Chicken Marsala Pasta Recipe

There's nothing quite like the savory aroma of Chicken Marsala Pasta filling your kitchen. Imagine the sizzle of tender chicken searing in a skillet, followed by the rich, earthy scent of mushrooms sautéing to golden perfection. Topped off with a creamy Marsala wine sauce that clings to every piece of pasta, this dish is truly irresistible.

My first encounter with Chicken Marsala Pasta was on a date night at home. Wanting to elevate our usual weeknight dinner, I decided to try something new. Since then, it has become one of our go-to meals for both special occasions and easy weeknight dinners.

Get ready to dive into a flavorful, restaurant-quality dinner that’s simple enough to make at home.

Why You'll Love This Chicken Marsala Pasta

Get ready to fall in love with your new favorite weeknight dinner. This Chicken Marsala Pasta isn’t just mouthwatering – it’s a total game-changer for anyone looking to bring a touch of elegance to the table without spending hours in the kitchen.

First off, the flavor profile is nothing short of incredible. The combination of Marsala wine, earthy mushrooms, and tender chicken creates a rich, complex sauce that’s unlike anything you’ve tasted. The best part? It all comes together in just under 40 minutes!

It’s also a budget-friendly recipe that doesn’t skimp on taste. Using basic pantry staples like pasta, chicken, and mushrooms, you’ll be amazed at how fancy this dish feels. Plus, it’s an excellent way to make the most of ingredients you probably already have in your kitchen.

Not to mention, this recipe is perfect for meal prep or feeding a crowd. The leftovers taste just as good, if not better, the next day. Trust me, it’ll be hard to stop at just one plate!

And finally, this dish is incredibly adaptable. If you have picky eaters or dietary restrictions, there are plenty of ways to modify it without losing any of its charm. It’s a crowd-pleaser through and through.

Ingredients Notes

The magic of Chicken Marsala Pasta lies in its simple yet thoughtfully chosen ingredients. Each component adds something unique, making the final dish perfectly balanced in flavor and texture.

Let’s talk about the chicken first. I prefer using boneless, skinless chicken breasts for this recipe because they cook up quickly and stay tender when sliced thinly. Feel free to use chicken thighs if you like a richer flavor – just be sure to adjust the cooking time as needed.

Marsala wine is the star of the sauce. It adds a deep, slightly sweet flavor that elevates the whole dish. Opt for dry Marsala wine instead of sweet to avoid an overly sugary sauce. If you can’t find Marsala wine, a good-quality dry sherry or white wine makes a decent substitute.

Mushrooms are essential for that savory, umami-rich base. Cremini or baby bella mushrooms are my favorite choices, as they have a robust flavor. White button mushrooms also work well if that’s what you have on hand.

For the pasta, I recommend using fettuccine or penne. These shapes do a great job of holding onto the creamy sauce. If you’re in the mood to experiment, try using pappardelle or even rigatoni for a heartier feel.

Lastly, the heavy cream ties everything together, creating a velvety sauce that coats the pasta beautifully. If you’re looking to lighten things up, you can swap the cream for half-and-half, but keep in mind the sauce won’t be as luxurious.

How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is simpler than you might think. Let me walk you through the process step by step.

Start by slicing your chicken breasts into thin, even pieces. This ensures they cook quickly and evenly. Season the chicken generously with salt and pepper, and dredge it lightly in flour. The flour helps create a golden crust and thickens the sauce later.

Heat a large skillet over medium-high heat and add a generous splash of olive oil. Once the oil shimmers, add the chicken in a single layer. Cook until each side is golden brown, about 3-4 minutes per side, then remove the chicken and set it aside. Don’t worry if it’s not fully cooked yet; it’ll finish cooking in the sauce.

In the same skillet, add a bit more oil if needed and toss in your sliced mushrooms. Sauté them until they’re deeply browned and caramelized, about 6-8 minutes. This step builds a lot of flavor, so take your time and let the mushrooms release all their moisture and develop color.

Next, add minced garlic to the pan and cook for about 30 seconds, just until fragrant. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half – this concentrates the flavors and creates a rich base for the sauce.

Once the wine has reduced, pour in the chicken broth and heavy cream. Stir everything together and bring it to a gentle simmer. Add the chicken back to the pan and let it cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened.

Meanwhile, cook your pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving about a cup of pasta water in case you need to thin out the sauce. Toss the pasta directly into the skillet with the sauce, stirring to coat every piece. If the sauce feels too thick, add a splash of the reserved pasta water.

Finish the dish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve hot and watch your family devour every last bite!

Storage Options

Chicken Marsala Pasta makes excellent leftovers, and storing it properly ensures it stays delicious for days. If you have any leftovers, let the dish cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.

To reheat, add a splash of chicken broth or cream to loosen the sauce. Warm it gently over medium heat in a skillet, stirring often to prevent the sauce from separating. You can also reheat it in the microwave, but do so in short intervals to avoid drying out the chicken.

If you’d like to freeze this dish, skip adding the cream until you’re ready to serve. The pasta can become a bit softer when thawed, but it still makes for a satisfying meal. Freeze in an airtight container for up to 2 months, and add the cream after reheating.

Variations and Substitutions

This recipe is incredibly versatile, making it easy to adjust to your preferences or dietary needs.

For a gluten-free version, use your favorite gluten-free pasta and dredge the chicken in a gluten-free flour blend. The rest of the recipe remains the same, and you’ll still get a wonderfully creamy, flavorful dish.

Vegetarians can swap out the chicken for sliced portobello mushrooms or even tofu. If using tofu, press it well to remove excess moisture, then cook it the same way as the chicken for a crispy exterior.

If you’re looking to lighten up the dish, substitute half-and-half for the heavy cream or use a non-dairy alternative like coconut cream for a unique twist. Just keep in mind that the flavor profile will change slightly.

Love extra veggies? Add in some spinach or sun-dried tomatoes. Both bring a pop of color and a burst of flavor that complements the sauce beautifully. Toss the spinach in at the end so it wilts just before serving.

Experiment with different proteins if you’re feeling adventurous. Shrimp, pork tenderloin, or even beef strips make excellent substitutions and give the dish a whole new feel.

The beauty of this Chicken Marsala Pasta lies in its flexibility. Feel free to get creative, and you might just discover a new favorite version of this classic recipe!

Print