Here's an easy chicken marsala pasta recipe that will satisfy your Italian craving. This one-pot pasta dish is filled with tender chicken breast, earthy mushrooms, and perfectly cooked pasta, all coated in a creamy Marsala wine sauce. Marsala wine, a special wine from the West Coast of Sicily, adds a unique and delicious flavor to this dish.
In this recipe, I will show you how to make chicken marsala pasta with a complete step-by-step cooking process, as well as tips to make it flavorful to your liking. Whether you're an experienced cook or a beginner, you'll find this recipe easy to follow and incredibly rewarding.
This chicken marsala and pasta recipe draws inspiration from my chicken marsala, simple mushroom pasta dishes featured on my site. If you have leftover mushrooms, consider using them to create a creamy mushroom sauce or a creamy mushroom soup recipe.
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Ingredients:
This chicken marsala pasta features pasta, mushrooms, and chunks of chicken breast that are coated in flour and briefly browned in the pan. The sauce is made with Marsala wine, which is reduced until slightly thickened and seasoned with shallots, garlic, and thyme.
Here's the list of ingredients you'll need to make chicken marsala pasta:
- Chicken breasts: Provides protein and substance to the dish.
- Flour: Coats the chicken to help it brown and thicken the sauce.
- Mushrooms: Adds an earthy flavor and texture.
- Low-sodium chicken broth: Enhances flavor and adds moisture to the sauce.
- Olive oil: Used for cooking the chicken and sautéing vegetables.
- Butter: Adds richness and depth to the sauce.
- Heavy cream: Makes the sauce creamy and smooth.
- Dry Marsala wine: The star ingredient, giving the dish its unique flavor.
- Garlic powder (for coating the chicken): Adds a subtle garlic flavor to the chicken.
- Fresh garlic (for sauce): Provides a robust garlic flavor.
- Shallots: Adds a mild, sweet onion-like flavor to the sauce.
- Thyme: Adds a hint of herbaceous flavor.
- Shells pasta: The base of the dish, perfect for soaking up the sauce.
- Salt and black pepper to taste: Enhances all the flavors in the dish.
How to Make Chicken Marsala Pasta:
Follow these easy steps to create a restaurant-quality chicken Marsala pasta right at home.
- Step 1: Bring salted water to a boil and cook pasta until al dente.
- Step 2: Coat the chicken in flour, salt, black pepper, and garlic powder.
- Step 3: Cook the chicken until golden brown on all sides, about 5 minutes. The chicken doesn't have to be fully cooked. Set it aside.
- Step 4: Cook the mushrooms until browned, about 3 minutes. Set them aside.
- Step 5: Cook the shallots for about 2 minutes, then stir in the garlic and cook until fragrant.
- Step 6: Add the broth, Marsala wine, and heavy cream. Bring to a boil over medium heat and cook for 10 minutes or until slightly thickened. Season with thyme.
- Step 7: Add the chicken and mushrooms. Continue cooking for 5 minutes or until the chicken is fully cooked
- Step 8: Add the chicken and mushrooms. Continue cooking for 5 minutes or until the chicken is fully cooked. Add the pasta and stir for 2 minutes. Reduce the heat to low, stir in the Parmesan cheese, and cook until the sauce is combined and smooth.
Tips for Perfect Chicken Marsala Pasta:
Here are some tips for perfecting chicken Marsala pasta.
- Use Fresh Ingredients: Fresh garlic, shallots, and thyme will enhance the flavors of your dish.
- Choose Quality Marsala Wine: Opt for a good quality dry Marsala wine for the best flavor.
- Don’t Overcook the Chicken: Brown the chicken just until it’s golden. It will finish cooking in the sauce, keeping it tender and juicy.
- Slice Mushrooms Evenly: For uniform cooking, slice the mushrooms evenly.
- Deglaze the Pan: Scrape the bottom of the pan when adding the liquid to incorporate all the flavorful bits.
- Simmer the Sauce: Let the sauce simmer and reduce to concentrate the flavors and achieve the perfect consistency.
- Cook Pasta Al Dente: Make sure your pasta is cooked al dente, as it will continue to cook slightly when mixed with the sauce.
- Add Cheese Slowly: Stir in the Parmesan cheese gradually to ensure it melts smoothly into the sauce.
- Season to Taste: Taste the sauce before serving and adjust the salt and pepper as needed.
- Garnish for Presentation: Garnish with fresh parsley or additional grated Parmesan cheese for an extra touch of flavor and a beautiful presentation.
FAQs:
Yes, you can use boneless, skinless chicken thighs for a juicier and more flavorful result. Adjust the cooking time as needed since thighs may take a bit longer to cook through.
If you don’t have Marsala wine, you can use a dry white wine or a mixture of brandy and white wine. However, the unique flavor of Marsala wine is key to this dish, so substitutions may alter the taste.
I highly recommend using dry Marsala wine for this recipe. Do not use sweet Marsala wine, as it can make the sauce overly sweet. Dry Marsala wine provides a rich, balanced flavor that complements the savory ingredients perfectly.
Yes, you can use coconut milk or a non-dairy creamer as a substitute for heavy cream. Keep in mind that this may change the flavor slightly.
Shells pasta is recommended because it holds the sauce well. However, you can use any pasta you prefer, such as penne, fettuccine, or bow-tie pasta.
If the sauce is not thick enough, you can let it simmer a bit longer to reduce further. Please keep in mind that the sauce will thicken as it sits.
Yes, you can add vegetables like spinach, bell peppers, or asparagus. Sauté them along with the mushrooms or add them towards the end of the cooking process.
Storage and Reheating:
Store any leftovers in an airtight container. They will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. When ready to use, thaw frozen leftovers in the refrigerator overnight. Reheat on the stove or in the microwave, adding a bit of broth or cream if necessary.
For additional food safety guidance, please visit this website.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Chicken Marsala Pasta
Ingredients
- 8 oz dried shells pasta, (or use penne, fettuccine, or bow-tie pasta)
- 1½ pounds chicken breasts, (cut into bite pieces, about 1-inch)
- 3 tablespoons minced shallot
- ½ teaspoon garlic powder
- ½ tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 8 oz sliced mushrooms
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup dry marsala wine
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup freshly shredded parmesan cheese
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt, (and more to taste)
- ½ teaspoon ground black pepper, (and more to taste)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta, reserving at least ½ cup of the pasta water.
- In a ziplock bag, add 3 tablespoons of flour, ¼ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ½ teaspoon of garlic powder. Add the chicken and coat evenly.
- Heat 1 tablespoon of oil and 2 tablespoons of butter over medium-high heat. Cook the chicken until golden but not fully cooked, about 5 minutes, then set it aside.
- Melt 1 tablespoon of butter in the same pan. Cook the mushrooms with ¼ teaspoon of salt until brown, about 3 minutes. Set them aside.
- Add the shallots to the pan and cook for 2 minutes. Add the garlic cook for 30 seconds.
- Add the broth, Marsala wine, and heavy cream. Bring to a boil over medium heat and cook for 5 minutes. Add thyme and continue cooking until the sauce is darker in color and thickened, about another 5 minutes. Scrape the bottom of the pot as it cooks.
- Add the cooked chicken back to the pan and cook until fully cooked, about 5 more minutes.
- Add the cooked pasta, then reduce the heat to low and simmer for 2 minutes. Stir in the Parmesan cheese until the sauce is smooth. If needed, add ¼ to ½ cup of reserved pasta water to thin out the sauce. Taste and add salt or black pepper if needed.
Rika says
This chicken Marsala pasta will become your favorite. It's a hearty one-pot meal that's incredibly satisfying.