Marsala Sauce Pasta

Marsala cream sauce pasta in a skillet with a spoon.

Our Marsala Pasta Recipe will transform ordinary chicken into a masterpiece coated in a marsala wine sauce that comes together in under 30 minutes. This dish is a symphony of flavors with earthy mushrooms, aromatic herbs, and a velvety sauce that lovingly clings to every strand of pasta,
You'll need a 3 to 4 quart pan to cook the marsala sauce and toss everything together.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 690kcal

Author: Dahn Boquist

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.

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