Chicken Marsala Pasta

The rich aroma of wine-soaked mushrooms and tender chicken mingling with perfectly cooked pasta creates an irresistible invitation to the dinner table. Chicken Marsala Pasta transforms the classic Italian-American dish into a hearty, complete meal that satisfies both sophisticated palates and comfort food cravings. This elegant yet approachable dish combines the earthy depth of mushrooms with the sweet complexity of Marsala wine, all wrapped around tender pieces of chicken and silky pasta. You’ll learn how to create restaurant-quality Chicken Marsala Pasta at home with straightforward techniques and readily available ingredients.

Why You’ll Love This Recipe

Chicken Marsala Pasta delivers the perfect balance of sophisticated flavor and homestyle comfort. The silky Marsala wine sauce creates a luxurious coating that clings to each strand of pasta, while tender chicken pieces provide satisfying protein. The earthy mushrooms add a meaty texture that contrasts beautifully with the al dente pasta.

What makes this dish truly special is its versatility and impressive presentation despite its simple preparation. The caramelized mushrooms develop deep umami notes as they brown in the pan, creating flavor complexity that belies the dish’s straightforward cooking process. The sauce achieves a perfect consistency—not too thick or thin—allowing it to coat each pasta strand without becoming heavy or gloppy.

Even better, this marsala chicken with pasta comes together in about 30 minutes, making it perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.

Ingredients

For the Chicken Marsala Pasta, you’ll need:

• 8 oz (225g) fettuccine or linguine pasta
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 8 oz (225g) cremini or button mushrooms, sliced
• 3/4 cup (180ml) dry Marsala wine (authentic Marsala delivers the most traditional flavor)
• 1 cup (240ml) chicken broth
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) olive oil
• 3 cloves garlic, minced
• 1 small shallot, finely diced
• 1/4 cup (30g) all-purpose flour
• 1/2 cup (120ml) heavy cream
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1/4 cup (25g) grated Parmesan cheese (optional for serving)

The Marsala wine is crucial for authentic flavor—look for dry Marsala rather than sweet for this savory dish. Fresh mushrooms create a better texture than canned, while fresh garlic provides aromatic depth that garlic powder can’t match.

Pro Tips

Perfect Your Chicken Technique: For the juiciest chicken in your Chicken Marsala Pasta, avoid overcrowding the pan when searing. Work in batches if necessary, giving each piece enough space to develop a golden-brown crust. This proper searing creates both flavor and texture, preventing the chicken from becoming rubbery. Remove the chicken slightly before it’s fully cooked through, as it will finish cooking when returned to the sauce.

Master the Mushroom Sauté: The key to exceptional mushroom flavor lies in patience. Allow your mushrooms to cook undisturbed until they release their moisture and begin to brown. Resist the urge to stir constantly—this prevents proper caramelization. Once golden, they’ll contribute deep umami notes that form the backbone of authentic marsala pasta flavor.

Perfect Sauce Consistency: For a silky sauce that perfectly coats your pasta, deglaze the pan thoroughly with Marsala wine, scraping up all the flavorful brown bits from the bottom of the pan. Allow the wine to reduce by half before proceeding, which concentrates flavors and cooks off the alcohol while leaving behind complex sweetness. Finish the sauce with butter off the heat for a glossy texture that won’t break.

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining. While the pasta cooks, prepare the chicken and sauce.

Step 2: Season chicken pieces generously with salt and pepper. Lightly dust with 2 tablespoons of flour, shaking off excess. In a large skillet over medium-high heat, warm 1 tablespoon each of olive oil and butter until shimmering.

Step 3: Add the chicken to the hot pan in a single layer without overcrowding (work in batches if needed). Sear until golden brown on all sides, about 2-3 minutes per side. The chicken should be nearly but not completely cooked through. Transfer to a plate and set aside.

Step 4: In the same pan, add the remaining tablespoon of olive oil. Add mushrooms and cook undisturbed for 2-3 minutes until they begin to brown. Stir and continue cooking until golden, about 5 minutes total. Add shallots and cook for 1 minute until softened, then add garlic and cook for 30 seconds until fragrant.

Step 5: Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.

Step 6: Whisk the remaining flour with the chicken broth in a small bowl until smooth, then pour into the pan. Bring to a simmer and cook until the sauce starts to thicken, about 2-3 minutes.

