Chicken Marsala Pasta

I love the way a simple dinner can stitch together a busy weeknight, a lingering conversation, and the soft hum of home. The first time I made this, the kitchen smelled like bubbling cream and warm thyme and my whole family circled the table with hungry, grateful faces. Chicken Marsala Pasta is a cozy, elegant dish that somehow manages to feel both fancy and completely doable on a Tuesday night. It brings bright, silky sauce and tender chicken to a bowl of comforting pasta, and the mushrooms give it an earthy hug. If you enjoy creamy, slightly sweet sauces that cling to every noodle, you might also like this take on baked creamy Cajun pasta which has a similar comforting reach Baked Creamy Cajun Chicken Mozzarella Penne. Tonight this dish will warm your hands and your memories. I promise the steps are forgiving and the payoff is a family-style plate that disappears fast.

Kitchen Essentials You’ll Need

You really do not need a fancy setup to make this. A few solid tools that fit in most kitchens will keep the process easy and stress free. A roomy skillet helps everything brown evenly. A large pot gives your pasta room to swim so it cooks to the perfect tenderness. A wooden spoon and tongs make tossing comfortable. Here are the tools I rely on when I make this dish.

• Large pot for boiling pasta
• Large skillet or sauté pan, preferably heavy bottomed
• Wooden spoon or silicone spatula
• Tongs for tossing pasta with sauce
• Chef’s knife and cutting board
• Measuring cups and spoons

These basics let you focus on flavor instead of technique. A splatter guard can be handy if you want less cleanup. Good lighting and a timer help you catch the exact golden brown moments when the chicken and mushrooms are ready.

Why You’ll Love This Chicken Marsala Pasta

This is the sort of recipe that hugs you from the inside. The sauce is creamy and luxurious without being heavy. The Marsala brings a subtle sweetness that plays beautifully with the umami mushrooms and salty Parmesan. Each bite has contrast. The chicken is golden and tender. The sauce coats every ribbon of pasta. It is both weeknight practical and special enough for guests. I reach for this meal when I want comfort that still tastes composed.

• Flavor depth: earthy mushrooms, savory Parmesan, and a gentle sweet note from the Marsala
• Texture play: tender chicken, silky sauce, and al dente pasta
• Convenience: one skillet for sauce and protein, while pasta cooks separately
• Versatile: swap pasta shapes or boost veg for crowd pleasing variations

The aroma is immediate. As soon as the garlic hits the hot fat and the Marsala reduces, the kitchen fills with a caramelized, slightly nutty scent. Serve it warm and you will notice the way the sauce clings lovingly to every strand or tube of pasta. It is the kind of recipe that makes you close your eyes, breathe deep, and remember other meals shared around the table.

Chicken Marsala Pasta Ingredients

Here’s everything you need laid out, and I like to have it ready before I start. Mise en place really smooths the process and keeps the cooking calm.

• 12 oz pasta (fettuccine, penne, or your favorite type)
• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 8 oz mushrooms, sliced (button or cremini work well)
• 2 cloves garlic, minced
• ½ cup chicken broth
• ½ cup Marsala wine (or substitute with chicken broth for a non-alcoholic option)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

You can add a little butter if you like richer flavor when browning the chicken and mushrooms. Freshly grated Parmesan melts into the sauce and gives it that silky finish. If you prefer a lighter version, use half-and-half instead of heavy cream and just simmer a bit longer to thicken.

Step-by-Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz pasta and cook according to package instructions until al dente, meaning the pasta is tender but still has a slight bite when you taste it. Once cooked, drain the pasta and set it aside, reserving about a half cup of the pasta cooking water so you can loosen the sauce later if you need to.
2. Prepare the Chicken and Mushrooms: Heat 2 tablespoons olive oil in a large skillet over medium high heat until it shimmers. Season the 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces, with Salt and pepper to taste. Add the chicken to the hot skillet in a single layer and let it sear without moving for a minute so it develops a golden crust. Continue to cook for about 5 to 7 minutes until the pieces are cooked through and no longer pink inside, then remove them to a plate. In the same skillet add the 8 oz mushrooms, sliced, and cook until they release their juices and turn a deep, golden brown, about 4 to 5 minutes. Add 2 cloves garlic, minced, and sauté for another minute until fragrant and slightly softened.
3. Make the Marsala Sauce: Pour in ½ cup chicken broth and ½ cup Marsala wine (or the substitute) and bring the mixture to a gentle simmer. Let it cook down and reduce slightly for about 3 to 4 minutes so the flavors concentrate and the alcohol scent softens if you used the wine. Stir in 1 cup heavy cream, ½ cup grated Parmesan cheese, and 1 teaspoon dried thyme. Mix thoroughly until the sauce thickens to a creamy consistency and the Parmesan has melted smoothly. Taste and adjust seasoning with Salt and pepper to taste.
4. Combine and Serve: Return the cooked chicken to the skillet and toss it with the sauce until every piece is coated and steaming. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and keep it silky. Add the drained pasta to the skillet and gently toss everything together so the noodles soak up the sauce. Serve hot, topped with Fresh parsley, chopped, for a bright finish and extra aroma.

