Chicken Marsala Pasta Recipe

If you are looking for a dinner that combines the rich flavors of Italian cooking with the comforting appeal of pasta, this Chicken Marsala Pasta is an absolute must-try. The tender chicken pieces bathed in a luscious Marsala wine cream sauce paired with perfectly cooked pasta create a harmony that dances on your palate. This dish is a delightful twist on the classic Chicken Marsala, elevated by the addition of pasta to soak up every bit of that incredible sauce. It’s both impressive enough for guests and simple enough for a weeknight, making Chicken Marsala Pasta a recipe that belongs in every home cook’s repertoire.

Ingredients You’ll Need

The beauty of Chicken Marsala Pasta lies in its unpretentious yet flavorful ingredients. Each ingredient plays a vital role, from the savory chicken to the rich Marsala wine that brings depth and warmth, making the dish truly special.

• 8 ounces uncooked pasta: Choose your favorite shape; penne or fettuccine work wonderfully to hold the sauce.
• 1 tablespoon olive oil: Adds a subtle fruitiness and is perfect for sautéing the chicken.
• 2 tablespoons butter (divided): Brings creaminess and richness to both the chicken and sauce.
• 2 chicken breasts: The star protein, offering tender, juicy bites once cooked.
• 1/4 teaspoon garlic powder: A subtle seasoning that enhances the chicken’s flavor without overpowering.
• Flour (for dredging): Helps create a light crust on the chicken and assists in thickening the sauce.
• 8 ounces cremini mushrooms: Earthy and meaty, they add great texture and depth to the sauce.
• 1/2 cup Marsala wine: The soul of the dish; this fortified wine imparts a sweet, nutty flavor that makes the sauce unforgettable.
• 1/2 cup chicken broth: Adds moistness and balances the richness from the wine and cream.
• 1/2 teaspoon Dijon mustard: Offers a subtle tang to brighten the sauce’s flavor profile.
• 1/2 cup heavy/whipping cream: Creates a silky texture, lending creaminess without overwhelming the dish.
• Salt & pepper (to taste): Essential for seasoning and enhancing all other flavors.
• Freshly grated Parmesan cheese (optional, to taste): Adds a sharp, salty finish when sprinkled on top.

How to Make Chicken Marsala Pasta

Step 1: Cook the Pasta

Start by boiling a large pot of salted water, then cook your pasta according to the package instructions until it reaches that perfect al dente texture. Properly cooked pasta is crucial because it’s the foundation that carries all the luscious sauce and chicken. Drain and set it aside, but save a little pasta water to loosen the sauce later if needed.

Step 2: Prepare and Dredge the Chicken

While the pasta is cooking, cut the chicken into bite-size pieces for a more intimate, fork-friendly dish. Lightly sprinkle the chicken with garlic powder, which will marry beautifully with the other flavors. Then, coat each piece evenly in flour; this will help create a slight crust and aid in thickening the sauce later on.

Step 3: Brown the Chicken

Heat the olive oil and one tablespoon of butter in a skillet over medium-high heat. When the pan is hot, add the chicken pieces and cook them for about five minutes until they turn a lovely golden brown. Don’t worry about cooking them through at this stage since they’ll simmer in the sauce later. Once browned, transfer the chicken to a plate and keep it warm.

Step 4: Sauté the Mushrooms

To the same skillet, add the remaining butter and toss in the mushrooms. Sauté them for three to four minutes until they release their moisture and it evaporates, intensifying their natural umami flavor. Remove the mushrooms from the pan and join the chicken on the plate.

Step 5: Create the Marsala Sauce Base

Now, pour the chicken broth, Marsala wine, and Dijon mustard into the skillet. Stir or whisk the mixture gently until the mustard dissolves completely. Allow this to simmer and bubble for about two minutes to let the flavors meld and the sauce to reduce slightly, creating a silky, fragrant base.

Step 6: Finish the Sauce and Combine

Lower the heat to medium and stir the heavy cream into the pan along with the chicken and mushrooms. Let everything cook together for a few more minutes until the sauce thickens to a creamy consistency and the chicken is cooked through, tender, and bursting with flavor. Season with salt and pepper to taste.

Step 7: Toss and Serve

Drain the pasta and immediately toss it into the skillet with the sauce. Mix thoroughly so the pasta absorbs that beautiful sauce, adding a splash of reserved pasta water if you want to loosen it a bit. If you love a cheesy finish, sprinkle some freshly grated Parmesan cheese on top for an extra layer of indulgence.

How to Serve Chicken Marsala Pasta

Garnishes

A sprinkle of fresh parsley or basil adds a burst of color and freshness to Chicken Marsala Pasta. Parmesan cheese is an all-time favorite, but you can also try a light drizzle of truffle oil or a few cracked black peppercorns to elevate the presentation and flavor profile.

Side Dishes

Keep things simple with a crisp green salad tossed in a light vinaigrette or some roasted asparagus to complement the creamy richness of the pasta. Garlic bread or a warm, crusty baguette is perfect for soaking up every last bit of that divine sauce.

Creative Ways to Present

Serve Chicken Marsala Pasta in individual bowls for a cozy, family-style feel, or plate it elegantly using a ring mold for a restaurant-worthy presentation. For a casual gathering, transfer to a large serving platter and garnish generously with herbs and cheese to invite everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Marsala Pasta in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a fantastic option for lunches or quick dinners later in the week.

Freezing

This dish is best enjoyed fresh but if necessary, you can freeze the pasta and sauce separately. Freeze in airtight containers for up to two months. Avoid freezing already mixed pasta, as the texture can become mushy upon thawing.

Reheating

When reheating, do so gently on the stovetop over low heat to avoid curdling the cream sauce. Add a splash of chicken broth or pasta water to revive the sauce’s silky texture and stir frequently until warmed through.

FAQs

Can I use a different type of mushroom for Chicken Marsala Pasta?

Absolutely! While cremini mushrooms are traditional, shiitake or portobello mushrooms can add interesting flavors and textures that complement the sauce beautifully.

What can I substitute for Marsala wine if I don’t have any?

If Marsala wine isn’t available, you can use dry sherry or a mix of white grape juice and balsamic vinegar as alternatives. Keep in mind the flavor will change slightly, but it will still taste delicious.

Is it possible to make this dish gluten-free?

Yes! Use gluten-free pasta and substitute the regular flour with a gluten-free flour blend for dredging the chicken. This adapts the recipe without compromising taste.

Can I cook the chicken whole instead of cutting it into pieces?

You can cook chicken breasts whole if preferred, but cutting them into bite-sized pieces helps the chicken cook faster and allows the sauce to coat every bite thoroughly, enhancing the dish’s overall flavor and texture.

Does Chicken Marsala Pasta reheat well for leftovers?

Definitely! When reheated gently with a little extra liquid, the creamy sauce remains luscious, and the chicken stays tender, making it an excellent make-ahead meal.

Final Thoughts

Chicken Marsala Pasta is one of those incredible dishes that feels like a special treat but comes together with surprisingly simple ingredients and steps. Its comforting flavors, creamy sauce, and delightful texture make it a star on any dinner table. I hope you give this recipe a try and add it to your collection of favorite meals because once you do, I’m sure it will become a beloved classic in your home too!

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