Chicken Marsala Pasta Recipe

ByClara Bennett
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Introduction

Chicken Marsala Pasta combines tender chicken and earthy mushrooms in a rich Marsala wine sauce, tossed with perfectly cooked pasta. This comforting dish is easy to make and delivers restaurant-quality flavors right at home.

A close-up of a large white cooking pot filled with wide, creamy-yellow fettuccine pasta mixed with brown sautéed mushroom slices and small pieces of browned chicken breast. The dish is sprinkled with finely grated white cheese and chopped green parsley, adding texture and pops of color. The pot has handles visible on both sides, and the food is evenly layered with the pasta ribbons waving softly around the mushrooms and chicken, all resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 8 ounces uncooked pasta (such as fettuccine)
  • 2 boneless, skinless chicken breasts
  • Kosher salt and pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/3 cup all-purpose flour (for dredging)
  • 2 teaspoons olive oil
  • 2 tablespoons butter (divided)
  • 8 ounces cremini mushrooms (sliced)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup heavy cream (plus more, to taste)
  • Freshly grated Parmesan cheese (optional)
  • Fresh parsley (chopped, for optional garnish)

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. Step 2: Cut the chicken breasts into bite-size pieces. Season with salt, pepper, and garlic powder. Lightly dredge the chicken pieces in the flour, shaking off any excess.
  3. Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
  4. Step 4: In the same skillet, melt the remaining butter. Add the sliced mushrooms, thyme, and oregano. Sauté until the mushrooms release their moisture and turn golden, about 4 minutes.
  5. Step 5: Pour in the Marsala wine and chicken broth, then add the Dijon mustard. Whisk to combine and let the mixture simmer for about 2 minutes until slightly reduced.
  6. Step 6: Return the seared chicken to the skillet and stir in the heavy cream. Simmer for about 3 minutes until the sauce thickens and the chicken is cooked through. Adjust seasoning with salt and pepper to taste.
  7. Step 7: Toss the drained pasta with the sauce until well coated. Optionally, top with freshly grated Parmesan cheese and chopped parsley. Serve immediately.

Tips & Variations

  • Use dry Marsala wine for an authentic flavor, but if unavailable, a dry sherry or white wine can be substituted.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add a splash of lemon juice at the end to brighten the sauce if desired.
  • Serve with steamed vegetables or a fresh green salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed.

How to Serve

A white plate holds a portion of pasta with three main layers: the bottom layer is long, flat, cream-colored noodles; the middle layer is light brown cooked mushrooms cut into slices; scattered among these are pieces of golden-brown cooked chicken, adding texture and contrast; the top layer is a sprinkling of fresh green parsley and small shreds of white cheese. Above and behind the plate, a white pan with a single handle contains more of the same pasta dish, showing a mix of noodles, mushrooms, chicken chunks, and cheese, all resting on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this dish works well with fettuccine, linguine, penne, or even spaghetti. Choose your favorite pasta shape to suit your preference.

Is it possible to make this recipe gluten-free?

Absolutely. Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for dredging the chicken.

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Chicken Marsala Pasta Recipe

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★★★★★

4.8 from 85 reviews

Chicken Marsala Pasta is a delicious fusion of tender chicken pieces, earthy cremini mushrooms, and a rich Marsala wine sauce tossed with perfectly cooked fettuccine. This easy skillet recipe combines classic Italian flavors with creamy textures for a comforting and elegant weeknight dinner.

  • Author: Clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Scale

Pasta

  • 8 ounces uncooked pasta (such as fettuccine)

Chicken

  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • Kosher salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/3 cup all-purpose flour (for dredging)

Cooking Fat

  • 2 teaspoons olive oil
  • 2 tablespoons butter, divided

Sauce and Vegetables

  • 8 ounces cremini mushrooms, sliced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup heavy cream (plus more to taste)

Optional Garnishes

  • Freshly grated Parmesan cheese
  • Fresh parsley, chopped

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
  2. Prep chicken: Cut the chicken breasts into bite-sized pieces. Season them with kosher salt, pepper, and garlic powder. Lightly dredge the pieces in all-purpose flour to give them a slight coating.
  3. Brown chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until they are lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  4. Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced cremini mushrooms along with dried thyme and oregano. Sauté the mushrooms until they release their moisture and turn golden brown, about 4 minutes.
  5. Simmer sauce: Pour the dry Marsala wine and chicken broth into the skillet. Add the Dijon mustard and whisk to combine. Let the sauce simmer for about 2 minutes until it slightly reduces and thickens.
  6. Cook chicken in sauce: Return the browned chicken pieces to the skillet. Stir in the heavy cream and simmer everything together for about 3 minutes, or until the chicken is cooked through and the sauce thickens. Taste and adjust seasoning with salt and pepper as needed.
  7. Toss pasta: Add the drained pasta to the skillet and toss well to coat the noodles thoroughly with the Marsala sauce. Optionally, sprinkle with freshly grated Parmesan cheese and chopped parsley for garnish. Serve immediately.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • Use gluten-free pasta and flour if a gluten-free diet is required.
  • Make sure to not overcook the pasta to maintain a perfect al dente texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop over low heat, adding a splash of broth or cream as needed.

Keywords: Chicken Marsala Pasta, Marsala sauce, creamy chicken pasta, Italian chicken recipe, mushroom pasta, easy weeknight dinner

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