There’s something undeniably comforting about a bowl of Chicken Marsala Pasta. The tender chicken, earthy mushrooms, and rich Marsala wine sauce, all tossed with perfectly cooked pasta, create a dish that’s both hearty and elegant.

I discovered this recipe while searching for a way to combine two of my favorite dishes: creamy pasta and classic chicken Marsala. With just one bite, I knew it would become a family favorite. It’s quick, easy, and feels fancy enough for guests but simple enough for a weeknight dinner. Let’s dive into why this recipe deserves a spot on your dinner table.

Why You’ll Love This Chicken Marsala Pasta

Get ready to fall head over heels for this flavorful and satisfying dish. Chicken Marsala Pasta is the perfect combination of convenience, flavor, and versatility.

First off, it’s incredibly easy to make. With only a handful of simple steps, you’ll have dinner on the table in under an hour. Plus, it’s all made in one pan (besides boiling the pasta), making cleanup a breeze!

Another reason to love this recipe? The rich, creamy Marsala wine sauce. It’s indulgent without being heavy, offering a balance of savory and sweet that keeps you coming back for more.

This dish also adapts beautifully to your needs. Need a gluten-free version? Just swap the pasta for your favorite alternative. Want to boost the veggie content? Toss in some spinach or roasted broccoli.

Finally, it’s a crowd-pleaser. Whether you’re cooking for a family dinner or entertaining friends, this dish never fails to impress.

Ready to get started? Let’s talk about the ingredients that make this dish shine.

Ingredients Notes

The beauty of Chicken Marsala Pasta lies in its simplicity. Each ingredient brings something special to the table, creating a symphony of flavors that’s greater than the sum of its parts.

Pasta: I recommend using fettuccine or linguine for this recipe. Their flat shape is perfect for holding onto the creamy Marsala sauce. Penne or rigatoni also work well if you prefer shorter pasta.

Chicken: Boneless, skinless chicken breasts or thighs are ideal here. Thighs tend to be juicier, but breasts will work beautifully if you prefer leaner meat. Cut them into bite-sized pieces to ensure even cooking.

Mushrooms: Button mushrooms are classic, but cremini or baby bellas add a deeper, more robust flavor. Slice them thinly so they cook quickly and evenly.

Marsala Wine: This is the star of the sauce. Opt for a dry Marsala wine for the best flavor. If you can’t find Marsala, a dry sherry or white wine with a touch of brandy can work as a substitute.

Cream and Broth: Heavy cream adds richness, while chicken broth balances the sauce with a savory base. If you’re watching calories, you can use half-and-half instead of cream, though the sauce will be slightly thinner.

Cheese: Freshly grated Parmesan cheese ties everything together. Its salty, nutty flavor complements the Marsala sauce perfectly.

Optional Equipment: A large skillet or sauté pan is essential for building the sauce, while a pasta pot is all you need for boiling the noodles.

How To Make This Chicken Marsala Pasta

Creating this dish is as enjoyable as eating it. With a few simple steps, you’ll have a meal that’s worthy of a restaurant menu.

Start by cooking the pasta. Bring a large pot of salted water to a boil and cook your pasta until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

While the pasta cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil, then brown the chicken pieces. Cook them in batches if necessary to avoid overcrowding the pan. Once golden and cooked through, remove the chicken and set aside.

In the same skillet, add a bit more oil if needed and toss in the mushrooms. Sauté them until golden brown and tender, about 5-7 minutes. Add minced garlic during the last minute of cooking for a fragrant boost.

Deglaze the pan with Marsala wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in the chicken broth and cream, allowing the sauce to thicken. Season with salt and pepper to taste.

Return the chicken to the pan, along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Sprinkle generously with Parmesan cheese and fresh parsley before serving.

The result? A creamy, flavorful pasta dish that’s sure to become a household favorite.

Storage Options

Have leftovers? Lucky you! Chicken Marsala Pasta stores beautifully, making it a great option for meal prep or next-day lunches.

For short-term storage, transfer the pasta to an airtight container and refrigerate for up to 3 days. To reheat, place it in a skillet over low heat, adding a splash of chicken broth or cream to revive the sauce.

If you’d like to freeze it, let the pasta cool completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat as described above.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are a few ways to make it your own:

Vegetarian Option: Skip the chicken and double up on the mushrooms. You could also add roasted vegetables like zucchini or bell peppers.
Low-Carb Version: Substitute the pasta with zucchini noodles or spaghetti squash for a lighter twist.
Cheese Swap: Instead of Parmesan, try Pecorino Romano for a sharper, saltier flavor.
Add Greens: Stir in a handful of fresh spinach or arugula just before serving for an extra burst of color and nutrition.
Spicy Kick: Sprinkle in a pinch of red pepper flakes to give the dish a little heat.

No matter how you customize it, this Chicken Marsala Pasta is sure to impress. So grab your skillet and get cooking – dinner is about to get a whole lot more delicious!