Creamy Chicken Marsala Pasta combines tender chicken, mushrooms, garlic, Marsala wine, Parmesan, and pasta in a silky cream sauce. The Marsala adds gentle sweetness and depth, while browned mushrooms and chicken bring savory flavor that keeps the sauce balanced rather than overly rich.
The chicken and mushrooms cook in the same skillet, so the sauce picks up the browned bits left behind. Reserved pasta water helps the creamy Marsala sauce cling to the pasta, and the dish comes together entirely on the stovetop in under an hour.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Additional Time: 5 minutes
- Total Time: 55 minutes
- Yield: About 9 cups pasta
- Servings: 6
- Category: Dinner
- Cuisine: Italian-American
- Cooking Method: Stovetop
- Difficulty: Intermediate
What Makes This Recipe Work
- Thin chicken cutlets cook quickly and develop browned edges without drying out.
- Browning the mushrooms separately lets their moisture evaporate so they become golden instead of watery.
- Marsala wine deglazes the skillet and adds its characteristic lightly sweet, nutty flavor to the sauce.
- Heavy cream provides body, while reserved pasta water keeps the sauce fluid enough to coat the pasta evenly.
- Parmesan is added over low heat so it melts smoothly without becoming grainy.
Tools for This Recipe
- 5- to 6-quart pot
- 12-inch deep skillet
- Colander
- Tongs
- Wooden spoon or heat-resistant spatula
- Whisk
- Fine grater
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredient Notes
For the Chicken
- â– 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
- â– 1 teaspoon fine salt, divided
- â– 1/2 teaspoon ground black pepper
- â– 1 teaspoon Italian seasoning
- â– 1/3 cup (40 g) all-purpose flour
- â– 1 tablespoon (15 ml) olive oil
- â– 1 tablespoon (14 g) unsalted butter
For the Pasta
- â– 12 ounces (340 g) dried fettuccine, linguine, or penne
- â– 1 tablespoon fine salt, for the pasta water
For the Creamy Marsala Sauce
- â– 2 tablespoons (28 g) unsalted butter
- â– 8 ounces (225 g) cremini mushrooms, thinly sliced
- â– 3 garlic cloves, finely minced
- â– 3/4 cup (180 ml) dry Marsala wine
- â– 3/4 cup (180 ml) low-sodium chicken broth
- â– 1 cup (240 ml) heavy cream
- â– 1 cup (240 ml) reserved pasta cooking water, divided
- â– 1 cup (90 g) finely grated Parmesan cheese
- â– 1/2 teaspoon dried thyme
- â– 1 tablespoon (15 ml) fresh lemon juice
Optional Garnishes
- â– 2 tablespoons (8 g) chopped fresh parsley, optional
- â– 1/4 cup (20 g) additional finely grated Parmesan, optional
- â– Ground black pepper, optional
Step-by-Step Method
Season the Chicken
Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning. This step ensures that the chicken is flavorful and helps achieve a nice sear during cooking.
Lightly Flour the Chicken
Place the flour in a shallow bowl or plate. Coat each cutlet lightly on both sides and shake off the excess. This will help create a light crust on the chicken, enhancing its texture and flavor when cooked.
Boil the Pasta Water
Bring a 5- to 6-quart pot of water to a rolling boil and add 1 tablespoon fine salt. The salt enhances the pasta’s flavor, so it’s important not to skip this step.
Cook the Pasta
Add the pasta and cook according to the package directions until al dente, usually 9 to 12 minutes depending on the shape. Be sure to taste the pasta a minute or two before the suggested cooking time to ensure it is cooked perfectly.
Reserve Pasta Water
Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing. The reserved water is crucial for adjusting the sauce’s consistency later.
Sear the Chicken
While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden. This browning adds depth of flavor to the dish.
Finish the Chicken
Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer to a clean plate and let rest for 5 minutes. Resting allows the juices to redistribute, keeping the chicken moist.
Brown the Mushrooms
Reduce the skillet heat to medium and add the remaining 2 tablespoons (28 g) butter. Add the mushrooms in an even layer and cook for 5 to 7 minutes, stirring only occasionally, until their moisture evaporates and the edges become golden brown. This step enhances the mushrooms’ flavor and texture.
Add the Garlic and Thyme
Stir in the garlic and dried thyme. Cook for about 30 seconds, until fragrant but not browned. This will infuse the oil with flavor, enhancing the overall dish.
Deglaze with Marsala
Pour in the Marsala wine and scrape the bottom of the skillet to loosen the browned bits. Simmer for 3 to 4 minutes, until the wine has reduced by roughly half and the sharp alcohol aroma has softened. This step adds depth to the sauce.
Add the Broth
Pour in the chicken broth and simmer for another 3 minutes. The liquid should reduce slightly but still cover the bottom of the skillet. This helps build the sauce’s flavor base.
Add the Cream
Reduce the heat to medium-low and stir in the heavy cream and remaining 1/4 teaspoon salt. Bring to a gentle simmer for 2 to 3 minutes. This creates a rich, creamy sauce that will coat the pasta beautifully.
Add the Parmesan
Reduce the heat to low. Add the Parmesan gradually, whisking until smooth after each addition. Do not allow the sauce to boil. This ensures the cheese melts evenly and prevents a grainy texture.
