Print

Chicken Marsala Pasta Recipe

Print Recipe

★★★★★

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.

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

Find it online: https://kitchenbyclara.com/chicken-marsala-pasta-recipe/