Name: Creamy Chicken Marsala Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 8 ounces uncooked pasta; 2 chicken breasts; 1/4 teaspoon garlic powder; Flour, for dredging; 1 tablespoon olive oil; 2 tablespoons butter (divided); 8 ounces cremini mushrooms; 1/2 cup Marsala wine; 1/2 cup chicken broth; 1/2 teaspoon Dijon mustard; 1/2 cup heavy/whipping cream; Salt & pepper, to taste; Freshly grated parmesan cheese, to taste

If you’re anything like me, you’ll absolutely adore this Creamy Chicken Marsala Pasta Recipe — it’s one of those dishes that feels fancy enough for guests but comes together in under 30 minutes. The tender chicken, earthy mushrooms, and that rich, velvety Marsala cream sauce all tossed with pasta? Yup, it’s a total winner in my book, and I promise once you try it, it’ll be a new go-to in your dinner rotation.

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Why You’ll Love This Recipe

Quick and Easy: From start to finish, this recipe takes just about 30 minutes, perfect for busy weeknights.
Rich, Creamy Flavor: The Marsala wine and cream make an indulgent sauce that coats every bite beautifully.
One-Pan Sauce Magic: Cooking the chicken and mushrooms right in the sauce means big flavor with minimal cleanup.
Family Favorite: Everyone from picky eaters to mushroom lovers ends up asking for seconds (and I’m no exception!).

The image shows a close-up of a creamy pasta dish with three main layers: at the bottom are light beige, flat fettuccine noodles coiled and spread through the dish; on top of the pasta are golden-brown cooked chicken pieces that look tender and slightly crispy on the edges; mixed throughout and on top are slices of brown mushrooms with a soft texture. The dish is covered with a light creamy sauce that gives a slightly shiny look, sprinkled with small bits of green parsley and finely grated white cheese. The colors include light beige from the pasta and sauce, golden from the chicken, brown from the mushrooms, and bright green from the parsley, all on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Marsala Pasta, Chicken Marsala pasta recipe, easy Chicken Marsala pasta, quick creamy chicken pasta, gourmet chicken pasta dishes

Ingredients You’ll Need

This recipe brings together simple ingredients that pack a huge flavor punch when combined — and some smart shopping tips can make your prep a breeze.

Flat lay of a bundle of uncooked penne pasta, a small white bowl of golden olive oil, a few pats of fresh yellow butter, two whole raw chicken breasts, a small pile of white all-purpose flour, a small white bowl filled with light brown cremini mushrooms, a small white bowl holding deep amber marsala wine, a small white bowl containing light golden chicken broth, a small white bowl of smooth pale yellow Dijon mustard, a small white bowl of creamy heavy whipping cream, a small white bowl with coarse salt crystals, a small white bowl of black peppercorns, a small white bowl with finely grated pale yellow parmesan cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Marsala Pasta, Chicken Marsala pasta recipe, easy Chicken Marsala pasta, quick creamy chicken pasta, gourmet chicken pasta dishes

Pasta: I usually choose something like penne or rigatoni; their shape holds the sauce perfectly.
Olive oil: Adds a nice base flavor and helps get that golden sear on the chicken.
Butter: I split the butter between cooking the chicken and the mushrooms so everything gets that rich, silky coating.
Chicken breasts: I prefer boneless, skinless for ease, but make sure to cut into bite-size pieces for even cooking.
Garlic powder: A quick seasoning trick that adds cozy warmth without the hassle of fresh garlic.
Flour: For dredging—this helps the chicken get that beautiful golden crust and thickens the sauce a bit.
Cremini mushrooms: These little guys have more flavor than plain white mushrooms, which really elevates the dish.
Marsala wine: This is the star ingredient — the sweet, fortified wine brings amazing depth to the sauce.
Chicken broth: Adds a savory backbone and helps deglaze the pan.
Dijon mustard: Adds a subtle tang and helps emulsify the sauce so it’s silky smooth.
Heavy cream: For richness and that luscious creamy texture you’ll fall in love with.
Salt & pepper: To season just right — always taste and tweak at the end.
Parmesan cheese (optional): I love tossing some freshly grated parmesan right before serving for an extra cheesy touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that you can tweak this Creamy Chicken Marsala Pasta Recipe to suit your mood or dietary needs — don’t be afraid to make it your own.

Using White Wine Instead of Marsala: Once, when I was out of Marsala, I swapped in a dry white wine and the dish still came out delicious — just a little less sweet.
Gluten-Free Option: Try gluten-free pasta and substitute all-purpose flour with a gluten-free blend for dredging; the sauce stays just as creamy.
Adding Fresh Herbs: I sometimes toss in fresh thyme or parsley at the end for a burst of herbal brightness that complements the rich sauce.
Vegetarian Version: Skip the chicken and double up on mushrooms or add roasted veggies like zucchini — still decadent and satisfying.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Cook Your Pasta to Perfection

Start by bringing a large pot of salted water to a boil. I like to salt it well — it really seasons the pasta from the inside out. Cook the pasta according to the package directions until al dente, which means it should have a slight bite to it. Drain it and set aside, but keep a bit of the pasta water handy; it comes in handy later if your sauce needs loosening up.

