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.
Why This Recipe Works
- 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.
Equipment Needed
- 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
Ingredients List
For the Chicken
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 4 to 6 thin cutlets
- 1 teaspoon fine salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/3 cup (40 g) all-purpose flour
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (14 g) unsalted butter
For the Pasta
- 12 ounces (340 g) dried fettuccine, linguine, or penne
- 1 tablespoon fine salt, for the pasta water
For the Creamy Marsala Sauce
- 2 tablespoons (28 g) unsalted butter
- 8 ounces (225 g) cremini mushrooms, thinly sliced
- 3 garlic cloves, finely minced
- 3/4 cup (180 ml) dry Marsala wine
- 3/4 cup (180 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) reserved pasta cooking water, divided
- 1 cup (90 g) finely grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1 tablespoon (15 ml) fresh lemon juice
Optional Garnishes
- 2 tablespoons (8 g) chopped fresh parsley, optional
- 1/4 cup (20 g) additional finely grated Parmesan, optional
- Ground black pepper, optional
Ingredient Notes and Substitutions
- Marsala wine: Dry Marsala gives the sauce its distinctive nutty, lightly caramelized flavor. Sweet Marsala can be used, but the sauce will taste noticeably sweeter. A nonalcoholic substitute will not reproduce the same flavor; for an alcohol-free version, use additional chicken broth with a small splash of balsamic vinegar, understanding that the result will taste different.
- Chicken breasts: Thin chicken cutlets cook evenly and are easy to slice through the finished pasta. Boneless, skinless chicken thighs can be substituted in the same weight for a richer flavor and slightly juicier texture.
- Mushrooms: Cremini mushrooms have deeper flavor than white button mushrooms and brown well in a hot skillet. White button mushrooms can be substituted in the same weight for a milder result.
- Heavy cream: Heavy cream gives the Marsala sauce a smooth, stable texture. Half-and-half can be substituted, but the sauce will be thinner and should be kept at a gentle simmer.
- Parmesan: Finely grated Parmesan adds savory depth and helps the sauce cling to the pasta. Pecorino Romano can replace part of it, but it is sharper and saltier, so reduce added salt if needed.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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.
Step 3: Boil the pasta water
Bring a 5- to 6-quart pot of water to a rolling boil and add 1 tablespoon fine salt.
Step 4: 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.
Step 5: Reserve pasta water
Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Step 9: Add the garlic and thyme
Stir in the garlic and dried thyme. Cook for about 30 seconds, until fragrant but not browned.
Step 10: 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.
Step 11: 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.
Step 12: 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.
Step 13: 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.
Step 14: 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.
Step 15: 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.
Step 16: Finish with lemon
Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed.
Step 17: Slice the chicken
Slice the rested chicken across the grain into strips.
Step 18: 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.
Tips for Success
- Pat the chicken dry before flouring so it browns instead of steaming.
- 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.
- Reserve pasta water before draining because it is the easiest way to loosen the sauce without diluting its flavor.
- Serve promptly, since cream-and-Parmesan sauces naturally thicken as they cool.
Storage, Freezing, and Make-Ahead Instructions
- 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
- Pat the chicken cutlets dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, and Italian seasoning.
- Place the flour in a shallow bowl or plate. Coat each cutlet lightly on both sides and shake off the excess.
- Bring a 5- to 6-quart pot of water to a rolling boil and add 1 tablespoon fine salt.
- Add the pasta and cook according to the package directions until al dente, usually 9 to 12 minutes depending on the shape.
- Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta without rinsing.
- 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.
- 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.
- 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.
- Stir in the garlic and dried thyme: Cook for about 30 seconds, until fragrant but not browned.
- 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.
- Pour in the chicken broth and simmer for another 3 minutes. The liquid should reduce slightly but still cover the bottom of the skillet.
- 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.
- Reduce the heat to low: Add the Parmesan gradually, whisking until smooth after each addition. Do not allow the sauce to boil.
- 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.
- 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.
- Remove the skillet from the heat and stir in the lemon juice. Taste and adjust seasoning only if needed.
- Slice the rested chicken across the grain into strips.
- 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.
