Creamy Chicken Marsala Pasta Recipe

If you love the rich, comforting flavors of Italian classics but want a cozy weeknight meal that’s both quick and satisfying, this Creamy Chicken Marsala Pasta Recipe is a game changer. I absolutely love how the silky, mushroom-studded Marsala sauce clings to every bite of tender chicken and perfectly cooked pasta. When I first tried this recipe, it quickly became a family favorite, and I just know you’ll find it just as irresistible!

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Ingredients You’ll Need

The beauty of this Creamy Chicken Marsala Pasta Recipe is how simple ingredients come together into such an elegant and rich dish. I always recommend fresh mushrooms and a good-quality Marsala wine for the best flavor.

• Pasta: I usually go with penne because its ridges catch the creamy sauce perfectly.
• Chicken breast: Cubed chicken ensures quick cooking and lots of tender bites.
• Flour: For coating the chicken, creating that crispy crust and thickening the sauce later.
• Kosher salt and fresh cracked pepper: Simple seasoning to bring out natural flavors.
• Shallot: Adds a mild, sweet onion flavor that’s more subtle than a yellow onion.
• Mushrooms: Sliced cremini or white mushrooms work great for that earthy richness.
• Garlic: You gotta have garlic for that fragrant punch.
• Marsala wine: The star ingredient that gives the sauce its signature sweet, fortified flavor.
• Reduced-sodium chicken broth: To build a flavorful base without overpowering saltiness.
• Skim milk (or almond/cashew milk): For creaminess without too much heaviness – I like how cream cheese balances it out.
• Reduced fat cream cheese: This is the secret to getting that silky smooth sauce.
• Fresh parsley (optional): Adds a pop of color and freshness at the end.

Variations

I love how flexible this recipe can be — I’ve played around with tweaks to suit what I have in my pantry or what my family’s craving. Feel free to get creative and make it your own!

• Vegetarian version: I tried swapping chicken for hearty sautéed tofu or extra mushrooms, and it works beautifully.
• Gluten-free: Use gluten-free pasta and substitute the flour with cornstarch or a gluten-free blend to keep the sauce thick.
• Extra veggies: Toss in some spinach or sun-dried tomatoes for a burst of color and flavor. My family loves when I sneak in greens!
• Different pasta shapes: Fusilli or farfalle are great alternatives if you want to switch it up.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Cook the pasta al dente

Start by bringing a large pot of salted water to a boil. I recommend weighing out 8 ounces of your pasta — that’s about half a standard box — and cooking it according to package instructions until it’s just al dente. You’ll want it to have a little bite since it’ll cook a bit more in the sauce later. Drain and set aside, but keep it handy so you can toss it straight into the pan when the sauce is ready.

Step 2: Prepare and sear the chicken

Cube the chicken breasts into bite-sized pieces—about one inch squares work perfectly. In a small bowl, mix 2 tablespoons of flour with 1/4 teaspoon kosher salt and a good few cracks of black pepper. Then toss the chicken pieces into this mixture until they’re evenly coated; this flour coating gives you that crispy, golden crust we all love. I like to preheat a large skillet over medium-high heat, spritz it with olive oil spray, and cook the chicken in two batches. Don’t overcrowd the pan; searing them in batches helps each piece get a beautiful crust without steaming. Cook for about 5 minutes total per batch, turning so all sides brown. The chicken won’t be fully cooked through yet, but that’s okay—we’ll finish cooking with the sauce.

Step 3: Sauté the mushrooms, shallots, and garlic

Once all the chicken is done, set it aside in a bowl. In the same pan, add a little more olive oil spray. Thinly slice a shallot and sauté it with 8 ounces of sliced mushrooms, then season with the remaining 1/2 teaspoon salt and pepper. Cook for about 5 minutes until everything softens and the mushrooms start to brown. Stir in 3 minced garlic cloves and cook for another minute—you’ll notice how the aroma just fills your kitchen here.

Step 4: Deglaze and simmer with Marsala wine and broth

Time for the magic: pour in 1 cup of Marsala wine and 1 cup of reduced-sodium chicken broth. Use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan—that’s pure flavor right there! Bring the mixture to a boil, then add the partially cooked chicken back into the pan. Let everything simmer together, uncovered, for about 10 minutes so the chicken finishes cooking and soaks up that luscious Marsala flavor.

Step 5: Make it creamy with milk and cream cheese

In a small measuring cup, whisk 1/2 cup of skim milk (or your favorite dairy-free alternative like almond or cashew milk) with the remaining tablespoon of flour until smooth. Pour this mixture into your pan, followed by 2 tablespoons of reduced-fat cream cheese. Whisk everything until the cream cheese melts into a smooth, velvety sauce. This is the part I discovered that really makes the sauce silky without feeling heavy or greasy. Now toss in your drained pasta and stir gently to coat with the creamy sauce. Let it cook together for 1-2 more minutes so the pasta absorbs some sauce and the flavors meld beautifully. Give it a taste and adjust salt and pepper if you need to.

Step 6: Garnish and serve

Sprinkle freshly chopped parsley over the top if you have it on hand—it adds a lovely visual pop and a fresh note that balances the richness. Then dig in! I love serving this straight from the pan to the table for a warm, inviting vibe.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I always go for chopped fresh parsley because it brightens up the dish and adds a fresh, herbaceous note that complements the richness perfectly. Sometimes a little sprinkle of grated Parmesan cheese doesn’t hurt either, especially if you want that extra savory touch.

Side Dishes

A simple green salad with a light vinaigrette pairs beautifully, cutting through the creaminess. Roasted asparagus or garlic green beans are other favorites in my house—they add crunch and color without stealing the show.

Creative Ways to Present

For special occasions, I’ve served this in individual deep pasta bowls with a drizzle of good olive oil and some fresh thyme sprigs for an elegant touch. You can also plate it alongside garlic breadsticks or a crusty baguette to make it feel like a restaurant-worthy meal.

Make Ahead and Storage

Storing Leftovers

Leftover creamy Chicken Marsala pasta keeps well in an airtight container in the fridge for 3-4 days. I usually portion it out into single servings so reheating is quick and easy without overcooking the entire batch.

Freezing

I’ve frozen this dish successfully, but you’ll want to freeze just the chicken Marsala sauce without the pasta to avoid mushiness. Freeze the sauce in a sealed container for up to 2 months. When ready, thaw overnight in the fridge, then reheat gently and toss with freshly cooked pasta.

Reheating

I like to reheat leftovers gently on the stove over low heat, adding a splash of broth or milk if the sauce feels too thick. This helps keep the sauce creamy and avoid drying out the chicken.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe holds a special place in my heart because it combines the cozy comforts of pasta with the sophisticated flavors of Marsala wine in a way that’s totally approachable for any home cook. Whether you’re cooking for family, friends, or just treating yourself, it’s a beautiful way to elevate a simple weeknight dinner. Give it a try—I’m betting it’ll become a new staple in your kitchen like it did in mine!

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