Step 2: Prep and Brown the Chicken

While the pasta cooks, cut your chicken breasts into bite-sized pieces — I find this helps them cook quickly and evenly. Sprinkle them with garlic powder and dredge lightly in flour. This step is key to getting a nice crust and also helps thicken the sauce later. Heat olive oil and half the butter in a skillet over medium-high heat. Once hot, add the chicken and cook for about 5 minutes, turning occasionally until browned but not fully cooked (it’ll finish cooking in the sauce). Remove the chicken to a plate and don’t skip this browning step — it adds tons of flavor!

Step 3: Sauté the Mushrooms

Add the remaining butter to the skillet and toss in the mushrooms. Cook them for 3-4 minutes until they release their moisture and it has evaporated, leaving the mushrooms tender and caramelized. I like to push them to the side or briefly transfer them to the same plate as the chicken to keep the pan ready for the sauce.

Step 4: Build Your Marsala Sauce

Now for the sauce magic. Pour in the chicken broth, Marsala wine, and Dijon mustard, stirring or whisking until the mustard melts into the liquid. Let the sauce bubble gently for about 2 minutes to reduce slightly, concentrating all those wonderful flavors. This step makes a huge difference, so don’t rush it!

Step 5: Finish the Sauce and Combine

Reduce your heat to medium and stir in the heavy cream, then add back the cooked chicken and mushrooms. Simmer for a few minutes until the sauce thickens and the chicken cooks through. Season with salt and pepper to taste. When everything looks glossy and saucy, toss your drained pasta directly into the skillet. If the sauce seems too thick, add a tablespoon or two of reserved pasta water until it coats the pasta nicely. At this point, if you’re a parmesan fan like me, stir some freshly grated cheese in or sprinkle on top when serving.

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Pro Tips for Making Creamy Chicken Marsala Pasta Recipe

Don’t Skip Dredging: Coating the chicken in flour not only helps with browning but also thickens the sauce to that perfect creamy consistency.
Always Deglaze the Pan: Pouring in wine and broth after sautéing picks up all those caramelized bits that pack insane flavor.
Reserve Pasta Water: The starchy water is gold for loosening thick sauce without watering it down.
Don’t Overcook Chicken: Browning the chicken but finishing it in the sauce keeps it juicy and tender—not rubbery.

How to Serve Creamy Chicken Marsala Pasta Recipe

A bowl with three layers shows a creamy pasta dish. The bottom layer is flat, wide noodles tangled inside a thick light beige sauce. The middle layer is made of cooked mushroom slices and golden shrimp pieces that mix well with the noodles. On top, white grated cheese is scattered with small green parsley flakes lightly on the whole dish. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Marsala Pasta, Chicken Marsala pasta recipe, easy Chicken Marsala pasta, quick creamy chicken pasta, gourmet chicken pasta dishes

Garnishes

I usually sprinkle chopped fresh parsley over this dish—it adds a fresh pop of color and a slight brightness that cuts through the richness. And of course, some freshly grated Parmesan cheese never hurts if you want to dial up the umami factor even more.

Side Dishes

This dish pairs beautifully with a simple green salad dressed in lemon vinaigrette to balance the creamy sauce, or I love crusty garlic bread to soak up every last drop. Roasted or steamed asparagus also make a great veggie side to keep things light.

Creative Ways to Present

For a special dinner, I’ve plated this pasta in shallow bowls with a sprig of fresh thyme on top and a sprinkle of crushed red pepper flakes for a little kick. Pair with a glass of Marsala wine to elevate the experience and impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely before storing them in an airtight container in the fridge. This Creamy Chicken Marsala Pasta Recipe keeps well for up to 3 days, making for an easy next-day lunch or dinner.

Freezing

Freezing creamy pasta dishes can sometimes change the texture, but I’ve had good luck freezing this recipe in portioned containers. Just make sure to thaw overnight in the fridge before reheating.

Reheating

When reheating, I prefer warming it gently on the stove over low heat with a splash of chicken broth or cream to help loosen the sauce back up. Avoid microwaving straight from frozen to keep the chicken juicy and the sauce creamy.

FAQs

Can I use different types of pasta for this Creamy Chicken Marsala Pasta Recipe?

Absolutely! While penne or rigatoni are great because they hold the sauce well, you can use spaghetti, fusilli, or even fettuccine depending on your preference. Just make sure to cook pasta al dente for the best texture with the creamy sauce.
Is Marsala wine necessary, or can I substitute it?

Marsala wine gives the sauce its signature sweet and rich flavor, but if you don’t have it on hand, a dry white wine or even grape juice mixed with a splash of vinegar can work in a pinch. The flavor will be slightly different, but still tasty!
Can I make this dish dairy-free?

Yes! Swap out the butter for a dairy-free alternative like olive oil or vegan butter, and use coconut cream or a dairy-free cream substitute instead of heavy cream. Just expect a slight change in flavor and richness.
How do I keep the chicken tender in this recipe?

The key is not to overcook the chicken in the initial browning step; it should just be golden on the outside and finish cooking gently in the sauce. This keeps the chicken juicy and tender rather than dry.

Final Thoughts

I absolutely love how this Creamy Chicken Marsala Pasta Recipe delivers restaurant-worthy flavors without all the fuss. When I first tried it, I was amazed at how quickly it came together and how much my family devoured it. If you’re looking for a saucy, comforting dish that’s bound to impress but won’t keep you in the kitchen all day, this one’s a thumbs up from me. Grab your skillet, and I promise it’ll become one of your favorite pastas too!