Step 7: Return the chicken to the pan along with any accumulated juices. Reduce heat to medium-low and simmer until chicken is cooked through and sauce has thickened slightly, about 3-4 minutes.

Step 8: Stir in the heavy cream and remaining tablespoon of butter. Let the sauce gently simmer for 1-2 minutes until silky and slightly thickened. If sauce becomes too thick, add a splash of the reserved pasta water.

Step 9: Add the drained pasta to the sauce, tossing gently to coat each strand. If needed, add more reserved pasta water, a tablespoon at a time, to reach the desired consistency. Finish with freshly chopped parsley and adjust seasoning to taste.

Variations

Vegetarian Mushroom Marsala Pasta: Transform this dish by omitting the chicken and doubling the mushrooms to 1 pound. Use a variety of mushrooms like cremini, shiitake, and oyster for complex flavors and textures. Replace chicken broth with vegetable stock, and add 1/4 cup of nutritional yeast or additional Parmesan for umami depth. This creates a hearty meatless version of marsala pasta that doesn’t sacrifice satisfaction.

Creamy Chicken Marsala Pasta Bake: For a cozy twist, transfer your finished Chicken Marsala Pasta to a baking dish, top with 1 cup of shredded mozzarella and 1/4 cup additional Parmesan cheese. Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly. This variation creates a delicious casserole-style dish perfect for potlucks or meal prep, with pockets of melted cheese throughout the pasta.

Lighter Chicken Marsala Pasta: For a lighter version, substitute whole wheat pasta for traditional, use half-and-half instead of heavy cream, and increase the vegetables by adding 2 cups of baby spinach or asparagus pieces in the final minutes of cooking. This variation maintains the classic marsala flavor profile while reducing calories and adding nutritional benefits.

Storage and Serving

Chicken Marsala Pasta keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a small splash of chicken broth or water to revive the sauce, as pasta tends to absorb liquid during storage. Gently warm on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals until heated through.

For serving, present your Chicken Marsala Pasta in warmed bowls to maintain the ideal temperature and sauce consistency. Garnish with additional fresh parsley and a light dusting of freshly grated Parmesan cheese for an elegant touch. Complete the meal with a simple arugula salad dressed with lemon and olive oil to provide a refreshing counterpoint to the rich pasta.

For a special dinner, pair with crusty garlic bread for sauce-sopping and a glass of medium-bodied red wine like Pinot Noir or Chianti that won’t overpower the subtle Marsala flavors. The acidity in these wines complements the creamy sauce beautifully.

FAQs

Can I use sweet Marsala instead of dry?
While traditional Chicken Marsala Pasta uses dry Marsala wine, you can substitute sweet Marsala in a pinch. The dish will have a slightly sweeter profile, so consider adding a teaspoon of lemon juice to balance the sweetness.

What can I substitute for Marsala wine?
If Marsala isn’t available, mix 1/4 cup of dry white wine with 2 teaspoons of brandy and a pinch of brown sugar. In non-alcoholic versions, use chicken broth with 1 tablespoon of balsamic vinegar and 1 teaspoon of maple syrup or honey.

Why is my sauce too thin?
For a thicker sauce, ensure you’ve reduced the wine sufficiently and allowed the flour-broth mixture to simmer long enough. If still too thin, create a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk into the simmering sauce.

Can I make this dish ahead of time?
Yes! Prepare the chicken and sauce up to a day ahead, then reheat gently before tossing with freshly cooked pasta. Add a splash of cream or broth when reheating to refresh the sauce.

What’s the best pasta shape for this dish?
Fettuccine and linguine work beautifully by providing ample surface area for the sauce to cling to, but penne, rotini, or farfalle are excellent alternatives that capture the sauce in their nooks and ridges.

Conclusion

This Chicken Marsala Pasta is comfort food at its finest — elegant enough for special occasions yet simple enough for weeknight dinners. The harmonious blend of earthy mushrooms, tender chicken, and the distinctive flavor of Marsala wine creates a dish that’s both sophisticated and deeply satisfying. It’s the kind of meal that transforms an ordinary dinner into a memorable occasion, whether you’re cooking for loved ones or treating yourself to something special. With its balanced flavors and straightforward preparation, this dish proves that restaurant-quality meals are absolutely achievable in your own kitchen.

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