Chicken Marsala Pasta is the cozy, restaurant-style dinner you can pull off on a busy weeknight—without sacrificing flavor. Tender, golden-seared chicken and sautéed mushrooms get tossed with pasta in a silky Marsala wine cream sauce that tastes rich, savory, and just a little fancy.
What makes this dish stand out is the balance: earthy mushrooms, a buttery pan sauce, and that signature Marsala depth that feels warm and slightly sweet. As the sauce simmers, it picks up all the browned bits from the skillet, creating a glossy finish that clings to every bite of pasta.
This recipe is also incredibly flexible. Use penne, fettuccine, or rigatoni—whatever you have on hand—and adjust the richness with heavy cream or half-and-half. It’s perfect for using up leftover mushrooms, adding a handful of spinach, or finishing with extra Parmesan for a more decadent, cheesy result.
Whether you’re cooking for family, date night at home, or meal prep for the week, Chicken Marsala Pasta delivers comfort and elegance in the same bowl. Serve it with a simple side salad and garlic bread, and you’ve got a complete dinner that feels special—but comes together in about 40 minutes.
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Chicken Marsala Pasta
Tender chicken and earthy mushrooms are simmered in a rich Marsala wine sauce, then tossed with pasta for a cozy, weeknight-friendly dinner that tastes like it came from your favorite Italian spot.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Chicken + Pasta
12 oz pasta (penne, fettuccine, or rigatoni)
1 lb boneless, skinless chicken breasts (or thighs), sliced into thin cutlets/strips
1 tsp salt, plus more for pasta water
1/2 tsp black pepper
1/2 tsp garlic powder (optional)
1/3 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp unsalted butter
Marsala Sauce
8 oz mushrooms (cremini or button), sliced
3 cloves garlic, minced
3/4 cup Marsala wine (dry preferred)
1 cup chicken broth
3/4 cup heavy cream (or half-and-half—see variations)
1/2 cup grated Parmesan, plus more for serving
1 tsp Dijon mustard (optional, boosts savory flavor)
1-2 tsp fresh thyme (or 1/2 tsp dried)
2 tbsp chopped parsley (for garnish)
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Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
Prep the chicken: Pat chicken dry. Season with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off excess.
Sear chicken: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side (until golden and cooked through). Transfer to a plate.
Sauté mushrooms: In the same skillet, add remaining 1 tbsp butter. Add mushrooms and cook 5–7 minutes until browned and their liquid evaporates. Stir in garlic for 30 seconds.
Deglaze with Marsala: Pour in Marsala wine and scrape up browned bits. Simmer 2–3 minutes to reduce slightly.
Build the sauce: Add chicken broth, thyme, and Dijon (if using). Simmer 3–5 minutes. Lower heat to medium-low, stir in cream and Parmesan until smooth.
Combine: Add chicken back to the skillet. Toss in pasta. Add a splash of reserved pasta water as needed to loosen and make it glossy.
Finish: Taste and adjust salt/pepper. Garnish with parsley and extra Parmesan.
Notes
Cooking Tips
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Use dry Marsala for a classic savory flavor. Sweet Marsala works too, but the sauce will be noticeably sweeter.
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Brown the mushrooms well before adding liquid—this gives the sauce a deeper, richer taste.
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Don’t skip the pasta water: it helps the sauce cling to the noodles and keeps it creamy without extra cream.
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If the sauce gets too thick, thin with broth or pasta water 1–2 tablespoons at a time.
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For extra tenderness, slice chicken across the grain and keep pieces similar in size.
Variations
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Lighter option: Swap heavy cream for half-and-half or evaporated milk (simmer gently to avoid curdling).
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Extra veggie: Add spinach at the end until wilted, or stir in peas for a pop of sweetness.
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Gluten-free: Use GF pasta and dredge chicken in GF flour or cornstarch.
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More “Marsala-style”: Add a splash more Marsala at the very end (1–2 tbsp) for brighter wine aroma.
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Spicy: Add a pinch of red pepper flakes with the garlic.
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Cheesy bake: Transfer to a baking dish, top with mozzarella + Parmesan, and broil 2–3 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 650mg
- Fat: 27g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 42g
