I pair sautéed Marsala chicken with Creamy Tomato Pasta, spinach, fire-roasted tomatoes, and Parmesan in a 40-minute weeknight recipe that hides a smart shortcut you will want to try.

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I love a weeknight meal that looks fancy but doesn’t act like it. My Marsala Chicken With Creamy Tomato Pasta surprised me the first time I tried it, and yep it delivers.

Fire roasted diced tomatoes give the sauce a smoky snap, while baby spinach slips in fresh green that brightens every bite. I keep thinking about other favorites like Publix Aprons Recipes and that Creamy Tomato Pasta everyone keeps talking about, yet this version still feels different.

It’s got layers of flavor, little surprises in the sauce, and honestly you’ll want to make it again even on a busy night.

Ingredients

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Chicken breasts: lean protein, keeps you full, sometimes get dry if overcooked.
Marsala wine adds sweet nutty depth, helps deglaze and build savory sauce.
Heavy cream: rich source of fat, makes sauce silky but packs calories.
Penne pasta: carbs for energy, soaks up sauce, total comfort in bowl.
Fire roasted tomatoes: smoky, slightly sweet acidity, add fiber and vitamin C.
Baby spinach: light leafy green, lots of iron and vitamins, wilts fast.
Parmesan cheese: salty umami boost, adds flavor and calcium in moderation.

Ingredient Quantities

1 lb boneless skinless chicken breasts, about 2 large, pounded to about 1/2 inch thick

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

2 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, thinly sliced

3 cloves garlic, minced

1/2 cup Marsala wine

1/2 cup low sodium chicken broth

1 (14.5 oz) can fire roasted diced tomatoes, undrained

3/4 cup heavy cream

8 oz dried penne pasta

2 cups packed baby spinach

1/2 cup grated Parmesan cheese, plus more for serving

2 tbsp chopped fresh parsley

1/4 tsp crushed red pepper flakes optional

How to Make this

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1. Pound the chicken to about 1/2 inch thick, pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper then dredge in 1/2 cup flour, shake off excess.

2. Start a pot of salted water and cook 8 oz penne until just shy of al dente, reserve about 1/2 cup pasta water before draining, it will help loosen the sauce later.

3. In a large skillet heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat, don’t crowd the pan or the chicken won’t brown; cook chicken 3 to 4 minutes per side until golden and cooked through, transfer to a plate and let rest a few minutes.

4. In the same skillet add the thinly sliced small yellow onion and sauté until soft and translucent about 4 minutes, stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

5. Pour in 1/2 cup Marsala wine to deglaze the pan scraping up browned bits, let the wine reduce about half so the flavor concentrates.

6. Add 1/2 cup low sodium chicken broth and the entire 1
4.5 oz can fire roasted diced tomatoes with their juices, bring to a simmer and reduce a bit to thicken, taste and adjust salt and pepper.

7. Lower the heat and stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan, simmer a minute or two until creamy and slightly thickened, add 1/4 tsp crushed red pepper flakes if you want some heat.

8. Add the drained penne and 2 cups packed baby spinach to the sauce, toss to coat, add splashes of the reserved pasta water as needed to loosen and make it silky, wilt the spinach.

9. Slice the rested chicken and nestle it into the pasta or serve on top, sprinkle 2 tbsp chopped fresh parsley and extra grated Parmesan before serving, taste one last time and adjust salt or pepper if needed.

Equipment Needed

1. Meat mallet or heavy skillet and a ziptop bag to pound the chicken to 1/2 inch
2. Cutting board and chef’s knife for slicing onion, garlic and parsley
3. Paper towels or a clean kitchen towel to pat the chicken dry
4. Shallow plate or wide bowl for dredging the flour
5. Large skillet (10 to 12 inch) for browning chicken and making the sauce
6. Large pot for boiling pasta plus a colander to drain and catch the pasta water
7. Tongs and a slotted spatula to flip and transfer the chicken
8. Wooden spoon or silicone spatula for stirring the sauce and wilting spinach
9. Measuring cups and spoons, and a fine grater for the Parmesan

FAQ

Can I swap the Marsala wine for something else? Yes, you can use a dry white wine or extra chicken broth with a splash of balsamic or sherry for similar sweetness, or for a non alcoholic option use low sodium chicken broth plus a teaspoon of balsamic vinegar, it wont be exactly the same but still tasty.

How do I keep the chicken juicy and not overcooked? Pound the breasts thin, don't overcrowd the pan and sear on medium high until golden, then finish in the sauce just until it reaches 165°F, let it rest 3 to 5 minutes before slicing so the juices redistribute.

Can I make this ahead or freeze it? Yes, you can make the sauce ahead and refrigerate 3 to 4 days, or freeze sauce separate from pasta for up to 2 months, cooked pasta gets mushy if frozen so store pasta separately and toss together when reheating.

