Chicken Marsala Pasta has all the flavors of traditional Chicken Marsala in a creamy pasta dish your whole family will love.
If you love Chicken Marsala, you’ll love this creamy pasta version! It’s easy enough for a 30 minute weeknight dinner and delicious enough for company.
What is Chicken Marsala?
Chicken Marsala is an Italian-style chicken dish. The recipe starts with chicken cutlets coated in flour and pan fried. Then, a delicious sauce is made in the pan with mushrooms and marsala wine. It’s creamy, rich and bursting with flavor. Definitely a treat to make!
Marsala wine is a fortified wine from the Marsala region of Italy. There are two types: dry and sweet marsala. You’ll want dry wine for this dish. Sweet marsala will make the sauce overly sweet.
What you’ll need
- Chicken breast– boneless, skinless, and cut into pieces
- Egg noodles– or use a wide noodle like fettuccine
- Mozzarella cheese– shredded
- Marsala wine– dry, not sweet
- Heavy Cream– for a rich, creamy sauce
- Chicken broth– use low sodium, if possible
- Garlic– the flavor!
- Mushrooms– button mushrooms, cremini, or baby portabella all work
- Onion– diced
- All purpose flour– to coat the chicken and thicken the sauce
- Seasonings– salt, pepper, parsley
- Olive oil
- Butter– unsalted, just a pat for richness
Chicken Marsala Pasta is a hearty comfort dish. It will warm you up on a chilly night. This dish comes together in just 30 minutes, making it a great weeknight meal option. It’s made with juicy chicken breast and earthy mushrooms in a creamy marsala wine sauce. The sauce is tossed with wide egg noodles. I love to garnish with freshly grated parmesan cheese and parsley and serve it family style with a salad and garlic toast for a complete meal.
Tips, Tricks, and Suggestions
- I use a dry marsala wine for this, I don’t recommend a sweet marsala wine. I find it in the grocery store in the wine section. If you can’t find marsala wine you can substitute marsala cooking wine.
- Substitute sherry wine, port, pinot noir, or madeira for the marsala wine.
- The wine cooks out, leaving behind only the flavor. However, if you are concerned about the alcohol content you can substitute balsamic vinegar, white grape juice, a mixture of red grape juice and cranberry juice, or additional chicken broth for the wine. Just keep in mind that using substitutions will alter the flavor.
- Store leftovers in the fridge in an air tight container up to 4 days.
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Chicken Marsala Pasta
- 2 lbs boneless skinless chicken breast, cut into bite size pieces
- 12 ounces egg noodles
- 1/2 cup shredded mozzarella cheese
- 2/3 cup Marsala wine
- 2/3 cup heavy cream
- 1 cup chicken broth
- 1 tsp minced garlic
- 8 ounces mushrooms sliced
- 1 onion diced
- 2 tbsp all purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- Parsley for garnish
- Over medium high heat add the oil to a large pan. Add the chicken and cook 5-7 minutes on all sides until browned. It’s ok if it’s not cook all the way because it will finish cooking in the sauce later. Remove the chicken to a plate.
- Add the butter, onion and mushrooms and salt and pepper to taste to the pan over medium heat. Cook until the onions are soft and the mushrooms release their water, about 7 minutes. Add in the garlic, cook 30 seconds then add the chicken broth and Marsala wine. Bring to a boil and cook until the sauce reduces, about 5 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package directions and drain when finished cooking.
- When the sauce starts to reduce, but isn’t completely reduced add the chicken back in with the cream. Continue simmering the sauce until the chicken is fully cooked, about 5 minutes. Add more salt and pepper to taste.
- Combine the sauce and pasta and mix together. Garnish with fresh parsley and parmesan cheese.