Adjust the Sauce
Stir in 1/2 cup (120 ml) of the reserved pasta water. The sauce should be creamy, glossy, and loose enough to flow slowly from a spoon. Adjusting the consistency with pasta water is key to achieving the right texture.
Add the Pasta
Transfer the drained pasta to the skillet and toss for 1 to 2 minutes until evenly coated. Add additional reserved pasta water a few tablespoons at a time if the sauce becomes too thick. This ensures that every piece of pasta is well-coated.
Finish with Lemon
Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed. The lemon juice brightens the dish and balances the richness of the sauce.
Slice the Chicken
Slice the rested chicken across the grain into strips. This technique helps keep the chicken tender and easy to eat.
Assemble and Serve
Arrange the sliced chicken over the creamy Marsala pasta or gently fold it into the skillet. Garnish with parsley, extra Parmesan, or black pepper if desired. Serving promptly ensures the dish maintains its creamy texture.
Kitchen-Tested Tips
- Give the mushrooms enough time to release their moisture before stirring frequently; this helps them develop color.
- Let the Marsala reduce before adding cream so the sauce tastes rounded rather than sharply alcoholic.
- Keep the heat low after adding Parmesan to prevent the sauce from becoming grainy.
- Serve promptly, since cream-and-Parmesan sauces naturally thicken as they cool.
Make-Ahead and Storage Notes
Cool leftover Creamy Chicken Marsala Pasta promptly and transfer it to an airtight container within 2 hours. Refrigerate for up to 4 days. Reheat gently in a covered skillet over low heat with 1 to 2 tablespoons (15 to 30 ml) chicken broth, milk, cream, or water. Stir occasionally until the sauce loosens and the chicken reaches 165°F (74°C). Freezing is not recommended because the cream-and-Parmesan sauce may separate and the pasta can become overly soft after thawing. For make-ahead preparation, slice and season the chicken, clean and slice the mushrooms, and grate the Parmesan up to 1 day ahead. Keep the components refrigerated separately. Cook the pasta and prepare the sauce shortly before serving for the best texture.
FAQ
Can I make Creamy Chicken Marsala Pasta ahead of time?
You can prepare the chicken, mushrooms, and grated Parmesan up to 1 day ahead. The finished pasta and cream sauce have the best texture when cooked and combined shortly before serving.
Can I use sweet Marsala instead of dry Marsala?
Yes, but the sauce will taste sweeter. Dry Marsala is generally better for savory chicken dishes because it adds depth without making the sauce noticeably sugary.
Can I make this recipe without alcohol?
Yes. Replace the 3/4 cup (180 ml) Marsala with the same amount of additional chicken broth and add about 2 teaspoons (10 ml) balsamic vinegar. The flavor will be different because Marsala has a distinctive character that cannot be fully duplicated.
Why is my Marsala sauce too thin?
The wine and broth may not have reduced enough, or too much pasta water may have been added. Simmer the sauce gently before adding the pasta, then add reserved water only a little at a time.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can replace the breasts in the same weight. Cook until the thickest portion reaches at least 165°F (74°C).
Ingredients
Method
- Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
- Lightly flour the chicken: Place the flour in a shallow bowl or plate. Coat each cutlet lightly on both sides and shake off the excess.
- Boil the pasta water: Bring a 5- to 6-quart pot of water to a rolling boil and add 1 tablespoon fine salt.
- Cook the pasta: Add the pasta and cook according to the package directions until al dente, usually 9 to 12 minutes depending on the shape.
- Reserve pasta water: Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
- Sear the chicken: While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch deep skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for 3 to 4 minutes on the first side until golden.
- Finish the chicken: Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer to a clean plate and let rest for 5 minutes.
- Brown the mushrooms: Reduce the skillet heat to medium and add the remaining 2 tablespoons (28 g) butter. Add the mushrooms in an even layer and cook for 5 to 7 minutes, stirring only occasionally, until their moisture evaporates and the edges become golden brown.
- Add the garlic and thyme: Stir in the garlic and dried thyme. Cook for about 30 seconds, until fragrant but not browned.
- Deglaze with Marsala: Pour in the Marsala wine and scrape the bottom of the skillet to loosen the browned bits. Simmer for 3 to 4 minutes, until the wine has reduced by roughly half and the sharp alcohol aroma has softened.
- Add the broth: Pour in the chicken broth and simmer for another 3 minutes. The liquid should reduce slightly but still cover the bottom of the skillet.
- Add the cream: Reduce the heat to medium-low and stir in the heavy cream and remaining 1/4 teaspoon salt. Bring to a gentle simmer for 2 to 3 minutes.
- Add the Parmesan: Reduce the heat to low: Add the Parmesan gradually, whisking until smooth after each addition. Do not allow the sauce to boil.
- Adjust the sauce: Stir in 1/2 cup (120 ml) of the reserved pasta water. The sauce should be creamy, glossy, and loose enough to flow slowly from a spoon.
- Add the pasta: Transfer the drained pasta to the skillet and toss for 1 to 2 minutes until evenly coated. Add additional reserved pasta water a few tablespoons at a time if the sauce becomes too thick.
- Finish with lemon: Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed.
- Slice the chicken: Slice the rested chicken across the grain into strips.
- Assemble and serve: Arrange the sliced chicken over the creamy Marsala pasta or gently fold it into the skillet. Garnish with parsley, extra Parmesan, or black pepper if desired.
