There's nothing quite like the rich, savory aroma of Chicken Marsala Pasta filling your kitchen. This comforting dish marries tender chicken, perfectly al dente pasta, and a creamy Marsala wine sauce in a delightful harmony of flavors. It’s an easy yet elegant dinner that feels like a restaurant-quality meal right at home.

I discovered this recipe while experimenting with a classic Chicken Marsala twist. Combining the deep, earthy flavors of mushrooms and Marsala wine with the hearty satisfaction of pasta was a game-changer. Now, it’s a go-to for cozy dinners and impressing guests alike. Ready to fall in love? Let’s dive in.

Why You’ll Love This Chicken Marsala Pasta

Get ready for your next dinner obsession. This Chicken Marsala Pasta hits all the right notes for a perfect meal you’ll want to make again and again.

First off, this dish is incredibly quick and easy to prepare. In just 30 minutes, you can have a flavorful dinner on the table, perfect for busy weeknights.

It’s also a crowd-pleaser. The creamy Marsala sauce combined with tender chicken and pasta appeals to everyone, from kids to adults.

Budget-friendly is another win here. Using a few pantry staples like pasta, chicken, and cream ensures a gourmet meal without breaking the bank.

Finally, this recipe is highly customizable. Prefer gluten-free pasta or want to add some extra veggies? No problem. This dish adapts beautifully to your needs.

Whether you're looking for a quick dinner or a dish to wow your guests, this Chicken Marsala Pasta checks every box.

Ingredients Notes

The beauty of this Chicken Marsala Pasta lies in its simplicity. With just a few well-chosen ingredients, you’ll create a dish that feels luxurious and satisfying.

Chicken: I recommend using boneless, skinless chicken breasts or thighs. Thighs are especially tender and flavorful, but breasts work wonderfully for a leaner option.
Pasta: Penne, fettuccine, or rigatoni are great choices here. Their shape and texture hold the sauce beautifully, ensuring every bite is packed with flavor.
Marsala Wine: The star of the sauce! Use a good-quality Marsala wine (sweet or dry) for that unmistakable rich, nutty flavor. Avoid cooking wine if possible; the quality makes a difference.
Mushrooms: Baby bella mushrooms add a deep, earthy note to the dish. Sliced thin, they cook quickly and meld seamlessly into the sauce.
Cream: Heavy cream creates a luscious, velvety sauce. For a lighter version, you can substitute with half-and-half, though the sauce will be less rich.

You’ll also need pantry staples like olive oil, garlic, onions, chicken broth, salt, and pepper. For a finishing touch, freshly grated Parmesan and parsley elevate the dish.

Special equipment: A large skillet and a pasta pot are all you need to bring this recipe to life.

How To Make This Chicken Marsala Pasta

Cooking this Chicken Marsala Pasta is a straightforward process, but the results are anything but ordinary. Let’s break it down step by step.

Cook the Pasta: Start by boiling a large pot of salted water. Cook your pasta according to the package directions, then drain and set aside. Reserve ½ cup of pasta water to adjust the sauce later if needed.
Prepare the Chicken: Cut your chicken into bite-sized pieces and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
Sauté the Vegetables: In the same skillet, add a bit more olive oil if needed. Toss in sliced mushrooms and diced onions, cooking until softened and slightly caramelized. Add minced garlic and cook for another minute until fragrant.
Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes, reducing slightly to concentrate the flavor.
Make the Sauce: Stir in chicken broth and heavy cream, bringing the mixture to a gentle simmer. Return the cooked chicken to the pan and let it heat through in the sauce.
Combine: Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated in the creamy Marsala sauce. If the sauce is too thick, use reserved pasta water to adjust the consistency.

Serve immediately, garnished with freshly grated Parmesan and chopped parsley for a touch of freshness.

Storage Options

If you have leftovers (though we doubt you will!), this Chicken Marsala Pasta stores beautifully.

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to refresh the sauce.
Freezer: You can freeze the dish for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Make-Ahead Tips: Prepare the sauce ahead of time and store it separately from the pasta. Combine and reheat just before serving for the freshest flavor.

Variations and Substitutions

The versatility of this dish makes it a kitchen favorite. Here are some fun ways to switch things up:

Protein Options: Swap chicken for shrimp or turkey for a unique twist.
Vegetarian Version: Skip the chicken and double up on mushrooms or add other veggies like zucchini or spinach.
Pasta Alternatives: Use gluten-free pasta or spaghetti squash for a lighter option.
Extra Flavor: Add a splash of white wine along with the Marsala for a brighter sauce.
Herbs and Spices: Experiment with thyme or rosemary to add depth to the dish.

This Chicken Marsala Pasta recipe is a canvas for your culinary creativity. Don’t be afraid to make it your own!

Indulge in the creamy, comforting flavors of this Chicken Marsala Pasta tonight. Whether it’s a special occasion or a cozy weeknight dinner, this recipe will quickly become a family favorite. What’s your favorite way to enjoy Marsala? Let us know in the comments below!