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Chicken Marsala Pasta Recipe

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★★★★★

4.8 from 138 reviews

Chicken Marsala Pasta is a delicious and comforting Italian-American dish featuring tender chicken pieces cooked in a rich Marsala wine sauce with cremini mushrooms, tossed with al dente fettuccine pasta, and finished with cream and Parmesan cheese for a creamy, flavorful meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Pasta

  • 8 ounces uncooked pasta (such as fettuccine)

Chicken

  • 2 boneless, skinless chicken breasts
  • Kosher salt and pepper (to taste)
  • 1/2 teaspoon garlic powder
  • 1/3 cup all-purpose flour (for dredging)

Sauce and Cooking

  • 2 teaspoons olive oil
  • 2 tablespoons butter (divided)
  • 8 ounces cremini mushrooms (sliced)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 cup dry Marsala wine
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup heavy cream (plus more, to taste)
  • Freshly grated Parmesan cheese (optional)
  • Fresh parsley (chopped, for optional garnish)

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain the pasta and set aside.
  2. Prep chicken: Cut the chicken breasts into bite-sized pieces. Season them with kosher salt, pepper, and garlic powder. Lightly dredge the chicken pieces in all-purpose flour, shaking off any excess.
  3. Brown chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until they are lightly browned on all sides, about 5 minutes. Remove the browned chicken from the skillet and set aside.
  4. Sauté mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced cremini mushrooms along with dried thyme and oregano. Sauté until the mushrooms release their moisture and turn a nice golden brown, about 4 minutes.
  5. Simmer sauce: Pour in the dry Marsala wine and low-sodium chicken broth into the skillet. Add the Dijon mustard and whisk to combine. Let the mixture simmer for about 2 minutes until it reduces slightly.
  6. Cook chicken in sauce: Return the browned chicken pieces to the skillet. Stir in the heavy cream and continue to simmer for about 3 minutes until the sauce thickens and the chicken is cooked through. Taste and adjust seasoning with salt and pepper as needed.
  7. Toss pasta and serve: Add the drained cooked pasta to the skillet and toss well to coat all the noodles with the Marsala sauce. Optionally, sprinkle with freshly grated Parmesan cheese and chopped fresh parsley before serving immediately.

Notes

  • Use fettuccine or your favorite pasta shape; spaghetti or linguine also work well.
  • For a dairy-free version, omit the butter and heavy cream or substitute with plant-based alternatives.
  • If Marsala wine is unavailable, dry sherry can be a good substitute.
  • Make sure not to overcook the chicken pieces to keep them tender and juicy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Chicken Marsala, Marsala pasta, creamy chicken pasta, Italian chicken recipe, fettuccine with mushrooms, easy pasta dinner

Find it online: https://flavorsbymaya.com/chicken-marsala-pasta-recipe/