There's nothing quite like the aroma of Chicken Marsala Pasta wafting through your kitchen on a busy evening. This creamy, savory dish combines tender chicken, perfectly cooked pasta, and a luscious mushroom sauce that’s bound to please everyone at the table.
My first attempt at this recipe came about as a way to make pasta night more exciting, and it’s been a favorite ever since. With just the right amount of rich flavor and hearty ingredients, this dish has earned a permanent spot on our family menu. Let’s dive into why you’ll love it as much as we do.
Why You'll Love This Chicken Marsala Pasta
Get ready to fall head over heels for a dinner that ticks all the boxes. This Chicken Marsala Pasta is comforting, easy to make, and brimming with flavors your whole family will adore.
First, it's a weeknight hero. You can have this on the table in under 40 minutes, so it’s perfect for busy evenings when you need something fast but satisfying. No long prep times or complicated steps here!
It’s also a one-pan wonder. Besides the pasta, everything cooks in the same skillet, making cleanup a breeze. When you’ve got a busy household, fewer dishes can feel like a true blessing.
Not to mention, it’s packed with flavor. The earthy mushrooms, savory chicken, and creamy sauce blend together beautifully, creating a dish that tastes like you’ve put hours into it – even though it’s so simple.
Finally, it’s a crowd-pleaser. Even picky eaters will love the way the pasta soaks up the rich sauce, and you can customize the flavors easily. Now, let’s talk about the ingredients that make this dish shine.
Ingredients Notes

The magic of this Chicken Marsala Pasta comes from a handful of simple, yet perfectly chosen ingredients. Each one plays a crucial role in creating a harmonious blend of flavors and textures.
The chicken is the star of this dish, and boneless, skinless chicken breasts or thighs work equally well. I prefer chicken thighs for their extra juiciness, but use whatever you have on hand. Be sure to cut the chicken into bite-sized pieces so it cooks quickly and evenly.
Mushrooms add an essential earthy depth to the sauce. Baby bella or cremini mushrooms are ideal, as they hold their shape and provide a rich, meaty flavor. If you’re a fan of mushrooms, feel free to add a bit more to really make this dish sing.
For the pasta, choose a shape that catches the sauce, like penne or bowtie pasta. Their ridges and curves ensure every bite is coated in the creamy, savory sauce. Cook the pasta al dente to avoid it getting too soft when combined with the sauce.
The sauce base is a combination of chicken broth, cream, and seasoning. This blend creates a velvety texture that feels indulgent without being too heavy. You can substitute the cream with half-and-half if you’re looking for a slightly lighter dish, though the sauce won’t be quite as luxurious.
Finally, you’ll need garlic and shallots to add aromatic depth. These small but mighty ingredients infuse the sauce with a savory, mouthwatering flavor that ties everything together. If you don’t have shallots, a small onion works as a good substitute.
How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is simpler than you might think. Let me walk you through the process step by step.
Start by bringing a large pot of salted water to a boil. Once the water is ready, cook your pasta according to the package instructions, then drain and set it aside. This way, your pasta is ready to absorb all that delicious sauce later.
Next, heat a large skillet over medium-high heat and add a generous drizzle of olive oil. Once the oil is shimmering, add your diced chicken pieces. Let them cook without stirring for about 3-4 minutes, allowing a golden crust to develop. Flip and cook for another 3-4 minutes until the chicken is cooked through, then transfer it to a plate and set aside.
In the same skillet, add a touch more oil if needed, then toss in your sliced mushrooms. Sauté them for about 5 minutes, or until they’ve released their moisture and have begun to caramelize. Add the diced shallots and minced garlic, cooking for another 1-2 minutes until fragrant and soft.
Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly, concentrating the flavors. Then, stir in the heavy cream and let the sauce thicken, which should take about 5-7 minutes. Be sure to taste and adjust with salt and pepper as needed.
Finally, return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until the pasta is well-coated in the creamy sauce and heated through. Sprinkle with freshly chopped parsley for a burst of color and a touch of freshness.
In under 40 minutes, you’ll have a rich, creamy, and perfectly balanced dish that tastes as if you’ve been cooking all day. It’s that easy!
Storage Options
If you have any leftovers (though they’re unlikely!), you’ll want to store them properly to maintain the dish’s flavor and texture. Transfer the pasta to an airtight container and refrigerate for up to 3 days.
When reheating, add a splash of cream or broth to the skillet to help loosen the sauce, and heat gently over low to medium heat. Stir frequently to prevent the sauce from breaking. Alternatively, you can microwave the pasta in short intervals, stirring in between to ensure even heating.
While freezing isn’t ideal for cream-based sauces, you can still do it in a pinch. Freeze in an airtight container for up to 2 months, then thaw overnight in the fridge before reheating. The sauce may separate slightly, but stirring while reheating should help it come back together.
Variations and Substitutions
One of the best things about this Chicken Marsala Pasta is how easily you can adapt it to suit your preferences or what you have on hand. Here are a few ideas to get you started.
Want to add some veggies? Sautéed spinach, sun-dried tomatoes, or even roasted red peppers make excellent additions. They’ll bring a burst of color and extra nutrition to your meal without overpowering the flavor.
If you’re looking to boost the protein, consider adding some shredded rotisserie chicken. It’s a great way to save time, especially on nights when you need a meal in a hurry. Just skip the step where you cook the chicken and fold in the pre-cooked meat when you add the pasta.
Prefer a non-dairy option? You can use a non-dairy cream substitute, such as coconut milk or oat cream. The sauce may have a slightly different flavor, but it will still be creamy and delicious.
You can also change up the herbs and seasonings to suit your taste. A sprinkle of dried thyme or rosemary will add a fragrant, woodsy aroma, while crushed red pepper flakes can give the dish a bit of heat. Feel free to experiment and make it your own!
This Chicken Marsala Pasta is so versatile, it’s practically a blank canvas for your culinary creativity. I can’t wait to hear how you customize it to make it perfect for you and your family!
PrintChicken Marsala Pasta Recipe
Indulge in a hearty Chicken Marsala Pasta, featuring juicy chicken, savory mushrooms, and a creamy sauce perfectly paired with al dente pasta. This delicious recipe is ideal for weeknight dinners, bringing a touch of Italian comfort to your dining table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 tablespoons olive oil, divided
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup sliced mushrooms
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 12 oz penne or your preferred pasta
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add chicken and cook until golden and fully cooked, about 6-8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion until translucent, about 3-4 minutes. Add garlic and cook for an additional 1 minute.
- Add the sliced mushrooms to the skillet and cook until softened, about 4-5 minutes.
- Pour in the chicken broth and bring to a simmer. Allow it to cook for 5-6 minutes, reducing slightly.
- Stir in the heavy cream, dried thyme, and dried parsley. Simmer for another 3-4 minutes until the sauce thickens.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Add the cooked chicken back into the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese and cooked pasta, mixing well.
- Adjust seasonings to taste.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- Use any pasta shape you prefer, such as fettuccine, linguine, or penne.
- For added flavor, consider incorporating spinach or sun-dried tomatoes.
- Adjust the thickness of the sauce by adding more broth or cream as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 540mg
Leave a Reply