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!
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.
Will you give this creamy chicken marsala pasta a try?
Questions? Let me know in the comments below.
Chicken Marsala Pasta
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 large chicken breasts cut into small pieces
- 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
Boil a large, salted pot of water for the pasta. Cook pasta according to package directions until al dente.
Cut the chicken into bite-size pieces and sprinkle the pieces 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 5-6 minutes, stirring occasionally, until the chicken is slightly browned. Take the chicken out of the pan and set aside.
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 chicken).
Add the chicken broth, marsala, and Dijon mustard to the pan. Stir until the mustard has dissolved and let it bubble for 2 minutes or so.
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.
- I used a semi-sweet marsala wine for this recipe (Cantine Pellegrino Marsala Fine).