Chicken Marsala Pasta

By Lucy Parissi

5 from 1 vote

, Published Aug 11, 2025

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This easy Chicken Marsala Pasta recipe combines tender chicken and pasta in a rich, creamy mushroom sauce. A quick yet impressive meal full of comfort factor. Perfect for weeknights, fancy enough for entertaining!

If you love creamy pasta dishes and classic comfort food, this Chicken Marsala Pasta is about to become your new favorite recipe. 

It’s a rich, restaurant-style meal made right at home, with juicy pan-seared chicken, golden mushrooms and a creamy Marsala sauce that clings lovingly to every strand of pasta. Whether you’re cooking for your family or trying to impress dinner guests, this dish totally delivers.

What you’ll need

• Chicken Breasts – Lean, quick-cooking, and perfect for pan-searing until golden. You can also use skinless boneless chicken thighs if you prefer. The chicken is simply seasoned and dusted with flour before pan frying.
• Shallots and Garlic – Our sauce’s flavor base, at once fragrant, sweet, and savory. You’ll want them finely chopped so they melt into the sauce.
• Mushrooms – A must for that earthy flavor. Cremini or baby bella mushrooms, white button mushrooms all work. You can even sneak in some wild mushrooms for extra flavor.
• Marsala Wine – Choose a dry or semi-dry Marsala for best results. This wine keeps well for up to four months after it has been opened, provided it is closed and stored in a cool, dark cupboard. Use it to add flavor into sauces or simply to deglaze the pan.
• Cream – Makes the sauce luscious and velvety. Want to lighten it up? Use half-and-half, but full cream gives the best richness.
• Parmesan Cheese – Freshly grated Parmesan cheese is a must! 
• Parsley – Fresh parsley adds a pop of color and brightness to this rich dish. 
• Pasta – any type of pasta can be used, but flat long noodles like fettuccine or malfade are best as sauce clings on to them! Reserve some of the pasta water to use in the sauce if you like.

How To Make Chicken Marsala Pasta

1. Cut the chicken into bite-sized cubes and season with salt, pepper and garlic powder. Dust with a little flour and toss to combine.
2. Heat oil and butter in a large skillet and pan fry the chicken until nicely browned on all sides and mostly cooked through – 6-8 minutes. Use a slotted spoon to transfer it onto a bowl.

3. Now would be a good time to put the pasta on to boil. Cook according to pack instructions and drain before using. Hopefully with this timing, the pasta will be ready just before the sauce is.
4. Add a splash of wine to deglaze the pan if needed, scraping any browned bits loose. Add butter and oil to the pan and sauté the shallots, stirring, over medium-low heat until softened and translucent. Season with salt, pepper and a little garlic powder.
5. Stir in the garlic and mushrooms with a pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.
6. Add the Marsala and simmer until it is reduced and the wine aroma dissipates. Stir in the chicken stock and cornstarch slurry. Bring to a gentle simmer and cook, with an occasional stir, until sauce thickens.
7. Stir in the cream and chicken and cook for 2-3 minutes or until the chicken is fully cooked through.
8. Add the drained pasta and toss well to cover in the creamy Marsala sauce. Check the seasoning, garnish with chopped parsley and serve with some garlic dough balls and a glass of chilled white wine… mmm, my kind of meal!

Substitutions and Variations

• Heavy cream (double cream) is what makes this sauce rich and silky. You can add as much or as little as you like though. Substitute with soy cream if preferred.
• Marsala wine is this recipe’s MVP and I highly recommend you get a bottle for cooking. Dry sherry or Madeira are the closest subs.

Leftovers and storage

This pasta dish stores well, perfect for leftovers or make-ahead dinners. It is not very happy in the freezer though!

• Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water (reserved pasta water ideally) to loosen the sauce.
• Meal prep tip: Prepare the mushroom Marsala sauce ahead ahead of time, then assemble with cooked pasta and chicken when you’re ready to serve.

If you give this Chicken Marsala Pasta recipe a try, don’t forget to leave a comment and rating—it helps more people find the recipe and makes my day! Don’t forget to tag me on on Instagram or TikTok if you share your creations!

