Salt & Lavender

Hundreds of easy-to-follow recipes for busy weeknights! Eat well flavored!

open menu
open search bar
×

Chicken Marsala Pasta

Published / Updated / 18 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

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!

You'll adore this easy twist on the classic chicken marsala recipe - tender chicken pieces are coated in the creamy sauce that you love and tossed with mushrooms and pasta.

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.

This chicken marsala pasta is fast, easy, and delicious. Perfect for weeknight dinners, it's sure to become a family favorite!

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.

This creamy chicken marsala recipe with mushrooms and tender chicken pieces is served over pasta for an easy and delicious family dinner!

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.

The best chicken marsala pasta can be found right here! It's quick and easy, and you'll want seconds. 

Will you give this creamy chicken marsala pasta a try?

Questions? Let me know in the comments below.

You'll adore this easy twist on the classic chicken marsala recipe - tender chicken pieces are coated in the creamy sauce that you love and tossed with mushrooms and pasta.
4.84 from 6 votes
Print

Chicken Marsala Pasta

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!
Course Main Course
Cuisine American
Keyword chicken marsala pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 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

Instructions

  1. Boil a large, salted pot of water for the pasta. Cook pasta according to package directions until al dente.

  2. Cut the chicken into bite-size pieces and sprinkle the pieces with garlic powder, then coat them in flour. 

  3. Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. 

  4. 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.

  5. 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).

  6. 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. 

  7. 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.

  8. 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.

Recipe Notes

  • I used a semi-sweet marsala wine for this recipe (Cantine Pellegrino Marsala Fine).

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kristen Hall says

    5 stars
    Made this for dinner tonight for my teenage boys. Great recipe and great flavor. Prepared and eaten in under an hour!👍

    Reply

  3. Akash says

    5 stars
    I’ve made this twice now and have enjoyed it both times! Easy to make and it takes great! Works for leftovers over the next few days as well! Thanks!

    Reply

  4. Steve says

    I just saw this recipe. Will try it out tonight. By the way, in the picture, it's fettuccine. I usually prefer linguini myself.

    Reply

  9. Mary Ann | The Beach House Kitchen says

    5 stars
    My husband Tom loves Marsala dishes Natasha, so I'll need to treat him to this one soon! I know he'd love it. We've never been disappointed with one of your pasta dishes!

    Reply