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Chicken Marsala Pasta

Creamy Chicken Marsala Pasta with mushrooms and Parmesan in a large skillet
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This Chicken Marsala Pasta combines tender chicken, earthy mushrooms, and rich Marsala wine in a creamy sauce served over pasta. A restaurant-quality dish ready in 45 minutes, perfect for weeknights or special occasions.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces fettuccine or linguine
  • 8 ounces cremini mushrooms, sliced
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter, divided
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Drain and set aside.
  2. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 5-7 minutes until golden and cooked through. Work in batches if needed. Remove and set aside.
  3. In the same skillet, melt 1 tablespoon butter with remaining olive oil over medium-high heat. Add mushrooms in a single layer. Cook 5-7 minutes until golden and all moisture has evaporated. Remove and set aside.
  4. Reduce heat to medium. Add remaining butter. Cook onion 3-4 minutes until soft. Add garlic and cook 1 minute, stirring constantly.
  5. Sprinkle flour over the onion mixture. Stir constantly for 1 minute to cook out the raw flour taste.
  6. Slowly pour in Marsala wine, scraping up all browned bits from the pan. Let reduce by half, about 2-3 minutes.
  7. Gradually whisk in chicken broth then heavy cream. Add thyme, salt, and pepper. Simmer over medium-low heat for 5 minutes until sauce coats the back of a spoon.
  8. Return chicken and mushrooms to the skillet. Add pasta and parsley. Toss gently to coat. Add reserved pasta water one tablespoon at a time if sauce is too thick.
  9. Remove from heat. Stir in Parmesan cheese and let melt for 30 seconds. Taste, adjust seasoning, and serve immediately with extra Parmesan on top.

Notes

  • Use dry Marsala wine from the wine section rather than cooking wine for the best depth of flavor.
  • Pat chicken completely dry before cooking to get a proper golden sear rather than steaming.
  • Do not overcrowd the pan when cooking chicken or mushrooms. Cook in batches if needed.
  • Keep heat at medium-low when the cream is in the pan. A rolling boil will break the sauce.
  • For a lighter version, substitute half-and-half for the heavy cream.
  • For a non-alcoholic version, use 3/4 cup beef broth mixed with 1 teaspoon balsamic vinegar in place of Marsala wine.

Nutrition

Find it online: https://www.benefitiany.com/chicken-marsala-pasta/