There's nothing quite like the aroma of Chicken Marsala Pasta wafting through the kitchen. This creamy, savory dish combines tender chicken, perfectly al dente pasta, and a rich, wine-infused mushroom sauce that tastes like it belongs in a five-star restaurant.

I discovered this recipe while experimenting with classic Chicken Marsala flavors and a craving for a hearty pasta dish. It's now a favorite in my household, especially on those nights when we want something both comforting and special.

Let me walk you through how to make this unforgettable meal, perfect for busy weeknights or a cozy weekend dinner.

Why You'll Love This Chicken Marsala Pasta

Get ready to fall in love with your new go-to comfort dish. This Chicken Marsala Pasta isn't just incredibly flavorful; it's also surprisingly easy to make.

First off, it’s a one-pan wonder (aside from boiling the pasta), which means less cleanup and more time to enjoy with family or guests. With minimal effort, you'll achieve a meal that feels gourmet, yet it's completely doable for even the busiest cook.

The depth of flavor is irresistible. Marsala wine adds a sweet yet earthy tone to the sauce, balancing perfectly with the savory mushrooms and tender chicken. It feels rich and indulgent, yet not overly heavy, making it ideal for any season.

Plus, it’s endlessly versatile. You can easily switch up the protein or even use gluten-free pasta if needed. The recipe is also great for meal prep, so you can enjoy a delicious lunch the next day.

Ingredients Notes

The magic of this Chicken Marsala Pasta lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the dish's robust, layered flavors.

Pasta: I recommend using fettuccine or linguine for this recipe. These long noodles hold up well to the rich sauce and twirl beautifully on your fork. However, if you prefer a shorter shape like penne or rigatoni, those work too!

Chicken: Boneless, skinless chicken breasts are my go-to for this dish, as they cook quickly and absorb the flavors well. Make sure to slice them into thin, even strips so they cook uniformly. If you’re a fan of chicken thighs, feel free to substitute; they’ll add a deeper, richer flavor.

Mushrooms: Cremini mushrooms are the best choice here, as they bring an earthy depth to the sauce. You could also use white button mushrooms, but the flavor will be milder. Be sure to clean and slice them evenly for a perfect cook.

Marsala Wine: The key to the sauce is a dry Marsala wine. It brings a complex sweetness to the dish that’s hard to replicate. Avoid using sweet Marsala, as it will make the sauce too cloying. If you don't have Marsala, a good dry sherry or white wine can work in a pinch, though it won't be quite the same.

Heavy Cream: This adds the perfect creaminess to the sauce. You could substitute with half-and-half if you want a lighter version, but the sauce won’t be as luscious.

You'll also need basics like garlic, butter, olive oil, Parmesan cheese, and fresh parsley. A large, heavy-bottomed skillet and a pot for boiling pasta are the only pieces of special equipment you’ll need.

How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is simpler than you might think. Let me walk you through the process step by step.

Cook the pasta: Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions, aiming for al dente. Drain and set aside, reserving a cup of pasta water to use in the sauce later.
Sear the chicken: While the pasta cooks, heat a large skillet over medium-high heat. Add a splash of olive oil and a pat of butter. Once the butter is melted and sizzling, add your thinly sliced chicken. Season with salt and pepper, and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Cook the mushrooms: In the same skillet, add a bit more butter and throw in your sliced mushrooms. Sauté until they release their moisture and turn golden brown, about 5-6 minutes. Add minced garlic and cook for another minute until fragrant.
Deglaze with Marsala: Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes, reducing slightly and allowing the flavors to meld. This is where the sauce starts to become truly magical.
Make the sauce: Stir in heavy cream and bring the mixture to a gentle simmer. Add the chicken back to the skillet and let it cook in the sauce for a few minutes. If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
Combine and serve: Add the cooked pasta to the skillet, tossing everything together so the sauce coats every strand. Sprinkle generously with grated Parmesan cheese and chopped fresh parsley. Serve hot and watch it disappear!

Storage Options

Leftovers? No problem! Chicken Marsala Pasta keeps beautifully for easy meals later in the week.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, making the dish even tastier the next day.

Freeze: If you want to freeze it, transfer the pasta to a freezer-safe container and store for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or chicken broth to loosen the sauce. You can also microwave it in short intervals, stirring frequently to prevent the sauce from separating.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to suit different tastes and dietary needs.

Protein Swap: Try using sliced chicken thighs for a richer flavor, or go vegetarian by adding spinach and sun-dried tomatoes instead of meat.
Gluten-Free: Use your favorite gluten-free pasta. The sauce pairs well with any shape, though a sturdy option like gluten-free penne works best.
Non-Alcoholic: If you prefer to skip the wine, substitute with chicken broth and a splash of lemon juice for brightness. It won’t have the exact Marsala flavor but will still be delicious.
Lower Fat: Use half-and-half instead of heavy cream, though the sauce will be less thick and rich. You can also cut back on the butter slightly.

Feel free to experiment! This dish is forgiving, so don't be afraid to make it your own.

Enjoy your new favorite comfort meal, and happy cooking!