This Chicken Marsala Pasta is a quick and easy way to enjoy the classic flavors of Chicken Marsala. Tender chicken, sautéed mushrooms, and a rich Marsala wine sauce are tossed with perfectly cooked pasta for a satisfying and flavorful meal.

Why You’ll Love This Recipe

Flavorful and Convenient: This recipe captures the essence of Chicken Marsala, but in a simplified and convenient format that’s perfect for a weeknight meal.
Easy to Make: With simple ingredients and straightforward instructions, this dish is a breeze to prepare.
Versatile: You can customize this dish with your favorite type of pasta or add different vegetables for a more nutritious meal.

Ingredients

Here’s what you’ll need to create this delicious Chicken Marsala Pasta:

Pasta: Uncooked, choose your favorite shape. This recipe uses 8 ounces, but you can adjust the amount to your preference.
Olive oil: For cooking the chicken and mushrooms.
Butter: Adds richness and flavor to the sauce.
Chicken breasts: Cut into bite-sized pieces for quick cooking.
Garlic powder: Adds a subtle garlic flavor to the chicken.
Flour: For dredging the chicken and thickening the sauce.
Cremini mushrooms: Sliced, for a savory and earthy flavor.
Marsala wine: Adds a rich and complex flavor to the sauce. Use a semi-sweet or dry Marsala wine.
Chicken broth: Adds flavor and moisture to the sauce.
Dijon mustard: Adds a tangy kick to the sauce.
Heavy cream or whipping cream: Creates a rich and creamy sauce.
Salt and pepper: To taste.
Freshly grated Parmesan cheese: Optional, for serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Marsala Pasta

Step 1: Cook the Pasta and Prepare the Chicken

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta is cooking, cut the chicken breasts into bite-sized pieces and sprinkle them with garlic powder. Dredge the chicken pieces in flour, shaking off any excess.

Step 2: Cook the Chicken and Mushrooms

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the skillet is hot, add the floured chicken pieces and cook for about 5 minutes, turning occasionally, until lightly browned. The chicken will finish cooking later in the sauce, so don’t overcook it at this stage. Transfer the chicken to a plate. Add the remaining tablespoon of butter to the skillet and melt it. Add the sliced mushrooms and cook for 3-4 minutes, or until they release their water and it evaporates slightly. Remove the mushrooms from the skillet and set aside.

Step 3: Make the Sauce

Add the chicken broth, Marsala wine, and Dijon mustard to the skillet. Stir or whisk until the mustard is dissolved and let the mixture bubble for about 2 minutes, or until it reduces slightly. Pour in the heavy cream and return the cooked chicken and mushrooms to the skillet. Reduce the heat to medium and cook for a few minutes, or until the sauce thickens and the chicken is cooked through.

Step 4: Combine and Serve

Season the sauce with salt and pepper to taste. Drain the cooked pasta and add it to the skillet with the sauce, chicken, and mushrooms. Toss well to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the hot pasta water to thin it out. Serve immediately with freshly grated Parmesan cheese, if desired.

Pro Tips for Making the Recipe

Use high-quality ingredients: The better the quality of your chicken, mushrooms, Marsala wine, and cheese, the better the flavor of the dish.
Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook just until it’s cooked through and lightly browned.
Adjust the sauce: If the sauce is too thick, add a splash of pasta water or broth. If it’s too thin, simmer it uncovered for a few more minutes to reduce the liquid.

How to Serve Chicken Marsala Pasta

Main Course: This Chicken Marsala Pasta is a hearty and satisfying meal on its own.
Side Dish: You can also serve it as a side dish with grilled chicken or fish.
Lunch or Brunch: Enjoy it for lunch or brunch with a side of crusty bread and a fresh salad.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop over medium heat, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

Can I use a different type of wine?

Yes, you can use other dry Marsala wines or even a dry sherry or Madeira wine.

Can I make this dish without alcohol?

Yes, you can substitute the Marsala wine with an equal amount of chicken broth or vegetable broth. You may also want to add a splash of balsamic vinegar for acidity.

Can I use a different type of pasta?

Absolutely! Feel free to use your favorite type of pasta, such as spaghetti, fettuccine, or penne.

How can I make this dish vegetarian?

You can omit the chicken and add more vegetables, such as sliced mushrooms, zucchini, or bell peppers. You can also add lentils or beans for extra protein.

There you have it! A delicious and easy-to-make recipe for Chicken Marsala Pasta that’s perfect for any occasion. Enjoy!