Chicken Marsala Pasta is a delicious and comforting dish that’s as pleasing to the eye as it is to the palate. With tender chicken, savory mushrooms, and a silky marsala wine sauce, it really brings something special to the dinner table.
This recipe prevents dry chicken by avoiding overcooking, thickens the sauce with cream, and uses pasta water to prevent it from being too thin.
I know how often busy weeknights can leave us scrambling for something quick but tasty. This recipe solves that problem by being ready in just 30 minutes. You can enjoy a homemade dish that feels fancy, without spending hours in the kitchen.
This recipe works wonderfully because it gently cooks the chicken, ensuring it stays juicy while the sauce thickens just right with the cream. Plus, you’ll have that creamy sauce to toss with warm fettuccine, making every bite a treat.
If you love pasta dishes like this, you might also enjoy making Creamy Shrimp Alfredo Fettuccine. It’s another quick option you can whip up for friends or family!
Why You Will Love This Recipe
- Creamy Texture , The silky marsala wine sauce adds a rich, creamy texture that coats the pasta beautifully, making every bite comforting and satisfying.
- Savory Flavor , With tender chicken and earthy mushrooms paired with that buttery, umami sauce, this dish hits all the right notes for your taste buds.
- Quick and Easy , You can whip this up in just 30 minutes, making it a fantastic option for a weeknight treat or a surprise date night.
- Leftover Friendly , If you happen to have leftovers, they store well in the fridge for a few days. Just reheat gently, adding a little cream if needed.
Ingredient Notes
- Fettuccine pasta: This wide noodle soaks up the sauce beautifully! Go for fresh if you can, but dried works just fine too.
- Chicken breasts: You’ll want juicy, tender chicken here. Picking nice-looking, plump chicken helps avoid dryness. Pounding them a bit can even help keep them moist!
- Marsala wine: This is the main flavor driver! Stick with a dry Marsala for a well-balanced taste. If you can’t find it, dry sherry does the trick.
- Heavy cream: This gives the dish its creamy texture and richness. If you’re out, try a cornstarch slurry for a lighter option, but it’ll change the texture a bit.
- Cremini mushrooms: These guys add an earthy, savory kick. Look for firm, fresh ones with a nice cap. If you can’t find cremini, button mushrooms are a good swap!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce isn’t thickening, increase the heavy cream to 1 cup and ensure you’re using enough pasta water.
- When making the chicken, aim for about 4-5 minutes per side to keep it moist when finishing in the sauce.
- If your mushrooms turn out rubbery, cook them for an additional 2-3 minutes until they’ve released moisture and reduced in size.
- For a sauce that’s too thin, try adding 1-2 tablespoons of pasta water until reaching your desired consistency.
- If you’ve cooked the chicken too long, remove it from heat once lightly browned to prevent dryness in your dish.
Serving Suggestions
- Serve chicken marsala pasta with crusty bread and olive oil for dipping. Pair it with a refreshing arugula salad for added freshness.
- This dish can also serve as a base for variations like creamy chicken marsala stuffed peppers or a hearty chicken marsala casserole. You can use leftovers in chicken marsala wraps or as a filling for pasta shells.
- Consider topping the dish with freshly grated parmesan for a savory finish. A light drizzle of balsamic reduction can also amplify the flavor profile without additional calories.
Storage Guidelines
- To keep your chicken marsala pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat over low heat as needed.
- Freezing: Place serving sizes in a freezer bag and seal tightly. Freeze for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: When ready to enjoy, reheat the frozen pasta gently over low heat. Add a splash of cream if needed.
Recipe Variations
- You can use penne or rotini instead of fettuccine for a different pasta shape that pairs well with the sauce.
- Add 1 teaspoon garlic powder or 1 teaspoon Italian seasoning for an extra flavor boost in the dish.
- Either mushrooms like shiitake or oyster can enhance the umami aspect of your creamy chicken Marsala fettuccine.
- If serving a larger group, double the recipe using 16 ounces of pasta, 4 chicken breasts, and 1 cup of Marsala wine.
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Marsala Pasta
A delicious skillet pasta dish combining tender chicken, earthy mushrooms, and a creamy marsala wine sauce.
Equipment
- Skillet
- Measuring cups
- Tongs
- Whisk
Ingredients
- 8 ounces uncooked fettuccine pasta (227 grams)
- 1 tablespoon olive oil (15 milliliters)
- 2 tablespoons butter (28 grams), divided
- 2 chicken breasts cut into bite-sized pieces
- ¼ teaspoon garlic powder (1 gram)
- Flour for dredging
- 8 ounces cremini mushrooms (227 grams)
- ½ cup marsala wine (120 milliliters), semi-secco
- ½ cup chicken broth (120 milliliters)
- ½ teaspoon Dijon mustard (2 grams)
- ½ cup heavy/whipping cream (120 milliliters)
- Salt & pepper to taste
- freshly grated parmesan cheese (optional)
Instructions
- Start by cooking the fettuccine in a large pot of boiling water, stirring occasionally until it is al dente. The pasta should have a nice firmness to it. Reserve a bit of the pasta water, just in case the sauce needs some moisture later. Do not forget to drain the pasta once it is done!
- Heat the olive oil and one tablespoon of butter in a large skillet over medium heat. Toss in the chicken pieces, seasoned with garlic powder, and cook until they are nicely browned, about 4-5 minutes per side, not cooked through. Avoid overcrowding the pan, as it can steam rather than brown the chicken.
- In the same skillet, add the remaining butter and throw in the cremini mushrooms. Cook until they are soft and their moisture has evaporated, about 5-7 minutes. Remember, if they look rubbery, they need more time. Stir occasionally to get even cooking.
- Pour in the marsala wine and chicken broth while scraping up any brown bits from the bottom of the pan. Let it simmer for a few minutes, until the liquid reduces slightly. Be careful not to let it boil too harshly, as it might evaporate too fast.
- Once the liquid has thickened a bit, stir in the Dijon mustard and heavy cream, creating a silky sauce. If it is too thick, a splash of reserved pasta water can help loosen it up. Just do not skip the stirring or you might end up with lumps.
- Combine the cooked fettuccine with the sauce in the skillet, mixing everything well until the pasta is evenly coated. Be gentle—over-mixing can break the pasta, so a light toss is key.
- Finish with a sprinkle of salt, pepper, and freshly grated parmesan cheese if you would like. Serve it up right away; pasta waits for no one! Just avoid letting it sit too long, as it can dry out.
Notes
Store leftovers in the fridge for up to 3-4 days. Reheat over low heat, adding a splash of cream if needed.
To ensure the sauce thickens properly, consider increasing heavy cream to 1 cup and ensure you are using enough pasta water if it is too thin. Ensure chicken does not overcook to prevent dryness. Cook mushrooms until they have released their moisture.
Reheat over low heat on the stove, adding a splash of cream if needed.
Serve with crusty bread and olive oil for dipping or pair with a refreshing arugula salad. Top with freshly grated parmesan for extra flavor.
Substitute fettuccine with penne or rotini. Add spinach or sun-dried tomatoes for extra flavor. Use different mushrooms like shiitake for variety.
Choose high-quality marsala wine for the best flavor. Use boneless, skinless chicken breasts for best results. For a thicker sauce, consider adding 1-2 tablespoons of reserved pasta water until reaching the desired consistency.
Leave a Reply