Chicken Marsala Pasta

Chicken Marsala Pasta

This easy chicken marsala pasta recipe has tender and succulent chicken, mushrooms, and a creamy marsala sauce. You'll love this twist on the Italian American favorite!

Ingredients

  • uncooked pasta
    8 oz
  • olive oil
    1 tbsp
  • butter

    divided

    2 tbsp
  • chicken breasts
    2
  • garlic powder
    ¼ tsp
  • flour

    for dredging

  • cremini mushrooms
    8 oz
  • marsala wine
    ½ c
  • chicken broth
    ½ c
  • dijon mustard
    ½ tsp
  • heavy/whipping cream
    ½ c
  • salt & pepper
    to taste
  • freshly grated parmesan cheese
    optional, to taste

Directions

  1. 1

    Boil a large, salted pot of water for the pasta. Cook your pasta according to package directions until al dente.

  2. 2

    Meanwhile, cut the chicken into bite-size pieces and sprinkle them with garlic powder, then coat them in flour.

  3. 3

    Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. 

  4. 4

    Once the skillet is hot, add the chicken. Cook it for about 5 minutes, turning with tongs, until the chicken is slightly browned (it'll finish cooking later so don't overcook). Transfer the chicken to a plate.

  5. 5

    Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as the chicken).

  6. 6

    Add the chicken broth, marsala, and Dijon mustard to the pan. Stir/whisk until the mustard has dissolved and let it bubble for 2 minutes or so (it should reduce a bit).

  7. 7

    Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.

  8. 8

    Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with parmesan cheese if using.

Chicken Marsala Pasta

Chicken Marsala Pasta

598 cal

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About this Recipe

Craving a comforting, restaurant-quality meal without the fuss? This easy Chicken Marsala Pasta brings together tender chicken, earthy mushrooms, and a rich, creamy Marsala sauce for a delightful weeknight dinner you'll want to make again and again.

This recipe shines by transforming the classic Italian-American Chicken Marsala into a complete, satisfying pasta dish. It’s a harmonious blend where succulent, floured chicken and savory cremini mushrooms are enveloped in that iconic creamy Marsala sauce, providing a delicious twist on a beloved favorite that feels both familiar and exciting.

Prepare for a truly comforting experience. You'll enjoy tender chicken pieces perfectly complemented by earthy cremini mushrooms, all coated in a velvety, rich Marsala wine sauce that clings beautifully to your favorite pasta. With just 10 minutes of prep and 20 minutes of cooking, this dish is surprisingly quick to get on the table, offering a substantial meal with approximately 598 calories per serving. The combination of savory and creamy notes creates a deeply satisfying flavor profile.

To make this dish your own, consider swapping the chicken breasts for chicken thighs for an even richer flavor. For a vegetarian variation, you could omit the chicken and add extra mushrooms or even some cannellini beans for protein. If cremini mushrooms aren't available, standard button mushrooms will work well. You can also adjust the amount of Dijon mustard to your taste, adding a subtle tang to the creamy sauce.

Serve this Chicken Marsala Pasta as a hearty main course, perhaps alongside a simple side salad and some crusty bread to ensure no drop of that incredible sauce goes to waste.

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