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Marsala cream sauce pasta is a dreamy combination of tender chicken, earthy mushrooms and long strands of pasta coated in a creamy sauce that’s loaded with aromatic herbs and big flavor. This dish is sophisticated comfort food at its best, and is one of those delicious recipes that tastes like a restaurant-quality meal but is in fact, so easy to whip up in your own kitchen.
If you love rich sauces with pasta, you’ll also want to try our slow-simmered Lamb Ragu for another hearty and comforting meal.
This is no ordinary chicken dinner! We’re taking the same flavors of traditional Chicken Marsala and combining them with tender pasta strands and a velvety, creamy mushroom sauce that is a true symphony of flavors.
Why This Marsala Sauce Pasta Recipe Works
If you’re a fan of mushrooms, you’ll adore this pasta! The mushrooms are the star ingredient and carry most of the flavor in the creamy sauce, while herbs and aromatics and sweet Marsala wine each add their own uniquely subtle taste.
Here’s why you’ll love it:
- Rich and flavorful. Savory chicken, your favorite pasta and a creamy Marsala sauce. They’re the main ingredients for one delicious meal that will delight taste buds all around!
- Quick and easy. This simple weeknight meal is quick to pull together and still results in an elevated dish.
- Comfort food for any occasion. It’s a pasta dinner that works just as well on a weeknight as it does for a special occasion.
For a delicious variation, try swapping the chicken with tender pork chops for a mouthwatering pork chop Marsala twist!
Recipe Tips
Use Dry Marsala: Choose a dry Marsala wine to infuse your sauce with the rich, nuanced flavor that makes this dish stand out. A sweet Marsala can be too overpowering and is best used in desserts.
Sauté the Mushrooms: Brown the mushrooms well to bring out their deep, earthy flavor. They usually release liquid that helps deglaze the pan, but if they seem dry, just add a splash of wine, broth, or water to loosen the browned bits.
Don’t Boil the Cream: Don’t let the Marsala sauce mixture boil after adding the cream.
Avoid Overcooking the Chicken: Make sure to not overcook the chicken. The first cook is simply to brown the chicken pieces. They will continue to cook once added to the sauce.
For another cozy pasta dish with a creamy sauce, try our Butternut Squash Pasta. It’s just as comforting with a seasonal twist
Storing Marsala Pasta
Transfer any leftover pasta to an airtight container and keep in the refrigerator for up to five days. You can easily reheat the pasta in the microwave or over the stove top.
The best way to thin out cream sauces like this one is by adding a splash of chicken broth to the pasta as you’re reheating it.
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Marsala Sauce Pasta
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Ingredients
- 12 ounces dry pasta, any type
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 shallot, finely diced
- 12 to 16 ounces button mushrooms, sliced
- 3 to 4 garlic cloves, minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons Fresh thyme, chopped
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ¾ cup dry marsala wine
- 1½ cups chicken broth
- ½ cup grated Parmesan cheese
- ¼ cup heavy cream
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according the the package directions. Reserve ½ cup of the starchy pasta water before draining.
Make the Marsala Cream Sauce
- Season the cubed chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat then add the chicken. Cook for 3 to 5 minutes until the chicken pieces get a golden crust (they will finish cooking later). Transfer to a plate and set aside.
- Add the shallot and saute for 3 minutes until soft and translucent. Toss in the mushrooms, garlic, rosemary, and thyme. Cook until the mushrooms are golden brown. If the mushrooms release enough liquid, it will help loosen the browned bits on the bottom of the pan. If you need a little extra liquid to deglaze the pan, add a splash of marsala wine or chicken broth.
- Add the tomato paste and butter and stir until the butter melts. Stir in the flour and cook, stirring for 1 to 2 minutes.
- Slowly pour in the marsala wine, stirring constantly.
- Stir in the chicken broth, Parmesan, and heavy cream. Add the chicken and simmer over medium low heat for 3 to 5 minutes or until the chicken is cooked through. Don’t let the mixture boil after you add the cream.
- Add the cooked pasta and stir until coated in the marsala cream sauce. Stir in some of the reserved pasta water to thin the sauce out, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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