A quick, silky pasta that dresses up weeknight chicken with a touch of wine and mushrooms—this Chicken Marsala Pasta hits the sweet spot between indulgent and doable. Tender chunks of chicken sear to a golden finish, then swim with mushrooms and garlic in a creamy Marsala sauce tossed through your favorite pasta. It’s the kind of dinner that feels special but comes together fast, perfect for a cozy date night or an easy family meal. If you enjoy rich, saucy pasta bakes, you might also like this comforting twist on Alfredo: chicken Alfredo pasta bake.
Why you’ll love this dish
This recipe balances restaurant-style flavor with home-cook simplicity. The Marsala wine adds nutty, caramel notes that lift the sauce, while heavy cream smooths everything into a luxurious coating for pasta. It’s quick enough for weeknights (about 30–40 minutes total), yet impressive enough for guests.
“A fast, creamy dinner that tastes like it took hours—perfect for busy nights and small celebrations.”
Reasons to try it:
- Quick protein-and-pasta one-pan approach with minimal clean-up.
- Kid-friendly flavors: creamy, savory, and not overly spicy.
- Flexible: swap pastas, omit alcohol, or stretch with extra veg for bigger crowds.
The cooking process explained
Before you start, picture the flow: boil the pasta until al dente, sear the seasoned chicken, sauté mushrooms and garlic, deglaze the pan with Marsala (or broth), simmer in cream and Parmesan until silky, then toss pasta into the sauce. Total hands-on time: roughly 25–30 minutes. Key heat points: high heat for a good sear on the chicken, medium for mushrooms, and low-simmer once the cream goes in to prevent breaking.
What you’ll need
- 12 oz pasta (fettuccine, penne, or your favorite type)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
- ½ cup chicken broth
- ½ cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Fresh parsley, chopped (for garnish)
Notes and substitutions:
- For a lighter version, use half-and-half instead of heavy cream, but cook gently to avoid curdling.
- Gluten-free pasta works fine—adjust boiling time per package.
- If mushrooms aren’t your thing, swap in sun-dried tomatoes for a different umami.
Step-by-step instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Prepare the chicken: Pat the chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 4–5 minutes. Transfer chicken to a plate.
- Sauté the mushrooms: Add remaining 1 tablespoon oil to the skillet. Toss in sliced mushrooms and cook until they release moisture and brown, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
- Make the Marsala sauce: Pour in the Marsala wine (or extra broth) to deglaze the pan, scraping up browned bits. Let it reduce for 1–2 minutes. Add chicken broth and dried thyme; simmer for another 1–2 minutes. Lower heat and stir in heavy cream and Parmesan. Cook gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning.
- Combine: Return the chicken to the skillet and toss to coat. Add drained pasta and a splash of reserved pasta water if the sauce needs loosening. Stir until everything is evenly coated and heated through.
- Finish and serve: Sprinkle with chopped parsley and extra Parmesan if desired. Serve immediately.
Kitchen timing tip: While pasta water heats, prep the chicken and mushrooms so steps overlap and the meal comes together quickly.
Best ways to enjoy it
Serve this dish straight from the skillet for a rustic look, or plate it with a pasta twirl for an elevated presentation. Pair with:
- A crisp green salad (peppery arugula with lemon vinaigrette).
- Garlic bread or toasted baguette to mop up sauce.
- For wine drinkers, a dry Pinot Noir or Chardonnay complements Marsala notes.
For a spicier or heartier approach, try the flavor profile of a Cajun bake as inspiration with this twist on creamy chicken pasta: Cajun cream cheese chicken pasta bake.
Storage and reheating tips
- Refrigeration: Cool leftovers to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Cream-based sauces don’t always freeze perfectly, but you can freeze the cooked chicken and mushrooms separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stove over low heat. Stir in a splash of milk or broth to revive the sauce and prevent it from separating. Microwave in short bursts, stirring between intervals, to keep the texture even.
Food safety: Never leave cooked pasta or cream-based dishes at room temperature more than two hours.
Pro chef tips
- Dry the chicken well before searing to get a better crust. Moisture equals steaming, not browning.
- Don’t rush reducing the Marsala; the alcohol evaporates and leaves concentrated flavor. If you’re avoiding alcohol, use quality chicken broth plus a teaspoon of balsamic vinegar to add depth.
- Grate Parmesan fresh from the block for a creamier melt and brighter flavor than pre-grated cheese.
- If the sauce breaks, whisk in a little cold butter off the heat to bring it back together.
- Use reserved pasta water sparingly—its starch helps bind sauce to pasta without watering it down.
Creative twists
- Mushroom-forward: Add a mix of cremini and shiitake for deeper, woodsy flavors.
- Protein swaps: Use boneless thighs for more forgiving cooking and juicier bites.
- Lighter version: Substitute Greek yogurt stirred in at the end for a tangy, lower-fat alternative (temper yogurt first to avoid curdling).
- Veg boost: Toss in baby spinach or peas at the end for color and nutrition.
- Baked finish: Transfer to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden for a gratin-style top.
Common questions
Q: Can I make this without alcohol?
A: Yes. Replace Marsala with an equal amount of chicken broth and add 1 teaspoon balsamic vinegar or a splash of white grape juice to mimic the wine’s sweetness and acidity.
Q: How long does this take from start to finish?
A: Active cooking is about 25–30 minutes, plus pasta boil time. Plan on 30–40 minutes total.
Q: Can I use pre-cooked chicken?
A: You can, but add it at the end just to heat through so it doesn’t dry out. Searing raw chicken adds flavor through browning, so it’s preferred when possible.
Q: Will the cream curdle if I boil it?
A: High, prolonged heat can cause separation. Simmer gently and finish on low heat, stirring frequently.
Q: Is this dish freezer-friendly?
A: Creamy sauces may change texture after freezing. Refrigerate for short-term storage (3–4 days). For longer storage, freeze components separately.
If you want recipe variations, timing breakdowns, or a printable shopping list, tell me your preferences and I’ll tailor the recipe to your kitchen setup.
Chicken Marsala Pasta
Ingredients
Pasta
- 12 oz pasta (fettuccine, penne, or your favorite type)
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Pat dry before searing for better crust.
- 2 tablespoons olive oil Use one tablespoon for searing chicken and one for sautéing mushrooms.
- Salt to taste salt and pepper Season chicken before cooking.
Sauce Ingredients
- 8 oz mushrooms, sliced (button or cremini work well)
- 2 cloves garlic, minced
- ½ cup chicken broth Substitute with additional broth for a non-alcoholic version.
- ½ cup Marsala wine Or substitute with chicken broth and add 1 tsp balsamic vinegar.
- 1 cup heavy cream For a lighter version, use half-and-half.
- ½ cup grated Parmesan cheese Grate fresh from the block for better melting.
- 1 teaspoon dried thyme
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain and set aside.
- Pat the chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until golden and cooked through, about 4–5 minutes. Transfer chicken to a plate.
- Add remaining 1 tablespoon oil to the skillet. Toss in sliced mushrooms and cook until they release moisture and brown, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
Cooking
- Pour in the Marsala wine (or extra broth) to deglaze the pan, scraping up browned bits. Let it reduce for 1–2 minutes. Add chicken broth and dried thyme; simmer for another 1–2 minutes.
- Lower heat and stir in heavy cream and Parmesan. Cook gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning.
- Return the chicken to the skillet and toss to coat. Add drained pasta and a splash of reserved pasta water if the sauce needs loosening. Stir until everything is evenly coated and heated through.
Serving
- Sprinkle with chopped parsley and extra Parmesan if desired. Serve immediately.