Chicken Marsala Pasta Recipe

Creamy Chicken Marsala Pasta with tender chicken, mushrooms, and a rich marsala wine cream sauce tossed with pasta. A comforting Italian-inspired dish ready in about 30 minutes.

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Course: Dinner, Main Course

Cuisine: Comfort Food, Italian-American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: plates

Calories: 560kcal

Cost: $15

Equipment

1 Large heavy-bottomed skillet 12-inch recommended
1 Large pasta pot For boiling pasta
1 Sharp Chef’s Knife For slicing chicken, mushrooms, onion
1 Wooden spoon For stirring and deglazing
1 Fine-mesh colander For draining pasta
Set Measuring cups & spoons For accurate sauce balance

Ingredients

1 lb Chicken breasts, boneless skinless Cut into bite-sized pieces
12 oz Fettuccine or penne pasta Cook until al dente
8 oz Cremini mushrooms Sliced thick
¾ cup Sweet marsala wine Reduces to make sauce
1 cup Heavy cream For creaminess
½ cup Chicken broth Adds depth
4 cloves Garlic Minced
½ large Onion Diced
2 tablespoon Fresh thyme leaves Aromatic
½ cup Parmesan cheese Freshly grated
Salt & black pepper To taste
2 tablespoon Olive oil For searing chicken
3 tablespoon Butter Adds richness
Fresh parsley Optional garnish
Red pepper flakes Optional garnish

Instructions

Season chicken with salt & pepper
Heat oil in skillet, sear chicken 4–5 min each side
Remove chicken, set aside
Add butter, sauté onion until translucent
Add mushrooms, cook until golden
Stir in garlic & thyme briefly
Deglaze with marsala wine, reduce by half
Stir in broth & cream, simmer
Return chicken, simmer 2–3 min
Cook pasta al dente, drain
Toss pasta with sauce & cheese
Garnish with parsley & serve

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition