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–+ servings
Melany

Creamy Chicken Marsala Pasta Recipe is a must-try!

This elegant yet easy Chicken Marsala Pasta blends tender golden chicken, earthy mushrooms, and a silky Marsala wine cream sauce—tossed with fettuccine for a dish that feels restaurant-worthy but made at home in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

  • 8 ounces uncooked fettuccine or any long pasta1 tablespoon olive oil2 tablespoons butter divided2 chicken breasts, cut into bite-sized pieces¼ teaspoon garlic powderAll-purpose flour, for dredging chicken8 ounces cremini mushrooms, sliced½ cup Marsala wine (semi-secco preferred, dry is fine)½ cup chicken broth½ teaspoon Dijon mustard½ cup heavy creamSalt and pepper, to tasteFreshly grated parmesan cheese, optional for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
  2. Toss the chicken pieces with garlic powder, then dredge lightly in flour to coat.
  3. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook for about 5 minutes, or until lightly browned. Remove and set aside.
  4. In the same skillet, melt the remaining tablespoon of butter. Add the mushrooms and sauté for 3 to 4 minutes, or until their liquid is released and evaporated. Remove and add to the chicken.
  5. Add Marsala wine, chicken broth, and Dijon mustard to the skillet. Stir and let simmer for 2 minutes to reduce slightly.
  6. Pour in the heavy cream and return the chicken and mushrooms to the skillet. Simmer for a few minutes until the sauce thickens and the chicken is fully cooked through.
  7. Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Season with salt and pepper to taste.
  8.  
  9. Serve hot, garnished with freshly grated parmesan cheese if desired.

Notes

For a more intense flavor, use semi-secco Marsala wine instead of dry.
Do not substitute low-fat cream, as it may curdle in the sauce.
Fettuccine works best, but tagliatelle or linguine are also great choices.

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