Creamy Chicken Marsala Pasta with Mushrooms

Why you’ll love it

Butter, mushrooms, a hint of garlic, and heavy cream blend with the distinctive flavor of marsala wine to create a velvety sauce for this pasta. The chicken is seasoned and pan-fried to a light golden color, then finished in the sauce so it stays juicy. The balance of rich cream and the wine’s sweet-savory notes makes this a crowd-pleaser.

Marsala wine is the star here: use a semi-secco (semi-sweet) or dry marsala for cooking. This is a reliable 30-minute meal that’s simple enough for busy nights but special enough for company.

What you’ll need

• Pasta – fettuccine works beautifully, but linguine or any pasta shape will do.
• Olive oil and butter – for pan-frying and forming the base of the sauce.
• Chicken – boneless chicken breasts cut into bite-sized pieces.
• Garlic powder – seasons the chicken simply and effectively.
• Flour – for dredging the chicken to help browning and to thicken the sauce slightly.
• Mushrooms – cremini, baby bella, or your favorite variety.
• Marsala wine – semi-secco or dry marsala for cooking.
• Chicken broth – adds savory depth to the sauce.
• Dijon mustard – a small amount brightens the sauce without tasting mustardy.
• Heavy cream – gives the sauce a rich, silky finish.

How to make chicken marsala pasta

Overview: step-by-step instructions follow below. Full ingredient amounts and directions are included in the recipe card further down.

Begin by boiling the pasta until al dente. While the pasta cooks, cut the chicken into bite-size pieces and toss with garlic powder and a light coating of flour. Heat olive oil and half the butter in a skillet and pan-fry the chicken until lightly browned; it will finish cooking in the sauce. Remove the chicken and set aside.

Add the remaining butter and the mushrooms to the skillet. Cook until the mushrooms release their liquid and it evaporates, then remove and set with the chicken. Deglaze the pan with chicken broth and marsala, whisking in Dijon mustard and letting the mixture reduce slightly. Stir in the cream, return the chicken and mushrooms to the pan, and simmer until the sauce thickens and the chicken is fully cooked.

Season with salt and pepper, drain the pasta, and toss it with the sauce. If needed, add a splash of pasta cooking water to loosen the sauce. Finish with freshly grated Parmesan if desired and serve immediately.

Substitutions and variations

• For a similar flavor profile, dry marsala can be used instead of semi-secco; madeira can work in a pinch, but flavor will differ slightly.
• If you must avoid flour, thicken the sauce with a cornstarch slurry (mix equal parts cornstarch and cold water and stir in at the end).
• Swap fettuccine for another pasta shape, or serve the sauce over gnocchi, rice, or polenta for a twist.

What to serve with chicken marsala fettuccine

• Fresh crusty bread with olive oil and balsamic makes a great accompaniment.
• A simple green salad, such as arugula with shaved Parmesan or a spring mix with a light dressing, balances the richness of the pasta.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently over low heat, adding a splash of cream or reserved pasta water to loosen the sauce if it has thickened.
• Freezing is not recommended, as the cream sauce can separate when thawed.

Chicken Marsala Pasta

Author: Natasha Bull

This easy chicken marsala pasta has tender chicken, mushrooms, and a creamy marsala sauce. It’s a quick, satisfying 30-minute meal.

Ingredients

• 8 ounces uncooked pasta
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 2 chicken breasts, cut into bite-size pieces
• 1/4 teaspoon garlic powder
• Flour, for dredging
• 8 ounces cremini mushrooms
• 1/2 cup marsala wine
• 1/2 cup chicken broth
• 1/2 teaspoon Dijon mustard
• 1/2 cup heavy whipping cream
• Salt and pepper, to taste
• Freshly grated Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
2. Meanwhile, cut the chicken into bite-size pieces. Sprinkle with garlic powder and coat lightly in flour.
3. Heat the olive oil and 1 tablespoon butter in a skillet over medium-high heat. When hot, add the chicken and cook about 5 minutes, turning, until lightly browned. Transfer to a plate (it will finish cooking in the sauce).
4. Add the remaining butter to the skillet. Add mushrooms and cook 3–4 minutes until the mushrooms release their liquid and it has reduced. Remove mushrooms and set aside with the chicken.
5. Add chicken broth, marsala, and Dijon mustard to the skillet. Stir or whisk, and let the liquid bubble and reduce for about 2 minutes.
6. Stir in the cream, then return the chicken and mushrooms to the pan. Reduce heat to medium and cook a few minutes until the sauce thickens and the chicken is cooked through.
7. Season with salt and pepper. Drain the pasta and toss with the sauce, adding a splash of pasta water if needed to loosen the sauce. Serve with grated Parmesan if desired.

Notes

• Use semi-secco (semi-sweet) or dry marsala for the best flavor. A very sweet marsala is better suited to desserts.

Nutrition (approx.)

Calories: 598 kcal · Carbohydrates: 53 g · Protein: 34 g · Fat: 24 g · Saturated Fat: 12 g · Sodium: 310 mg

Nutrition information is automatically calculated and should be used as an approximation.