There's nothing like the rich, savory aroma of Chicken Marsala Pasta filling your kitchen to make you feel like a gourmet chef. This fusion of tender chicken, earthy mushrooms, and creamy Marsala wine sauce with perfectly cooked pasta is as comforting as it is elegant.

I first tried this dish on a special dinner date, and I was hooked from the very first bite. Recreating it at home was surprisingly easy, and it has since become my go-to for family dinners and entertaining alike. Let me show you how to bring this restaurant-worthy dish to your table.

Why You’ll Love This Chicken Marsala Pasta

Get ready to discover your new favorite pasta recipe. Chicken Marsala Pasta is a harmonious blend of rich flavors and textures that will have everyone coming back for seconds.

First and foremost, it's incredibly easy to make. Despite its elegant appearance and complex flavor profile, this dish comes together in under 40 minutes, making it perfect for weeknight dinners or last-minute gatherings.

It’s also family-friendly. The creamy pasta base is a hit with kids, while the nuanced flavors of the Marsala sauce appeal to adult palates. It’s a dish that truly bridges the gap between simple and sophisticated.

And don’t forget about its versatility! Whether you stick to the classic version or put your own twist on it, this recipe is easily adaptable to your tastes and what you have in the fridge.

Finally, this recipe is budget-friendly. With affordable ingredients like chicken thighs, pasta, and mushrooms, you can serve a luxurious meal without breaking the bank.

Ingredients Notes

The magic of Chicken Marsala Pasta lies in its simple yet flavor-packed ingredients. Each one contributes something special to the dish, ensuring a perfect balance of richness and comfort.

Chicken: I recommend using boneless, skinless chicken thighs for their juicy, tender texture. If you prefer, chicken breasts work just as well but may require a bit more attention to avoid overcooking.
Mushrooms: Cremini or baby Bella mushrooms add an earthy depth to the sauce. Feel free to use white button mushrooms if that’s what you have on hand.
Marsala Wine: This fortified wine is the star of the sauce, giving it a unique sweet-savory flavor. Opt for dry Marsala for cooking, as it pairs beautifully with the cream and chicken.
Heavy Cream: For the sauce, heavy cream is ideal as it creates a luxurious, velvety texture. If you’re looking for a lighter option, half-and-half can work, but the sauce won’t be as rich.
Pasta: I love using fettuccine or linguine for this recipe, but penne or rigatoni also work well. Their ridges help trap the sauce for maximum flavor in every bite.

No special equipment is required for this recipe—just a large skillet and a pot for boiling pasta.

How to Make Chicken Marsala Pasta

Making Chicken Marsala Pasta at home is easier than you might think. Follow these steps for a restaurant-quality dish every time.

Start by cooking your pasta. Bring a large pot of salted water to a boil, add your pasta, and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken thighs, seasoned with salt and pepper, until golden on both sides. This should take about 4-5 minutes per side. Remove the chicken and set it aside to rest.

In the same skillet, add a bit more olive oil and sauté your mushrooms until they release their moisture and start to brown. Stir in minced garlic and cook until fragrant.

Next, deglaze the pan with Marsala wine, scraping up any flavorful bits from the bottom. Allow it to simmer for 2-3 minutes to reduce slightly. Then, add heavy cream, chicken broth, and a sprinkle of Italian seasoning. Let the sauce simmer until thickened.

Slice the cooked chicken into bite-sized pieces and return it to the pan along with the cooked pasta. Toss everything together, adding a splash of the reserved pasta water if the sauce needs loosening.

Serve immediately, garnished with fresh parsley and grated Parmesan cheese. The result? A creamy, savory dish that tastes like it came straight from an Italian bistro.

Storage Options

If you have leftovers (and that’s a big “if”), Chicken Marsala Pasta stores beautifully.

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Freezing: While pasta dishes can be tricky to freeze, this one holds up well due to the creamy sauce. Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, warm the pasta gently in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s silky texture.

Variations and Substitutions

One of the best things about Chicken Marsala Pasta is its versatility. Here are some ideas to make it your own:

Vegetarian: Skip the chicken and double up on the mushrooms. You can also add spinach or artichoke hearts for extra flavor and texture.
Gluten-Free: Use your favorite gluten-free pasta and ensure your Marsala wine and chicken broth are gluten-free certified.
Low-Carb: Swap the pasta for zucchini noodles or spaghetti squash for a lighter option.
Extra Protein: Stir in cooked shrimp or crispy pancetta for an added protein boost.
Cheesy Upgrade: Top the finished dish with a handful of shredded mozzarella and broil for a few minutes until bubbly and golden.

Experiment with these variations and discover your perfect version of this crowd-pleasing recipe!

Make this Chicken Marsala Pasta tonight and watch it become a new family favorite. It’s the kind of dish that feels special enough for celebrations but is simple enough for everyday dinners. Bon appétit!