Chicken Marsala with Pasta Recipe
Chicken marsala with pasta is one of those dishes that feels a little fancy, but honestly, it’s not tough to pull off at home. You get tender chicken, earthy mushrooms, and a Marsala wine sauce that’s rich but not too heavy, all piled over your favorite pasta.
You can get this meal on the table in about half an hour, which is great for busy nights. I reach for this recipe when I want something that feels special but don’t have hours to spare.
The real trick to chicken marsala? Nailing that sear on the chicken and letting the Marsala wine cook down into a deep, tasty sauce. I’ll walk you through it, step by step, so you can make this classic Italian-American dinner without stress.
The sauce comes together fast, so it works for weeknights or even when you’ve got friends coming over. It’s one of those meals that looks like you fussed, but you really didn’t.
In this version, I’m sharing my go-to method and a few tips for getting the best results. You’ll find exactly what equipment you need, the ingredients, and how to bring it all together.
I’ve also tossed in some tasting notes so you know what to expect when you take that first bite.
Equipment
You don’t need anything fancy to make chicken marsala with pasta. Most folks already have what they need in their kitchen.
For cooking the chicken and sauce, grab:
- Large skillet or sauté pan (about 12 inches is ideal)
- Meat mallet or rolling pin for pounding chicken
- Cutting board
- Sharp knife for slicing mushrooms and chicken
- Measuring cups and spoons
- Mixing bowls (small and medium)
- Tongs or spatula for flipping chicken
- Wooden spoon for stirring
For the pasta:
- Large pot for boiling water
- Colander for draining
- Ladle for serving
The skillet is key here. Go for one with a wide surface so the chicken browns nicely. Stainless steel or cast iron works well for getting those good brown bits.
Plastic wrap or parchment paper helps when pounding the chicken—it keeps things tidy and less sticky.
Having everything set up before you start makes cooking smoother. Once you begin, it moves pretty fast, so I like to have my tools ready to grab.
Ingredients
Here’s everything you’ll need for this chicken marsala with pasta. The list isn’t long, and you can find all of it at a regular grocery store.
For the Chicken:
- 1.5 pounds boneless skinless chicken breasts, pounded to even thickness
- Salt and pepper
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons olive oil
- 2 tablespoons butter
For the Marsala Sauce:
- 8 ounces cremini mushrooms or button mushrooms, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 3/4 cup dry marsala wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
For the Pasta:
- 12 ounces penne pasta or farfalle
- Salt for pasta water
Marsala wine is the star here—it gives the dish that signature flavor. I always go for a good dry Marsala wine, not the sweet kind.
Mixing Marsala wine, heavy cream, and parmesan cheese makes a rich sauce that hugs the chicken and pasta.
Fresh ingredients really do make a difference. I usually grab cremini mushrooms since they’ve got more flavor, but button mushrooms are totally fine.
Instructions
Start by seasoning your chicken breasts with salt and pepper on both sides. Dredge each piece in flour and shake off the extra.
Heat olive oil in a large skillet over medium-high. When it’s hot, add the chicken and cook for about 4-5 minutes per side until you get a nice golden color. Set the chicken aside.
In that same skillet, add the mushrooms and let them cook for 3-4 minutes until they’re soft and a bit browned. Toss in the garlic and cook for another 30 seconds—it’ll smell great.
Pour in the Marsala wine and let it bubble for 2-3 minutes so it reduces a bit. That’s your sauce base. Add the chicken broth and bring it to a gentle simmer.
While the sauce is doing its thing, cook your pasta in salted boiling water. Get it to that just-right al dente stage, usually 8-10 minutes.
Put the chicken back in the skillet with the mushrooms and sauce. Let it simmer for 5-7 minutes so the chicken cooks through.
If you want a creamy sauce, stir in the heavy cream and let it cook for another 2 minutes. It should thicken up and coat the back of a spoon.
Drain your pasta and add it straight to the skillet. Toss everything together so the pasta soaks up the sauce. Finish with a sprinkle of fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to three days. The sauce might thicken, so I usually add a splash of broth when I reheat.
