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.
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.
This dish is also a busy weeknight dream as it takes less than 30 minutes from start to finish!
Why This 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.
Ingredients for Marsala Sauce Pasta
Here’s a look at the main ingredients but be sure to scroll to the bottom of the page to view the full list in our printable recipe card.
- Pasta. Use any variety you like!
- Chicken. You can use boneless and skinless chicken thighs or chicken breast. Make sure to cut the chicken into bite-sized pieces.
- Shallot. This adds a nice savory element in the flavorful sauce!
- White mushrooms. You’ll need 12 to 16 ounces of sliced mushrooms. We use white mushrooms for this chicken Marsala pasta recipe but you can also use cremini mushrooms (also called baby bellas) if you like.
- Aromatics. Fresh garlic cloves, chopped rosemary and chopped thyme bring out the earthy, savory flavor of the mushrooms.
- Tomato paste. Adds extra punch of umami to the sauce.
- Marsala wine. We like to use a dry Marsala wine since sweet Marsala is usually reserved for dessert recipes and can be a bit too sweet for this savory dish.
- Chicken broth. This cooks down with all of the aromatics and mushrooms and creates the base for the sauce.
- Parmesan cheese. Adds a rich, nutty flavor to the dish.
- Heavy cream. Just a little bit of heavy cream is what gives the pasta sauce its necessary creaminess!
And when it comes to special equipment, you will need large saute pan (a 3-4 quart pan) to cook the Marsala sauce and toss everything together once it’s ready.
Pasta with Marsala Cream Sauce
Here’s a look at our the steps required- it’s a keeper and is sure to become a family favorite!
Scroll to the bottom of the page to view the printable recipe card with all of the detailed instructions.
- Season the cubed chicken with salt and pepper. Heat a large skillet over medium high heat and add the chicken. Cook for 3-5 minutes then transfer to a plate.
- Add the shallot to the pan and saute for 3 minutes over medium heat. Toss in the mushrooms, garlic, and fresh herbs. Cook until the mushrooms are golden brown.
- Add the tomato paste and butter and stir until the butter melts. Stir in the flour and cook for 1-2 minutes.
- Slowly pour in the Marsala wine, stirring constantly, then pour in the chicken broth.
- Add the Parmesan and heavy cream. Return the chicken to the pan and simmer over medium low heat until the chicken is cooked through.
- Add the cooked pasta and toss until everything is coated in the sauce. If needed, you can stir in a little bit of pasta water to thin the sauce a bit. Serve with garnishes of choice, like fresh parsley or more Parmesan.
For a delicious variation, try swapping the chicken with tender pork chops for a mouthwatering pork chop Marsala twist!
Pro Tips for the Best Results
- 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.
- Take your time sautéing the mushrooms to achieve that perfect browning—it’s all about unlocking the deep, earthy flavors. Mushrooms naturally release liquid that’s fantastic for deglazing the pan and incorporating all the savory bits into your sauce. However, if your mushrooms seem a bit dry as they’re cooking, you can simply add a splash of liquid (marsala wine, broth, or even water) to the pan. This will help loosen those tasty browned bits from the bottom of the pan.
- Don’t let the Marsala sauce mixture boil after adding the cream.
- 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.
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
You'll need a 3 to 4 quart pan to cook the marsala sauce and toss everything together.
Ingredients
- 12 ounces pasta any type
- 1 pound chicken cut into bite sized pieces
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 shallot finely diced
- 12 to 16 ounces white mushrooms sliced
- 3 to 4 garlic cloves minced
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ¾ cup dry marsala wine
- 1-½ 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
- Opt for dry Marsala wine to infuse your sauce with the rich, nuanced flavor that makes this dish stand out. Sweet Marsala can be too overpowering and is best used in dessert recipes.
- Take your time sautéing the mushrooms to achieve that perfect browning—it's all about unlocking the deep, earthy flavors that make this dish sing. Mushrooms naturally release liquid that's fantastic for deglazing the pan and incorporating all the savory bits into your sauce. However, if you stumble upon a batch of mushrooms that are on the drier side and don't release enough liquid, don't worry. A simple fix is to add a splash of your chosen liquid (marsala wine, broth, or even water) to the pan. This will help loosen those tasty browned bits from the bottom,
- Avoid Overcooking the Chicken: After browning, the chicken will continue to cook in the sauce.
