The first time I made Chicken Marsala Pasta, I wasn’t chasing restaurant nostalgia or tradition—I was chasing warmth. The kind of warmth you need on a cold, overstretched Tuesday after soccer practice, groceries still in the trunk, and a toddler clinging to your leg.
Back then, I didn’t have Marsala wine on hand. I had a bit of broth, cremini mushrooms, and some seasoned chicken thighs. But something magical happened when that sauce simmered and thickened. The kitchen smelled like the kind of meal that says, you’re home now.
Since then, Chicken Marsala Pasta has become my go-to for when I want to feed my family and my soul.
What Is Chicken Marsala Pasta?
Chicken Marsala Pasta is a soul-soothing Italian-American dish that blends golden seared chicken, tender pasta, and a rich mushroom sauce infused with sweet Marsala wine (non-alcoholic options work beautifully too). Unlike the classic served with mashed potatoes or sautéed spinach, this version is tossed directly with pasta—turning a fine-dining favorite into a comfort meal the whole family loves.
It’s earthy. It’s creamy. And it’s deeply satisfying.
Why You’ll Love This Chicken Marsala Pasta
- One-skillet and under an hour
- Deep flavor from mushrooms and stock
- Alcohol-free Marsala swap options included
- Cozy enough for weeknights, elegant enough for guests
- No pork, no pancetta—fully family-friendly
Tools You’ll Need
- Cast iron skillet or sauté pan
- Saucepot for pasta
- Tongs or wooden spoon
- Ladle or measuring cup
- Colander
Ingredients
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
For the Sauce:
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups cremini or baby bella mushrooms, sliced
- ¾ cup non-alcoholic Marsala wine (or white grape juice + balsamic vinegar)
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp flour (optional, for thickening)
- Fresh thyme or parsley to garnish
For the Pasta:
- 12 oz fettuccine or tagliatelle, cooked al dente
- Salted pasta water (save ½ cup)
How to Make Chicken Marsala Pasta
Step 1: Season and Sear the Chicken
Slice the chicken into thin cutlets or strips. Season with garlic powder, onion powder, salt, and pepper.
In a large skillet, heat olive oil over medium-high. Sear chicken 3–4 mins per side until golden and cooked through. Remove and keep warm.
Step 2: Sauté the Mushrooms
Melt butter in the same skillet. Add sliced mushrooms and a pinch of salt. Sauté until browned, about 6–8 minutes. Stir in minced garlic for the last minute.
Step 3: Deglaze with Marsala
Pour in non-alcoholic Marsala wine or substitute. Scrape up the brown bits. Simmer until reduced by half.
Step 4: Build the Sauce
Add broth and bring to a simmer. Stir in cream. For a thicker sauce, whisk in a flour slurry (1 tbsp flour + 2 tbsp water). Let bubble gently for 5–6 minutes.
Step 5: Add Pasta and Chicken
Return chicken to the pan, add cooked pasta, and toss to coat. If needed, add reserved pasta water to loosen.
Step 6: Finish and Serve
Sprinkle with fresh herbs. Serve warm with extra spoonfuls of sauce over top.
Top Tips for Perfect Chicken Marsala Past
- Use freshly grated Parmesan just before serving—it melts smoother and adds umami.
- Don’t rush the mushroom sauté—browning builds depth.
- Alcohol-free Marsala tip: Mix ½ cup white grape juice + 1 tbsp balsamic vinegar for a similar sweet-savory effect.
- Don’t overcook the pasta—aim for firm but tender, as it’ll finish in the sauce.
Storing & Reheating Tips
To store: Cool completely. Refrigerate in an airtight container up to 4 days.
To reheat: Warm gently on stove with a splash of broth or cream.
To freeze: Not ideal due to the cream sauce, but can be frozen in portions if needed.
FAQs About Chicken Marsala Pasta
What pasta is best served with Chicken Marsala?
Fettuccine, tagliatelle, or penne work best. They grab the sauce well and stay firm in creamy mixtures.
What do Italians eat with Chicken Marsala?
Italians may serve it with roasted potatoes, sautéed greens, or polenta. Pasta is more common in Italian-American versions.
What’s the difference between Chicken Marsala and Chicken Francaise?
Marsala uses a sweet wine-based mushroom sauce. Francaise features lemon, butter, and no mushrooms. Francaise is brighter; Marsala is richer and earthy.
Why did Olive Garden get rid of Stuffed Chicken Marsala?
It was removed as part of a rotating seasonal menu. Many now recreate the dish at home using similar Marsala sauce and cheese-stuffed chicken breasts.
Conclusion: A Hug in a Bowl
Every time I make this Chicken Marsala Pasta, I think of the kids leaning over the stove, inhaling that buttery mushroom aroma, waiting for the first twirl. I think of the nights we needed something easy that still felt special.
Whether it’s a weeknight or a table full of guests, this dish hits the heart. It’s rustic, it’s creamy, and it never lasts long in our house.
Print
Chicken Marsala Pasta
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Description
Creamy Chicken Marsala Pasta with golden seared chicken, mushrooms, and a velvety sauce—an easy, cozy Italian-inspired dinner.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cloves garlic, minced
- 2 cups cremini or baby bella mushrooms, sliced
- ¾ cup non-alcoholic Marsala wine (or white grape juice + balsamic vinegar)
- 1½ cups low-sodium chicken broth
- ½ cup heavy cream
- 2 tbsp flour (optional, for thickening)
- 12 oz fettuccine or tagliatelle, cooked al dente
- Fresh thyme or parsley to garnish
Instructions
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Sear in olive oil over medium-high heat until golden and cooked through. Set aside.
- Add butter to the pan, then sauté mushrooms until browned, about 6–8 minutes. Stir in minced garlic.
- Deglaze with Marsala substitute. Simmer until reduced by half.
- Add broth and cream. Thicken with flour slurry if needed. Simmer 5–6 minutes.
- Add cooked pasta and chicken to the sauce. Toss to coat. Add reserved pasta water if needed.
- Garnish with fresh herbs. Serve warm with extra sauce spooned on top.
Notes
For a gluten-free version, use GF pasta and cornstarch to thicken instead of flour. This dish reheats well with a splash of cream or broth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 5g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 110mg
Keywords: chicken marsala pasta, creamy chicken marsala, italian chicken pasta, alcohol-free marsala
