Easy Creamy Chicken Marsala Pasta
Easy Creamy Chicken Marsala Pasta is a comforting, restaurant-quality meal you can enjoy at home. After making this many times, I’ve perfected the creamy sauce and tender chicken. The key to this dish is the golden, melt-in-your-mouth chicken and the rich, velvety sauce. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Greek Yogurt Macaroni Cheese and High-Protein Creamy Chicken Potatoes.
Why This Easy Creamy Chicken Marsala Pasta Is Pure Comfort
- Creamy, indulgent sauce without heavy cream
- Tender, flavorful chicken cooked to perfection
- One-pan meal for easy cleanup
- Better than takeout, perfect for busy weeknights
What You'll Need for Easy Creamy Chicken Marsala Pasta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- mushrooms
- garlic
- shallot
- marsala wine
- chicken broth
- heavy cream
- parmesan cheese
- pasta
- thyme
- rosemary
- salt
- black pepper
- olive oil
- Optional: fresh parsley
- Optional: grated parmesan cheese
📝 Ingredient Notes
- chicken breasts: Boneless, skinless chicken breasts work best for this recipe.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked chicken and creamy sauce. → See on Amazon
- Digital Meat Thermometer — Ensures chicken is cooked to a safe temperature every time. → See on Amazon
How to Make Easy Creamy Chicken Marsala Pasta
- Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add mushrooms and cook until browned. Add garlic and shallot, cooking until fragrant. Pour in marsala wine and scrape up any browned bits from the bottom of the skillet.
- Step 3: Add chicken broth, heavy cream, and parmesan cheese to the skillet. Stir until the sauce has thickened. Return chicken to the skillet and let it simmer in the sauce for 10 minutes.
- Step 4: Cook pasta according to package instructions. Drain and add it to the skillet with the chicken and sauce. Toss to combine. Serve hot, garnished with fresh parsley and grated parmesan cheese.
Cook's Tips for Perfect Easy Creamy Chicken Marsala Pasta
- : Use a high-quality marsala wine for the best flavor.
- Common mistake and fix: If your sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
- : For a vegetarian version, substitute the chicken with tofu or tempeh.
- : Make this dish gluten-free by using gluten-free pasta and ensuring all other ingredients are certified gluten-free.
Storing & Reheating Easy Creamy Chicken Marsala Pasta
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
Freezing Easy Creamy Chicken Marsala Pasta
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: Pound the chicken breasts to an even thickness before seasoning and cooking for more even cooking.
- Best substitution: Substitute the marsala wine with dry white wine or chicken broth in a pinch.
- Make-ahead: This dish can be made ahead and reheated, but the pasta may become slightly softer upon reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thick, thin it out with a little more chicken broth or water.
Want to level up this recipe?
High-Quality Marsala Wine — A key ingredient for authentic Chicken Marsala Pasta flavor. → Check price on Amazon
Easy Creamy Chicken Marsala Pasta
Ingredients
Main Ingredients
- chicken breasts
- mushrooms
- garlic
- shallot
- marsala wine
- chicken broth
- heavy cream
- parmesan cheese
- pasta
Seasonings
- thyme
- rosemary
- salt
- black pepper
- olive oil
Optional Toppings
- fresh parsley
- grated parmesan cheese
Instructions
- Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes per side. Remove chicken and set aside.
- Step 2: In the same skillet, add mushrooms and cook until browned. Add garlic and shallot, cooking until fragrant. Pour in marsala wine and scrape up any browned bits from the bottom of the skillet.
- Step 3: Add chicken broth, heavy cream, and parmesan cheese to the skillet. Stir until the sauce has thickened. Return chicken to the skillet and let it simmer in the sauce for 10 minutes.
- Step 4: Cook pasta according to package instructions. Drain and add it to the skillet with the chicken and sauce. Toss to combine. Serve hot, garnished with fresh parsley and grated parmesan cheese.
Notes
- Chef tip: Pound the chicken breasts to an even thickness before seasoning and cooking for more even cooking.
- Best substitution: Substitute the marsala wine with dry white wine or chicken broth in a pinch.
- Make-ahead: This dish can be made ahead and reheated, but the pasta may become slightly softer upon reheating.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thick, thin it out with a little more chicken broth or water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, or until heated through. Stir halfway through.
- Make ahead: Prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 25g
- Carbs: 60g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Chicken Marsala Pasta FAQs
Yes, you can prepare the chicken and sauce up to 1 day ahead. Reheat in the skillet before adding the cooked pasta.
If your sauce is too thin, let it simmer for a few more minutes to reduce and thicken. If it's still too thin, try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water).
Yes, you can use any type of pasta you prefer. Just ensure it cooks according to the package instructions.
Use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Easy Creamy Chicken Marsala Pasta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
