Indulge in Our Silky Chicken Marsala Pasta Recipe Tonight

Crafting a delightful chicken marsala pasta brings together classic Italian flavors with comfort food magic.

Tender chicken pieces coated in rich marsala wine sauce create an irresistible meal that feels like a culinary embrace.

Mushrooms add earthy depth to each perfect bite, complementing the golden-brown chicken.

Wine-infused sauce clings lovingly to perfectly cooked pasta, promising a restaurant-quality experience right in your kitchen.

Pantry staples merge into an elegant dish that looks complicated but comes together with surprising ease.

Professional chefs and home cooks alike celebrate this simple yet sophisticated recipe.

You can whip up this crowd-pleasing meal in less than thirty minutes, making it perfect for weeknight dinners or special occasions.

Prepare to impress everyone at your table with this mouthwatering chicken marsala pasta masterpiece.

Chicken Marsala Pasta: Why It Wins Dinners

• Maximize Flavor with Minimal Effort: By using the same skillet for multiple steps, you'll build deep, rich flavors while minimizing cleanup and kitchen mess.
• Customize for Every Palate: Easily swap ingredients like mushrooms or adjust wine quantities to suit personal taste preferences, making it a versatile crowd-pleaser.
• Quick Weeknight Wonder: With straightforward ingredients and simple cooking steps, this pasta comes together faster than ordering takeout, perfect for busy families or last-minute dinner plans.

Ingredients To Gather For Marsala Pasta

• Chicken: Protein that provides hearty flavor and substance to the pasta dish.
• Pasta: Classic base that absorbs the rich Marsala sauce and creates a satisfying meal.
• Marsala Wine: Signature ingredient that adds deep, complex flavor and creates the signature sauce.

• Butter: Adds richness and helps create a smooth, luxurious sauce texture.
• Heavy Cream: Creates a creamy, velvety base for the Marsala sauce.
• Parmesan Cheese: Provides a salty, nutty depth and helps thicken the sauce.

• Olive Oil, Salt, Pepper: Essential cooking fats and basic seasonings that enhance overall flavor.
• Garlic, Thyme: Aromatic herbs that add depth and complement the chicken and wine.
• Mushrooms: Earthy ingredient that absorbs and enhances the Marsala wine flavor.
• Chicken Broth: Adds additional savory dimension to the sauce.
• Fresh Parsley: Bright garnish that provides a fresh finish to the dish.

Cooking Steps For Chicken Marsala Pasta

Step 1: Boil Pasta Perfectly

Cook the pasta in a large pot of salted water following package directions until it reaches that ideal al dente texture.

Drain the pasta and set it aside, ready to be transformed into a delicious meal.

Step 2: Sear Chicken to Golden Perfection

Warm olive oil in a spacious skillet over medium heat.

Sprinkle chicken with salt and pepper, then cook until it develops a beautiful golden-brown exterior and is completely cooked through.

Transfer the chicken to a separate plate and keep warm.

Step 3: Saute Mushroom Magic

In the same skillet, melt butter and add mushrooms.

Cook until they’re beautifully browned and caramelized.

Introduce minced garlic and let it dance in the pan for about a minute, releasing its aromatic flavors.

Step 4: Create Marsala Wine Sauce

Pour Marsala wine into the skillet, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan.

Let the wine simmer and reduce for 3-4 minutes, concentrating its rich flavor.

Step 5: Build Creamy Sauce Base

• Chicken broth
• Heavy cream
• Fresh thyme

Bring the mixture to a gentle simmer and allow it to thicken slightly, creating a velvety texture.

Step 6: Combine and Coat

Stir in freshly grated Parmesan cheese and the cooked chicken.

Add the reserved pasta, tossing everything together until the pasta is completely coated in the creamy, flavorful sauce.

Step 7: Serve and Garnish

Plate the Chicken Marsala Pasta while it’s piping hot.

Sprinkle with fresh chopped parsley and extra Parmesan cheese for a final touch of flavor and elegance.

Marsala Pasta – Chef’s Favorite Tips

• Choose a good dry Marsala wine for authentic flavor and depth in the sauce, avoiding cooking wine which lacks complexity.
• Cook pasta just until al dente to prevent mushiness, ensuring it can absorb the rich sauce without becoming soggy.
• Simmer the sauce gently to thicken naturally, stirring occasionally to prevent burning and create a smooth, creamy texture.
• Pat chicken dry before seasoning to promote better golden-brown caramelization and develop deeper flavor profiles.
• Replace heavy cream with half-and-half or whole milk for a lighter version, and use gluten-free pasta for a celiac-friendly alternative.

