Chicken Marsala Pasta

5 from 1 vote

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 Time5

Cook Time30

Course: Main

Keyword: Chicken Marsala Pasta

Servings:

Calories: 673kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

Video

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