I’m excited to share my Marsala Chicken Pasta, a simple yet elegant pasta bathed in a creamy marsala sauce with golden seared chicken that’s perfect for any occasion.

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I love dishes that look fancy but don’t act like it, and this Easy Chicken Marsala Pasta is exactly that. I can never resist fettuccine tangled with earthy cremini mushrooms, the kind of plate that makes you pause and wonder what magic gave it such depth.

It nods to classic Chicken Mushroom Pasta Recipes, yet it’s somehow lighter and a little surprising, the Marsala Cream Sauce bringing a sweet, silky note that keeps pulling you back for another bite. I’m telling you, once you try it you’ll be scheming to serve it to guests, even on a weeknight.

Ingredients

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Pasta: Fettuccine or linguine gives carbs and comfort, absorbs sauce real good
Chicken breasts: Lean protein, builds muscle, keeps the dish hearty but cooks fast
Mushrooms: Earthy cremini add umami and fiber, they soak up the Marsala sauce
Marsala wine: Sweet fortified wine adds caramel notes, balances savory with mild sweetness
Heavy cream: Rich silky cream makes the sauce luxurious and coats the pasta nicely
Parmesan cheese: Salty nutty parmesan adds depth, a little goes a long ways
Garlic: Pungent garlic boosts savory flavor, small amounts go a long way

Ingredient Quantities

12 ounces pasta (fettuccine or linguine, whatever you prefer)

1 pound boneless skinless chicken breasts, trimmed and pounded thin

Salt and freshly ground black pepper, to taste

1/2 cup all purpose flour for dredging

2 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini or button mushrooms, sliced

1 small shallot, finely chopped (or 1/2 small yellow onion)

2 cloves garlic, minced

3/4 cup Marsala wine

1 cup low sodium chicken broth

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

How to Make this

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1. Bring a large pot of salted water to a boil and cook the pasta until al dente, reserve about 1 cup of the pasta water, then drain and set pasta aside.

2. Trim and pound the chicken breasts to an even thickness about half an inch, season both sides with salt and pepper, then dredge in the flour and shake off the excess.

3. Heat a large skillet over medium high heat, add 2 tablespoons olive oil and 1 tablespoon butter, when hot add the chicken and sear until golden and cooked through about 3 to 5 minutes per side depending on thickness, transfer the chicken to a plate and let it rest a few minutes.

4. Add the remaining 1 tablespoon butter to the same skillet, add the sliced mushrooms and cook without crowding until they brown and the moisture mostly evaporates, this is important or they will steam.

5. Stir in the chopped shallot and minced garlic and cook about 30 to 60 seconds until fragrant, don’t let the garlic burn.

6. Pour in the 3/4 cup Marsala wine and scrape up those brown bits from the bottom of the pan, simmer until the wine reduces by about half, this cooks off most of the alcohol and concentrates the flavor.

7. Add the 1 cup low sodium chicken broth and simmer a couple minutes to marry flavors.

8. Reduce heat to low then stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan, let the sauce bubble gently until it thickens slightly, if it gets too thick loosen with a splash of the reserved pasta water, add a little at a time.

9. Slice the rested chicken thinly across the grain or return whole breasts to the pan to reheat, then add the cooked pasta and toss everything together so the noodles are coated, use more reserved pasta water if you want it silkier.

10. Taste and adjust salt and pepper, sprinkle 2 tablespoons chopped parsley and extra Parmesan on top and serve immediately.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain pasta and save some of the pasta water
3. Large heavy skillet or sauté pan (10 to 12 inch) for searing and the sauce
4. Tongs and a slotted spatula for flipping and tossing
5. Cutting board and a sharp chef’s knife
6. Meat mallet or rolling pin plus a zip-top bag to pound the chicken thin
7. Shallow bowl or plate for flour dredging
8. Measuring cups, measuring spoons and a liquid measuring cup for the wine and broth
9. Microplane or box grater for Parmesan and a wooden spoon for stirring

FAQ

Can I use a different pasta? Yes you can. Fettuccine or linguine are great but spaghetti, penne or rigatoni work too. Cook pasta to al dente, save about 1 cup of the starchy pasta water, then toss pasta with the chicken and sauce adding a splash of reserved water if it needs loosening.

What if I don't have Marsala wine? Use dry sherry or Madeira if you have them, or a dry white wine with a splash of brandy. For a no alcohol option use extra low sodium chicken broth plus 1 teaspoon balsamic or a squeeze of lemon to brighten things up, and reduce it a bit so the flavor concentrates.

How thin should I pound the chicken and any quick tips? Aim for about 1/4 inch thickness. Put breasts in a zip bag or between plastic wrap and pound with a rolling pin or heavy skillet. You can also slice breasts horizontally into cutlets. Season well and dredge in flour just before frying for a nice crust.

Can I make this ahead or freeze it? Yes you can make ahead. Keep pasta separate from the chicken and sauce. Store sauce and chicken in the fridge 3 to 4 days, or freeze up to 2 months. When reheating gently warm on low and add a splash of broth if the cream looks separated.

