Name: Chicken Marsala Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz fettuccine or linguine; 1 lb boneless, skinless chicken breasts (about 2 large), sliced into thin cutlets; ½ cup all-purpose flour; 2 tablespoon olive oil, divided; 2 tablespoon unsalted butter; 8 oz cremini or white button mushrooms, sliced; 3 cloves garlic, minced; ¾ cup dry Marsala wine; ¾ cup low-sodium chicken broth; ½ cup heavy cream; ½ teaspoon salt, plus more to taste; ¼ teaspoon black pepper; 2 tablespoon chopped fresh parsley, for garnish; Grated Parmesan cheese, for serving

Chicken Marsala Pasta is absolutely dreamy-think tender chicken, savory mushrooms, and a velvety Marsala wine sauce tossed with perfectly cooked pasta. This dish bursts with rich, earthy flavors and a touch of sweetness, thanks to the Marsala, creating a restaurant-quality meal you can whip up at home.

What makes it a true must-try? Not only is it incredibly easy for a homemade midweek dinner, but it also feels special enough for date night or entertaining friends. One pan plus one pot is all you need, and your kitchen will smell amazing.

Inspired by classic Italian-American recipes, this Chicken Marsala Pasta quickly became a favorite in our house. Each forkful is creamy, comforting, and just a little bit indulgent-perfect for cozy nights in or when you want to wow a crowd without the fuss.

Chicken Marsala Pasta, golden-browned chicken and sautéed mushrooms in creamy Marsala sauce over pasta

Why You'll Love This Recipe

Restaurant-worthy flavor in your own kitchen
Quick and simple-ready in under an hour
Rich and creamy sauce that coats every bite
Adaptable for weeknight meals or special occasions

Key Ingredients for Chicken Marsala Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breast

Boneless, skinless chicken breasts are the star, bringing lean protein and soaking up all that flavorful Marsala sauce. For even, juicy results, slice them into thin cutlets before cooking. If you prefer, boneless chicken thighs work well and offer a bit more richness.

Marsala Wine

Marsala wine is what sets this dish apart with its nutty, sweet notes that add tremendous depth to the sauce. Use a dry Marsala for best flavor. If you can't find Marsala, a dry sherry or Madeira can work in a pinch, but the flavor profile will change slightly.

Mushrooms

Earthy cremini or white button mushrooms complement the Marsala beautifully and bring hearty texture. Slice them evenly for uniform cooking. Feel free to swap in shiitake or portobello for a more intense mushroom flavor.

Pasta

Classic fettuccine or linguine is perfect here, providing a sturdy base for the rich sauce. Penne, rigatoni, or spaghetti are excellent alternatives. Gluten-free pasta works too-just be sure to cook it al dente.

Heavy Cream

A splash of heavy cream at the end transforms the sauce into something luscious and silky. Half-and-half or whole milk can be used for a lighter option, though the sauce will be less rich.

Instructions for Chicken Marsala Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about ½ cup pasta water, then drain and set aside.

Dredge and Brown the Chicken

While the pasta cooks, place the flour on a plate and season chicken cutlets with salt and pepper. Dredge each piece lightly in the flour, shaking off excess.

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and the butter. Add chicken and sauté 2-3 minutes per side until golden and just cooked through. Remove to a plate and cover loosely with foil.

Sauté Mushrooms and Garlic

Add the remaining tablespoon of olive oil to the skillet. Add mushrooms and cook, stirring occasionally, until tender and golden brown, about 5 minutes. Add minced garlic and sauté for 1 minute, until fragrant.

Deglaze and Make the Sauce

Pour the Marsala wine into the skillet, scraping up any browned bits. Let it simmer for about 2 minutes, allowing the alcohol to cook off slightly. Stir in chicken broth and bring to a simmer. Reduce heat and let the sauce reduce by about a quarter, 3-4 minutes.

Finish the Sauce

Reduce the heat to low. Stir in heavy cream and any juices from the chicken. Simmer 2-3 minutes, stirring, until the sauce is silky and slightly thickened. Taste and adjust seasoning with more salt and pepper, if needed.

Combine and Serve

Slice chicken into bite-size strips and return to the skillet. Add cooked pasta and toss everything gently to coat; add reserved pasta water a little at a time if the sauce needs loosening. Serve in warm bowls, sprinkled with fresh parsley and plenty of Parmesan.

Recipe Variations

Make It Gluten-Free

Swap the wheat pasta for your favorite gluten-free brand, and use a gluten-free all-purpose flour blend for dredging the chicken. The result is just as creamy and delicious.

Lighten It Up

Use half-and-half instead of heavy cream, and try whole wheat pasta or chickpea-based pasta for added fiber. You'll still get a rich, satisfying sauce with a slightly lighter touch.

Add Veggies

Stir in a handful of baby spinach or sun-dried tomatoes with the mushrooms for extra color and nutrition. Broccoli florets or peas also make wonderful additions.

Dairy-Free Option

Trade out the butter for olive oil and use a creamy plant-based non-dairy creamer or coconut milk. The sauce will be a tad less rich, but still packed with flavor.

Turn Up the Heat

If you love a little spice, add a pinch of red pepper flakes to the mushrooms while they sauté. It's a simple way to give the creamy sauce a subtle kick.

Serving Suggestions

Chicken Marsala Pasta shines as a main course, perfect when paired with a simple green salad-think arugula, lemon, and olive oil-or classic garlic bread for soaking up the sauce. For extra flavor, top each serving with chopped parsley and a generous sprinkle of freshly grated Parmesan. A light Pinot Noir or Chardonnay makes the perfect wine pairing if you're feeling fancy!

Storage and Reheating

Leftover Chicken Marsala Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or cream and warm gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave in short bursts, stirring in between. Freezing is not recommended, as the creamy sauce may separate when thawed.

Frequently Asked Questions About Chicken Marsala Pasta (FAQ)

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Chicken thighs work beautifully and add even more moisture and flavor to the dish. Just make sure to adjust cooking time for thicker pieces.

Q: What if I don’t have Marsala wine?

A: If Marsala isn't available, try substituting with dry sherry or Madeira. The flavor will be slightly different, but still delicious and savory.

Q: Can I make this dish ahead of time?

A: For best results, prepare the sauce and chicken ahead, then cook the pasta just before serving and toss everything together. The sauce can be refrigerated for up to 2 days.

This Chicken Marsala Pasta is pure comfort in a bowl-creamy, deeply flavorful, and loaded with savory goodness. It's sure to become a regular feature at your table! Give it a try, snap a photo, and let us know how you liked it in the comments and ratings below. Enjoy every bite!