Name: Chicken Marsala Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 12 oz fettuccine or pasta of choice; 1 lb boneless, skinless chicken breast, sliced; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil; 2 cups cremini mushrooms, sliced; 3 garlic cloves, minced; 1 cup marsala wine; 1 cup heavy cream; 1/2 cup chicken broth; 1/4 cup grated Parmesan cheese; 2 tbsp chopped parsley

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There’s nothing quite like the comforting aroma of Chicken Marsala Pasta filling your kitchen. This delightful dish combines the savory richness of marsala wine with tender chicken and al dente pasta, all enveloped in a luscious, creamy sauce. It’s an indulgence that feels fancy but is simple enough to whip up on a busy weeknight.

I first discovered this recipe when experimenting with leftover wine and some pantry staples. Little did I know, it would become a household favorite that’s now a regular star on our dinner table. Let’s dive into why you’ll love this crowd-pleaser!

Why You'll Love This Chicken Marsala Pasta

Get ready to fall head over heels for your new go-to comfort food. Chicken Marsala Pasta has all the makings of a perfect meal: bold flavors, creamy texture, and just the right balance of elegance and ease.

First, it’s unbelievably quick to prepare. In less than an hour, you can create a restaurant-quality dish that tastes like it’s been simmering all day. Perfect for those nights when you want maximum flavor with minimal effort!

Second, it’s budget-friendly. The star ingredients, like chicken thighs and pasta, are not only affordable but also incredibly satisfying. Even the marsala wine, which adds depth and complexity, won’t break the bank.

And let’s talk versatility. Whether you’re entertaining guests or feeding picky eaters, this dish can easily adapt to different dietary preferences. Swap out proteins, try gluten-free pasta, or even load it up with extra veggies—the possibilities are endless.

Finally, this recipe makes the best leftovers. The flavors deepen overnight, meaning tomorrow’s lunch might just outshine tonight’s dinner!

Ready to gather your ingredients? Let’s break it down.

Ingredients Notes

The beauty of Chicken Marsala Pasta lies in its straightforward yet impactful ingredients. Each one is carefully chosen to create a symphony of flavors that’s comforting yet sophisticated.

Chicken: Boneless, skinless chicken thighs are ideal for this recipe. They’re tender, juicy, and hold up well to the creamy sauce. If you prefer chicken breasts, they work too—just be mindful not to overcook them.
Pasta: Fettuccine, penne, or rigatoni are great choices. Their shapes help soak up the creamy marsala sauce, making every bite irresistible. I recommend cooking the pasta al dente for the perfect texture.
Marsala Wine: This is the star ingredient, providing a nutty, slightly sweet flavor that elevates the dish. Use a dry marsala for a more balanced taste. If you don’t have marsala wine, sherry can be a good substitute.
Mushrooms: Button or cremini mushrooms add an earthy, meaty texture to the sauce. Slice them thinly so they cook quickly and evenly.
Cream: Heavy cream creates the velvety texture of the sauce. For a lighter option, you can use half-and-half, but the sauce will be less rich.

Special equipment? A large skillet or sauté pan is essential to build the layers of flavor in this dish. A wooden spoon for stirring and a pot for boiling pasta are all you’ll need to complete the setup.

How To Make This Chicken Marsala Pasta

Creating Chicken Marsala Pasta is easier than you might think. Follow these steps, and you’ll have a stunning dish ready in no time!

Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Reserve about 1 cup of pasta water before draining—it’s a lifesaver for adjusting the sauce later!

While the pasta cooks, heat a large skillet over medium-high heat. Add a splash of olive oil and sear your chicken thighs on both sides until golden brown. This step locks in the juices and builds a flavorful base for the sauce. Remove the chicken and set it aside.

In the same skillet, toss in the sliced mushrooms. Sauté them until they’re soft and golden, then add minced garlic. Cook until fragrant—it only takes about 30 seconds.

Deglaze the pan with marsala wine, scraping up all those tasty browned bits. Let it simmer for a couple of minutes to reduce slightly, concentrating its flavor. Then, stir in chicken broth and heavy cream, creating a luscious sauce.

Return the chicken to the skillet, nestling it into the sauce. Simmer for 10 minutes until the chicken is cooked through. Toss in your cooked pasta, stirring gently to coat every piece in that creamy marsala goodness. Add reserved pasta water, a splash at a time, if the sauce needs thinning.

Serve immediately, garnished with freshly chopped parsley or grated Parmesan cheese for an extra touch of elegance.

Storage Options

One of the best parts about Chicken Marsala Pasta is how well it stores. If you have leftovers (lucky you!), here’s how to keep them fresh:

Refrigerator: Store the pasta in an airtight container for up to 3 days. The flavors will deepen, making it even more delicious the next day!
Freezer: While freezing creamy dishes can be tricky, this recipe freezes fairly well. Place it in a freezer-safe container, leaving a little room for expansion, and freeze for up to 2 months.
Reheating: For best results, reheat on the stove over low heat. Add a splash of chicken broth or milk to revive the creamy texture. If microwaving, heat in short bursts, stirring in between to prevent the sauce from separating.

Variations and Substitutions

The versatility of Chicken Marsala Pasta makes it a dream to customize. Here are some variations to try:

Protein Swap: Not a fan of chicken? Try shrimp, pork medallions, or even tofu for a vegetarian option.
Vegetarian Option: Skip the meat entirely and double up on mushrooms or add spinach, sun-dried tomatoes, or artichoke hearts for extra flavor.
Gluten-Free: Use gluten-free pasta and ensure your marsala wine and chicken broth are certified gluten-free.
Lighter Version: Replace the heavy cream with a blend of low-fat milk and Greek yogurt. The sauce will be lighter but still creamy.
Extra Veggies: Stir in some steamed broccoli, peas, or roasted red peppers for a pop of color and nutrition.

Experimenting with different combinations is half the fun. You might just discover a new family favorite!

Bring a touch of elegance to your dinner table with this Chicken Marsala Pasta. It’s creamy, comforting, and bursting with bold flavors—perfect for weeknights or special occasions. Give it a try and let me know how it turns out!