What can I use instead of heavy cream? Use half and half thickened with a teaspoon of cornstarch, or whole milk plus a tablespoon of cream cheese for richness, coconut cream works too for dairy free but flavor will change.

How do I keep the cream from curdling? Turn heat to low before adding the cream and stir gently, avoid boiling after cream is in, if youre worried temper the cream by stirring a little hot sauce into it first then add back to the pan.

Any tips to make the sauce silkier and not too thick? Reserve some pasta water and add a splash to loosen the sauce while you toss the pasta, also finish with the Parmesan off heat and stir, the cheese plus pasta water makes a glossy, silky sauce.

Marsala Chicken With Creamy Tomato Pasta Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, they stay juicier and are more forgiving, turkey cutlets cook similarly and are lean, or firm tofu (press well, marinate, sear) for a vegetarian twist
Marsala wine: use dry sherry or dry white wine plus a pinch of sugar for similar sweetness, or for a non alcoholic option use low sodium chicken broth with 1 tsp sugar or diluted balsamic (use sparingly)
Heavy cream: substitute half and half plus 2 tbsp melted butter to mimic richness, full fat coconut milk for dairy free, or Greek yogurt thinned with milk added off heat to avoid curdling
Penne pasta: use rigatoni or ziti which catch sauce the same way, fettuccine if you want wider noodles, or a gluten free/chickpea pasta for dietary needs

Pro Tips

1. Pound the chicken thin so it cooks evenly but dont overdo it or the meat will get mushy, let it rest a few minutes after cooking so the juices redistribute or it will taste dry.
2. Shake off excess flour before frying or the coating will burn and make the sauce gritty, if you want more crust press the flour on lightly with your hands but not a ton.
3. Deglaze with the Marsala and scrape up every brown bit in the pan they carry loads of flavor, let the wine reduce enough to concentrate taste but dont evaporate it all.
4. Undercook the pasta a touch and finish it in the sauce with a splash of the reserved pasta water, that makes the sauce cling and turn silky; add the spinach at the very end so it just wilts and stays bright.

Marsala Chicken With Creamy Tomato Pasta Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I pair sautéed Marsala chicken with Creamy Tomato Pasta, spinach, fire-roasted tomatoes, and Parmesan in a 40-minute weeknight recipe that hides a smart shortcut you will want to try.

Servings

servings

Calories

700

kcal

Equipment: 1. Meat mallet or heavy skillet and a ziptop bag to pound the chicken to 1/2 inch
2. Cutting board and chef’s knife for slicing onion, garlic and parsley
3. Paper towels or a clean kitchen towel to pat the chicken dry
4. Shallow plate or wide bowl for dredging the flour
5. Large skillet (10 to 12 inch) for browning chicken and making the sauce
6. Large pot for boiling pasta plus a colander to drain and catch the pasta water
7. Tongs and a slotted spatula to flip and transfer the chicken
8. Wooden spoon or silicone spatula for stirring the sauce and wilting spinach
9. Measuring cups and spoons, and a fine grater for the Parmesan

Ingredients

1 lb boneless skinless chicken breasts, about 2 large, pounded to about 1/2 inch thick
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
2 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup Marsala wine
1/2 cup low sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes, undrained
3/4 cup heavy cream
8 oz dried penne pasta
2 cups packed baby spinach
1/2 cup grated Parmesan cheese, plus more for serving
2 tbsp chopped fresh parsley
1/4 tsp crushed red pepper flakes optional

Directions

Pound the chicken to about 1/2 inch thick, pat dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper then dredge in 1/2 cup flour, shake off excess.
Start a pot of salted water and cook 8 oz penne until just shy of al dente, reserve about 1/2 cup pasta water before draining, it will help loosen the sauce later.
In a large skillet heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat, don't crowd the pan or the chicken won't brown; cook chicken 3 to 4 minutes per side until golden and cooked through, transfer to a plate and let rest a few minutes.
In the same skillet add the thinly sliced small yellow onion and sauté until soft and translucent about 4 minutes, stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
Pour in 1/2 cup Marsala wine to deglaze the pan scraping up browned bits, let the wine reduce about half so the flavor concentrates.
Add 1/2 cup low sodium chicken broth and the entire 1
5 oz can fire roasted diced tomatoes with their juices, bring to a simmer and reduce a bit to thicken, taste and adjust salt and pepper.
Lower the heat and stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan, simmer a minute or two until creamy and slightly thickened, add 1/4 tsp crushed red pepper flakes if you want some heat.
Add the drained penne and 2 cups packed baby spinach to the sauce, toss to coat, add splashes of the reserved pasta water as needed to loosen and make it silky, wilt the spinach.
Slice the rested chicken and nestle it into the pasta or serve on top, sprinkle 2 tbsp chopped fresh parsley and extra grated Parmesan before serving, taste one last time and adjust salt or pepper if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.