There's nothing quite like the comforting aroma of Chicken Marsala Pasta filling your kitchen on a crisp evening. The combination of tender chicken, earthy mushrooms, and a luscious Marsala wine sauce clings beautifully to perfectly cooked pasta, creating a dish that feels like a warm hug in a bowl.

I first discovered this delightful recipe during a family get-together, where it instantly became a hit. Everyone asked for seconds, and now it has a permanent spot in our dinner rotation, especially when we're craving something elegant yet incredibly simple to prepare.

Why You'll Love This Chicken Marsala Pasta

Get ready to add a new favorite to your weeknight meal arsenal. Chicken Marsala Pasta is the ideal dish for when you want gourmet flavors without the gourmet effort.

First, it’s shockingly easy to make. You’ll have a flavorful, restaurant-quality meal on the table in just 40 minutes, which is perfect for busy evenings or impromptu dinner parties. No need to fuss over complicated techniques or endless ingredients.

This dish also strikes the perfect balance between elegance and comfort. The Marsala wine lends a rich, slightly sweet depth to the sauce, while the mushrooms and chicken provide hearty, savory notes. Combined with tender pasta, every bite is irresistible.

Plus, Chicken Marsala Pasta is versatile enough to suit your needs. You can adjust the flavors to your preference or make substitutions based on what’s in your pantry. It's a flexible, reliable recipe that works wonders with whatever ingredients you have on hand.

Ingredients Notes

The magic of Chicken Marsala Pasta lies in its simple yet carefully chosen ingredients, each one playing a vital role in the final dish’s flavor and texture.

Chicken breasts are the star protein of this recipe. Boneless, skinless chicken breasts are easy to slice and cook up tender when handled properly. If you prefer a juicier option, chicken thighs work well too, adding a richer flavor to the dish.

Marsala wine is essential for that signature taste. Use a sweet Marsala wine rather than a dry one; it infuses the sauce with a beautiful complexity and just the right amount of sweetness. You’ll find Marsala wine in most liquor stores or the wine section of your grocery store. For a non-alcoholic option, substitute with a combination of grape juice and a touch of balsamic vinegar.

Mushrooms bring a lovely earthy flavor that complements the Marsala wine. I recommend using cremini or baby bella mushrooms, but white button mushrooms work in a pinch. Be sure to slice them evenly for consistent cooking.

Pasta acts as the perfect vehicle to soak up the luxurious sauce. I love using fettuccine or pappardelle for their wide, sauce-hugging shape, but you can use penne or rigatoni if you prefer something easier to fork.

Finally, you’ll need a heavy cream and chicken broth blend for the sauce. This duo creates a velvety, rich texture that coats every piece of pasta and chicken beautifully. A sprinkle of fresh parsley for garnish adds a pop of color and a touch of freshness.

Special Equipment: Make sure you have a large skillet and a sturdy pot for boiling your pasta. A sharp knife for slicing the chicken is also a must!

How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is easier than you might think. Let me walk you through the simple steps to perfection.

Start by cooking your pasta in a large pot of salted water. Follow the package instructions, then drain and set it aside, reserving a bit of the pasta water for the sauce. This starchy water is liquid gold for bringing the sauce together.

Next, prepare the chicken. Season your chicken breast slices with salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 3-4 minutes per side. Work in batches if needed, and once done, set the chicken aside on a plate.

Sauté the mushrooms in the same skillet. Add a bit more olive oil if necessary, then toss in the sliced mushrooms. Cook until they’re soft and caramelized, about 5-7 minutes. Add finely minced garlic and continue cooking for another minute until fragrant.

Deglaze the pan with Marsala wine. Pour in the wine, scraping up any flavorful browned bits stuck to the bottom of the skillet. Let the wine simmer and reduce by half, which should take about 4-5 minutes. This step ensures the sauce is rich and full of depth.

Finish the sauce by adding chicken broth and heavy cream. Stir everything together and let it simmer until slightly thickened. Add the cooked chicken back into the skillet, and finally, toss in the pasta. Mix everything well, ensuring each noodle is coated in the creamy Marsala sauce. Use reserved pasta water as needed to achieve your desired sauce consistency.

Total Time: You’ll need about 40 minutes from start to finish, with 20 minutes for prep and another 20 for cooking. The result? A dish that tastes like it came straight out of a fine Italian restaurant!

Storage Options

Got leftovers? Lucky you! Chicken Marsala Pasta stores beautifully and makes for a delicious next-day lunch or dinner.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen, making it even tastier. When reheating, add a splash of chicken broth or cream to revive the sauce's creamy texture.

Freeze: If you want to freeze this dish, transfer it to a freezer-safe container. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop, adding more liquid to loosen up the sauce.

Reheat your pasta gently over medium heat on the stovetop. Avoid using high heat, as it can cause the cream to separate. Stir frequently to ensure even heating, and adjust the sauce consistency as needed.

Variations and Substitutions

One of the best things about Chicken Marsala Pasta is how easily you can make it your own. Here are some fun and delicious variations to try:

Swap out the protein. If chicken isn’t your favorite, this recipe works beautifully with sliced pork tenderloin or even shrimp. Just adjust the cooking times accordingly to avoid overcooking.

Make it vegetarian by omitting the chicken and adding more mushrooms or even some sautéed spinach and artichokes. You’ll still get that rich, comforting flavor.

Lighten it up by using half-and-half instead of heavy cream. The sauce will be a bit lighter but still plenty creamy. You could also use whole wheat or gluten-free pasta to suit your dietary preferences.

Amp up the flavor with extra herbs. A sprinkle of fresh thyme or rosemary adds a fragrant note that pairs wonderfully with the Marsala wine. A squeeze of lemon juice at the end brightens up the dish.

Experiment with different types of mushrooms. Wild mushrooms like shiitake or oyster bring an even deeper umami flavor, making the sauce taste extra special.

Feel free to play around and make this recipe your own. With so many variations, Chicken Marsala Pasta is a dish that never gets boring!