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5 from 1 vote

Chicken Marsala Pasta

By Lucy Parissi | Supergolden Bakes

This easy chicken Marsala pasta recipe has tender succulent chicken, mushrooms and a creamy sauce you'll fall in love with! Ready in 30 minutes and perfect for weeknights or company.

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

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Equipment

• Our Place Always Pan
• Paring Knife
• Garlic Press
• Storage Containers

Ingredients

For the chicken

• ▢ 4 skinless chicken breasts , diced
• ▢ ½ tsp salt
• ▢ ½ tsp black pepper
• ▢ ½ tsp garlic powder
• ▢ 1 tbsp flour
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter

For the sauce

• ▢ ½ tbsp oil and butter or as needed
• ▢ 1 large shallot finely diced
• ▢ 1 tsp salt
• ▢ ½ tsp pepper
• ▢ ½ tsp garlic powder
• ▢ 2 cloves garlic sliced or minced
• ▢ 1 tbsp fresh thyme leaves
• ▢ 2 cups (200g) cremini mushrooms (chestnut mushrooms), sliced
• ▢ 1 cup (100g) white baby mushrooms whole or sliced
• ▢ ½ cup (125ml) Marsala wine semi-dry or dry
• ▢ 1 ¼ cups (300ml) chicken stock
• ▢ 1 tbsp cornstarch (cornflour)
• ▢ ⅓ cup (80ml) cream heavy / double
• ▢ 2-3 tsp dark soy sauce
• ▢ 4 tbsp freshly grated parmesan , or to taste
• ▢ fresh parsley to garnish
• ▢ salt and black pepper to taste

For the pasta

• ▢ 10 ½ oz (300g) fettuccine or other dried pasta
• ▢ Salt

Instructions 

• Cut the chicken into bite-sized cubes and season with salt, pepper and garlic powder. Dust with a little flour and toss to combine.
  4 skinless chicken breasts, ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, 1 tbsp flour
• Heat oil and butter in a large skillet and pan fry the chicken until nicely browned on all sides and mostly cooked through – 6-8 minutes. Use a slotted spoon to transfer onto a bowl. Add a splash of Marsala to deglaze the pan if needed, scraping any browned bits loose.
  1 tbsp olive oil, 1 tbsp unsalted butter, ½ cup (125ml) Marsala wine
• Now would be a good time to put the pasta on to boil. Cook in salted water according to pack instructions and drain before using. Hopefully the pasta will be ready just before the sauce is.
  10 ½ oz (300g) fettuccine , Salt
• Add butter and oil to the pan and sauté the shallots, stirring, over medium-low heat until softened and translucent. Season with salt, pepper and a little garlic powder.
  ½ tbsp oil and butter, 1 large shallot, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder
• Stir in the garlic and mushrooms with a pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.
  2 cloves garlic sliced or minced, 1 tbsp fresh thyme leaves, 2 cups (200g) cremini mushrooms, 1 cup (100g) white baby mushrooms
• Add the remaining Marsala and simmer until reduced by about half. Stir in the chicken stock and cornstarch slurry. Bring to a simmer and cook until sauce thickens.
  1 ¼ cups (300ml) chicken stock, 1 tbsp cornstarch
• Stir in the cream and soy sauce. Add the chicken and cook for 2-3 minutes or until the chicken is fully cooked through.
  ⅓ cup (80ml) cream, 2-3 tsp dark soy sauce
• Add the drained pasta and parmesan and toss well to cover in the creamy Marsala sauce. Check the seasoning, garnish with chopped parsley and serve with some crusty bread and a glass of crisp white wine… mmmm, my kind of meal!
  fresh parsley to garnish, salt and black pepper to taste, 4 tbsp freshly grated parmesan

Notes

• Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a splash of water (reserved pasta water ideally) to loosen the sauce.
• Meal prep tip: Prepare the mushroom Marsala sauce ahead ahead of time, then assemble with cooked pasta and chicken when you’re ready to serve.

Nutrition

Calories: 673kcal | Carbohydrates: 70g | Protein: 42g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 1390mg | Potassium: 1034mg | Fiber: 4g | Sugar: 7g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 134mg | Iron: 3mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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