Print

Chicken Marsala Pasta Recipe

Print Recipe

★★★★★

4.2 from 88 reviews

This Chicken Marsala Pasta is a rich and comforting dish featuring tender chicken pieces and sautéed mushrooms simmered in a creamy Marsala wine sauce, tossed with your favorite pasta. Ready in 40 minutes, it’s perfect for a satisfying weeknight dinner that brings restaurant-quality flavors to your table.

Ingredients

Scale

Pasta

  • 12 oz pasta (fettuccine, penne, or your favorite type)

Chicken and Mushrooms

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 8 oz mushrooms, sliced (button or cremini work well)
  • 2 cloves garlic, minced

Sauce

  • ½ cup chicken broth
  • ½ cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried thyme

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water for later use.
  2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Mushrooms: In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced mushrooms and cook until golden and tender, about 4-5 minutes.
  4. Add Garlic: Stir in the minced garlic with the mushrooms and cook for 1 minute until fragrant.
  5. Make the Marsala Sauce: Pour in the Marsala wine (or chicken broth) and chicken broth, scraping the bottom of the pan to loosen any browned bits. Simmer for 2-3 minutes to reduce slightly.
  6. Add Cream and Thyme: Stir in the heavy cream and dried thyme. Bring the sauce to a gentle simmer and cook for 3-4 minutes, allowing it to thicken slightly.
  7. Combine and Serve: Return the cooked chicken to the skillet, then add the cooked pasta. Toss everything to coat evenly in the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  8. Add Cheese: Stir in the grated Parmesan cheese until melted and combined with the sauce.
  9. Garnish and Serve: Sprinkle with fresh chopped parsley and serve warm. Enjoy your delicious Chicken Marsala Pasta!

Notes

  • You can substitute Marsala wine with extra chicken broth if you prefer a non-alcoholic version.
  • Use any type of pasta you prefer; fettuccine or penne work particularly well.
  • Reserve some pasta water to adjust the sauce consistency if needed.
  • Make sure not to overcook the chicken to keep it tender and juicy.
  • For a lighter version, heavy cream can be substituted with half-and-half, but the sauce will be less rich.

Keywords: Chicken Marsala Pasta, creamy chicken pasta, Marsala wine pasta, mushroom pasta recipe, easy chicken dinner, Italian pasta dish

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