Chicken Marsala Pasta That Slaps: Creamy, Wine-Kissed Comfort in 30 Minutes

You want a weeknight dinner that feels like a cheat code? This Chicken Marsala Pasta tastes like date-night at a fancy bistro but cooks faster than your delivery app can “confirm order.” We’re talking tender chicken, caramelized mushrooms, and a glossy Marsala wine sauce that clings to pasta like it’s found its soulmate. It’s bold, it’s silky, and it’s unfairly delicious.

If you’re tired of bland chicken, this is your comeback tour.

Why This Recipe Works

Marsala wine + mushrooms is a classic for a reason: the wine delivers a nutty sweetness while mushrooms add deep umami. Together, they create a sauce that tastes slow-cooked—but isn’t.

Cutlets cook fast. Slicing chicken breasts into thin cutlets means quick searing and juicy interiors.

No dry chicken, no drama.

Starch from pasta water emulsifies the sauce, turning it luxuriously silky without needing buckets of cream. You still get a creamy vibe, just smarter.

Layered browning (chicken, then mushrooms, then deglaze) builds flavor like a pro kitchen, with minimal effort and dishes. Win-win.

Shopping List – Ingredients

• 12 oz pasta (fettuccine, pappardelle, or rigatoni)
• 1.5 lb boneless skinless chicken breasts, sliced into thin cutlets
• 1/2 cup all-purpose flour (for dredging)
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp garlic powder
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 12 oz cremini or baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry Marsala wine (use “dry,” not sweet)
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard (optional, for brightness)
• 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
• 1/4 cup grated Parmesan, plus more for serving
• 2 tbsp chopped fresh parsley
• Lemon wedge (optional, for finishing)

Cooking Instructions

1. Boil the pasta. Bring a large pot of salted water to a boil.
   

   Cook pasta to al dente per package directions. Reserve 1 cup pasta water, drain, and set aside.

   
   
2. Prep the chicken. Pat dry. In a shallow bowl, mix flour, 1 tsp salt, 1/2 tsp pepper, and garlic powder.
   

   Dredge chicken lightly, shaking off excess.

   
   
3. Sear the chicken. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chicken in batches 2–3 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
4. Sauté the mushrooms. Add remaining 1 tbsp olive oil and the butter to the skillet.
   

   Toss in mushrooms and 1/2 tsp salt. Cook, stirring occasionally, until browned and their moisture evaporates, about 6–8 minutes. Don’t rush—color equals flavor.

   
   
5. Add aromatics. Stir in garlic and thyme; cook 30 seconds until fragrant.
6. Deglaze with Marsala. Pour in the Marsala wine.
   

   Scrape up browned bits. Let it reduce by about half, 2–3 minutes, until slightly syrupy.

   
   
7. Build the sauce. Add chicken broth and bring to a simmer. Stir in heavy cream and Dijon (if using).
   

   Simmer gently 2–3 minutes to thicken. Season with remaining pepper and salt to taste.

   
   
8. Combine. Return chicken (and juices) to the pan. Add cooked pasta and Parmesan.
   

   Toss to coat, loosening with reserved pasta water, a splash at a time, until the sauce glazes every strand.

   
   
9. Finish. Taste and adjust seasoning. Add parsley and a light squeeze of lemon if you like contrast. Serve immediately with extra Parmesan.

Storage Tips

• Refrigerate: Store leftovers in an airtight container up to 3 days.
  

  Add a splash of water or broth when reheating to revive the sauce.

  
  
• Reheat: Low and slow on the stovetop over medium-low heat, stirring. Microwave works in a pinch—60–90 seconds, stirring halfway.
• Freezing: Not ideal due to cream; the sauce can separate. If you must, freeze up to 1 month, thaw overnight, and reheat gently with extra cream to restore texture.

What’s Great About This

• Restaurant-level flavor without restaurant-level chaos.
• 30–35 minutes start to finish, even with a flex break for Instagram.
• Balanced richness: Creamy, savory, and just sweet enough from the Marsala.
• One-skillet sauce that clings to pasta like a pro-quality reduction.
• Customizable for different diets, budgets, and pantries—see below.

Avoid These Mistakes

• Using sweet Marsala. That’s dessert territory.
  

  You want dry Marsala for savory depth.

  
  
• Skipping the browning step. Pale mushrooms = pale flavor. Let them sit and color up.
• Overcooking the chicken. Cutlets cook fast. Pull them at golden and juicy, not cardboard.
• Forgetting pasta water. That starchy liquid turns good sauce into elite sauce.
  

  Save a cup before draining.

  
  
• Boiling the cream hard. Gentle simmer only, or the sauce can split. Patience pays.

Variations You Can Try

• Mushroom-forward: Double the mushrooms and skip the chicken for a rich vegetarian take. Swap chicken broth for veggie stock.
• Bacon boost: Render 3–4 slices chopped bacon first; cook mushrooms in the fat.
  

  Proceed as written and reduce added salt.

  
  
• Lightened-up: Use half-and-half instead of cream and add 1 tsp cornstarch slurry to thicken. Still silky, slightly lighter.
• Garlic-herb bomb: Add fresh rosemary and a splash of balsamic with the Marsala for a deeper, woodsy vibe.
• Gluten-free: Use GF pasta and dredge chicken in rice flour or cornstarch. Make sure your broth is GF.
• Spicy kick: Pinch of red pepper flakes with the garlic, or finish with Calabrian chili oil.
  

  Because why not?

  
  
• Extra luxe: Stir in 1–2 tbsp mascarpone at the end for a velvet finish. VIP status unlocked.

FAQ

Can I substitute the Marsala wine?

Yes. Use a mix of dry sherry and a splash of brandy, or a dry Madeira.

In a pinch, use white wine with 1 tsp sugar, but note it won’t have the same nutty depth.

What pasta shape works best?

Broad noodles like fettuccine or pappardelle catch the sauce beautifully. Short shapes like rigatoni or orecchiette are great if you want more bite. IMO, fettuccine is the move.

How do I keep the sauce from curdling?

Keep the heat to a gentle simmer after adding cream, and avoid acidic overload.

If the pan is ripping hot, pull it off heat, add cream, then return to low simmer.

Can I make it dairy-free?

Use olive oil instead of butter and swap the cream for full-fat coconut milk or an unsweetened cashew cream. Use a dairy-free Parmesan alternative or skip the cheese.

Is this make-ahead friendly?

Partially. You can sear the chicken and cook the mushrooms ahead, then finish the sauce and pasta right before serving.

Fully cooked pasta tends to over-soften if held too long.

How do I get the best mushroom sear?

Use a large skillet, don’t overcrowd, and resist stirring constantly. Medium-high heat, a bit of fat, and patience until the edges turn golden brown—then stir.

What if I only have sweet Marsala?

Cut the cream slightly and add 1–2 tsp lemon juice to balance. It won’t be classic, but it’ll still be tasty.

FYI, dry Marsala is worth keeping on hand.

Can I use thighs instead of breasts?

Absolutely. Use boneless, skinless thighs, pounded to even thickness. Sear 4–5 minutes per side until cooked through; they’re juicier and very forgiving.

Final Thoughts

This Chicken Marsala Pasta is comfort food with a tuxedo—simple moves, big flavor, zero pretense.

It’s built on reliable technique, a few premium ingredients, and the magic of pasta water. Make it once, and it becomes your “Oh, you like good food?” flex dinner. Serve with a crisp salad and a glass of the same Marsala or a dry white.

Your kitchen just became your favorite restaurant—no reservation required.