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Creamy Chicken Marsala Pasta

This Creamy Chicken Marsala Pasta takes a classic Italian-American comfort food and transforms it into a complete dinner that's ridiculously easy to make and will have your family begging for seconds! Tender, juicy chicken thighs with lots of mushrooms in a creamy marsala sauce with your pasta of choice, all cooked in one pot and ready on your dinner table in under 45 minutes, start to finish.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 591 kcal
Course: Main Course , Dinner
Cuisine: Italian , American

Ingredients

  • 2 tablespoons olive oil
  • 1 pound chicken thighs boneless and skinless, cut into bite size pieces
  • salt and pepper to taste
  • 1 large onion chopped
  • 1 pound white mushrooms quartered or sliced
  • 2 cloves garlic minced
  • 1 cup marsala wine
  • 3 cups chicken broth low sodium
  • 2 cups heavy cream
  • 12 ounces penne pasta or other small shaped pasta like mafalda
  • 1 cup Parmesan Cheese freshly grated
  • 1 tablespoon parsley for garnish

Instructions

    Cup of Yum
  1. Cook the chicken. Pat the chicken thigh pieces dry with a paper towel. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the chicken thighs to the pot and season with salt and pepper to taste. Cook for about 5 minutes until the chicken is no longer pink. Transfer the chicken to a plate and set aside.
  2. Cook the onion and mushrooms. In the same Dutch oven add the mushrooms and onion and cook until the onions are soft and translucent and the mushrooms have browned. Season with salt and pepper. Stir in the garlic and cook for another 30 seconds until aromatic.
  3. Deglaze with Marsala wine. Add the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Transfer the chicken back to the pan and cook for 3 minutes or until the wine starts to reduce a little.
  4. Add remaining ingredients. Add the pasta, chicken broth, heavy cream to the pot and bring to a boil. Reduce the heat to a simmer, cover the Dutch oven and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.
  5. Finish the dish. Stir in the Parmesan cheese and cook for another minute. Garnish with parsley and serve.

Notes

  • While the pasta is cooking, make sure to stir every 5 minutes or so to avoid the sauce sticking to the bottom of the pot.
  • Incorporate some veggies into the dish, such as peas, broccoli, green beans, etc.
  • Be careful with adding additional salt to the dish. Taste after adding the Parmesan cheese, and adjust as necessary.
  • While the recipe is best with a dry Marsala wine to get that unique chicken Marsala taste we know and love, there are quite a few substitutes you can use for both alcoholic and non-alcoholic dietary needs. The alcoholic drinks you can sub your Marsala wine with are: Madeira, fortified wine, dry Sherry, Port or Pinot Noir. The non-alcoholic drinks you ca use instead of Marsala are: white grape juice, figs-rosemary-sage puree, red grape juice/cranberry juice, or prunes/figs/plums with balsamic vinegar. Just keep in mind if you don’t use dry Marsala wine, this dish won’t be Chicken Marsala.
  • This creamy chicken marsala pasta is just as delicious the next day. Store leftovers in an airtight container or freezer bag in the fridge for up to 3 – 4 days.
  • If you want to freeze your leftovers, let the chicken and pasta cool completely then freeze in an airtight container. Your chicken marsala pasta will stay fresh for up to 3 months in the freezer, if stored properly.

Nutrition Information

Serving 1serving Calories 591kcal (30%) Carbohydrates 43g (14%) Protein 26g (52%) Fat 32g (49%) Saturated Fat 17g (85%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 130mg (43%) Sodium 303mg (13%) Potassium 619mg (18%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1028IU (21%) Vitamin C 4mg (4%) Calcium 215mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 591

% Daily Value*

Serving 1serving
Calories 591kcal 30%
Carbohydrates 43g 14%
Protein 26g 52%
Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 130mg 43%
Sodium 303mg 13%
Potassium 619mg 13%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1028IU 21%
Vitamin C 4mg 4%
Calcium 215mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.