Creamy Chicken Marsala Pasta Recipe

If you’ve ever wished for a cozy dinner that feels fancy but comes together in a flash, then this Creamy Chicken Marsala Pasta Recipe is about to become your new weeknight hero. I absolutely love how the tender chicken, earthy mushrooms, and silky marsala cream sauce combine with pasta for a meal that’s both comforting and impressive. Stick with me because I’m sharing all my best tips so you can nail this dish every single time.

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Ingredients You’ll Need

The magic of this Creamy Chicken Marsala Pasta Recipe comes down to pairing tender chicken with the earthy flavor of mushrooms and that iconic marsala wine sauce. Using a good-quality marsala wine makes a noticeable difference, so don’t skip it if you can help it!

• Uncooked pasta: I love using a sturdy pasta like penne or rigatoni here because it holds up well to the creamy sauce.
• Olive oil: A great base for cooking your chicken with a nice, light flavor.
• Butter: Adds richness and helps develop a lovely sauce texture.
• Chicken breasts: Cutting them into bite-sized pieces is key for quick, even cooking.
• Garlic powder: A quick way to add garlic flavor without overpowering.
• Flour: Light dredging helps give the chicken a beautiful golden crust and thickens the sauce.
• Cremini mushrooms: These have a deep, earthy taste that really balances the rich sauce.
• Marsala wine: The star ingredient — brings that distinctive sweet and nutty flavor.
• Chicken broth: Adds savory depth to the sauce and helps it thin just enough.
• Dijon mustard: Just a touch to brighten and balance the creaminess.
• Heavy cream: Creates that dreamy, silky sauce you’ll want to slurp up.
• Salt & pepper: To season everything perfectly.
• Parmesan cheese (optional): Freshly grated on top adds a savory kick I never skip.

Variations

One of my favorite things about this Creamy Chicken Marsala Pasta Recipe is how easy it is to make your own. Whether you want to tweak the protein or add some veggies, there’s lots of room to get creative.

• Swap the Chicken: I’ve tried it with turkey or even shrimp—it works great and adds a nice twist.
• Vegetarian Version: Leave out the chicken and double the mushrooms, or add some spinach for an extra green boost.
• Spice it Up: Adding a pinch of red pepper flakes gives a lovely warmth without overpowering the creamy sauce.
• Different Pasta: Sometimes I go with fettuccine or farfalle to change up the texture; all pair wonderfully.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Cook the Pasta Until Al Dente

Start by boiling a large pot of salted water for your pasta — don’t skip the salt! It seasons the pasta from the inside out. Follow the package instructions to cook till al dente, which means the pasta will still have a slight bite. This is important because the pasta will continue to soak up sauce later, and you don’t want it mushy.

Step 2: Prep the Chicken for Sautéing

While your pasta cooks, cut chicken breasts into bite-sized pieces and sprinkle with garlic powder for extra flavor. Lightly dredge the pieces in flour — this helps give your chicken a golden crust and contributes to thickening the sauce. Whenever I skip the flour, the sauce feels thinner and less luxurious.

Step 3: Brown the Chicken Just Right

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When it’s hot (you can test by flicking a tiny drop of water — it should sizzle), add the chicken pieces. Cook for about 5 minutes, turning with tongs until they develop a light golden color but aren’t fully cooked through — they’ll finish cooking later in the sauce. This step is crucial because overcooked chicken ends up dry.

Step 4: Sauté the Mushrooms to Perfection

Add the remaining butter to the skillet and toss in the sliced cremini mushrooms. Cook for 3 to 4 minutes, stirring occasionally. You want the mushrooms to release their natural juices and then cook that moisture off so they brown slightly — this caramelization adds an amazing depth of flavor. Once done, set them aside with the cooked chicken.

Step 5: Build the Sauce

Now pour in the chicken broth, marsala wine, and whisk in the Dijon mustard directly into the skillet. Stir everything well until the mustard dissolves and let it bubble gently for about 2 minutes to reduce a little. This simmering concentrates the flavors and burns off some alcohol from the wine, leaving behind that signature sweetness.

Step 6: Bring It All Together

Lower the heat to medium and stir in the heavy cream, then add the chicken and mushrooms back to the pan. Let the sauce gently thicken while the chicken finishes cooking through — about 3 to 5 minutes. Season with salt and pepper to taste. If the sauce feels too thick, don’t hesitate to add a splash of pasta water to loosen it up. Then toss with your drained pasta.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I like to top this dish with a generous sprinkle of freshly grated Parmesan cheese and a touch of chopped fresh parsley for color and a hint of brightness. If you’re feeling indulgent, a drizzle of extra virgin olive oil on top just before serving really elevates it.

Side Dishes

Simple roasted or steamed veggies like green beans, broccoli, or asparagus pair beautifully with the creamy richness. A crisp green salad with a lemon vinaigrette also balances the meal perfectly, cutting through the creaminess.

Creative Ways to Present

For a special occasion, I’ve served this in individual shallow bowls with a basil leaf or small edible flowers on top to make it look super elegant. You can even garnish with toasted pine nuts or a sprinkle of truffle salt to really impress guests.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. When I store this, I like to keep the pasta and sauce together so the flavors meld overnight — just make sure to stir it well when reheating.

Freezing

I don’t usually freeze this recipe because the cream sauce can separate, but if you want to, freeze the chicken and mushroom sauce separately from the pasta. Thaw overnight in the fridge and reheat gently on the stove, stirring often.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of chicken broth or cream to bring back the sauce’s creamy texture without breaking it. The microwave works too if you go slow and stir halfway through.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe is truly one of those dishes I love making when I want something comforting with a touch of elegance but zero fuss. It’s approachable, quick, and always gets compliments. If you give it a try, I promise you’ll end up with a rich, flavorful dinner that feels special every time. Don’t forget to grab that marsala wine—it’s worth it!

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