You can freeze this too—up to two months. For best results, keep the chicken and sauce separate from the pasta. Thaw overnight in the fridge before reheating.
If I want something lighter, I’ll swap half-and-half for the heavy cream. The sauce isn’t quite as rich, but it’s still tasty.
No Marsala wine? Dry sherry works, or even a mix of white wine and a splash of brandy if you’re in a pinch.
Nutrition info per serving is an estimate: 520 calories, 35g protein, 48g carbs, 18g fat, and 680mg sodium. Your numbers might look a little different depending on brands and portions.
Pounding the chicken to about ½ inch thick helps it cook fast and evenly. Fresh mushrooms are best—cremini or baby bella are my pick, but white buttons are fine too.
Make sure your pan’s hot before adding the chicken. That’s how you get a golden crust and keep it from sticking.
Don’t skip deglazing the pan with Marsala wine. That’s where all the good flavor comes from.
Equipment
- Large skillet or sauté pan (12-inch)
- Large pot for pasta
- Colander
- cutting board
- sharp knife
- Meat mallet or rolling pin (for pounding chicken)
- Measuring cups and spoons
- Tongs or spatula
- Wooden spoon
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts pounded to about 1/2-inch thickness
- salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 3 tbsp olive oil
- 2 tbsp butter
- 8 oz mushrooms cremini or button, sliced
- 2 shallots minced (or 1 small onion)
- 3 cloves garlic minced
- 3/4 cup dry Marsala wine do not use “cooking wine”
- 1 cup chicken broth
- 1/2 cup heavy cream optional but recommended for a creamy sauce
- 1/2 cup Parmesan cheese grated
- 2 tbsp fresh parsley chopped, plus more for garnish
- 12 oz pasta penne, farfalle, fettuccine, or pappardelle
- salt for pasta water
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Pound chicken to an even thickness (about 1/2 inch). Season both sides with salt and pepper, then dredge lightly in flour and shake off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
- Add butter to the skillet. Add sliced mushrooms and cook 4–5 minutes until browned and tender. Stir in shallots and cook 1 minute, then add garlic and cook 30 seconds until fragrant.
- Deglaze with Marsala wine, scraping up browned bits. Simmer 3–4 minutes, until the wine reduces by about half.
- Add chicken broth and simmer 4–5 minutes to slightly thicken. Stir in heavy cream (if using), then add Parmesan and parsley. Simmer 1–2 minutes until smooth and glossy.
- Meanwhile, cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
- Return chicken to the skillet and warm through for 1–2 minutes. Add drained pasta and toss to coat in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, topped with extra parsley and Parmesan if desired.
Notes
Nutrition
Tasting Notes
Taking that first bite of chicken marsala with pasta, the thing that jumps out is the rich, savory flavor from the Marsala wine sauce. There’s this gentle sweetness that plays off the earthy mushrooms in a way that just works.
The chicken stays really tender, soaking up all those flavors. I love how the pasta underneath catches every bit of the creamy sauce—it’s honestly comforting.
The texture? Soft pasta, juicy chicken, silky mushrooms—it all comes together for a meal that’s just plain satisfying. The Marsala wine gives the dish a sophisticated depth but doesn’t take over.
You get these hints of caramel and a little sweetness, so it’s a lot more interesting than your usual chicken dinner. The garlic and butter help round things out, making every bite pretty irresistible.
This is one of those comfort food dishes you want to curl up with. The warm, creamy sauce kind of feels like a hug, honestly.
If you’re wondering what to serve with chicken marsala, here’s what I usually go for:
- Breadsticks—they’re perfect for mopping up that extra sauce.
- A simple green salad, just to keep things fresh.
- Roasted veggies, which are always a good call.
- Garlic bread, if you’re in the mood for something a bit more rich.
Honestly, the dish is filling on its own. But if you want to keep things lighter, pasta primavera makes a nice veggie-focused option for another night. This meal works whether you’re keeping it low-key or making it for something special.
