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–+ servings
Chicken Marsala Pasta

Creamy Chicken Marsala Pasta

This Chicken Marsala Pasta features juicy chicken and tender mushrooms in a savory, creamy Marsala wine sauce, offering a comforting weeknight delight.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta (fettuccine or penne) Can substitute with gluten-free pasta
For the Chicken
  • 2 tablespoons Olive Oil Can be replaced with canola or avocado oil
  • 1 lb Chicken Breasts, boneless and skinless, sliced May use turkey breast or tofu as alternatives
For the Sauce
  • 1 cup Mushrooms, sliced (cremini or button) Portobello or shiitake can be substitutes
  • 2 cloves Garlic, minced Can use 1/2 teaspoon garlic powder if fresh is unavailable
  • 1/2 cup Marsala Wine Non-alcoholic cooking wine or chicken broth can be used
  • 1 cup Chicken Broth Vegetable broth can be used for vegetarian version
  • 1/2 cup Heavy Cream For a lighter version, consider half-and-half or dairy-free alternatives
  • 1 teaspoon Italian Seasoning Dried herb mixes like oregano or basil can be substituted
  • Salt and Pepper To taste
For the Finish
  • Fresh Parsley, chopped For garnish, may omit if unavailable
  • Grated Parmesan Cheese Optional for serving, nutritional yeast for dairy-free

Equipment

  • large pot
  • skillet
  • Colander

Method
 

Step‑by‑Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and reserve 1/2 cup of pasta water.
  2. In a skillet, heat olive oil. Add chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown. Remove and set aside.
  3. In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until browned. Stir occasionally.
  4. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn garlic.
  5. Pour in Marsala wine, scraping the skillet to lift browned bits. Simmer for 2 minutes to reduce.
  6. Combine chicken broth, heavy cream, and Italian seasoning. Simmer for 3-4 minutes until slightly thickened.
  7. Return chicken to the skillet and add reserved pasta water if sauce is too thick.
  8. Toss in drained pasta, mixing to coat with sauce, and heat for 1-2 minutes.
  9. Taste and adjust seasonings with salt and pepper as needed.
  10. Serve immediately, garnishing with fresh parsley and Parmesan cheese if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gCalcium: 1mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat gently, adding broth if necessary to revive creaminess.

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