Our creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It’s ready to serve in about 30 minutes and will become a new staple in your rotation.
Everyone loves when pasta is for dinner. Check out Boursin Pasta, Pasta Primavera, Tuscan Chicken Pasta, Pastalaya, and Harissa Pasta.
Thank you Chicken Marsala Pasta, one-pan dinner winner.
Anyone who loves a cozy, quick pasta dish will love this creamy Chicken Marsala Pasta recipe. Only one pan to clean (apparently my life reflects the need for one-pan meals–did you catch the Honey Mustard Chicken I shared this week, too?), and it has a flavorful sauce with sautéed shallots, garlic, mushrooms and tender bites of chicken with orecchiette pasta. Quick enough for a busy weeknight but tastes truly gourmet.
How to make Chicken Marsala Pasta:
Prepare Chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat. Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
Saute mushrooms and shallots: Cook mushrooms in 1 tablespoon butter for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic and cook for 1 minute.
Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan, then stir in broth, cream, thyme, and spices. Toss in chicken and dry pasta and bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
Serve: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened. Garnish with the fresh parmesan. Serve chicken mushroom marsala pasta with a wedge salad or breadsticks.
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Chicken Marsala Pasta
Ingredients
- 1.5 lbs boneless skinless chicken breasts , cut into bite-size pieces
- 3 Tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoon olive oil
- 1 Tablespoons butter
- 8 oz fresh mushrooms , thinly sliced
- 1 shallot , diced
- 2 cloves garlic , minced
- 1 cup Marsala wine , (not marsala cooking wine)
- 2 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 lb dry orecchiette pasta ,or farfalle, or penne pasta
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
Instructions
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Prep chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat.
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Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
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Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
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Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
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Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
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Serve: Garnish with the fresh parmesan and parsley. Serve immediately.
Video
Notes
Nutrition
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