All the flavors of chicken marsala in a rich, creamy pasta , and it’s made in just one pan! This chicken marsala pasta is perfect for busy weeknights.
Why you’ll love it: It tastes like a restaurant entree but it’s seriously easy to make.
How long it takes: about 45 minutes
Equipment you’ll need: large straight-sided skillet with lid OR Dutch oven
As promised, I’m bringing you all the one pan meals I can. ‘Tis the season for easy meals, but if you ask me, that season lasts all year. 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!
I have a lot of chicken marsala-inspired recipes on my site. Chicken marsala is one of Ben’s favorite meals and it’s a fun flavor combination to play around with. Plus, I don’t want to leave you with a nearly full bottle of Marsala wondering what you’re going to do with the rest of it.
I’ve done a pretty classic, straightforward Instant Pot chicken Marsala. Lately, 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.
Then things get a little more interesting with marsala roasted mushrooms.
About This Chicken Marsala Pasta
This one pan creamy chicken marsala pasta is everything you want in chicken marsala, and more, with tender chicken, flavorful mushrooms, and a creamy, irresistible sauce coating whole wheat pasta.
- One Pan: And it only gets one pan dirty. 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!
- Healthy: Although creamy pastas are usually sky high in calories, a serving of this pasta is just 584 calories. Using whole wheat pasta adds nutrition and fiber. Boneless skinless chicken breasts are a good source of lean protein. Mushrooms have lots of health benefits, too, with antioxidants and B vitamins (Healthline).
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.
Make It Your Own
- 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. It will turn out just fine.
Storage & Reheating Tips
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.
To 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.
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 16 ounces mushrooms, sliced
- 1 clove garlic, minced, about 1 teaspoon (see note)
- ½ cup dry Marsala wine
- 1 package (13.25 oz) whole wheat penne pasta
- 2 cups low-sodium chicken broth
- 2 cups 2% milk
- ½ teaspoon dried thyme
- ½ cup heavy cream, warmed
- ¾ cup freshly grated Parmesan, more for serving if desired
- ¼ cup minced fresh flat-leaf parsley
- 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 golden-brown on the outside and almost cooked through, about 6 minutes.
- Add mushrooms and continue to cook for about 4 minutes, or until they are browned.
- Add garlic and continue to cook, stirring for 1 to 2 minutes or until fragrant.
- Add wine and reduce for 4 to 5 minutes, or until liquid is reduced by about half.
- Add pasta, broth, milk, and thyme. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook 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 Parmesan is melted and sauce has thickened slightly, 5-10 minutes. It will thicken further as it cools. Check seasoning, adding more salt and pepper, to taste.
- If desired, serve garnished with additional cheese and parsley.
- 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.
- Any type of pasta will work. Be sure to refer to the package instructions and cook the pasta accordingly.
- 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 website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.