A delightful combination of tender chicken, earthy mushrooms, and creamy Marsala sauce tossed with pasta creates a comforting and elegant dish. Perfect for weeknight dinners or a special meal, this recipe delivers restaurant-quality flavors in the comfort of your own home.
Why You’ll Love This Recipe
- Creamy and comforting: A rich, velvety sauce coats every bite of pasta.
- Family-friendly: Loved by kids and adults alike, it’s a perfect crowd-pleaser.
- Quick and easy: Ready in just 40 minutes, making it ideal for busy nights.
- Customizable: Swap the Marsala substitute for real wine or adjust ingredients to suit your preferences.
- Elegant yet simple: Great for both casual dinners and entertaining guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pasta:
- 1 lb pasta (shells or your favorite shape)
For the Chicken and Sauce:
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup non-alcoholic Marsala substitute (red grape juice with a splash of apple cider vinegar or more chicken broth)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside. - Cook the Chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown on all sides. Remove and set aside. - Sauté Aromatics and Mushrooms
In the same skillet, add the shallots and cook for 2 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the mushrooms and sauté until browned and tender, about 5 minutes. - Deglaze the Pan
Pour in the Marsala substitute (or wine alternative) and scrape the bottom of the skillet to loosen any browned bits.
Simmer until the liquid reduces by half, about 2-3 minutes. - Make the Sauce
Add chicken broth and bring to a boil, then reduce the heat and simmer for 5 minutes.
Stir in the heavy cream and Parmesan cheese, cooking until the sauce thickens slightly, about 3 minutes. - Combine and Serve
Return the cooked chicken to the skillet and toss it in the sauce.
Add the drained pasta and stir until everything is evenly coated.
Adjust seasoning with salt and pepper if needed.
Serve hot, garnished with extra Parmesan cheese or fresh parsley for added flavor and a pop of color.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Vegetarian Option: Omit the chicken and use additional mushrooms or add veggies like spinach or zucchini.
- Gluten-Free: Substitute the pasta with your favorite gluten-free variety.
- Marsala Wine: If you prefer, use traditional Marsala wine for authentic flavor.
- Cheesy Upgrade: Add shredded mozzarella or Gruyère for extra cheesy goodness.
- Spicy Twist: Sprinkle red pepper flakes into the sauce for a spicy kick.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of chicken broth or cream to maintain the sauce’s consistency.
- Freezing: The dish is best enjoyed fresh, but you can freeze it. Store in freezer-safe containers for up to 1 month. Thaw in the refrigerator overnight before reheating.
FAQs
Can I make this dish ahead of time?
Yes, prepare the sauce and chicken ahead, then cook the pasta fresh before serving.
What’s a good substitute for Marsala wine?
Red grape juice with a splash of apple cider vinegar or additional chicken broth works well.
Can I use a different type of pasta?
Absolutely! Any pasta shape, like fettuccine or penne, pairs beautifully with this sauce.
How do I prevent the chicken from drying out?
Cook the chicken until just golden brown and remove it before it’s fully done; it will finish cooking when added back to the sauce.
Is there a dairy-free version of this recipe?
Use coconut cream or cashew cream as a substitute for heavy cream, and replace Parmesan with nutritional yeast.
Can I add vegetables to this dish?
Yes, broccoli, spinach, or peas make excellent additions to this pasta.
How can I make the sauce thicker?
Simmer the sauce longer to reduce it or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover cooked chicken works well; add it to the sauce in the final step to heat through.
What mushrooms are best for this dish?
Button, cremini, or shiitake mushrooms all work beautifully for this recipe.
Can I double the recipe?
Yes, simply double all the ingredients and use a larger skillet or cook in batches.
Conclusion
Creamy Chicken Marsala Pasta is a comforting, indulgent dish that combines classic flavors with ease of preparation. Whether served as a weeknight meal or a special dinner, its creamy sauce, tender chicken, and savory mushrooms are sure to delight. Give it a try, and bring the warmth of Italian-inspired cuisine to your table tonight!
Print
Creamy Chicken Marsala Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Creamy Chicken Marsala Pasta combines tender chicken, earthy mushrooms, and a luscious Marsala-inspired cream sauce with your favorite pasta. This comforting and elegant dish is perfect for weeknight dinners or special occasions!
Ingredients
For the Pasta:
- 1 lb pasta (shells or your favorite shape)
For the Chicken and Sauce:
- 1 lb chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms, sliced
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup non-alcoholic Marsala substitute (red grape juice with a splash of apple cider vinegar or chicken broth)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
2. Cook the Chicken:
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until golden brown. Remove and set aside.
3. Sauté Aromatics and Mushrooms:
- In the same skillet, add shallots and cook for 2 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add mushrooms and sauté until browned and tender, about 5 minutes.
4. Deglaze the Pan:
- Pour in the Marsala substitute (or wine alternative) and scrape the bottom of the skillet to loosen any browned bits.
- Simmer until the liquid reduces by half, about 2-3 minutes.
5. Make the Sauce:
- Add chicken broth, bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly, about 3 minutes.
6. Combine and Serve:
- Return the chicken to the skillet and toss it in the sauce. Add the drained pasta and stir until evenly coated.
- Adjust seasoning with salt and pepper as needed.
7. Garnish:
- Serve hot, garnished with extra Parmesan cheese or fresh parsley.
Notes
- Use your favorite pasta shape for a personalized touch.
- For an extra depth of flavor, use traditional Marsala wine if preferred.
- Adjust the thickness of the sauce by adding more chicken broth or cream.
Nutrition
- Serving Size: 1
- Calories: 550 kcal
- Protein: 35g
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