The flavors of chicken Marsala in a simple homemade pasta dish.
Chicken Marsala is a dish I love to order when we’re out to eat for Italian. You get thin, tender chicken cutlets smothered in a wine-infused cream sauce and mushrooms. It’s somehow both fancy and simple at the same time, with savory, punchy flavors that are just so satisfying. The thing is, I usually only order it in restaurants. Then I had the thought, why couldn’t we enjoy it as a pasta dish?
Well, as it turns out, we can. This chicken Marsala pasta boasts all the flavors you love from the traditional chicken dish. You still get tender chicken, mushrooms, and a gorgeously glossy Marsala sauce, but there’s also less fuss and cleanup. And even though it may not be as fancy as your favorite restaurant dish, the aroma of Marsala simmering with onions, garlic, and mushrooms will certainly make your whole kitchen smell like something gourmet is en route.
As for the pasta shape, I like rigatoni—the ridges help hold onto the creamy sauce. But feel free to use whatever shape you like. Farfalle, cavatappi, fusilli, gemelli, or orecchiette would all work well, with plenty of nooks and crannies to trap sauce too.
Where’s the shortcut?
The shortcut is in the chicken. To make traditional chicken Marsala, you would need to prep your chicken breasts by cutting them into cutlets, pounding them to an even thickness, dredging them in seasoned flour, and pan-frying them. This step could easily add 20 minutes to your overall time commitment. Instead, this recipe just cuts the chicken breasts into cubes, seasons them with some salt and pepper, and tosses them into the pan. They also cook faster because they are in smaller pieces.
How do I store leftovers?
Store your leftover chicken Marsala pasta in an airtight container in the fridge and eat it within 3-4 days. For longer storage, you can freeze it; place individual portions into a freezer-safe bag or container and use them within 3 months. Let it thaw in the fridge the night before.
Serving suggestions
I’ve got the perfect meal planned out. Start by serving an Arugula Caprese Salad With Lemon Basil Dressing as your first course. When your chicken Marsala pasta is ready, enjoy it with some homemade Garlic Bread to scoop up all that extra sauce. Finally, send off the perfect Italian-inspired meal with Tiramisu for dessert.
Chicken Marsala Pasta
Ingredients
- 2-3 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 tablespoons butter
- 1 large onion chopped
- 2 packages sliced mushrooms (8 ounces each)
- 3 cloves garlic minced
- 3/4 cup Marsala
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1 pound rigatoni or pasta of choice
- 1/2 cup Parmesan cheese shredded
- 1/2 cup flat-leaf parsley chopped
Instructions
- Cut the chicken into bite-size pieces. Season with salt and pepper.
- Heat a sauté pan to medium-high heat. Melt 2 tablespoons of butter. Add chicken and cook until browned, about 5 minutes.
- Take the chicken out of the pan, and put it on a plate. Add the tablespoon of butter to the pan, then add onions and mushrooms. Cook until soft and brown, about 10 minutes.
- Add the garlic and cook for another minute.
- Add the chicken back to the pan.
- Add Marsala, cream, and chicken stock. Bring to a simmer and let it thicken, approximately 10 minutes.
- While the sauce is simmering, in a separate pot, bring water to a boil to cook the pasta.
- Cook the pasta to al dente per package instructions. Reserve about 2 tablespoons of the pasta water.
- Mix the pasta into the Marsala sauce with the reserved pasta water and the Parmesan.
- Add parsley and serve.
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