Recipe Overview
Why you’ll love it: Chicken Marsala pasta has the luxurious flavor of traditional chicken Marsala but it’s made in one skillet! This rich, creamy pasta tastes like a restaurant entrée but it’s easy enough to make for a weeknight dinner.
How long it takes: about 45 minutes
Equipment you’ll need: large straight-sided skillet with lid OR Dutch oven
Servings: 6
As promised, I’m bringing you all the one pan meals I can. Be sure to check out my collection of one pot pasta recipes and also my sheet pan dinners (more than 20 recipes). I’m adding to those collections every day!
Marsala Love
Chicken Marsala is one of our favorite meals and it’s a fun flavor combination to play around with. I have a few Marsala-inspired recipes on my site. Instant Pot chicken Marsala is a pretty classic iteration, but I thought, Why limit it to chicken? Why not beef? I think you’re going to love this slow cooker beef Marsala stew. We sure do! It’s loaded with tender beef and mushrooms, and it’s pretty darn good. Marsala roasted mushrooms are a pretty amazing side dish.
What Is Marsala?
Marsala is a fortified wine that comes in both dry and sweet varieties. For recipes like this pasta, you’ll want to use dry Marsala wine so the pasta doesn’t taste sweet.
Marsala wine can be found in the alcoholic beverages section in your grocery store. Store it in a cool, dry place; it will keep for at least 6 months.
Creamy Chicken Marsala Pasta
Comfort food plus. This one pan creamy chicken marsala pasta is everything you want in chicken marsala, and more! Tender pieces of chicken, flavorful mushrooms, and a creamy, irresistible sauce are combined with hearty whole wheat pasta. It’s surprisingly healthy, too, with lots of protein and fiber.
One pan. You can cook this entire pasta dinner in only one pan! I mean, what did we do before the evolution of one pan pasta recipes? Dishes are what we did. Lots of dishes.
Easy to make. There’s nothing tricky about this recipe. The pasta cooks right in the sauce so there’s no boiling water or colanders in the sink. The starch released from the pasta magically lends the sauce a rich velvety texture. Easy peasy!
“This was fabulous! I have been using a lot of your recipes lately … [and] this was easy to make and very satisfying.”
Recipe Variations
- Use your favorite pasta. Any type of pasta will work. Choose your favorite. It doesn’t have to be whole wheat if that’s not your thing. However, not all pasta has the same cooking time. Be sure to refer to the package instructions and cook the pasta accordingly.
- Prefer dark meat? Instead of boneless skinless chicken breasts, simply substitute boneless skinless chicken thighs.
- Omit the cream. If you’re looking to cut calories, omit the cream from the recipe. This recipe will turn out just fine without. It has plenty of flavor!
Refrigerate: If you have chicken Marsala pasta left over, put it into a covered container. It will keep in the refrigerator for up to 3 days. Because of the creamy sauce, it doesn’t freeze well.
Reheat: Warm individual portions in the microwave at medium power. Larger amounts can be reheated in a covered skillet over low heat. If the sauce seems too thick, add a bit of milk, cream, or water to thin it. Pasta continues to absorb moisture even when it’s refrigerated.
More One Pan Pasta Recipes
Chicken Marsala Pasta
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 ½ pounds boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 16 ounces white mushrooms, sliced
- 1 clove garlic, minced about 1 teaspoon
- ½ cup dry Marsala wine
- 1 package (13.25 ounces) whole wheat penne pasta (see note)
- 2 cups low-sodium chicken broth
- 2 cups 2% milk (or whole milk)
- ½ teaspoon dried thyme leaves
- ½ cup heavy cream
- ¾ cup freshly grated Parmesan cheese (additional for serving, if desired)
- ¼ cup minced fresh flat-leaf parsley (more to garnish, if desired)
Instructions
- Cut chicken breasts into evenly sized pieces, about 1 inch. Measure out ½ cup heavy cream and set aside to warm up to room temperature.
- In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until lightly browned on the outside and almost cooked through, about 6 minutes.1 tablespoon unsalted butter, 1 teaspoon olive oil, 1 ½ pounds boneless skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Add mushrooms and continue to cook for about 4 minutes, or until they are browned.16 ounces white mushrooms, sliced
- Add garlic and continue to cook, stirring for 1 to 2 minutes or until fragrant.1 clove garlic, minced
- Add Marsala to the pan; cook until reduced by about half, 4 to 5 minutes.½ cup dry Marsala wine
- Add pasta, broth, milk, and thyme. Stir to combine. Cover, turn heat to high and bring to a boil.1 package (13.25 ounces) whole wheat penne pasta, 2 cups low-sodium chicken broth, 2 cups 2% milk, ½ teaspoon dried thyme leaves
- Reduce heat to medium-low and simmer covered for 10 to 12 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
- Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until cheese is melted and sauce has thickened slightly, 5 to 10 minutes (it will thicken further as it cools). Check seasoning, adding more salt and pepper, to taste.½ cup heavy cream, ¾ cup freshly grated Parmesan cheese, ¼ cup minced fresh flat-leaf parsley
- If desired, serve garnished with additional Parmesan cheese and parsley.
Notes
- Garlic: If you like more garlic, feel free to add it. On the flip side, you can omit it or use ½ to 1 teaspoon of garlic powder for a milder garlic flavor.
- Pasta: Any type of pasta will work but the cooking time may be different, depending on which kind you use. Refer to the package instructions and cook the pasta accordingly.
- Storage: Refrigerate leftover pasta for up to 3 days. Reheat gently in the microwave or in a skillet, adding milk, cream, or water as needed to thin the sauce. This recipe does not freeze well.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
HI There I would like to make this recipe. Looks very tasty but
I am concerned that cooking the pasta that long will make it soft and mushy. I like my pasta chewy or al dente
You can cook the pasta as long as you like! Just add the cheese sooner, if you’d like.
This was fabulous! I have been using a lot of your recipes lately because my 14 year old daughter exclaims how much she loves your food throughout the meal! This was easy to make and very satisfying. The only thing I changed was adding Italian seasoning and topped it with fresh basil rather then parsley. Large enough for 2 family meals so we are planning to reheat it for dinner later in the week. Do you have any reheating tips to avoid it from drying out?
That makes me so happy to hear! I’m sure I’m much too late, but I’d reheat leftovers in a skillet or saucepan, covered, over medium low heat. Add a little extra broth if needed to keep it moist.
Made this to lunch prep for the work week and it was tasty but I was hoping there would be more sauce. Now my noodles are a little dry. Maybe I’ll increase the liquid portion next time to make it a little less dry?
Sorry to hear that! You could add another splash of cream (or milk for a lighter option) to help add some moisture back in. Sometimes the pasta soaks up more, especially as it sits when it’s done cooking. I hope that helps!
Yum! This looks delicious! Feel free to share your recipes on Kitchen Thyme. We share each recipe on social media, weekly meal plans, newsletters and recipe round ups. I hope you join us!
Thanks!
This looks so good! I love Chicken Marsala.
Thanks Denise! I hope you love it!