Name: Chicken Marsala Pasta Recipe – 5 Irresistible Steps to a Flavorful Italian Classic
Prep time: PT-488736H23M21S
Cook time: PT-488736H23M21S
Total time: PT-488736H23M21S
Cuisine: Italian-American
Ingredients: For the Chicken & Pasta:; 12 oz fettuccine (or spaghetti/linguine); 1 ½ lbs boneless, skinless chicken breasts (sliced thin or pounded to even thickness); 2 tbsp olive oil; 2 tbsp unsalted butter; 1 cup all-purpose flour (for dredging); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; ½ tsp black pepper; For the Marsala Sauce:; 2 tbsp unsalted butter; 2 cloves garlic, minced; 8 oz cremini or baby bella mushrooms, sliced; 1 cup Marsala wine (dry, not sweet); 1 cup low-sodium chicken broth; ½ cup heavy cream; 1 tsp fresh thyme (or ½ tsp dried thyme); Salt and black pepper, to taste; For Garnish (Optional):; Fresh parsley, chopped; Freshly grated Parmesan cheese

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Table of Contents

Introduction

If you’ve ever dreamed of a creamy, flavorful pasta dish that feels like a restaurant classic, this Chicken Marsala Pasta Recipe is exactly what you need. Imagine tender, golden chicken cutlets nestled in a rich mushroom Marsala sauce, tossed with perfectly cooked pasta that soaks up every bit of flavor. It’s the perfect way to bring Italian-inspired comfort to your dinner table without spending hours in the kitchen.

Why You’ll Love This Chicken Marsala Pasta

One-pan wonder: Sauce and chicken come together quickly.
Rich but balanced: Earthy mushrooms meet silky Marsala.
Versatile: Works with multiple pasta shapes.
Crowd-pleaser: Familiar flavors with an elegant twist.

Ingredients — What You’ll Need

Here’s the complete list, with a note on why each is essential.

Chicken — boneless skinless breasts or thighs, sliced into cutlets.
- Breasts = leaner, classic style.
- Thighs = juicier, slightly richer.
Mushrooms — cremini or baby bella for earthy depth; white button for mildness; shiitake for a gourmet touch.
Marsala wine — dry recommended. Avoid overly sweet versions unless you want a caramel finish.
Aromatics — garlic, shallots, or onions to build savory layers.
Chicken stock — stretches the sauce and adds background flavor.
Heavy cream (optional) — for a luscious, velvety texture.
Butter + olive oil — the classic searing and flavoring duo.
Fresh parsley — garnish for freshness and color.
Parmesan cheese — optional but adds sharp, nutty notes.
Pasta — wide noodles like fettuccine, pappardelle, or short pastas like penne and rigatoni work best.

Optional add-ins: crispy prosciutto, sun-dried tomatoes, or spinach for extra flair.

Chicken Marsala Pasta Recipe served with creamy marsala sauce and parsley garnish

Equipment & Prep Checklist

Before you start, line up your tools:

A large skillet or sauté pan (ideally stainless or cast iron for good browning).
A pot for boiling pasta.
Tongs for flipping chicken.
Sharp knife and sturdy cutting board.
Ladle and wooden spoon for sauce.
Optional: meat thermometer, colander, and serving platter.

Prep tips:

Slice mushrooms evenly for consistent cooking.
Chop aromatics ahead.
Measure wine, stock, and cream into small bowls for quick use.

Step-By-Step Recipe — Part A: Prepping & Cooking the Chicken

1. Pound or Slice the Chicken

Take your chicken breasts and pound them gently to about ½-inch thickness, or slice them horizontally into cutlets. Uniform size ensures even cooking.

2. Season and Dredge

Lightly season each piece with salt and black pepper.
Optional: dredge chicken in flour. This step:
- Helps create a golden crust.
- Slightly thickens the sauce later.
- Skippable if you want gluten-free or lighter.

3. Heat the Pan

In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-high heat. The mix prevents burning while giving flavor.

4. Sear the Chicken

Place chicken in the hot skillet.
Cook for 3–4 minutes per side until golden brown.
Remove to a plate and tent loosely with foil while you make the sauce.

This step is crucial: don’t overcrowd the pan, or you’ll steam the chicken instead of searing.

Step-By-Step Recipe — Part B: Sauce & Pasta

5. Sauté the Mushrooms

Once the chicken is set aside:

Add 2 more tablespoons of butter to the same pan.
Toss in your sliced mushrooms.
Sauté over medium-high heat for about 6–8 minutes, letting them release moisture and caramelize.
Add shallots or onions at this stage if using.

6. Deglaze with Marsala Wine

Pour in about 1 cup of dry Marsala wine.
Stir and scrape the bottom of the skillet to release all those flavorful browned bits.
Let the wine simmer and reduce by about half (3–4 minutes).
If you’re comfortable, flambé the wine briefly for dramatic flair, but this step is optional.

