Sometimes you just need something warm and cheesy. This Chicken Marsala Pasta brings restaurant flavors right to your kitchen table. It is the ultimate comfort food for a chilly evening. Your family will love the creamy sauce and tender chicken.
Why This Chicken Marsala Pasta Is a Winner
This recipe is a winner because it feels fancy but stays simple. It is perfect for a cozy date night at home. You get all the earthy mushroom flavor in every bite. Dinner is ready in 45 minutes with minimal fuss. It turns a classic dish into a filling, one-pan meal.
How to Make Chicken Marsala Pasta
Making this dish is very straightforward for any cook. You sear the chicken, brown the mushrooms, and simmer the sauce. Everything tosses together in one big skillet at the end. Even if you are new to Italian cooking, you can do this easily.
Ingredients You’ll Need
These simple ingredients are mostly pantry staples. Fresh mushrooms and cream make the dish feel truly special and rich.
- 1 lb penne or rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil, divided
- 4 tbsp unsalted butter, divided
- 12 oz cremini (baby bella) mushrooms, sliced
- 2 shallots, finely minced
- 3 garlic cloves, minced
- 3/4 cup dry Marsala wine
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh Italian parsley, chopped
Step-by-Step
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of 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 golden brown and cooked through, about 5-7 minutes. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté undisturbed for 3-4 minutes to brown, then stir and cook for another 4 minutes until liquid has evaporated.
- Stir in the minced shallots and garlic. Cook for 1-2 minutes until fragrant and translucent.
- Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the skillet. Simmer the liquid for 4-5 minutes until it has reduced by approximately half.
- Reduce the heat to medium-low. Stir in the heavy cream and the remaining 2 tablespoons of butter. Simmer gently for 2-3 minutes until the sauce begins to thicken.
- Whisk in the Parmesan cheese until melted and smooth. Return the cooked chicken and any accumulated juices to the skillet.
- Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired consistency is reached.
- Garnish with chopped fresh parsley and serve immediately with additional Parmesan if desired.
Best Ways to Enjoy It
Serve this warm with a side of crusty garlic bread. A simple green salad with vinaigrette balances the rich sauce perfectly. It is a great choice for a relaxing weekend dinner. Pour a glass of your favorite juice or wine and enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat gently on the stove with a splash of milk. This helps keep the sauce creamy and smooth. Avoid the microwave if you can to keep the chicken tender.
Tips for Best Results
- Don’t skip browning the mushrooms for the best flavor.
- Avoid overcrowding the pan so the chicken gets golden brown.
- Use dry sherry if you cannot find dry Marsala wine.
- Prep your shallots and garlic before you start the pasta.
- For a Thanksgiving gathering, double the batch to feed a group.
- Add a squeeze of fresh lemon at the end for brightness.
Ways to Switch It Up
- Use gluten-free penne to make this dish gluten-friendly.
- Swap the chicken for extra mushrooms for a vegetarian version.
- Add a handful of fresh spinach for a pop of color.
- Try it with turkey cutlets during the fall harvest season.
Common Questions
Can I make Chicken Marsala Pasta ahead of time?
Yes, you can prepare the sauce and chicken early. Just add a splash of pasta water when reheating later. This keeps the texture smooth and delicious.
Is the wine necessary?
The Marsala wine provides the signature depth of flavor. If you prefer no alcohol, use extra chicken broth with a splash of balsamic. It will still be very tasty.
Will kids eat this?
Most kids love the creamy sauce and pasta. The mushrooms are easy to pick out if they are picky eaters. It is a very kid-approved dinner choice.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Alex
focusKeyword: Chicken Marsala Pasta
metaTitle: Creamy Chicken Marsala Pasta: Easy 45-Minute Dinner
metaDescription: Enjoy restaurant-quality Chicken Marsala Pasta at home in 45 minutes. Creamy, savory, and perfect for a cozy family dinner tonight! Click for the recipe.
pinterestTitle: Easy Creamy Chicken Marsala Pasta Recipe
pinterestDescription: Sometimes you just need something warm and cheesy. This Chicken Marsala Pasta is the ultimate comfort food for a cozy fall night. It features tender chicken, earthy mushrooms, and a rich velvety sauce. It is perfect for a simple date night or a family treat. Save this recipe for your next dinner!
Ingredients
- 1 lb penne or rigatoni pasta
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup all -purpose flour
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 tbsp extra -virgin olive oil, divided
- 4 tbsp unsalted butter, divided
- 12 oz cremini (baby bella) mushrooms, sliced
- 2 shallots , finely minced
- 3 garlic cloves , minced
- 3/4 cup dry Marsala wine
- 1/2 cup low -sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh Italian parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a shallow bowl, whisk together the flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
- Heat 2 tablespoons of 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 golden brown and cooked through, about 5-7 minutes. Transfer chicken to a plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and sauté undisturbed for 3-4 minutes to brown, then stir and cook for another 4 minutes until liquid has evaporated.
- Stir in the minced shallots and garlic. Cook for 1-2 minutes until fragrant and translucent.
- Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the skillet. Simmer the liquid for 4-5 minutes until it has reduced by approximately half.
- Reduce the heat to medium-low. Stir in the heavy cream and the remaining 2 tablespoons of butter. Simmer gently for 2-3 minutes until the sauce begins to thicken.
- Whisk in the Parmesan cheese until melted and smooth. Return the cooked chicken and any accumulated juices to the skillet.
- Add the cooked pasta to the skillet and toss to coat thoroughly in the sauce. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the desired consistency is reached.
- Garnish with chopped fresh parsley and serve immediately with additional Parmesan if desired.
