to suit your taste.

  • Budget-Friendly – Affordable ingredients for a luxurious dish.

  • Healthy Options – Swap heavy cream for Greek yogurt for a lighter version.

  • Make-Ahead Friendly – Perfect for meal prep or freezing leftovers.

Ingredients for Chicken Marsala Pasta

Gather these ingredients for the perfect dish:

  • 12 oz pasta (fettuccine, penne, or spaghetti) – Tip: Use high-quality durum wheat pasta for better texture.

  • 2 tablespoons olive oil – for browning the chicken.

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces – seasoned with salt and pepper.

  • 8 oz mushrooms, sliced (button or cremini work well) – Function: Adds earthy umami depth.

  • 2 cloves garlic, minced – enhances aroma and flavor.

  • ½ cup chicken broth – adds moisture and balances sauce.

  • ½ cup Marsala wine – Substitute: Chicken broth for alcohol-free version.

  • 1 cup heavy cream – Optional substitution: half-and-half or Greek yogurt for lighter sauce.

  • ½ cup grated Parmesan cheese – adds creaminess and umami.

  • 1 teaspoon dried thyme – for herbaceous notes.

  • Fresh parsley, chopped – garnish for freshness and color.

Pro Tip: Always use fresh mushrooms and garlic to maximize flavor.

Instructions: How to Make Chicken Marsala Pasta

1. Cook Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water for the sauce.

2. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden brown and cooked through (5–6 minutes). Remove chicken and set aside.

3. Sauté Mushrooms & Garlic

In the same skillet, add mushrooms and cook until browned (about 5 minutes). Add garlic and cook for 30 seconds until fragrant.

4. Build the Sauce

Pour in Marsala wine and let it simmer for 2–3 minutes to reduce slightly. Add chicken broth, heavy cream, and thyme. Stir until smooth and slightly thickened.

5. Combine Pasta & Chicken

Return chicken to the skillet. Toss in cooked pasta, adding reserved pasta water if needed to achieve a silky sauce. Sprinkle in Parmesan and stir to coat evenly.

6. Garnish & Serve

Top with freshly chopped parsley. Serve hot with garlic bread or a crisp green salad for a complete meal.

Pro Tips for Perfect Chicken Marsala Pasta

How do I prevent the sauce from curdling?

Always add cream off the heat or reduce the heat to low before mixing. Gradually stir to prevent separation.

Can I make this dish ahead of time?

Yes! Cook pasta al dente and keep sauce and chicken separate. Reheat gently on the stovetop, adding a splash of chicken broth to refresh the sauce.

What’s the best wine for Chicken Marsala Pasta?

Authentic Marsala wine is ideal. Dry Marsala works best for savory dishes, while sweet Marsala adds dessert-like notes.

Best Ways to Serve

  • Pair with Caesar salad or garlic bread.

  • Use as a family-style dinner or for date-night elegance.

Nutrition (Per Serving)

  • Calories: 520 kcal

  • Protein: 32 g

  • Carbohydrates: 45 g

  • Fat: 22 g

  • Fiber: 3 g

  • Sodium: 540 mg

Storage & Leftovers

  • Fridge: Store in airtight container up to 3 days.

  • Freezer: Freeze sauce and chicken separately for up to 2 months.

  • Reheating: Reheat gently on stovetop, adding chicken broth to loosen sauce.

FAQs About Chicken Marsala Pasta

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Thighs stay juicier and add extra flavor.

Q: Is Marsala wine necessary?
A: While it adds authentic flavor, chicken broth or sherry can work as alternatives.

Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta. Ensure Marsala wine is also gluten-free.

Q: How do I thicken the sauce if it’s too runny?
A: Simmer longer to reduce, or stir in 1 tsp of cornstarch mixed with water.

Recipe Variations

  • Low-Carb: Replace pasta with zucchini noodles.

  • Vegan: Substitute chicken with tofu or tempeh and cream with coconut cream.

  • Spicy: Add red pepper flakes for a subtle kick.

  • Regional Twist: Use porcini mushrooms for an earthy Italian touch.

Conclusion

Chicken Marsala Pasta transforms a simple dinner into a restaurant-quality experience. Its creamy, savory flavors and tender chicken make it irresistible. Share this recipe with friends, post your plate on Instagram, or bookmark it for weeknight dinners that impress.

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