Go Back
–+ servings
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.
Print Recipe
4.94 from 15 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken marsala fettuccine, chicken marsala pasta
Servings: 4
Author: Natasha Bull

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