Chicken Marsala Pasta is a delightful fusion of classic Italian flavors and comforting pasta. Juicy chicken, tender mushrooms, and a creamy Marsala wine sauce come together to create a rich and satisfying dish. The Marsala sauce, with its nutty sweetness, pairs perfectly with the savory chicken and earthy mushrooms, while the pasta ties everything together for a meal that’s both elegant and hearty. If you’re looking for a restaurant-quality dinner that’s easy to make at home, this is it!

Necessary Kitchen Equipment

Large skillet
Medium pot for boiling pasta
Cutting board and knife
Tongs or a spatula
Mixing spoon
Measuring cups and spoons

Overview of Ingredients

Chicken Breast – Sliced into thin cutlets for quick cooking.
Pasta – Fettuccine, penne, or any pasta of your choice works well.
Marsala Wine – The star ingredient, adding depth and sweetness to the sauce.
Mushrooms – Cremini or button mushrooms for an earthy flavor.
Heavy Cream – For a luxurious, creamy texture.
Garlic and Shallots – Add aromatic richness.
Chicken Broth – Enhances the sauce and balances the flavors.
Fresh Parsley – Adds brightness and a pop of color.

Step-by-Step Instructions

Cook the Pasta
Bring a pot of salted water to a boil. Add 12 ounces of pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.

Prepare the Chicken
Season 1 pound of thinly sliced chicken breast with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sear the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside.

Sauté the Mushrooms and Aromatics
In the same skillet, add 2 tablespoons of butter. Sauté 2 cups of sliced mushrooms until golden and tender, about 5 minutes. Add 2 minced garlic cloves and 1 finely chopped shallot, cooking until fragrant, about 1-2 minutes.

Make the Marsala Sauce
Deglaze the skillet with 3/4 cup Marsala wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly. Stir in 1/2 cup chicken broth and 1 cup heavy cream. Simmer for 5 minutes until the sauce thickens.

Combine Everything
Slice the cooked chicken into strips and return to the skillet along with the cooked pasta. Toss everything together to coat evenly in the sauce. If needed, add reserved pasta water, 1 tablespoon at a time, to loosen the sauce.

Garnish and Serve
Sprinkle with freshly chopped parsley and serve immediately with grated Parmesan cheese, if desired.

Recipe Tips

Choose the Right Wine: Use sweet or dry Marsala wine depending on your preference, but avoid cooking wines for the best flavor.
Don’t Overcook the Pasta: Cook it al dente so it doesn’t get mushy when tossed with the sauce.
Add Extra Veggies: Toss in spinach or sun-dried tomatoes for additional flavor and texture.
Thicken the Sauce: If the sauce is too thin, simmer a little longer, or stir in a slurry of cornstarch and water.

What to Serve with Chicken Marsala Pasta

This dish pairs well with a crisp green salad, garlic bread, or roasted vegetables. For a wine pairing, a light Chardonnay or a glass of Marsala wine complements the dish beautifully.

Frequently Asked Questions

Can I use a different protein?
Yes, this recipe works well with boneless thighs, shrimp, or even tofu for a vegetarian option.

What if I don’t have Marsala wine?
You can substitute with sherry or a mixture of grape juice and a splash of brandy for a non-alcoholic version.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce.

Ingredients

1 pound chicken breast, thinly sliced
12 ounces pasta (fettuccine, penne, or your choice)
2 cups mushrooms, sliced
2 garlic cloves, minced
1 shallot, finely chopped
3/4 cup Marsala wine
1/2 cup chicken broth
1 cup heavy cream
2 tablespoons olive oil
2 tablespoons butter
Fresh parsley, chopped, for garnish
Salt and pepper, to taste

Instructions

Cook the pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
Season chicken with salt and pepper. Sear in olive oil until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
Sauté mushrooms in butter until golden, about 5 minutes. Add garlic and shallots and cook until fragrant, about 2 minutes.
Deglaze the skillet with Marsala wine, simmering for 2-3 minutes. Add chicken broth and heavy cream, letting the sauce thicken for 5 minutes.
Slice the chicken and return to the skillet with the pasta. Toss to coat in the sauce, adding reserved pasta water if needed.
Garnish with parsley and serve immediately, optionally topped with grated Parmesan cheese.

Enjoy this rich and satisfying Chicken Marsala Pasta, a restaurant-worthy meal you can easily make at home!