My sauce got grainy or split, what went wrong? Usually that happens if the sauce was boiling hard after you added the cream or if the cheese was added to very hot liquid. Lower the heat, simmer gently and add the cream slowly. Stir in the Parmesan off the heat or on very low heat and use a little reserved pasta water to smooth it out.

How do I get deeply browned mushrooms without them steaming? Don't crowd the pan. Cook mushrooms in a single layer over medium-high heat and let them sit so they brown before stirring. If needed cook in batches, use a bit of butter for flavor, and add salt toward the end so they don't release too much liquid.

Easy Chicken Marsala Pasta Recipe – Rich & Delicious Substitutions and Variations

Pasta (12 oz): swap for 12 oz penne or rigatoni, or use a gluten free pasta 1:1; tube shapes catch the sauce better so the dish wont feel thin.
Marsala wine (3/4 cup): replace with 3/4 cup dry sherry or 3/4 cup Madeira; if you only have sweet sherry use 1/2 cup plus 1/4 cup chicken broth to tame the sweetness.
Heavy cream (1/2 cup): use 1/2 cup half and half plus 1 tablespoon melted butter, or 1/2 cup whole milk thickened with 1 teaspoon cornstarch mixed into it; texture will be a bit lighter but still creamy.
Parmesan (1/2 cup grated): swap for Pecorino Romano or Asiago in the same amount, or for a dairy free option use 1/4 cup nutritional yeast plus 2 tablespoons ground cashews for nuttiness.

Pro Tips

– Don’t crowd the mushrooms, or they’ll steam instead of getting that good brown color. Cook them on medium high, let them sit a bit so they get a crust, then stir, and salt near the end so they don’t weep too much liquid.

– Shake off most of the flour before searing the chicken and use a mix of oil and butter so the butter won’t burn. Pound the breasts even so they cook fast, then let them rest a few minutes before slicing, this keeps them juicy.

– Reduce the Marsala well so the alcohol cooks off and the flavor concentrates, but when you add the cream keep the heat low. If it looks too thick, add small splashes of the reserved pasta water until it’s silky, not soupy.

– Finish the pasta in the pan with the sauce for a minute so the noodles soak up flavor, and slice the chicken across the grain right before serving. A little extra grated Parmesan and a pat of cold butter stirred in at the end will make it glossy and richer.

Easy Chicken Marsala Pasta Recipe – Rich & Delicious

Recipe by Tessa Jones

0.0 from 0 votes

I’m excited to share my Marsala Chicken Pasta, a simple yet elegant pasta bathed in a creamy marsala sauce with golden seared chicken that’s perfect for any occasion.

Servings

servings

Calories

700

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander to drain pasta and save some of the pasta water
3. Large heavy skillet or sauté pan (10 to 12 inch) for searing and the sauce
4. Tongs and a slotted spatula for flipping and tossing
5. Cutting board and a sharp chef’s knife
6. Meat mallet or rolling pin plus a zip-top bag to pound the chicken thin
7. Shallow bowl or plate for flour dredging
8. Measuring cups, measuring spoons and a liquid measuring cup for the wine and broth
9. Microplane or box grater for Parmesan and a wooden spoon for stirring

Ingredients

12 ounces pasta (fettuccine or linguine, whatever you prefer)
1 pound boneless skinless chicken breasts, trimmed and pounded thin
Salt and freshly ground black pepper, to taste
1/2 cup all purpose flour for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces cremini or button mushrooms, sliced
1 small shallot, finely chopped (or 1/2 small yellow onion)
2 cloves garlic, minced
3/4 cup Marsala wine
1 cup low sodium chicken broth
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente, reserve about 1 cup of the pasta water, then drain and set pasta aside.
Trim and pound the chicken breasts to an even thickness about half an inch, season both sides with salt and pepper, then dredge in the flour and shake off the excess.
Heat a large skillet over medium high heat, add 2 tablespoons olive oil and 1 tablespoon butter, when hot add the chicken and sear until golden and cooked through about 3 to 5 minutes per side depending on thickness, transfer the chicken to a plate and let it rest a few minutes.
Add the remaining 1 tablespoon butter to the same skillet, add the sliced mushrooms and cook without crowding until they brown and the moisture mostly evaporates, this is important or they will steam.
Stir in the chopped shallot and minced garlic and cook about 30 to 60 seconds until fragrant, don’t let the garlic burn.
Pour in the 3/4 cup Marsala wine and scrape up those brown bits from the bottom of the pan, simmer until the wine reduces by about half, this cooks off most of the alcohol and concentrates the flavor.
Add the 1 cup low sodium chicken broth and simmer a couple minutes to marry flavors.
Reduce heat to low then stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan, let the sauce bubble gently until it thickens slightly, if it gets too thick loosen with a splash of the reserved pasta water, add a little at a time.
Slice the rested chicken thinly across the grain or return whole breasts to the pan to reheat, then add the cooked pasta and toss everything together so the noodles are coated, use more reserved pasta water if you want it silkier.
Taste and adjust salt and pepper, sprinkle 2 tablespoons chopped parsley and extra Parmesan on top and serve immediately.

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.