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Marsala cream sauce pasta in a skillet with a spoon.
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5 from 1 vote

Marsala Sauce Pasta

Our Chicken Marsala Pasta recipe turns simple chicken into a rich, comforting dish in under 30 minutes. The sauce blends earthy mushrooms, herbs, and marsala wine into a creamy sauce that coats pasta. Use a 3 to 4-quart pan to cook the sauce and toss everything together with ease.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American/Italian
Keyword: chicken marsala pasta, marsala sauce pasta
Servings: 6 servings
Author: Dahn Boquist

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. 
    A pot of boiling water with pasta.

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. 
    Browning bits of chicken in a skillet.
  • 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. 
    Browning mushrooms in a skillet.
  • Add the tomato paste and butter and stir until the butter melts. Stir in the flour and cook, stirring for 1 to 2 minutes. 
    Adding butter and tomato paste to sauteed mushrooms.
  • Slowly pour in the marsala wine, stirring constantly.
    Pouring marsala wine into the skillet.
  • 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. 
    Adding parmesan cheese to the chicken and marsala sauce.
  • 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.
    Stirring penne pasta into the marsala sauce.

Notes

Use Dry Marsala: Dry Marsala adds depth to the sauce, while sweet Marsala is better left for desserts.
Brown the Mushrooms: Let mushrooms get good color for maximum flavor. They usually release liquid that helps deglaze the pan, but if not, add a splash of wine, broth, or water to loosen the browned bits.
Don’t Overcook the Chicken: Sear just until browned. It will finish cooking in the sauce.

Nutrition

Serving: 1 serving | Calories: 690kcal | Carbohydrates: 74g | Protein: 45g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Cholesterol: 100mg | Sodium: 783mg | Fiber: 22g | Sugar: 23g
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