Creamy Chicken Marsala Pasta Recipe

If you’re on the lookout for a dish that’s both comforting and impressive without a ton of fuss, you’re going to want to try this Creamy Chicken Marsala Pasta Recipe. I absolutely love how the tender chicken bites soak up the rich Marsala wine sauce, all wrapped up with pasta in a luscious creamy coating. Once you make it a few times, you’ll see why my family goes crazy for it—it’s the ultimate weeknight dinner that mows down any “What’s for dinner?” stress.

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Ingredients You’ll Need

The magic behind this Creamy Chicken Marsala Pasta Recipe lies in simple, fresh ingredients that combine to create a sauce that’s anything but ordinary. When shopping, pick up some good-quality Marsala wine and fresh mushrooms—these ingredients make a world of difference.

• Pasta: Penne works beautifully here because its ridges trap that creamy sauce perfectly.
• Chicken breast: Cubed into bite-sized pieces for quick cooking and easy eating.
• Flour: Helps create a subtle crust on the chicken and thickens the sauce just right.
• Kosher salt: Essential for seasoning both the chicken and the sauce layers.
• Fresh cracked pepper: Adds punch without overwhelming the delicate Marsala.
• Shallot: A gentle onion flavor that melts into the sauce nicely.
• Mushrooms: I use cremini or button—sliced and sautéed until tender and flavorful.
• Garlic: Mincing fresh garlic brings out that aromatic base everyone loves.
• Marsala wine: The star of the sauce; a fortified wine with sweet undertones.
• Chicken broth: Use reduced sodium so it doesn’t overpower the sauce.
• Skim milk: Keeps the sauce creamy with less fat; I’ve swapped it with almond milk for a lighter version.
• Reduced fat cream cheese: This sneaky addition makes the sauce silky smooth without heaviness.
• Optional fresh parsley: Adds a pop of color and freshness when garnishing.

Variations

I love how customizable this Creamy Chicken Marsala Pasta Recipe is. Once you nail the basics, it’s so easy to swap out ingredients or add a twist based on what’s in your fridge or dietary needs. Don’t be shy about making it your own!

• Vegetarian Variation: I’ve tried swapping chicken with mushrooms and tofu for a rich meatless dish that still packs flavor.
• Dairy-Free Swap: Using almond milk and omitting cream cheese still delivers a lovely sauce—just add a pinch more flour for thickening.
• Spicy Kick: Adding red pepper flakes during the shallot sauté gives it a fun, warming heat without overpowering the Marsala.
• Different Pasta Shapes: Sometimes I grab farfalle or rigatoni instead of penne—whatever you have works!

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Get Your Pasta Cooking

Start by weighing out 8 ounces of your favorite pasta—penne is my go-to here. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it’s al dente. I like it slightly firm since it’ll finish cooking in the sauce later, soaking up all those flavors.

Step 2: Prep and Dredge Your Chicken

Cube 1.5 pounds of chicken breast into bite-sized pieces—this way, they cook quickly and evenly. In a small bowl, mix 2 tablespoons of flour with 1/4 teaspoon of kosher salt and fresh cracked pepper. Toss your chicken cubes in this mixture until they’re lightly coated. This step helps create that golden crust and starts building flavor right from the pan.

Step 3: Sear the Chicken Just Right

Heat a large frying pan over medium-high heat and spritz a generous dose of olive oil spray. Add half your chicken pieces in a single layer, not overcrowding the pan. Sear them for about five minutes total, flipping to get a golden crust on all sides. Don’t worry if the chicken isn’t cooked through here—we’re going for color and flavor. Remove the chicken to a bowl, then repeat with the remaining pieces.

Step 4: Sauté Shallots, Mushrooms & Garlic

After the chicken is out, add another spray of olive oil to the pan. Toss in thinly sliced shallot and your sliced mushrooms, plus the remaining 1/2 teaspoon kosher salt and fresh cracked pepper. Cook them for about five minutes until tender and lightly browned. Then, add minced garlic and cook just 1 more minute until fragrant. This build-up layers the base for your delicious sauce.

Step 5: Add Wine, Broth, and Chicken Back In

Pour in 1 cup of Marsala wine and 1 cup of reduced sodium chicken broth. Use a wooden spoon to gently scrape up any browned bits stuck to the pan—that’s where all the flavor hides! Let the liquid come to a boil, then return the chicken to the pan. Simmer this beautiful mixture for about 10 minutes, letting the flavors marry and the chicken finish cooking.

Step 6: Make It Creamy

In a measuring cup, whisk together 1/2 cup skim milk with 1 tablespoon of flour until fully combined—no lumps! Pour this mix into the pan, then add 2 tablespoons of reduced fat cream cheese. Whisk it into the sauce, and you’ll see it turn silky smooth right before your eyes. Toss in your cooked pasta and stir gently to coat everything evenly. Let it cook another 1-2 minutes so the pasta absorbs that lush sauce.

Step 7: Garnish and Serve

Finish by sprinkling some freshly chopped parsley on top for color and freshness. Serve immediately and watch how quickly this dish disappears at your table!

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I swear by freshly chopped parsley—it gives a lovely bright note and makes the dish pop visually. Sometimes I sprinkle a few shaved Parmesan curls or a drizzle of extra virgin olive oil right before serving, just because it adds extra indulgence.

Side Dishes

Since this is a hearty all-in-one pasta dish, I like keeping sides simple: a crisp green salad with a light vinaigrette or steamed veggies like asparagus or green beans balance the creamy richness beautifully.

Creative Ways to Present

For a dinner party, I like serving this in rustic deep plates with an herb sprig on top and placing small bowls of extra Parmesan and crusty bread alongside. It feels warm and inviting but elegant enough to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 3 days. When done right, the sauce thickens overnight and tastes even better after a quick reheat.

Freezing

I’ve frozen this dish successfully by letting it cool completely, then portioning into freezer-safe containers. Thaw in the fridge overnight before reheating to maintain texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally—add a splash of broth or milk if the sauce feels too thick. This keeps the sauce creamy instead of drying out in the microwave.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe is one of those dishes I reach for whenever I want a comforting, flavorful meal that’s surprisingly easy to pull off. It’s a true crowd-pleaser and perfect for those nights when you want something a little special without the fuss. I hope you enjoy making and sharing it as much as I do—once you try it, you’ll see why it’s become a favorite go-to in my kitchen!

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