Marsala Pasta – Fun Ways To Change It Up

• Vegetarian Marsala Pasta: Replace chicken with portobello mushrooms or plant-based chicken substitute, using vegetable broth for deeper flavor.
• Gluten-Free Option: Use gluten-free pasta and substitute wheat flour with cornstarch for sauce thickening.
• Lighter Cream Version: Swap heavy cream with Greek yogurt or half-and-half to reduce calories while maintaining creamy texture.
• Spicy Mediterranean Remix: Add red pepper flakes, swap thyme with oregano, and include sun-dried tomatoes for a zesty Mediterranean-inspired variation.

How To Serve Chicken Marsala Pasta Well

• Rustic Family Feast: Gather loved ones around the table and serve this hearty pasta directly from the skillet for a cozy, homestyle dining experience.
• Wine Pairing Perfection: Complement the rich Marsala sauce with a crisp white wine like Pinot Grigio or a light-bodied Chardonnay to balance the creamy flavors.
• Side Dish Companions: Pair with a fresh green salad or roasted vegetables like asparagus or Brussels sprouts to add color and nutrition to the meal.
• Leftover Magic: Store remaining pasta in an airtight container and reheat gently with a splash of chicken broth to maintain the sauce's creamy texture.

Keeping Chicken Marsala Pasta Fresh

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled pasta to freezer-safe containers or zip-lock bags. Freeze up to 2 months. Lay flat to prevent freezer burn.
• Warm gently in a skillet over medium-low heat. Add splash of chicken broth or cream to restore moisture and prevent drying. Stir occasionally until heated through.
• Place portion in microwave-safe dish. Cover with damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until temperature reaches 165°F.

FAQs

• What is Marsala wine, and can I substitute it?

Marsala is a fortified wine from Sicily, Italy. If unavailable, use dry sherry, Madeira, or white wine mixed with brandy as alternatives.

• How do I prevent the chicken from becoming tough?

Season chicken with salt and pepper, avoid overcooking, and use medium heat to ensure it stays tender and juicy.

• Can I make this dish vegetarian?

Replace chicken with mushrooms, tofu, or plant-based chicken alternatives. Adjust cooking time accordingly and maintain the creamy sauce.

• Is this recipe spicy or mild?

This Chicken Marsala Pasta is mild and creamy, with rich flavors from Marsala wine, mushrooms, and Parmesan cheese. No significant heat or spiciness is involved.

Chicken Marsala Pasta Recipe

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4.7 from 12 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Savory chicken marsala pasta brings Italian-American comfort to your dinner table, blending tender chicken, earthy mushrooms, and a rich marsala wine sauce. Quick and elegant, this dish promises a delightful culinary experience you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 chicken breasts, thinly sliced
• 8 ounces (226 grams) mushrooms, sliced

Pasta and Dairy:

• 1 pound (450 grams) pasta (penne, fettuccine, or your choice)
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tablespoons butter

Liquids, Seasonings, and Herbs:

• 1 cup Marsala wine
• 2 cups chicken broth
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare pasta in boiling water until tender, approximately 8-10 minutes. Drain thoroughly and reserve.
2. Season chicken pieces with kosher salt and black pepper. Sear in hot skillet over medium-high heat until exterior turns golden brown and internal temperature reaches 165°F, about 6-7 minutes per side.
3. Remove chicken from pan and let rest momentarily. In same skillet, melt butter and introduce sliced mushrooms, sautéing until deep caramel color develops.
4. Incorporate minced garlic into mushroom mixture, stirring rapidly to prevent burning, cooking for 45-60 seconds.
5. Deglaze pan with Marsala wine, scraping accumulated browned fragments from skillet bottom. Allow liquid to reduce by half, concentrating flavors.
6. Pour chicken broth and heavy cream into skillet. Sprinkle dried thyme and simmer until sauce slightly thickens, approximately 3-4 minutes.
7. Fold grated Parmesan cheese into sauce, creating smooth consistency. Return cooked chicken to pan and mix thoroughly.
8. Combine prepared pasta with sauce, ensuring every strand becomes generously coated. Warm through completely.
9. Transfer to serving platter, garnish with fresh chopped parsley and additional Parmesan cheese for enhanced flavor profile.

Notes

• Swap chicken for tofu or tempeh to create a vegetarian version that maintains the rich, creamy flavor profile.
• Toast the mushrooms separately to enhance their umami depth and prevent them from becoming soggy during cooking.
• Use gluten-free pasta for a celiac-friendly alternative without compromising the sauce’s luxurious texture.
• Reduce the heavy cream by half and substitute with Greek yogurt for a lighter, tangier sauce that cuts down on calories.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian-American

Nutrition

• Serving Size: 4
• Calories: 530 kcal
• Sugar: 3 g
• Sodium: 420 mg
• Fat: 23 g
• Saturated Fat: 9 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 110 mg