Irresistible Chicken Marsala Pasta in Just 30 Minutes

Name: Irresistible Chicken Marsala Pasta in Just 30 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken fillets; 8 oz pasta (fettuccine or penne); 1 cup Marsala wine; 1 cup chicken broth; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 1/2 cup heavy cream; 2 tbsp butter; 2 tbsp olive oil; 1/4 cup fresh parsley, chopped; Salt and pepper to taste

By:

Christina R. Jones

July 9, 2025

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Oh, let me tell you about the first time I made Chicken Marsala Pasta – it was love at first bite! I remember standing in my tiny apartment kitchen, determined to recreate that magical Marsala sauce I’d tasted at my favorite Italian spot. After what felt like a hundred test batches (okay, maybe five), I finally cracked the code for that perfect balance of rich wine, creamy sauce, and tender chicken.

This dish is my go-to when I want something fancy-feeling but secretly easy. The Marsala wine works its magic, transforming simple ingredients into something ridiculously delicious. And those mushrooms? They soak up all that wonderful flavor like little sponges. Trust me, once you try this version, you’ll understand why it’s become my most-requested recipe from friends.

What I love most is how forgiving it is – even when I’m rushing around the kitchen like a madwoman, this pasta turns out amazing every time. The scent of garlic and Marsala wine bubbling away never fails to make my stomach growl. It’s comfort food dressed up in its Sunday best!

Why You’ll Love This Chicken Marsala Pasta

Oh my gosh, where do I even start with why this dish is so special? Let me count the ways:

Restaurant magic at home – That rich, velvety Marsala sauce tastes like it came from a fancy Italian bistro, but you’re making it in your pajamas!
Faster than takeout – From fridge to table in about 30 minutes? Yes please! It’s my secret weapon when I need something impressive but don’t have hours to cook.
Endlessly adaptable – No mushrooms? Try sundried tomatoes. Vegetarian night? Swap in crispy tofu. I’ve made this recipe a zillion ways and it always works.
Leftovers that get better – The flavors deepen overnight, so lunch the next day might be even more delicious (if it lasts that long!).

Honestly, this is the pasta dish that made my husband propose. (Okay, maybe not, but it definitely secured my spot as his favorite chef!)

Ingredients for Chicken Marsala Pasta

Alright, let’s gather our cast of characters for this flavor party! Here’s everything you’ll need for that magical Chicken Marsala Pasta:

The pasta: 8 oz of your favorite – I’m partial to fettuccine for that luxurious feel, but penne works great too (those little tubes catch all the sauce!)
The chicken: 2 boneless, skinless fillets (about 1 lb total) – pro tip: slice them thin for quicker cooking!
The mushroom crew: 8 oz sliced mushrooms (I use baby bellas for extra flavor, but buttons work fine)
The liquid gold: 1 cup dry Marsala wine (don’t use cooking wine – splurge on the drinking kind!) and 1 cup chicken broth
The creamy magic: 1/2 cup heavy cream (trust me, no substitutes here – this makes the sauce luxuriously smooth)
The flavor boosters: 2 tbsp butter, 2 tbsp olive oil, 2 cloves minced garlic (or 3 if you’re feeling sassy!), and 1/4 cup packed fresh parsley
The basics: Salt and pepper to taste (I’m heavy-handed with both!)

See? Nothing too crazy – just simple, fresh ingredients that come together to make something spectacular. Now let’s get cooking!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this one! Just grab:

A large skillet (this sauce needs room to bubble and reduce properly)
A pasta pot with a colander (because nobody likes fishing for noodles!)
Tongs (my trusty pasta-flipping sidekick)
A wooden spoon for stirring up all that delicious sauce

That’s it! Now let’s make some magic happen.

How to Make Chicken Marsala Pasta

Okay, friends – let’s dive into the good stuff! This is where the magic happens. I’ll walk you through each step carefully, just like I do when teaching my sister over FaceTime (bless her heart for putting up with my constant “No, stir it THIS way!”).

Cook the Pasta and Chicken

First things first – get that pasta water boiling! I always salt it like the sea (about 2 tablespoons per gallon) because this is our chance to season those noodles from the inside out. Cook your pasta about 1 minute less than the package says – we want it al dente since it’ll keep cooking in the sauce later. Drain it, but save about 1/2 cup of that starchy pasta water – trust me, it’s liquid gold for adjusting sauce consistency!

While the pasta cooks, season both sides of your chicken fillets generously with salt and pepper. Heat olive oil in your skillet over medium-high until it shimmers (about 2 minutes). Add the chicken and resist the urge to move it around! We want a nice golden crust – about 3-4 minutes per side. The chicken’s done when it hits 165°F internally, but don’t overcook or it’ll get dry. Transfer to a plate and tent with foil – it’ll keep cooking a bit from residual heat.

Prepare the Marsala Sauce

Same skillet – don’t you dare wash it! All those browned bits equal flavor gold. Melt the butter over medium heat and add the mushrooms. Let them cook undisturbed for a minute to get some color, then stir occasionally until they’re golden and have released their moisture (about 5 minutes total). Add the garlic and cook just until fragrant – about 30 seconds. Any longer and it’ll burn, and burnt garlic is heartbreak city!

