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–+ servings

Chicken Marsala with Pasta

Tender pan-seared chicken and mushrooms in a rich Marsala wine sauce, tossed with pasta for a cozy Italian-American weeknight dinner.
Amanda
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

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

If the sauce is too thin, simmer 1–2 minutes longer. If it’s too thick, loosen with a splash of broth or reserved pasta water. Substitutions: Dry sherry works in place of Marsala. For a lighter sauce, use half-and-half instead of heavy cream. Storage: Refrigerate leftovers up to 3 days; reheat gently with a splash of broth.

Nutrition

Calories: 520kcal | Protein: 35g | Saturated Fat: 7g | Cholesterol: 140mg | Sodium: 680mg