Chicken Marsala Pasta with Creamy Wine Sauce

Chicken Marsala Pasta with Creamy Wine Sauce is a luxurious twist on the classic Italian-American favorite — Chicken Marsala. This comforting dish combines tender pan-seared chicken, earthy mushrooms, and a silky Marsala wine cream sauce, all tossed with perfectly cooked pasta for a restaurant-quality meal right at home.

The sauce is rich, flavorful, and deeply aromatic, thanks to the sweet, nutty flavor of Marsala wine. Every forkful delivers the perfect balance of savory, sweet, and creamy notes, making it a dish that feels both indulgent and comforting.

It’s a perfect dinner for weeknights, romantic evenings, or special gatherings — elegant enough for guests but easy enough for everyday cooking.

Why I Love This Recipe

I absolutely love this Chicken Marsala Pasta because it’s the kind of dish that tastes like it took hours to make — but doesn’t! The combination of pan-seared chicken, buttery mushrooms, and velvety wine sauce over pasta is a harmony of rich flavors and comforting textures.

What makes it even better is how versatile and crowd-pleasing it is. Whether served with spaghetti, fettuccine, or penne, the sauce beautifully coats the pasta, making every bite luxurious.

Plus, the aroma of Marsala wine simmering with mushrooms and cream fills the kitchen with a warmth that’s simply irresistible.

Why It’s a Must-Try Dish

This is a must-try recipe because:

• It’s a classic Italian-inspired comfort meal with gourmet appeal.
• The Marsala wine sauce adds depth, sweetness, and sophistication.
• The creamy texture perfectly complements the tender chicken and pasta.
• It’s easy to make in one pan, ideal for both beginners and seasoned cooks.
• It’s romantic and restaurant-worthy, yet simple enough for a weeknight dinner.

In short, it’s one of those dishes that will make you fall in love with Italian cooking all over again.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Servings

• Serves 4 people

Calories (Per Serving)

• Approximately 630–700 calories per serving

Cuisine

• Italian-American

Course

• Main Course / Dinner

Ingredients

For the Chicken and Pasta:

• 12 oz (340 g) fettuccine or linguine pasta
• 2 tablespoons olive oil
• 2 chicken breasts, thinly sliced or pounded to ½-inch thickness
• Salt and black pepper, to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons all-purpose flour (for dredging)

For the Marsala Sauce:

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small shallot, finely chopped (optional)
• 8 oz (225 g) mushrooms (cremini, button, or baby bella), sliced
• ¾ cup Marsala wine (dry preferred for savory dishes)
• ½ cup chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Simple Cooking Directions

1. Cook pasta and set aside.
2. Dredge chicken in seasoned flour, then pan-sear until golden.
3. Sauté garlic, shallots, and mushrooms in butter.
4. Deglaze with Marsala wine and simmer.
5. Stir in broth, cream, and Parmesan to create a luscious sauce.
6. Toss pasta and chicken in the sauce, garnish, and serve warm.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook fettuccine or your preferred pasta according to package instructions until al dente.
• Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Prepare and Sear the Chicken

• Season chicken breasts with salt, pepper, and Italian seasoning.
• Lightly dredge in flour, shaking off excess.
• In a large skillet, heat olive oil over medium-high heat.
• Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through.
• Remove from the skillet and set aside on a plate.

Step 3: Sauté the Aromatics and Mushrooms

• In the same skillet, melt butter.
• Add garlic and shallots; sauté until fragrant (about 1 minute).
• Add mushrooms and cook for 5–7 minutes, until golden brown and tender.
• Season lightly with salt and pepper.

Step 4: Deglaze with Marsala Wine

• Pour in the Marsala wine, scraping up any browned bits from the pan (that’s where all the flavor is!).
• Let it simmer for 2–3 minutes until slightly reduced.

Step 5: Make the Creamy Sauce

• Add chicken broth and heavy cream, stirring to combine.
• Let it simmer for 3–5 minutes until thickened.
• Stir in grated Parmesan cheese until melted and smooth.

Step 6: Combine Everything

• Add the seared chicken (sliced, if desired) back into the skillet.
• Toss in the cooked pasta and stir gently until coated with the creamy Marsala sauce.
• Adjust consistency with a splash of reserved pasta water if needed.

Step 7: Serve and Garnish

• Plate the pasta and chicken.
• Garnish with chopped parsley and extra Parmesan cheese.
• Serve immediately while hot and aromatic.

How to Serve

• Serve this pasta in warm bowls or plates for the best dining experience.
• Garnish with a sprinkle of fresh parsley or cracked black pepper.
• Pair with a glass of dry Marsala or Chardonnay.
• Accompany with garlic bread or a crisp green salad to balance the richness.

Additional Recipe Tips

• Use dry Marsala wine, not sweet, for a balanced savory sauce.
• Don’t overcook the cream — simmer gently for a silky texture.
• For deeper flavor, use bone broth instead of regular chicken broth.
• Slice chicken thinly before tossing with the pasta for easy serving.
• Always grate Parmesan fresh — it melts better and adds depth.

Variations

1. Mushroom Marsala (Vegetarian) – Skip the chicken and double the mushrooms.
2. Cream-Free Version – Omit the cream and finish with butter for a lighter, traditional version.
3. Chicken Marsala Risotto – Use the same sauce base for a creamy risotto.
4. Seafood Marsala Pasta – Substitute shrimp or scallops for chicken.
5. Spicy Marsala – Add a pinch of red pepper flakes for a gentle kick.
6. Herb-Infused – Add fresh thyme or rosemary to elevate aroma and flavor.

Freezing and Storage

• To Store:
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat gently on the stove over low heat, adding a splash of cream or milk to restore creaminess.
• To Freeze:
  • Freeze the sauce only (without pasta) for up to 2 months.
  • Thaw overnight in the fridge and reheat before tossing with freshly cooked pasta.
• Avoid freezing fully assembled pasta, as the cream sauce may separate when thawed.

Special Equipment Needed

• Large skillet or sauté pan
• Pot for boiling pasta
• Tongs or pasta fork
• Wooden spoon or spatula
• Cheese grater
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1. Can I use another type of wine instead of Marsala?
Yes, you can use Madeira, dry sherry, or white wine with a teaspoon of brandy for a similar flavor.

Q2. What mushrooms work best?
Cremini, baby bella, or portobello mushrooms have the best earthy depth for Marsala sauce.

Q3. Can I make this dish ahead of time?
You can make the sauce ahead and store it separately. Cook pasta fresh before serving for the best texture.

Q4. Is Marsala wine alcoholic?
Yes, but the alcohol cooks off as it simmers, leaving only the flavor.

Q5. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner — still delicious though!

Q6. How do I thicken the sauce if it’s too runny?
Let it simmer longer, or stir in a teaspoon of cornstarch mixed with a bit of cold water.

Conclusion

Chicken Marsala Pasta with Creamy Wine Sauce is a beautiful combination of comfort and class. The succulent chicken, earthy mushrooms, and luxuriously creamy wine sauce come together to create a pasta dish that’s both hearty and refined.

It’s the perfect choice when you want something rich, aromatic, and deeply satisfying — the kind of dish that turns an ordinary dinner into an extraordinary experience.