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This chicken marsala pasta recipe has tender, succulent chicken, mushrooms, and a creamy marsala sauce. You’ll love this twist on the Italian-American favorite!
Try my Easy Chicken Marsala, Chicken Marsala Gnocchi, or Easy Creamy Pork Marsala next.
This is a 30 minute meal that you won’t want to miss. It’s easy enough for a weeknight dinner, but tasty enough for company. Yes please.
That pan-fried chicken is just so yummy.
Pro tip: I used a semi-sweet (semi-secco) marsala wine for this recipe. There are very sweet ones out there, but those are better suited for desserts. You could also use a dry marsala wine if you wish.
Marsala is just so good in savory recipes. I also have a similar chicken marsala recipe from early on in this blog’s days if you’re interested.
Any kinda pasta would work in this recipe, but I prefer the longer noodles. I used either fettuccine or linguine in this one… I am not sure now which one it was haha. I need to start writing these things down possibly. I can’t always tell from the photos when I go to write up the recipe (sometimes weeks later!).
I used cremini mushrooms, but feel free to sub with another kind/your favorite.
I tried to make this a really easy chicken marsala recipe. I figured since we’re serving it over pasta, cutting the chicken up beforehand was the simplest method. And coating the chicken with flour helps keep it tender and it thickens up the cream sauce.
Butter, Dijon mustard, a touch of garlic powder, and chicken broth really kick up the flavor in here.
If you love chicken pasta, you may also like my creamy chicken bacon spinach pasta or my chicken bacon mushroom pasta.
Will you give this creamy chicken marsala pasta a try?
Questions? Let me know in the comments below.
Chicken Marsala Pasta
Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 chicken breasts
- 1/4 teaspoon garlic powder
- Flour for dredging
- 8 ounces cremini mushrooms
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
Instructions
- Boil a large, salted pot of water for the pasta. Cook your pasta according to package directions until al dente.
- Meanwhile, cut the chicken into bite-size pieces and sprinkle them with garlic powder, then coat them in flour.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
- Once the skillet is hot, add the chicken. Cook it for about 5 minutes, turning with tongs, until the chicken is slightly browned (it'll finish cooking later so don't overcook). Transfer the chicken to a plate.
- Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as the chicken).
- Add the chicken broth, marsala, and Dijon mustard to the pan. Stir/whisk until the mustard has dissolved and let it bubble for 2 minutes or so (it should reduce a bit).
- Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
- Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with extra parmesan cheese.
Notes
- I use a semi-secco (semi-sweet) marsala wine for this recipe (Cantine Pellegrino Marsala Fine). Dry marsala would also work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Another plate licker from Natasha. I added double the Dijon and I have to say, this was so easy and 100% delicious. Husband had 2nds. Used orecchiette pasta and made spinach salad on the side. Amazing!
Thank you so much!!! 😀 That’s great to hear!
Delicious recipe. Adjusted the ingredients eg omitted mustard and chicken broth, extra marsala wine, different mushroom variety.
I’m glad you enjoyed it!
Would it be feasible to omit the cream. I want to make this for a friend who doesn’t like things with cream or milk.
Hmm.. I don’t think you’ll have enough liquid without the cream, and the cream makes the sauce what it is, basically (and thicker). You may want to do some experimenting first to make sure any changes work out.
I used to make this at a short order Italian joint and will be serving it at new years so I hit up google for a refresher on the proportions.
I didn’t think to flour the chicken and it makes sense, also a commenter said they used shallots and I think I will too. I’m going mega flavor so I’ll use a full bodied marsala and subsituting romano for parm for more salt and pungency.
Last I’ll look online for an herb since I feel like it’s always missed one. I’m thinking tarragon or marjoram, but even a pinch of dried oregano will do.
So that’s it, with your nice refresher course and the help of other netizens I hope to bring the humble yet wonderful chicken marsala to the next level without changing what it is that makes it so good.
Thank you, wish me luck and happy new year!
I think the romano idea sounds great! Happy new year, and enjoy, JR! 🙂
Outstanding. Lovely small additions (Dijon mustard) make this dish very flavorful. We used a few substitutions (milk for cream, white mushrooms for crimini) because we used what was on hand, and I suspect it would have been even better had we had the exact right ingredients. We also used spaghetti, and I think that a “circular” pasta would have been better.
IN short, we loved it.
I’m so glad it worked out for you, Charles!! Thank you for your kind comment. 🙂
we have made this recipe several times now and just love it! sometimes we use chicken and sometimes we sub with shrimps – either one is delicious. thanks for this easy to follow and quick recipe!
You’re very welcome!! I’m so glad it’s a hit for you. Love the shrimp idea!
This is amazing! I was going to make Chicken Marsala but I had a craving for pasta so I googled and found this recipe. I love it. I wasn’t sure about the Dijon, but it was very subtle and gave great flavor. I’ll make this again for sure!
That’s awesome!! So glad you gave it a try. 😀
Excellent Recipe! Most assume to have mashed potatoes with chicken marsala. My wife bought truffle infused pasta and I knew that red sauce wouldn’t be a good combo. I did a little digging and found this recipe. I was lucky enough to find a bottle of Marsala at Whole Foods. Followed every step exactly, the only thing I did different was add chopped shallots and garlic with the mushrooms. I will be making this again for when I have company! The creaminess of the Marsala Sauce and the Parm make the most amazing flavor. The pasta really soaks up the sauce. This recipe is a 12/10 and highly recommended.
Aww thanks so much, Mike!! I’m so glad you two enjoyed it! 🙂
How many ounces are two large chicken breasts?
It doesn’t have to be exact. I’d look for something around a pound or a bit over… so like 16 ounces.