This Chicken Marsala Pasta is a rich, creamy dish combining tender chicken, earthy mushrooms, and a flavorful Marsala wine sauce, all tossed with perfectly cooked pasta. It’s the ideal dinner for a weeknight or a special occasion.

Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 2 chicken breasts, cut into bite-sized pieces
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 8 ounces cremini mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, optional
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Reserve some pasta water before draining. - Prepare the Chicken:
Sprinkle the chicken pieces with garlic powder and coat them lightly in flour. - Sauté the Chicken:
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook for about 5 minutes, turning occasionally, until slightly browned. Remove the chicken from the skillet and set aside. - Cook the Mushrooms:
Add the remaining tablespoon of butter to the skillet. Sauté the mushrooms for 3–4 minutes until they release their moisture and the liquid evaporates. Remove the mushrooms and set aside with the chicken. - Make the Sauce:
In the same skillet, add the chicken broth, Marsala wine, and Dijon mustard. Stir or whisk to combine and let it simmer for about 2 minutes, allowing it to reduce slightly. - Combine Ingredients:
Reduce the heat to medium and stir in the heavy cream. Return the chicken and mushrooms to the skillet. Simmer for a few minutes until the sauce thickens slightly and the chicken is cooked through. - Toss with Pasta:
Add the cooked pasta to the skillet, tossing to coat in the sauce. Use reserved pasta water if needed to adjust the consistency. - Serve:
Season with salt and pepper to taste. Serve with freshly grated Parmesan cheese, if desired.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for weeknights, this meal is ready in about 30 minutes.
- Restaurant-Worthy Flavor: The Marsala wine and Dijon mustard create a unique and sophisticated taste.
- Comfort Food Classic: Creamy pasta with chicken and mushrooms is a timeless favorite.
- Versatile: Easily adaptable to your preferences and dietary needs.

Tips
- Use Fresh Marsala Wine: For the best flavor, use real Marsala wine instead of cooking wine.
- Cut Even Pieces: Ensure chicken pieces are uniform for even cooking.
- Don’t Overcook: Cook the chicken just until slightly browned to avoid drying it out.
- Reserve Pasta Water: It’s a great way to thin the sauce if needed without sacrificing flavor.
Variations and Substitutions
- Vegetarian: Replace chicken with roasted vegetables or tofu.
- Gluten-Free: Use gluten-free pasta and almond flour for dredging the chicken.
- Extra Veggies: Add spinach, peas, or sun-dried tomatoes for more color and nutrients.
- Lighter Version: Swap heavy cream with half-and-half or evaporated milk.
FAQs
Q: Can I make this ahead of time?
A: Yes! Cook the chicken and sauce, then reheat and toss with freshly cooked pasta before serving.
Q: What can I use instead of Marsala wine?
A: Sherry or a dry white wine can be used as a substitute, but the flavor will vary.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Serving and Suggestions
- Pairings: Serve with a crisp green salad and garlic bread for a complete meal.
- Garnishes: Fresh parsley or basil can add a burst of color and flavor.
- Wine Pairing: Complement the dish with a glass of dry white wine or a light red like Pinot Noir.
This Chicken Marsala Pasta is a crowd-pleaser that combines elegant flavors with a comforting pasta base. It’s sure to become a go-to favorite!

Chicken Marsala Pasta
Ingredients
8 ounces uncooked pasta
1 tablespoon olive oil
2 tablespoons butter, divided
2 chicken breasts, cut into bite-sized pieces
1/4 teaspoon garlic powder
Flour, for dredging
8 ounces cremini mushrooms, sliced
1/2 cup Marsala wine
1/2 cup chicken broth
1/2 teaspoon Dijon mustard
1/2 cup heavy cream
Salt and pepper, to taste
Freshly grated Parmesan cheese, optional
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Reserve some pasta water before draining.
- Prepare the Chicken:
- Sprinkle the chicken pieces with garlic powder and coat them lightly in flour.
- Sauté the Chicken:
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook for about 5 minutes, turning occasionally, until slightly browned. Remove the chicken from the skillet and set aside.
- Cook the Mushrooms:
- Add the remaining tablespoon of butter to the skillet. Sauté the mushrooms for 3–4 minutes until they release their moisture and the liquid evaporates. Remove the mushrooms and set aside with the chicken.
- Make the Sauce:
- In the same skillet, add the chicken broth, Marsala wine, and Dijon mustard. Stir or whisk to combine and let it simmer for about 2 minutes, allowing it to reduce slightly.
- Combine Ingredients:
- Reduce the heat to medium and stir in the heavy cream. Return the chicken and mushrooms to the skillet. Simmer for a few minutes until the sauce thickens slightly and the chicken is cooked through.
- Toss with Pasta:
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Use reserved pasta water if needed to adjust the consistency.
- Serve:
- Season with salt and pepper to taste. Serve with freshly grated Parmesan cheese, if desired.

Source link