Fun Variations You Can Try

• Swap the pasta: Use penne for a bowl that traps sauce, or fettuccine for long, silky strands that twirl easily.
• Make it lighter: Substitute half-and-half for the heavy cream and simmer a bit longer to reduce the sauce, or use a light cooking cream.
• Add greens: Stir in a few handfuls of baby spinach at the end until wilted, or toss in blanched asparagus tips for spring.
• Herb swaps: Fresh thyme or a little fresh rosemary can brighten the sauce, or add a pinch of red pepper flakes for warmth.
• Protein options: Use sliced turkey breast or seared tofu for a different protein profile.
• Mushroom upgrades: Try a mix of cremini and shiitake for more depth, or add a few sun dried tomatoes for a sweet tang.
• Non alcoholic: Use extra chicken broth and a splash of balsamic vinegar for acidity instead of Marsala wine.

These small changes change the mood of the dish from cozy and rich to bright and weeknight friendly.

How I Love to Serve It

I like serving this in wide shallow bowls so the sauce pools and every forkful gets a little bit of everything. Sprinkle a generous pinch of Fresh parsley, chopped, over individual bowls for color. A few extra flakes of Parmesan at the table help anyone wanting more richness.

Pair it with simple sides that balance the creaminess. A crisp green salad dressed with lemon vinaigrette cuts through the cream. Warm crusty bread is perfect for mopping the last bits of sauce from the plate. For cozy dinners I light a candle and play soft music. Family style serving works wonderfully. Let everyone help themselves so the conversation flows. When a pan comes to the table, the meal feels like an event even on an ordinary night. The textures, from tender chicken to silky sauce and meaty mushrooms, make this a dish that invites second helpings.

Helpful Tips from My Kitchen

• Brown the chicken in batches if your skillet is crowded. Overcrowding causes steaming instead of searing and you lose that golden color.
• Reserve pasta water because its starch helps the sauce cling and smooths the texture without watering it down.
• Use freshly grated Parmesan for the best melting quality and flavor. Pregrated cheese can be drier and less creamy.
• For evenly cooked chicken pieces, try to cut them into similar sized bites. This makes doneness more predictable and keeps the texture consistent.
• When reducing the Marsala and broth, watch the heat. You want a gentle simmer so the sauce concentrates without burning the dairy later.
• If the sauce separates, whisk in a tablespoon of cold water or a small knob of butter off heat to bring it back together.
• Taste and adjust salt near the end because the Parmesan can add a pleasant saltiness.
• If you are short on time, use rotisserie chicken tossed into a quicker mushroom and cream sauce for a weeknight swap.

These small habits have saved me more than once and they will help you feel confident at the stove.

Important Cooking Reminders

• Always handle raw chicken on a separate cutting board and wash hands and surfaces thoroughly to prevent cross contamination.
• When reheating, warm gently over medium low heat, adding a splash of broth or cream to revive the sauce, and stir frequently to prevent scorching.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat until steaming hot throughout.
• Avoid overheating the cream as it can separate; warm the dish slowly and remove from direct high heat if it starts to break.
• Do not leave cooked pasta at room temperature for more than two hours to prevent bacterial growth.
• If the sauce becomes too thin after refrigeration, gently simmer until it thickens, stirring to maintain creaminess.
• Let chicken reach an internal temperature of 165°F to ensure it is safely cooked.
• Be cautious with Marsala if serving to children. Substitute with chicken broth when needed.

Nutritional Information (Estimated)

This is an approximate breakdown per serving if the recipe serves four. Calories are driven by the heavy cream and Parmesan, so you can lower them by choosing light dairy. Estimated values include chicken, pasta, and sauce combined. Calories: roughly 650 to 750 per serving, depending on pasta shape and exact portions. Carbs: around 60 to 70 grams, primarily from the pasta. Fat: about 28 to 36 grams, mostly from heavy cream and olive oil. Protein: approximately 35 to 45 grams, mainly from the chicken and cheese.

• calories: ~700 per serving
• carbs: ~65 g
• fat: ~32 g
• protein: ~40 g

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4

Common Questions You Might Have

Can I make this without any alcohol?

Yes, absolutely. Use the ½ cup Marsala wine substitute and replace the Marsala wine with an additional ½ cup chicken broth to keep the liquids balanced. Add a teaspoon of balsamic vinegar or a squeeze of lemon if you want a touch of acidity to mimic the complexity of the wine.

What is the best pasta shape to use?

I love fettuccine for its silky, ribbon like strands that hold the sauce, but penne is great if you want bites that trap mushrooms and chicken inside. Short shapes like penne or rigatoni make the dish feel heartier, while long noodles make it feel a bit more elegant.

How do I avoid a watery sauce?

If your sauce is too thin, simmer it gently to reduce and thicken it. You can also stir in a little more grated Parmesan which will help thicken and enrich the sauce. If it is too thick, add small amounts of the reserved pasta water, a tablespoon at a time, until you reach a smooth, saucy consistency.

Conclusion

This dish is one of those comforting meals that feels like a warm memory even the first time you taste it. The tender pieces of chicken, the earthy mushrooms, and the creamy, slightly sweet sauce come together in a way that invites slow conversation and a second helping. When I serve Chicken Marsala Pasta, I think about the softness of the sauce coating every forkful and the way a simple garnish of parsley makes it feel fresh. It is forgiving to cook, flexible to adapt, and reliably comforting on a chilly evening or when you want a little elegance without fuss. I hope this recipe becomes one of your easy weeknight treasures and a meal you return to again and again.