There’s something irresistible about the rich, earthy aroma of Chicken Marsala Pasta bubbling away on the stove. This dish combines the velvety sweetness of Marsala wine, tender chicken, and perfectly al dente pasta into a meal that feels both elegant and comforting.

I discovered this recipe during a trip to an Italian bistro and knew I had to recreate it at home. Over the years, it’s become my go-to for date nights or cozy family dinners, thanks to its luxurious flavor and straightforward preparation. Let’s dive into what makes this dish a true standout!

Why You’ll Love This Chicken Marsala Pasta

Prepare to fall head over heels for your next favorite pasta dish. This Chicken Marsala Pasta is more than just a meal – it’s an experience.

First, it’s incredibly simple to make, despite its restaurant-quality taste. In under 45 minutes, you’ll have a dish that feels like it’s been simmering for hours.

The flavors are nothing short of magical. The Marsala wine brings a sweet, nutty richness that pairs beautifully with the savory chicken and creamy sauce.

If you’re a fan of versatile recipes, you’ll adore this one. From swapping out the protein to experimenting with different pastas, it’s easily customizable for any occasion.

Finally, it’s perfect for entertaining. Whether you’re hosting a dinner party or just treating yourself, this dish always impresses.

Ready to see just how easy it is to bring this culinary delight to life? Let’s start with the ingredients!

Ingredients Notes

The beauty of Chicken Marsala Pasta lies in its balance of simple ingredients and bold flavors. Each element has a purpose, ensuring every bite is unforgettable.

Chicken: Boneless, skinless chicken breasts work perfectly here, offering lean, tender protein. If you prefer dark meat, boneless chicken thighs are a great substitute.
Marsala Wine: The star of the show! Opt for a sweet Marsala wine for the classic flavor. Dry Marsala can also be used if you prefer a less sweet profile.
Pasta: Fettuccine, linguine, or penne are my top picks. Their textures hold up well to the creamy sauce, ensuring every bite is coated in flavor.
Mushrooms: Button or cremini mushrooms add an earthy depth to the dish. Be sure to slice them thinly for even cooking.
Cream: Heavy cream is essential for that rich, luxurious sauce. If you’re looking for a lighter version, half-and-half will work, though the sauce won’t be as thick.

Special Equipment

A large skillet and pot for boiling pasta are all you need for this recipe. A wooden spoon is handy for deglazing the pan and ensuring every flavorful bit gets into the sauce!

How To Make This Chicken Marsala Pasta

Making Chicken Marsala Pasta is as delightful as it is straightforward. Follow these steps for a dish that will wow your taste buds.

Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Prepare the Chicken: While the pasta cooks, season your chicken breasts with salt, pepper, and a sprinkle of flour. This helps create a golden crust while sealing in the juices.
Sear the Chicken: Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
Cook the Mushrooms: In the same skillet, melt a tablespoon of butter. Toss in the sliced mushrooms, stirring occasionally until browned and tender.
Deglaze with Marsala: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.
Create the Sauce: Add heavy cream and a splash of reserved pasta water to the skillet. Stir until the sauce thickens slightly, then season with salt and pepper.
Combine Everything: Slice the chicken and return it to the skillet along with the cooked pasta. Toss everything together until well coated in the sauce.

Serve immediately, garnished with fresh parsley and grated Parmesan cheese.

Storage Options

This dish is just as enjoyable the next day, making it great for leftovers.

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: While the pasta is best fresh, the sauce and chicken can be frozen separately for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm in a skillet over low heat, adding a splash of water or cream to loosen the sauce as needed.

Variations and Substitutions

One of the best things about Chicken Marsala Pasta is its flexibility. Here are some creative ways to switch it up:

Protein Swap: Use shrimp or thinly sliced beef in place of chicken for a different twist.
Gluten-Free Option: Substitute gluten-free pasta and a gluten-free flour blend for dredging the chicken.
Vegetarian Version: Skip the chicken and double the mushrooms. Add a handful of spinach or roasted bell peppers for extra color and flavor.
Cheesy Upgrade: Stir in grated Parmesan or Pecorino Romano directly into the sauce for a cheesier finish.
Herb Boost: Enhance the dish with fresh thyme or rosemary for an aromatic touch.

Don’t be afraid to experiment – this recipe is your canvas!

Enjoy crafting this decadent Chicken Marsala Pasta and savoring every creamy, flavorful bite. It’s sure to become a beloved staple in your recipe rotation. Happy cooking!