This is where the sauce gets its signature aroma — nutty, slightly sweet, and deeply savory.

7. Build the Sauce

Add 1 cup chicken stock (or broth).
Stir and bring to a gentle simmer.
Reduce for 5–7 minutes until slightly thickened.

For a creamy Chicken Marsala Pasta:

Lower heat to medium-low.
Stir in ½ cup heavy cream.
Whisk gently until smooth and velvety.

If you prefer lighter:

Skip cream and just swirl in a tablespoon of butter to finish.

8. Cook the Pasta

In a large pot, boil water generously salted (like seawater).
Add pasta and cook until al dente (follow box times).
Reserve ½ cup pasta water before draining — this can help loosen sauce later.

9. Combine Chicken, Sauce & Pasta

Return seared chicken to the skillet with the sauce. Simmer gently 2–3 minutes until warmed through.
Slice chicken into strips or chunks if serving family-style.
Add drained pasta directly to the skillet.
Toss everything together, adding splashes of pasta water if sauce feels too thick.

One-Pot & Make-It-Easy Variations

Not every night calls for a multi-step stovetop recipe. Try these simplified versions:

One-Pot Method: Cook mushrooms, deglaze with wine, add broth, then stir in dry pasta with enough liquid to cook through. Finish with chicken and cream.
Instant Pot / Pressure Cooker:
- Sear chicken on sauté mode.
- Add mushrooms, deglaze, and stir in broth with uncooked pasta.
- Pressure cook 5–6 minutes, quick release, stir in cream and parsley.
Baked Version: Assemble pasta, chicken, and sauce in a casserole dish. Top with cheese. Bake at 375°F until bubbling and golden.

These adaptations give you options when you want the flavor of Chicken Marsala Pasta without the stovetop juggling.

Flavor Twists & Customizations

Want to make this dish your own? Try these:

Add crispy prosciutto or pancetta: Sauté it first, then use the drippings for the mushrooms.
Vegetarian swap: Replace chicken with extra mushrooms (portobello or king oyster) for a hearty bite.
Creamy indulgence: Add mascarpone cheese for a luxurious twist.
Bright finish: A splash of lemon juice or zest lightens the sauce.
Wine swaps: If Marsala isn’t available, use dry sherry or Madeira. White wine + a splash of brandy works in a pinch.

Serving Suggestions & Pairings

How to turn Chicken Marsala Pasta into a complete meal:

Sides:
- Garlic bread or focaccia for mopping up sauce.
- Simple arugula salad with lemon vinaigrette.
- Roasted vegetables (asparagus, carrots, or Brussels sprouts).
Wine Pairing:
- Dry Italian reds like Chianti.
- A lightly oaked Chardonnay.
- Or go thematic: serve a small glass of Marsala alongside.
Garnishes:
- Fresh parsley for color.
- Parmesan shavings.
- Lemon zest for brightness.

Make-Ahead, Storage & Reheating

Life’s busy, so here’s how to plan ahead:

Make-ahead: Cook the sauce separately and refrigerate for up to 2 days. Add freshly cooked pasta when serving.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the sauce and chicken separately for 2 months. Cook fresh pasta when ready to eat.
Reheating: Warm gently on the stove, adding a splash of stock, cream, or pasta water to bring back creaminess.

Troubleshooting & Chef’s Tips

Even simple recipes need fine-tuning. Here are solutions to common issues:

Sauce too thin? Keep simmering, or whisk in a slurry (1 tsp cornstarch + 2 tsp water).
Sauce split? Lower heat, whisk in extra cream or butter slowly.
Chicken dry? Don’t overcook; remove from heat at 165°F (74°C).
Mushrooms watery? Cook in batches, high heat, no crowding.
Want deeper flavor? Brown the chicken well, reduce the wine thoroughly, and finish with a knob of butter.

FAQs — People Also Ask

Q1: What kind of Marsala wine should I use — sweet or dry?
Use dry Marsala for savory pasta dishes. Sweet Marsala is better suited to desserts, though some cooks like a splash for a slightly caramelized note.

Q2: Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and more forgiving. Adjust sear time slightly since they take a bit longer than thin cutlets.

Q3: What pasta is best with Chicken Marsala?
Wide noodles like fettuccine or pappardelle soak up sauce beautifully. Short pasta like penne or rigatoni also works well because the ridges catch the creamy sauce.

Q4: Can I make Chicken Marsala Pasta ahead of time or freeze it?
Yes, but for best results, freeze sauce and chicken separately, then cook fresh pasta. This keeps the texture al dente.

Q5: What can I use instead of Marsala wine?
Try dry sherry, Madeira, or a blend of white wine with a touch of brandy. Each brings slightly different notes but still delivers depth.

Conclusion

There you have it; a full guide to making Chicken Pasta that’s creamy, flavorful, and endlessly customizable. From perfectly seared chicken to rich Marsala wine sauce coating tender pasta, this dish brings restaurant-quality elegance right to your table.