Chicken Marsala Pasta is the ultimate comfort food that blends tender chicken, savory mushrooms, and a luscious Marsala wine sauce with al dente pasta. This dish is indulgent yet balanced, with its creamy texture and the earthy depth of the mushrooms. Perfect for a cozy dinner or an elegant meal to impress guests, it’s surprisingly simple to make. Whether you’re looking for a quick weeknight dinner or a hearty weekend feast, this pasta dish delivers on all fronts. If you’ve ever loved the flavors of Chicken Marsala, you’ll adore how they come together in this creamy pasta dish. And if Marsala isn’t your go-to flavor, you can easily tweak this recipe for equally delicious results!

Necessary Kitchen Equipment

Large pot for cooking pasta
Large skillet or sauté pan
Cutting board
Chef’s knife
Wooden spoon or spatula
Strainer
Measuring cups and spoons

Overview of Ingredients

Chicken breast: Sliced thin for quick cooking.
Pasta: Fettuccine or penne work best, but any sturdy pasta will do.
Marsala wine: Adds depth and sweetness to the sauce.
Heavy cream: Creates a rich and creamy base.
Mushrooms: Button or cremini for an earthy touch.
Shallots and garlic: Essential aromatics to enhance the sauce.
Olive oil and butter: For sautéing and adding flavor.
Chicken broth: Balances the richness of the cream and wine.
Parsley: For a fresh, vibrant garnish.
Salt and pepper: To bring out the flavors of the dish.

Step-by-Step Instructions

Prepare the Ingredients:
- Slice the chicken breasts into thin strips.
- Clean and slice the mushrooms. Mince the shallots and garlic.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain.
Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then cook until golden and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
Make the Sauce:
- In the same skillet, add butter and sauté the shallots until softened, about 2 minutes.
- Add garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, about 5 minutes.
- Deglaze the pan with Marsala wine, scraping up any browned bits. Let the wine reduce by half.
- Stir in chicken broth and heavy cream, simmering until the sauce thickens, about 5-7 minutes.
Combine and Serve:
- Return the chicken to the skillet and toss to coat in the sauce.
- Add the cooked pasta, stirring to combine. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Garnish with fresh parsley and serve immediately.

Recipe Tips

Pasta Choices: Use a pasta with ridges or a wide surface area to hold the sauce well.
Marsala Wine: Opt for dry Marsala for a more balanced flavor.
Mushroom Variety: Feel free to experiment with shiitake or portobello mushrooms for added depth.
Reheating: Reheat gently over low heat, adding a splash of broth or cream to keep the sauce silky.

What to Serve with This Recipe

A crisp Caesar salad or mixed greens with vinaigrette.
Warm garlic bread or a rustic baguette.
A glass of light to medium-bodied red wine, like Pinot Noir or Chianti.

Frequently Asked Questions

Can I make this dish dairy-free? Substitute heavy cream with coconut cream and butter with olive oil.
What can I use instead of Marsala wine? Dry sherry or white wine with a teaspoon of sugar makes a great substitute.
Can I make this ahead of time? Yes, prepare the sauce in advance and reheat with freshly cooked pasta for the best texture.

Equipment

Large pot
Large skillet
Cutting board
Chef’s knife
Wooden spoon
Strainer
Measuring cups

Ingredients

400g (14 oz) pasta (fettuccine or penne)
2 large chicken breasts, thinly sliced
2 tbsp olive oil
2 tbsp butter
1 cup sliced mushrooms (button or cremini)
1 shallot, minced
2 garlic cloves, minced
1/2 cup Marsala wine
1/2 cup chicken broth
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

Slice chicken, mushrooms, shallots, and garlic.
Cook pasta until al dente, reserving pasta water.
Sauté chicken in olive oil, season, and set aside.
Sauté shallots, garlic, and mushrooms in butter.
Deglaze with Marsala wine and reduce by half.
Add chicken broth and cream, simmer until thickened.
Combine chicken, pasta, and sauce; garnish with parsley.

Notes

Adjust consistency with pasta water as needed.
Add a pinch of red chili flakes for a slight kick.
Store leftovers in an airtight container for up to 3 days.