Go Back
–+ servings
Chicken Marsala Pasta

Creamy Chicken Marsala Pasta for a Cozy Weeknight Meal

A delightful Chicken Marsala Pasta combining tender chicken breasts and earthy mushrooms in a luscious Marsala sauce, perfect for cozy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Fettuccine or Penne Feel free to swap for gluten-free pasta if needed.
For the Sauce
  • 2 tablespoons Olive Oil Avocado oil is a great alternative if you prefer.
  • 1 lb Boneless, skinless chicken breasts Turkey breast makes a delightful substitute.
  • 1 cup Sliced mushrooms Preferably cremini or button; shiitake or portobello can be used.
  • 2 cloves Garlic, minced Fresh garlic truly shines here, but garlic powder can work in a pinch.
  • 1/2 cup Marsala wine Sherry or Madeira wine are suitable swaps.
  • 1 cup Chicken broth Using homemade or low-sodium options enhances flavor—vegetable broth works for a meat-free version.
  • 1/2 cup Heavy cream For a lighter choice, substitute half-and-half or coconut cream.
  • 1 teaspoon Italian seasoning Feel free to use dried oregano and thyme as alternatives.
  • Salt To taste.
  • Pepper To taste.
For Garnish
  • Fresh parsley Optional but highly recommended.
  • Grated parmesan cheese Use nutritional yeast for a dairy-free option.

Equipment

  • Large pot
  • skillet
  • colander
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil, add the pasta, and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain, and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 5-7 minutes on each side until golden brown. Remove from skillet and rest.
  3. In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until tender and browned.
  4. Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
  5. Pour in Marsala wine, scraping up any browned bits from the skillet. Let it simmer for 2 minutes to evaporate the alcohol.
  6. Stir in chicken broth, heavy cream, and Italian seasoning. Bring to a simmer for 3-4 minutes until the sauce thickens slightly.
  7. Slice the cooked chicken into bite-sized pieces and return it to the skillet. Adjust the sauce consistency with reserved pasta water if needed.
  8. Add the drained pasta to the skillet, tossing with the sauce and chicken until well combined and heated through, about 2 minutes.
  9. Taste and adjust seasoning with salt and pepper as desired. Serve warm garnished with parsley and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

For optimal chicken juiciness, aim for an internal temperature of 165°F. For best pasta texture, cook until just al dente, as it will continue cooking in the sauce.

Tried this recipe?

Let us know how it was!