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chicken marsala pasta recipeI don’t know why I don’t make pasta more often. It is so easy, so fast, and always so good. And, it is one of the 4 foods that my daughter will eat. No joke. But even then, it is straight pasta, no butter or oil, almost cold, and covered in Parmesan cheese. It is really kind of gross, and very embarrassing to order in a restaurant. But she loves it, and I have been told over and over again to not force her into trying new foods. I know that she will not go off to college eating dry pasta, but it sometimes feels like she will. I definitely feel like she is missing out on many delicious eating experiences, this Chicken Marsala Pasta being one of them. More for me, I guess.

This dish is very simple to prepare, and you probably have the ingredients in your pantry already. You might not have marsala wine, but you should consider adding a bottle to your pantry. I love the flavor of marsala in both sweet and savory Italian dishes. It is classic, the smell is incredible when this is simmering on the stove. Chicken Marsala is something that I usually save to order in a restaurant because it can be a pain to make, but making into a quick pasta is the best of both worlds. Everything I love about chicken marsala, but far less clean up than making the traditional version. Perfect for a weeknight meal.

chicken marsala pasta recipe

2-3 Tablespoons butter
2-3 boneless skinless chicken breasts
1 large onion, chopped
2 packages sliced mushrooms
3 cloves garlic, minced
salt and pepper
3/4 cup Marsala
1/2 cup chicken stock
1/2 cup heavy cream
1 pound rigatoni
Parmesan cheese
1/2 cup chopped flat leaf parsley

chicken marsala pasta recipeCut the chicken into bite size pieces. Season with salt and pepper.

chicken marsala pasta recipeHeat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.

chicken marsala pasta recipeTake the chicken out of the pan, and put on a plate. Add another pat of butter, and add onions and mushrooms. Cook until soft and brown, about 10 minutes.

chicken marsala pasta recipeAdd the garlic and cook for another minute.

chicken marsala pasta recipeAdd the chicken back to pan.

chicken marsala pasta recipeAdd Marsala, cream, and chicken stock. Bring a pot of water to a boil.

chicken marsala pasta recipeBring to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta.

chicken marsala pasta recipeCook the pasta until it sill has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce.

chicken marsala pasta recipeAdd a generous handful of Parmesan.

chicken marsala pasta recipeAdd parsley.

Serve with more cheese and parsley.

Chicken Marsala Pasta

Chicken Marsala Pasta

Ingredients

  • 2-3 Tablespoons butter
  • 2-3 boneless skinless chicken breasts
  • 1 large onion, chopped
  • 2 packages sliced mushrooms
  • 3 cloves garlic, minced
  • salt and pepper
  • 3/4 cup Marsala
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1 pound rigatoni
  • Parmesan cheese
  • 1/2 cup chopped flat leaf parsley

Instructions

  1. Cut the chicken into bite size pieces. Season with salt and pepper. Heat a saute pan to medium-high heat. Melt 2 Tablespoons of butter. Add chicken and cook until browned and cooked through.
  2. Take the chicken out of the pan, and put on a plate. Add another pat of butter, and 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 pan.
  3. Add Marsala, cream, and chicken stock. Bring a pot of water to a boil. Bring sauce to a boil, and simmer until it begins to thicken. While the sauce is simmering, cook the pasta. Cook the pasta until it sill has some bite. Reserve some of the cooking liquid. Add the pasta and toss in the sauce.
  4. Add a generous handful of Parmesan. Add parsley. Serve with more cheese and parsley.
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26 Responses to Chicken Marsala Pasta

  1. Doesn’t every kid love plain pasta? I know my kids would eat it daily if I let them. This looks so tasty. The cream and mushrooms, mmmmmm!! Have a great weekend, Bree!

  2. Jagriti says:

    This looks really simple and yummy. But is there a substitute for Marsala that can be used?

  3. Caroline says:

    Made this for dinner tonight & it was delicious & easy! GREAT recipe! : )

  4. Donna O'Neil says:

    I just made this tonight and I must say it was really delicious! I haven’t made a Marsala dish in a while since I got tired of my current recipe. It just didn’t have much sauce and for sure it didn’t have cream in it. (I used half and half tonight since I didn’t have time to get cream). We totally enjoyed it. My 4 year old ate it (minus the mushrooms) and she even helped me make it. My husband is still raving about it. It is a definite keeper!

  5. Mallika says:

    That Pasta looks gorgeous! Beautiful!

  6. I do LOVE chicken marsala and your recipe looks delicious :)

  7. [...] beauty of this dessert is that it is made from items I always have in my pantry or fridge. I make Chicken Marsala Pasta all the time, so I am happy to have another use for this ingredient. My sister is a chef and we [...]

  8. alycia says:

    this looks delicious!

  9. Kelli in Portland says:

    Hi there, this looks wonderful. How many servings does it make? If that information is above, I apologize, but I could not find it. Thanks!

  10. Kate says:

    Made this for dinner tonight and it was amazing! It tasted exactly like Maggiano’s Rigatoni D! Absolutely making it again. Thank you for the recipe.

  11. Chris says:

    I’m going to try this recipe; it looks yummy! Question: Dry or Sweet Marsala?

  12. Sherry says:

    I made this and I have to say I didn’t like it. It was too sweet. Didn’t really do it for me

    • bakedbree says:

      Sorry, but there is no sweetness in this recipe so I am thinking that you may have used sweet marsala by accident.

  13. [...] [here] for Baked Bree’s original recipe [...]

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