Creamy Chicken Marsala Pasta Recipe

If you’re on the hunt for a comforting, rich, and flavorful pasta dish that’s also surprisingly simple to whip up, I’ve got you covered with this Creamy Chicken Marsala Pasta Recipe. This is one of those recipes I turn to when I want that wow factor without spending hours in the kitchen. Tender chicken, earthy mushrooms, and a luscious Marsala wine sauce all get cozy with your favorite pasta in a creamy embrace. Trust me, once you try this, it might just become your go-to weeknight dinner too!

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Ingredients You’ll Need

I love how these ingredients work together to create the creamy, savory, and slightly sweet profile that defines this Creamy Chicken Marsala Pasta Recipe. Keep an eye out for good-quality Marsala wine; it really makes the sauce shine.

• Pasta: I used penne because it holds the sauce beautifully, but feel free to use your favorite shape.
• Chicken breast: I prefer skinless, boneless pieces for quick cooking and easy bite-sized chunks.
• Flour: This helps form a light coating on the chicken for a nice crust and thickens the sauce slightly.
• Kosher salt: Divided use for seasoning chicken and veggies just right.
• Fresh cracked pepper: Adds that fresh spice kick throughout the dish.
• Shallot: Milder than onions, it gently flavors the sauce without overpowering.
• Mushrooms: Sliced cremini or button mushrooms bring an earthy depth and texture.
• Garlic: A classic addition for warmth and aroma.
• Marsala wine: The star ingredient—its sweet, fortified flavor elevates the sauce dramatically.
• Reduced-sodium chicken broth: Keeps the sauce flavorful without being too salty.
• Skim milk: I sometimes swap in almond or cashew milk, and it works great for creaminess with fewer calories.
• Reduced fat cream cheese: The secret to ultimate creaminess and a velvety finish.
• Fresh parsley (optional): For a pop of color and fresh herb flavor at the end.

Variations

I always encourage playing around with this recipe based on your preferences or what you happen to have on hand—you can’t go wrong! Here are some tweaks I’ve tried that work beautifully:

• Mushroom Variations: Swapping cremini for shiitake or portobello mushrooms adds an earthier or meatier bite depending on what mood I’m in.
• Dairy-Free Version: Using cashew cream instead of cream cheese and almond milk keeps it creamy for dairy-sensitive friends.
• Protein Swap: Sometimes I use tender turkey breast or even tofu, and the Marsala sauce still shines.
• Extra Veggies: Toss in some baby spinach or sun-dried tomatoes toward the end for a fresh twist and extra color.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Cook Your Pasta Perfectly

Start by weighing out 8 ounces of your favorite pasta—penne works wonderfully here. Bring a large pot of water to a rolling boil, add a pinch of salt, then cook the pasta according to package directions until al dente. I like to leave it just a bit firm because it will soak up some sauce later on. Once cooked, drain and set aside, reserving a small cup of pasta water just in case you want to loosen the sauce at the end.

Step 2: Prep the Chicken

Cube the chicken breasts into bite-sized pieces. In a small bowl, combine 2 tablespoons flour, 1/4 teaspoon kosher salt, and plenty of freshly cracked pepper. Toss the chicken chunks in this mixture until they’re nicely coated—this helps form a light crust when searing and gives the sauce some body later.

Step 3: Sear the Chicken in Batches

Heat a large frying pan over medium-high heat and spray generously with olive oil spray. Add half the chicken (don’t overcrowd the pan—it’s key to getting that golden crust!). Cook each side for about five minutes total, turning so all sides get that lovely sear. Remember, the chicken won’t be fully cooked yet, just beautifully browned. Transfer it to a bowl and repeat with the remaining chicken.

Step 4: Sauté Shallots and Mushrooms

Thinly slice your shallot and sauté it with sliced mushrooms in the same pan used for chicken—adding a bit more olive oil spray if needed. Season with the remaining salt and pepper. Let them soften and turn golden for about five minutes. Then add the minced garlic and cook for another minute until fragrant.

Step 5: Build the Marsala Sauce

Pour in the Marsala wine and chicken broth, scraping the bottom of the pan with a wooden spoon to lift all the delicious browned bits. This is where the flavor magic happens. Bring the liquid to a boil, then add your partially cooked chicken back to the pan. Let everything simmer gently for about 10 minutes so the chicken finishes cooking and absorbs that rich, wine-soaked flavor.

Step 6: Make It Creamy

In a measuring cup, whisk together the remaining tablespoon of flour with your choice of milk (I use skim, but almond or cashew milk work great too). Pour this mixture into the pan, then add the cream cheese. Whisk continuously to melt the cream cheese smoothly into the sauce. Now the sauce will thicken and become decadently creamy—a total game-changer!

Step 7: Combine with Pasta and Finish

Finally, toss the cooked pasta into the pan with the sauce and chicken. Stir everything well to coat the pasta. Let it cook together for another 1-2 minutes so the pasta can soak up all that creamy sauce. Give it a taste and adjust salt or pepper as needed. If the sauce feels too thick, adding a splash of the reserved pasta water can help thin it out. Don’t forget to garnish with fresh parsley if you want a bright touch.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I usually sprinkle fresh, chopped parsley over the top for a vibrant color and a hint of herbal brightness that cuts through the richness of the sauce. Sometimes, I add a light dusting of freshly grated Parmesan for an extra cheesy finish that makes the dish feel even more decadent.

Side Dishes

This dish is pretty much an all-in-one meal, but I like pairing it with a crisp green salad or some roasted Brussels sprouts to add a fresh, crunchy contrast. Garlic bread or a crusty baguette also goes wonderfully with the sauce for dipping.

Creative Ways to Present

For dinner parties or special occasions, I’ll serve this pasta in individual shallow bowls, garnished generously with parsley and a lemon wedge to brighten things up. It’s also fun to drizzle a little extra virgin olive oil or even a touch of truffle oil over the top for an upscale twist that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Chicken Marsala Pasta in airtight containers in the fridge, and it keeps beautifully for up to 3 days. The sauce thickens as it chills, so you might want to loosen it up with a splash of milk or broth when reheating.

Freezing

Freezing this dish is totally doable, but I recommend slightly undercooking the pasta before freezing to avoid mushiness upon reheating. Freeze in portion-sized containers, and thaw overnight in the fridge before reheating gently on the stove with a bit of extra liquid.

Reheating

My favorite way to reheat is on the stovetop over low heat, stirring frequently and adding a splash of milk or broth to revitalize the creamy sauce. Microwave works too, but go slow in 30-second bursts to prevent drying out.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe holds a special place in my kitchen because it’s that perfect balance of cozy and elegant, straightforward yet impressive. I love serving it when friends drop by or when I want a little treat on a regular Tuesday. The creamy, savory sauce combined with tender chicken and pasta just feels like a warm hug on a plate. I really hope you give this recipe a try—it’s so satisfying and really not as tricky as it sounds once you get going. Enjoy every bite!

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