Creamy Chicken Marsala Pasta

Posted by: Authentic Flavors Made Easy

Tender chicken, earthy mushrooms, and perfectly cooked pasta are tossed in a rich, creamy Marsala wine sauce with garlic and Parmesan. This comforting Italian-inspired dish is elegant enough for entertaining yet easy enough for a weeknight dinner.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

For the Chicken

• 1½ pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Pasta

• 12 ounces (340 g) fettuccine, penne, or rigatoni
• Water, for boiling
• 1 tablespoon salt

For the Marsala Sauce

• 2 tablespoons unsalted butter
• 8 ounces (225 g) cremini or button mushrooms, sliced
• 4 cloves garlic, minced
• ¾ cup (180 ml) Marsala wine
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• ¾ cup (75 g) freshly grated Parmesan cheese
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon dried thyme
• ½ teaspoon Italian seasoning
• Salt and black pepper, to taste

Garnish

• Chopped fresh parsley
• Extra grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup of the pasta water, then drain.
2. Season the chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Cook the chicken for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
5. In the same skillet, melt 2 tablespoons butter. Add the mushrooms and cook for 5–6 minutes, until browned.
6. Stir in the garlic and cook for 30 seconds, until fragrant.
7. Pour in the Marsala wine and simmer for 3–4 minutes, allowing it to reduce slightly.
8. Add the chicken broth and simmer for 2 minutes.
9. Stir in the heavy cream, Parmesan cheese, Dijon mustard (if using), thyme, and Italian seasoning. Simmer for 3–5 minutes, stirring until smooth and slightly thickened.
10. Return the cooked chicken to the skillet and stir to coat in the sauce.
11. Add the cooked pasta and toss until evenly coated. If needed, stir in a little reserved pasta water to loosen the sauce.
12. Garnish with fresh parsley and extra Parmesan cheese before serving.

Serving Suggestions

• Garlic bread
• Caesar salad
• Roasted asparagus
• Steamed broccoli
• Sautéed spinach
• A glass of sparkling water with lemon

Tips

• Freshly grated Parmesan creates the smoothest, creamiest sauce.
• Cook the pasta just until al dente so it stays firm when tossed with the sauce.
• If you prefer not to use Marsala wine, substitute additional chicken broth with a splash of white grape juice for a slightly sweeter flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of cream or broth to maintain the sauce’s creamy consistency.