Now the fun part – pour in the Marsala wine and chicken broth. It’ll sizzle and steam dramatically (my favorite kitchen theater!). Scrape up all those tasty browned bits from the pan bottom. Let this simmer vigorously for about 5 minutes – we’re reducing it by about half to concentrate those incredible flavors. You’ll know it’s ready when the sauce coats the back of a spoon.

Combine and Finish

Lower the heat to medium-low and stir in the heavy cream. Let it bubble gently for about 2 minutes – the sauce will thicken slightly. Now slice your rested chicken into strips (against the grain for tenderness!) and add it back to the skillet along with the cooked pasta. Toss everything together lovingly until each noodle is coated in that luscious sauce. If it looks too thick, drizzle in some reserved pasta water a tablespoon at a time.

Finish with a shower of fresh parsley – both for that pop of color and its bright, herbal freshness. Serve immediately while it’s piping hot, and watch everyone’s eyes light up with that first bite!

Chicken Marsala Pasta - detail 1

Tips for Perfect Chicken Marsala Pasta

After making this dish more times than I can count, I’ve learned a few tricks that take it from good to “Oh my gosh, what IS this magic?” levels of delicious:

Marsala matters: Splurge on decent dry Marsala wine – the cheap cooking wine will make your sauce taste like regret. I keep a bottle just for cooking (and the occasional sip while I stir!).
Cream is non-negotiable: That half-and-half in your fridge won’t give you the same velvety texture. The heavy cream creates a sauce that clings to every noodle beautifully.
Season in layers: Salt the chicken, salt the pasta water, but go easy on the sauce until the end. Reduced wine can get salty fast – I always taste right before serving.
Slice against the grain: Cutting the chicken this way guarantees tender bites every time – no one wants stringy, tough chicken in their pasta!

Follow these and you’ll have people begging for your “secret” recipe!

Serving Suggestions for Chicken Marsala Pasta

Oh honey, let’s talk about how to serve this beauty! First thing – grab your prettiest pasta bowls because this dish deserves to shine. I love pairing it with garlic bread for mopping up every last drop of that incredible Marsala sauce – I swear my husband licks his plate clean when I make it this way! For something lighter, a simple arugula salad with lemon vinaigrette cuts through the richness perfectly.

This pasta transforms any meal into something special – it’s my go-to dinner party showstopper that looks fancy but secretly couldn’t be easier. Just add candles and wine, and suddenly you’re running an Italian trattoria in your dining room! Pro tip: serve with extra parsley and grated Parmesan on the side so everyone can customize their plate.

Storage and Reheating

Now let’s talk leftovers – not that you’ll have any! If by some miracle you do, store them in an airtight container in the fridge for up to 3 days. Here’s my trick for reheating: splash in a little chicken broth before microwaving (30-second bursts, stirring between each). This brings the sauce back to life like magic. Honestly? I sometimes make extra just to enjoy it again the next day – the flavors get even better!

Chicken Marsala Pasta FAQs

I get asked these questions ALL the time – let’s tackle the big ones so you can make this recipe with confidence!

Can I use chicken thighs instead of breasts?

Absolutely! I actually prefer thighs sometimes – they stay juicier and have more flavor. Just increase cook time by 2-3 minutes per side since they’re thicker. Pro tip: trim excess fat first so your sauce doesn’t get greasy.

What can I use if I don’t have Marsala wine?

In a pinch, mix equal parts dry sherry and sweet vermouth – it’s not identical, but gets you close. If you’re avoiding alcohol, try 3/4 cup chicken broth + 2 tbsp balsamic vinegar + 1 tsp sugar, but honestly? The real Marsala makes ALL the difference.

How do I prevent the pasta from getting mushy?

Two secrets: 1) Undercook the pasta by 1 minute (it’ll finish in the sauce), and 2) Don’t combine everything until right before serving. I learned this the hard way after one sad, sticky pasta disaster!

Can I make this ahead for a dinner party?

Yes! Prep the sauce and chicken separately, then combine with freshly cooked pasta right before serving. The sauce actually tastes better after sitting for an hour or two – the flavors really marry together beautifully.

Nutritional Information

Okay, let’s chat nutrition – but keep in mind these numbers are estimates since brands and ingredient sizes vary. For one serving of this heavenly Chicken Marsala Pasta, you’re looking at about 520 calories, with 30g protein to keep you full and happy. It’s got 22g fat (that luxurious cream sauce, baby!), 45g carbs, and 3g fiber from all those wonderful mushrooms. The Marsala wine adds about 6g sugar naturally – no added sweeteners here! Just remember, my portions tend to be… generous, so your mileage may vary (especially if you go back for seconds like I always do!).

Share Your Feedback

I’d love to hear how your Chicken Marsala Pasta turned out! Did you add any special twists? Leave a comment below – your tips might help the next home cook master this dish!