Chicken Marsala Pasta Recipe

There's nothing quite like the comforting aroma of Chicken Marsala Pasta wafting through your kitchen. The rich, velvety sauce infused with the deep flavor of Marsala wine pairs beautifully with tender chicken and perfectly cooked pasta, creating an irresistible meal.

I discovered this recipe during a rainy evening when all I wanted was a cozy, hearty dinner to lift my spirits. Now, it’s one of our family’s go-to meals, transforming simple weeknight dinners into something special. Let's dive into what makes this dish unforgettable.

Why You'll Love This Chicken Marsala Pasta

Get ready to fall in love with your new favorite pasta dish! Chicken Marsala Pasta delivers all the classic flavors of the beloved Italian-American dish but in a convenient, one-pot meal perfect for weeknight dinners.

First off, it's incredibly easy to make, taking just around 40 minutes from start to finish. Even if you’re short on time, you can whip up this restaurant-quality meal without any hassle. It's perfect for busy weeknights when you want something delicious without slaving over the stove.

Not only is it easy, but the flavor is out of this world. The sweet, nutty Marsala wine combined with earthy mushrooms, tender chicken, and a luscious cream sauce creates a perfect symphony of flavors. Each bite is rich and satisfying, yet balanced.

Family-friendly? Absolutely! Even picky eaters will be hard-pressed to resist the allure of creamy pasta and savory chicken. Plus, it’s versatile enough to accommodate ingredient swaps for different dietary needs or preferences.

Lastly, this recipe is a fantastic option for meal prep or entertaining. It reheats beautifully, making it a great choice for leftovers or even a cozy dinner party. It’s a guaranteed crowd-pleaser that feels impressive but is surprisingly easy to prepare.

Ingredients Notes

The magic of this Chicken Marsala Pasta lies in its carefully chosen, simple ingredients. Each component works together to create a rich, flavorful dish you’ll crave again and again.

• Chicken: Boneless, skinless chicken breasts are my preference for this recipe. They cook up quickly and are easy to slice into bite-sized pieces. If you prefer, chicken thighs work as well, delivering an extra layer of juiciness and flavor.
• Pasta: I like using fettuccine or linguine for this dish, as the wide noodles hold onto the sauce beautifully. If you’re a fan of shorter pasta shapes like penne or rigatoni, those work too.
• Marsala Wine: The star of the show! Marsala wine brings a sweet, nutty flavor to the sauce. If you can, opt for dry Marsala over sweet for a more balanced taste. You can find it in most grocery stores or liquor shops, but sherry is an acceptable substitute in a pinch.
• Mushrooms: Cremini or baby bella mushrooms are perfect here, adding an earthy depth to the dish. If you’re not a mushroom fan, feel free to leave them out or substitute with another vegetable like zucchini.
• Cream and Chicken Broth: These form the base of the sauce. The heavy cream makes it luxuriously smooth, while the chicken broth helps to balance the richness. You can substitute half-and-half for a lighter sauce if desired.
• Parmesan Cheese: Freshly grated Parmesan is a must! It adds a salty, nutty finish to the dish. Be sure to save a little extra for garnishing before serving.

You’ll also need basic kitchen staples like olive oil, garlic, and fresh parsley. And while not essential, a high-quality skillet will make cooking the chicken and sauce a breeze.

How To Make This Chicken Marsala Pasta

Creating this mouthwatering Chicken Marsala Pasta is simpler than you might think. Let me walk you through the process step by step.

Start by cooking the pasta. Bring a large pot of salted water to a boil and add your pasta of choice. Cook until al dente, according to package instructions, then drain and set aside. Reserve about a cup of pasta water to use later for the sauce if needed.

Prepare the chicken. Season the chicken pieces with salt, pepper, and a bit of flour to help them develop a golden crust. Heat a large skillet over medium-high heat and add a splash of olive oil. Sear the chicken until cooked through and nicely browned, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.

Sauté the mushrooms. In the same skillet, add a bit more olive oil if needed and toss in the sliced mushrooms. Cook until they’re browned and have released their moisture, about 5-7 minutes. Add minced garlic and cook for an additional minute, until fragrant.

Deglaze with Marsala wine. Pour in the Marsala wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan. This step is crucial, as it infuses the sauce with that signature, deep flavor. Once the wine has reduced slightly, add the chicken broth and heavy cream, stirring until the sauce thickens.

Combine and finish. Add the cooked pasta and chicken back into the skillet, tossing everything together so the pasta is fully coated in the sauce. If the sauce seems too thick, use the reserved pasta water to loosen it. Sprinkle in freshly grated Parmesan and chopped parsley, and give it one last stir.

Serve hot, with a generous extra sprinkle of Parmesan and a bit of cracked black pepper. In about 40 minutes, you’ll have a dinner that tastes gourmet but is easy enough for any night of the week!

Storage Options

Have leftovers? Lucky you! This Chicken Marsala Pasta keeps well, making it perfect for meal prep or enjoying the next day.

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors only deepen over time, making for an even tastier meal later.

Freeze: You can also freeze this pasta! Place the cooled pasta in a freezer-safe container and freeze for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat it on the stovetop, adding a bit of chicken broth or cream to refresh the sauce.

Reheating: Gently reheat leftovers on the stove over medium heat, stirring frequently. Add a splash of chicken broth or cream to bring the sauce back to its original creamy consistency. You can also microwave individual portions, stirring halfway through to ensure even heating.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some variations to suit your tastes or dietary needs.

• Swap the Protein: Not in the mood for chicken? Try using shrimp or even thinly sliced beef. Just adjust the cooking times accordingly to avoid overcooking.
• Vegetarian Version: Skip the chicken and double up on the mushrooms, or add veggies like spinach, sun-dried tomatoes, or bell peppers. The sauce is so flavorful, you won’t even miss the meat.
• Gluten-Free Option: Use your favorite gluten-free pasta, and be sure to dust the chicken with a gluten-free flour blend before searing.
• Lightened-Up Sauce: Swap the heavy cream for half-and-half or evaporated milk. You can also use zoodles or spaghetti squash instead of pasta to cut down on carbs.
• Herb Boost: Add fresh thyme or rosemary for an aromatic twist. A sprinkle of red pepper flakes will give the dish a nice, spicy kick.

Experiment and make it your own! The possibilities are endless, and with such a rich, flavorful base, it’s hard to go wrong.

Enjoy creating this comforting, elegant Chicken Marsala Pasta. It’s a recipe you’ll want to make again and again!

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