Chicken Marsala Pasta Recipe

There's nothing quite like the combination of tender chicken, savory mushrooms, and rich Marsala wine in this Chicken Marsala Pasta. Perfectly cooked pasta coated in a velvety sauce makes it a restaurant-quality dish you can easily create at home.

this Recipe

I first discovered this recipe when looking for a way to merge my love of Italian-American flavors with a pasta dish. The result? A comforting, flavorful meal that has quickly become a favorite in our household.

Why You'll Love This Chicken Marsala Pasta

Get ready to meet your new go-to dinner recipe. This Chicken Marsala Pasta strikes the perfect balance between elegant and approachable.

First, it’s incredibly easy to make. Even if you’re new to cooking, this recipe comes together in just 30 minutes with simple, step-by-step instructions.

It’s also a budget-friendly alternative to dining out. Using accessible ingredients like chicken, pasta, and mushrooms keeps it affordable without sacrificing flavor.

The flavors are irresistible. The sweetness of the Marsala wine, the umami from the mushrooms, and the creamy sauce blend beautifully with the pasta, creating a dish that’s sure to impress.

Finally, this recipe is wonderfully versatile. Whether you’re serving it for a special occasion or a quick weeknight meal, it fits the bill every time.

Ingredients Notes

The magic of Chicken Marsala Pasta lies in its well-chosen ingredients. Each plays a key role in bringing out the dish's rich, comforting flavor.

Chicken breast is the star protein in this recipe. Its lean texture pairs wonderfully with the creamy sauce, but you can also use chicken thighs for a juicier alternative.

Marsala wine gives the dish its signature flavor. Look for a dry or semi-sweet variety to balance the richness of the sauce. If you don’t cook with wine, you can substitute chicken broth for a slightly different, but still delicious, result.

Cremini mushrooms add a hearty, earthy note. Their natural umami depth is perfect for complementing the wine and cream.

Heavy cream creates the luxurious sauce that coats the pasta. If you’re looking to lighten things up, half-and-half works, but the result will be less rich.

Pasta ties everything together. Fettuccine or linguine works beautifully to capture the sauce, but penne or rotini are excellent options too.

For equipment, you’ll need a large skillet for the sauce and a pot for boiling pasta. A wooden spoon or silicone spatula is helpful for stirring everything together seamlessly.

How To Make This Chicken Marsala Pasta

Making Chicken Marsala Pasta is a straightforward process that transforms basic ingredients into a show-stopping meal.

Start by cooking your pasta in a large pot of salted boiling water until al dente. Reserve a cup of pasta water before draining, as it will help adjust the sauce's consistency later.

While the pasta cooks, season chicken breast with salt and pepper, then dredge it lightly in flour. This step ensures the chicken gets a golden crust and helps thicken the sauce. Heat olive oil in a large skillet and sear the chicken until golden brown on both sides. Remove the chicken and set it aside.

In the same skillet, sauté mushrooms until they’re browned and softened. Add minced garlic and cook just until fragrant, about 30 seconds. Pour in Marsala wine, scraping up the browned bits from the pan, and simmer until the wine reduces slightly.

Stir in heavy cream and chicken broth, letting the sauce simmer until it thickens. Slice the cooked chicken and add it back to the skillet, along with the cooked pasta. Toss everything together until well-coated, adding a splash of reserved pasta water if needed to loosen the sauce.

Finish the dish with freshly grated Parmesan cheese and chopped parsley for a pop of color and flavor.

This entire process takes about 30 minutes, making it an excellent option for busy nights. You’ll love how the kitchen fills with the warm, savory aroma of the sauce as it cooks.

Storage Options

If you have leftovers, don’t worry—Chicken Marsala Pasta stores beautifully. Transfer any extra portions to an airtight container and refrigerate for up to 3 days.

To reheat, place the pasta in a skillet with a splash of water or broth over medium heat. Stir frequently to prevent the sauce from separating and to warm it evenly.

For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months. Let it thaw overnight in the refrigerator before reheating.

Keep in mind that the texture of the sauce may change slightly after freezing, but the flavor will remain delicious.

Variations and Substitutions

This recipe is a fantastic base for customization, so feel free to get creative with it.

For a lighter version, substitute the heavy cream with Greek yogurt or a plant-based cream alternative.

If you’re vegetarian, swap the chicken for hearty vegetables like zucchini or eggplant, and use vegetable broth in place of chicken broth.

Love spice? Add a pinch of red pepper flakes to the sauce for a subtle kick.

You can also change up the pasta. Try spaghetti for a classic touch or bowtie pasta for something fun and kid-friendly.

Experimenting with different cheeses is another great way to make the dish your own. Parmesan is traditional, but pecorino Romano or even a touch of Gruyère would be delicious.

Whether you stick to the original or make it your own, Chicken Marsala Pasta is a recipe you’ll find yourself coming back to again and again.

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