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.
![A cast iron pan filled with creamy chicken marsala pasta with sautéed mushrooms, topped with grated parmesan cheese.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/07/Chicken-Marsala-Pasta24-1.jpg)
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.
![Two images showing pieces of raw chicken tossed in a flour mixture, then after it's browned in a pan.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/07/Chicken-Marsala-Pasta24-2.jpg)
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.
![Two images showing how to make chicken marsala pasta by sautéing mushroom and shallot then after cream, spices, and dried pasta are added.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/07/Chicken-Marsala-Pasta24-3.jpg)
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.
![Two images showing Chicken mushroom marsala pasta in a pan then in a serving in a bowl with a fork, topped with parmesan cheese.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/07/Chicken-Marsala-Pasta24-4.jpg)
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Recipe
![A cast iron pan filled with creamy chicken marsala pasta with sautéed mushrooms, topped with grated parmesan cheese.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/07/Chicken-Marsala-Pasta24-1-500x500.jpg)
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Garnish with the fresh parmesan and parsley. Serve immediately.
Notes
Nutrition
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