Chicken Marsala Pasta Recipe

Imagine tender, juicy chicken, perfectly cooked pasta, and a creamy, savory Marsala wine sauce all coming together in one delightful dish. This Chicken Marsala Pasta recipe is the ultimate comfort food, combining the classic flavors of Chicken Marsala with the ease of a pasta dinner.

this Recipe

I first tried this dish at a cozy Italian restaurant, and it instantly became a favorite. After some trial and error, I created a home version that’s even better – quicker, easier, and just as flavorful. Ready to bring a restaurant-quality meal to your kitchen? Let’s get started!

Why You’ll Love This Chicken Marsala Pasta Recipe

This dish is a delicious twist on traditional Chicken Marsala, and you’re going to love how easy it is to make at home.

First off, it’s a one-pot wonder. You’ll cook the pasta right in the same pan as the sauce, making cleanup a breeze and infusing every bite with that rich Marsala flavor.

Second, it’s perfect for busy weeknights. While it tastes like it took hours to prepare, this recipe is ready in under 40 minutes – and most of that is hands-off.

Third, it’s crowd-pleasing and elegant. Whether you’re serving family or impressing dinner guests, this dish feels indulgent yet approachable.

Finally, it’s versatile. You can easily adapt it to include your favorite vegetables or make it lighter with a few simple swaps. It’s the kind of recipe you’ll turn to again and again.

Ingredients Notes

The secret to this dish lies in its balance of simple yet flavorful ingredients. Let’s break it down:

• Chicken Breasts: Boneless, skinless chicken breasts are sliced thin for even cooking. You can also use chicken thighs for a juicier option.
• Marsala Wine: This fortified wine is the star of the dish, giving the sauce its signature depth and slightly sweet flavor. Opt for dry Marsala for the best results.
• Mushrooms: Cremini or white button mushrooms add an earthy, savory element to the sauce. Slice them thinly for even cooking.
• Pasta: Fettuccine, penne, or rotini work beautifully in this recipe. Their shapes hold the sauce well, ensuring every bite is packed with flavor.
• Cream: Heavy cream makes the sauce luscious and creamy. For a lighter version, use half-and-half or a mix of milk and cream.
• Chicken Broth: Adds a savory base to the sauce, balancing the richness of the cream and Marsala wine.
• Garlic and Shallots: Freshly minced garlic and shallots bring aromatic depth to the sauce. If you can’t find shallots, a small onion works as a substitute.
• Parmesan Cheese: Grated Parmesan adds a nutty, salty finish to the dish. Save some for garnishing!

How to Make Chicken Marsala Pasta

This dish comes together easily with just a few steps. Here’s how to make it:

1. Prepare the Chicken:
   Slice the chicken breasts into thin cutlets, season them with salt and pepper, and lightly dredge them in flour. This helps create a golden crust and thickens the sauce later.
2. Cook the Chicken:
   Heat a large skillet over medium-high heat and add a splash of olive oil. Sear the chicken in batches until golden brown and cooked through, about 3-4 minutes per side. Remove from the pan and set aside.
3. Sauté the Aromatics:
   In the same skillet, add a little more oil if needed and sauté the shallots, garlic, and mushrooms. Cook until the mushrooms are tender and slightly browned, about 5-6 minutes.
4. Deglaze with Marsala Wine:
   Pour in the Marsala wine, scraping the bottom of the skillet to release all those delicious browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
5. Build the Sauce:
   Add chicken broth and cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer and let it thicken for 5-7 minutes. Season with salt, pepper, and a pinch of Italian seasoning.
6. Cook the Pasta:
   Add the dry pasta directly to the skillet with the sauce. Add just enough water to cover the pasta, then simmer, stirring occasionally, until the pasta is tender and the sauce has thickened, about 10-12 minutes.
7. Combine and Serve:
   Return the cooked chicken to the skillet, tossing it with the pasta and sauce. Sprinkle generously with Parmesan cheese and garnish with chopped parsley. Serve immediately!

Storage Options

This dish makes excellent leftovers – if you can resist eating it all in one sitting! Here’s how to store and reheat it:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: While the pasta’s texture may change slightly, you can freeze this dish in a freezer-safe container for up to 2 months.
• Reheating: Warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Microwave reheating is also an option but stir halfway through for even heating.

Variations and Substitutions

This Chicken Marsala Pasta is endlessly adaptable. Here are some ways to make it your own:

• Add Veggies: Stir in spinach, peas, or asparagus for a burst of color and nutrition.
• Make It Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for dredging the chicken.
• Go Lighter: Swap heavy cream for half-and-half or coconut milk for a dairy-free option.
• Try a Different Protein: Substitute shrimp or pork tenderloin for the chicken, adjusting cooking times as needed.
• Boost the Flavor: Add a splash of balsamic vinegar or a pinch of red pepper flakes for an extra layer of complexity.

Experiment with these ideas and discover your perfect version of this recipe!

This Chicken Marsala Pasta is the ultimate combination of comfort and elegance. With its creamy sauce, tender chicken, and perfectly cooked pasta, it’s a dish that’s sure to impress. Try it tonight and watch your family fall in love! What’s your favorite twist on a classic Italian recipe?

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