There's something magical about the combination of tender chicken, earthy mushrooms, and a rich, wine-infused sauce over perfectly cooked pasta. Chicken Marsala Pasta brings all the comfort of a classic Italian-American dish with a twist that's ideal for weeknights or special dinners.

This recipe was born one evening when I wanted to merge my two favorite meals—Chicken Marsala and creamy pasta. The result? A dish that quickly became a household favorite, balancing gourmet flavors with simple, approachable ingredients.

Why You'll Love This Chicken Marsala Pasta

Get ready to add a new staple to your dinner rotation! This Chicken Marsala Pasta isn't just tasty—it's a total lifesaver for busy home cooks.

First, it’s wonderfully simple to make. With just one skillet and a pot of pasta, you'll be enjoying a restaurant-quality dish in under an hour.

The flavors are rich and comforting, yet still light enough to leave you feeling satisfied without being too heavy. The Marsala wine and mushrooms add depth, while the creamy sauce ties everything together beautifully.

This recipe is also highly customizable. Whether you need a gluten-free option or want to swap out proteins, Chicken Marsala Pasta is incredibly adaptable.

Lastly, it’s a crowd-pleaser. Serve this to your family or at a dinner party, and everyone will be asking for seconds (or the recipe!).

Ingredients Notes

The beauty of Chicken Marsala Pasta lies in its carefully chosen ingredients. Here's how they work together to create a dish that's rich, creamy, and full of flavor.

Chicken: I use boneless, skinless chicken breasts, but thighs work equally well if you prefer a juicier option. Cut them into bite-sized pieces for even cooking.
Marsala Wine: This is the star ingredient. Sweet Marsala adds a deep, caramelized flavor that’s essential for this dish. Dry Marsala works too but may result in a less sweet profile.
Mushrooms: Cremini or baby bella mushrooms are perfect for their earthy flavor. Make sure to slice them evenly for consistent cooking.
Heavy Cream: This gives the sauce its luscious, velvety texture. If you’re looking for a lighter option, half-and-half can work, but the sauce will be thinner.
Pasta: I recommend fettuccine or penne, as these shapes hold the creamy sauce beautifully. Cook your pasta al dente for the best texture.
Garlic and Shallots: These aromatic ingredients add a fragrant, savory base that complements the Marsala wine perfectly.

You’ll also need basic pantry staples like olive oil, butter, chicken broth, and Parmesan cheese to bring everything together.

Pro Tip: Keep a large skillet on hand to ensure enough room for cooking everything in one pan—less cleanup and more flavor!

How To Make This Chicken Marsala Pasta

Creating Chicken Marsala Pasta is easier than you think! Follow these steps for a foolproof meal every time.

Cook the pasta: Begin by boiling a large pot of salted water. Cook your pasta according to package instructions, then drain and set aside. Save a cup of pasta water—it’s great for adjusting the sauce's consistency later.
Sear the chicken: Heat a large skillet over medium-high heat with a drizzle of olive oil. Season the chicken with salt and pepper, then cook in batches until golden brown on all sides. Remove the chicken and set it aside.
Sauté the aromatics and mushrooms: In the same skillet, melt butter and add the shallots, garlic, and mushrooms. Cook until the mushrooms are soft and caramelized, about 5-7 minutes.
Deglaze with Marsala wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly and intensify the flavor.
Make the creamy sauce: Add the chicken broth and heavy cream to the skillet. Stir well, and let the sauce simmer until it thickens, about 5 minutes. Adjust the seasoning with salt and pepper if needed.
Combine and serve: Return the chicken to the skillet, along with the cooked pasta. Toss everything together, adding a splash of reserved pasta water if the sauce needs loosening. Serve hot, garnished with freshly grated Parmesan and chopped parsley.

Total time: From start to finish, this recipe takes about 40 minutes, making it perfect for weeknight dinners or casual entertaining.

Storage Options

One of the best things about Chicken Marsala Pasta is how well it keeps. Here’s how to store leftovers for maximum freshness.

Refrigerator: Store leftovers in an airtight container for up to 3 days. Let the pasta cool completely before sealing it to prevent condensation.
Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm leftovers in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s creamy texture. Avoid reheating in the microwave, as it can make the chicken rubbery.

Variations and Substitutions

The versatility of Chicken Marsala Pasta means you can easily adapt it to suit your preferences. Here are some fun variations to try:

Gluten-Free: Swap regular pasta for your favorite gluten-free option. Rice-based fettuccine works especially well.
Vegetarian: Skip the chicken and double the mushrooms for a hearty, plant-based version. You can also add spinach for extra greens.
Low-Carb: Use zucchini noodles or spaghetti squash in place of pasta for a keto-friendly twist.
Different Proteins: Not a fan of chicken? Substitute with shrimp, pork tenderloin, or even tofu for a unique spin.
Cheesy Upgrade: Stir in a handful of shredded mozzarella or Gruyère at the end for an extra indulgent, cheesy sauce.

Experimenting with ingredients is part of the fun. Don’t be afraid to make this dish your own!

Chicken Marsala Pasta is more than just a meal—it’s a celebration of comforting flavors and simple elegance. Whether you're cooking for your family or impressing guests, this dish is bound to become a cherished favorite in your kitchen.

Ready to dig in? Let’s get cooking!