Creamy Chicken Marsala Pasta Recipe

If you’re craving a dinner that feels indulgent but is surprisingly simple, you’re in for a treat with this Creamy Chicken Marsala Pasta Recipe. I absolutely love how this turns out every time — tender chicken in a luscious mushroom and Marsala wine sauce, all tossed with pasta and a creamy finish that feels like a warm hug on a plate. Whether you’re cooking for family or want a cozy solo meal, this recipe hits all the right notes: savory, slightly sweet, and wonderfully creamy.

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Ingredients You’ll Need

Choosing the right ingredients makes all the difference, and for this Creamy Chicken Marsala Pasta Recipe, a few fresh components bring everything to life. I always recommend fresh mushrooms and shallots for depth, and quality Marsala wine really amps up the flavor.

• Pasta: I like using penne because it holds the creamy sauce well, but feel free to use your favorite shape.
• Chicken Breast: Skinless and boneless is best, cut into bite-sized pieces for quick cooking.
• Flour: This helps give the chicken a nice coating for browning and thickens the sauce.
• Kosher Salt: Divided use ensures seasoning in both chicken coating and the mushroom sauce.
• Fresh Cracked Pepper: Adds subtle heat and fragrance.
• Shallot: I love how shallots lend a mild onion flavor that’s softer than regular onions.
• Mushrooms: Cremini or white button mushrooms, sliced thin, add earthiness.
• Garlic: Fresh and minced to keep that punchy aroma going strong.
• Marsala Wine: The star ingredient, bringing a sweet, nutty flavor that pairs beautifully with chicken and mushrooms.
• Reduced-Sodium Chicken Broth: For rich, savory depth without overpowering saltiness.
• Skim Milk: Helps create creaminess without heaviness; almond or cashew milk works as a sub if dairy-free.
• Reduced Fat Cream Cheese: The secret weapon for velvety smooth sauce.
• Fresh Parsley (Optional): Adds a fresh pop of color and a mild herbal finish at the end.

Variations

I like tweaking this Creamy Chicken Marsala Pasta Recipe depending on what we have in the fridge or dietary needs. You can easily customize without losing that rich, comforting vibe.

• Mushroom Variety: Swap cremini mushrooms for shiitake or portobello for a deeper, more woodsy flavor; my family goes crazy for that little upgrade.
• Dairy-Free: Use almond milk and vegan cream cheese to make this recipe allergy-friendly without sacrificing creaminess.
• Vegetable Boost: Add spinach or peas near the end for some fresh greenery and a nutritional punch.
• Protein Twist: Try it with diced turkey breast or even tofu for a vegetarian-friendly version.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Prep Your Pasta and Chicken

First things first — get your pasta going. I measure 8 ounces uncooked (about half a box) and bring a large pot of salted water to boil. Cooking the pasta according to the package ensures it’s al dente and ready to soak up all that sauce. While pasta boils, cube the chicken into bite-sized pieces; this helps them cook evenly and quickly.

Step 2: Coat and Sear the Chicken

Mix 2 tablespoons of flour with 1/4 teaspoon kosher salt and fresh cracked pepper in a bowl. Toss your chicken pieces in this mix — it’s what gives them that beautiful golden crust. Heat a large pan over medium-high, and I like to use olive oil spray so you get a nice sear without too much oil. Cook the chicken in batches so you don’t overcrowd the pan; you want to get a crispy outside while keeping some juiciness. Don’t worry if chicken isn’t fully cooked here; it finishes later in the sauce.

Step 3: Sauté Your Herbs and Mushrooms

Once chicken is off the pan, add a bit more olive oil spray and toss in sliced mushrooms along with thinly sliced shallots. Sprinkle with the rest of your salt and pepper. Mushrooms and shallots cook down about five minutes until tender and fragrant — that smell is such a kitchen mood booster! Then add the minced garlic and cook just about one minute more — be careful not to burn it.

Step 4: Build Your Marsala Sauce

Pour in the Marsala wine and chicken broth, scraping the browned bits off the bottom of the pan with your wooden spoon — that’s flavor gold right there! Bring this to a boil and then nestle your partially cooked chicken back into the pan. Let it simmer for about 10 minutes so the sauce thickens and the chicken finishes cooking through.

Step 5: Get Creamy and Toss Pasta

While the sauce simmers, whisk the remaining tablespoon of flour into your milk (I use skim, but almond milk works fine too). Pour this into the pan along with 2 tablespoons of cream cheese — this combo creates a rich, velvety sauce without heavy cream. Whisk well to combine everything, then stir in the cooked pasta. Let it cook another 1-2 minutes, so the pasta soaks up all the creamy sauce goodness. Taste and adjust salt and pepper if needed.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I love adding a sprinkle of fresh parsley at the end — it brightens up the plate visually and adds just the right herbal pop amid all the creaminess. Sometimes I also add a light dusting of Parmesan cheese for a salty finish.

Side Dishes

This dish really stands on its own, but if you want to round out your meal, a crisp green salad with a tangy vinaigrette or some roasted asparagus works beautifully. My kids love a side of garlic bread too — perfect for mopping up every last bit of sauce!

Creative Ways to Present

For special occasions, I’ve plated this pasta in shallow bowls with a delicate parsley sprig and a lemon wedge on the side for a fresh squeeze. Serving family-style in a pretty casserole dish at the table also makes it feel warm and inviting — like a cozy Italian dinner at home.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I usually let the pasta cool slightly before sealing and storing — this prevents excess moisture, which helps maintain the sauce’s consistency.

Freezing

I’ve frozen leftover Creamy Chicken Marsala Pasta once or twice — it works okay, but the texture of the sauce changes a bit after thawing. If freezing, portion it out in freezer-safe containers and thaw overnight in the fridge before reheating.

Reheating

Reheating gently in a skillet over low heat, stirring occasionally, is my favorite method. If the sauce thickens too much, just add a splash of milk or chicken broth to loosen it back up. Microwaving works in a pinch but can sometimes dry out the chicken.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe has a special place in my weeknight dinner rotation because it’s comforting, flavorful, and straightforward enough to whip up without stress. I used to struggle with creamy chicken dishes feeling too heavy or bland, but this recipe strikes such a perfect balance. I’m confident you’ll enjoy making it as much as we do — it’s one of those recipes that feels fancy but comes together so easily that you’ll find yourself reaching for it again and again. So grab your skillet and get cooking — your taste buds will thank you!

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