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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 or Easy Creamy Pork Marsala next.

close-up of tender chicken marsala tossed with mushrooms, pasta, a creamy sauce, and grated parmesan in a bowl

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.

two bowls of creamy chicken marsala pasta with grated parmesan

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.

bowl of creamy chicken marsala recipe with mushrooms and tender chicken pieces served over pasta

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.

bowl of the best chicken marsala pasta with fresh parmesan

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.
4.93 from 14 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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

Calories: 598kcal, Carbohydrates: 53g, Protein: 34g, Fat: 24g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 310mg, Potassium: 869mg, Fiber: 2g, Sugar: 6g, Vitamin A: 647IU, Vitamin C: 2mg, Calcium: 54mg, Iron: 2mg

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

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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38 Comments

  1. I Made chicken Marcella before with both cooking wine and regular Marcello wine. I found the regular Marcello wine to be too strong of a flavor. How do use your recipe trying the Marcella cooking wine

    1. Hi! You could definitely use cooking marsala in place of the regular marsala, but then I would make sure you give it a taste without adding extra salt.

  2. 5 stars
    Made this for dinner tonight for my teenage boys. Great recipe and great flavor. Prepared and eaten in under an hour!👍

  3. 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!

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

  5. 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!