Creamy Chicken Marsala Pasta Recipe

If you’re looking for a dish that brings comfort, elegance, and a splash of creamy goodness all in one bowl, you’ve just found it. This Creamy Chicken Marsala Pasta Recipe is one of those meals that feels fancy but comes together so easily, you’ll want to make it every week. I absolutely love how the tender chicken, earthy mushrooms, and rich marsala wine sauce swirl together with pasta for an unforgettable dinner that pleases everyone at the table.

this Recipe

Ingredients You’ll Need

Getting the right ingredients here really makes the dish shine. Each one plays a part – from the earthy mushrooms, which add that deep savoriness, to the marsala wine bringing a unique sweetness and depth. Plus, choosing good quality butter and cream helps make that sauce feel dreamy.

• Uncooked Pasta: I go for something like penne or rigatoni – shapes that hold onto the sauce well.
• Olive Oil: Use a good quality one for that subtle fruity flavor in the chicken sauté.
• Butter: Divided between cooking the chicken and creating a rich sauce base.
• Chicken Breasts: I like to cut them into bite-sized pieces so they cook quickly and evenly.
• Garlic Powder: A quick way to get mild garlic flavor without chopping.
• Flour: For dredging – it creates a nice crust on the chicken and helps thicken the sauce naturally.
• Cremini Mushrooms: Their meaty texture is a perfect match for the creamy sauce.
• Marsala Wine: This is the star, so don’t skip it! It lends a lovely fruity, slightly sweet depth.
• Chicken Broth: Adds body to the sauce and layers the flavor.
• Dijon Mustard: A little zing that rounds out the sauce beautifully.
• Heavy/Whipping Cream: For that luscious, creamy finish we all crave.
• Salt & Pepper: Essential seasonings to enhance all the flavors.
• Freshly Grated Parmesan Cheese (Optional): I always sprinkle some on top—it’s the perfect salty, nutty finishing touch!

Variations

I love tweaking this creamy chicken marsala pasta recipe depending on the mood or what I have on hand. Don’t be afraid to put your own twist on it — that’s half the fun! Sometimes I swap mushrooms or add a little extra kick with herbs or spices.

• Use Different Mushrooms: I once tried shiitake instead of cremini—deliciously more intense flavor!
• Gluten-Free Pasta: Perfect if you’re avoiding gluten; just watch cooking times.
• Herbs Added: Adding fresh thyme or parsley at the end can brighten up the dish.
• Vegetarian Version: Skip the chicken and use extra mushrooms or tofu for a hearty, meatless option.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Cook the Pasta Just Right

Start by bringing a large pot of salted water to a boil. Cooking your pasta al dente is key here — it should have a little bite because it’ll soak up some of that delicious sauce later. Follow the package instructions for timing, but I like to check a minute or two early to keep it perfectly firm.

Step 2: Prepare Your Chicken

While the pasta cooks, slice your chicken breasts into bite-sized pieces. Sprinkle with garlic powder—this little shortcut packs a ton of flavor—and dredge them lightly in flour. The flour helps create a golden crust and thickens the sauce later on, so don’t skip it!

Step 3: Sauté the Chicken

Heat olive oil and half the butter in a skillet over medium-high heat. When the skillet is hot, add the chicken pieces. Cook for about 5 minutes, turning occasionally until they’re lightly browned but not fully cooked through yet. They’ll finish cooking in the sauce, so be careful not to overcook here. Transfer them to a plate and keep them warm.

Step 4: Cook the Mushrooms

To that same skillet, add the remaining butter and the mushrooms. Saute them for 3-4 minutes until they release their liquid and it evaporates. This concentrates the mushroom flavor, which is so worth the wait. Once done, set them aside with the chicken.

Step 5: Make the Marsala Sauce

Pour chicken broth, marsala wine, and Dijon mustard into the skillet. Stir and whisk to combine everything smoothly. Let it bubble gently for about 2 minutes to reduce and concentrate the flavors. You’ll notice the sauce thickening slightly, which is just what you want here.

Step 6: Bring it All Together

Reduce heat to medium and stir in the cream, cooked chicken, and mushrooms. Cook for a few minutes, stirring gently until the sauce thickens more and the chicken is cooked all the way through. At this point, season with salt and pepper to your liking — I taste every time to make sure it’s just right before finishing.

Step 7: Toss and Serve

Drain your pasta and toss it into the creamy marsala sauce. If the sauce seems too thick, I like to add a splash of reserved pasta water to loosen it up and help the sauce cling to every bite. Serve it up hot and don’t forget the freshly grated parmesan cheese if you’re using it—that final touch seals the deal every time.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I love topping this pasta with a generous sprinkle of freshly grated parmesan and a handful of chopped fresh parsley or basil for a pop of color and bright herby flavor. Sometimes a little cracked black pepper on top adds that perfect finishing bite.

Side Dishes

This creamy chicken marsala pasta pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or some simple roasted veggies like asparagus or broccoli for a complete meal. Garlic bread or crusty Italian bread is great for mopping up every last bit of that luscious sauce.

Creative Ways to Present

For a special dinner, I sometimes plate the pasta in shallow bowls with a drizzle of extra marsala sauce and a sprig of fresh herbs right on top. You can also serve this in individual ramekins for a cozy touch that feels restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I store leftover creamy chicken marsala pasta in an airtight container in the fridge for up to 3 days. The flavors actually marry more when it sits overnight, but the pasta can absorb some sauce, so it might need loosening when reheated.

Freezing

I’ve frozen this dish a couple of times with good results — just make sure it’s cooled completely first. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave works in a pinch but stir halfway through to heat evenly. Avoid overheating to keep the chicken tender.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe has become one of my go-to dishes whenever I want something that feels a little special but is easy enough to whip up on a busy night. It’s rich, comforting, and has a lovely balance of flavors you don’t find every day. I hope you enjoy making it as much as I do — and that it brings your family together around the table just like it does in mine!

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