86% would make this again

Chicken Marsala and Pasta

Q: What pasta goes best with chicken marsala?

The best pasta for chicken marsala is usually a long noodle like fettuccine or linguine because the creamy mushroom sauce clings to the strands nicely. Penne or rigatoni also work well since the sauce collects inside the tubes. If you want the dish to look similar to restaurant versions then fettuccine is a great choice. It gives the pasta a silky texture and helps hold onto the rich sauce so every bite has plenty of flavour.

Q: Can I make chicken marsala pasta without marsala wine?

Yes you can still make a tasty version if you do not have marsala wine. A common substitute is dry sherry or Madeira which have a similar rich flavour. For a non alcohol option many cooks use chicken broth with a small splash of balsamic vinegar. This combination helps mimic the depth and slight sweetness that marsala wine normally provides in the sauce.

Q: Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs work very well in this recipe and often turn out even more tender because they contain a little more fat. Just cook them the same way you would chicken breasts by searing them first to get a golden crust. Boneless skinless thighs are the easiest option and will still look great when served over the pasta.

Q: Can I make chicken marsala pasta ahead of time?

Yes parts of the dish can easily be made ahead. Many cooks prepare the chicken and marsala sauce first and store them in the fridge for up to two days. When you are ready to serve, cook the pasta fresh and gently reheat the sauce with the chicken. This keeps the pasta from getting too soft while still saving time during dinner.

Q: Can I use a different type of pasta for chicken marsala?

Yes this recipe works with many different pasta shapes. Fettuccine, penne, ziti, rotini or even linguine all hold the sauce well. The main thing is choosing a pasta that can grab onto the creamy mushroom sauce so it does not slide off. Hearty shapes or long noodles usually give the best results.

Q: How do you store and reheat leftover chicken marsala pasta?

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm it slowly on the stovetop or in the microwave and add a small splash of milk, cream or broth. This helps loosen the sauce and bring back the creamy texture so the pasta tastes fresh again.

Vish G

March 7, 2026

When you need something warm and full of flavour this Chicken marsala and pasta is a great place to start. Juicy chicken combined with earthy mushrooms coated with smooth sauce come together perfectly with pasta. It’s simple yet satisfying and easy enough to cook up any night for dinner or even lunch. A truly restaurant quality meal that everyone will love.

PREP TIME

15 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

2 large boneless skinless chicken breasts (about 1 lb / 450 g)
1/2 cup all purpose flour (60 g)
2 tablespoons olive oil
2 tablespoons butter
8 oz cremini mushrooms, sliced (225 g)
2 cloves garlic, minced
1 small shallot or 1/4 small onion, finely chopped
3/4 cup dry Marsala wine (180 ml)
3/4 cup chicken broth (180 ml)
1/2 cup heavy cream (120 ml)
8 oz fettuccine or linguine pasta (225 g)
1/2 cup freshly grated parmesan cheese (45 g)
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried thyme or a few sprigs fresh thyme
Salt and black pepper to taste
Optional: 1 teaspoon Dijon mustard for extra depth
Optional: 1/2 teaspoon organic lemon zest for brightness

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions until just slightly firm. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, slice each chicken breast in half horizontally to make thin cutlets. Pat them dry with paper towel.
Season both sides of the chicken lightly with salt and pepper, then coat both sides in flour. Shake off the extra flour.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium high heat.
Add the chicken and cook about 4 minutes per side until golden brown and mostly cooked through. Remove the chicken from the pan and set aside on a plate.
Add the remaining butter to the same pan. Add the sliced mushrooms and cook them in a single layer. Let them cook without stirring for about 2 minutes so they brown well, then stir occasionally until they are nicely golden and softened.
Add the chopped shallot and cook about 2 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
Pour in the Marsala wine and use a spoon to scrape up the browned bits from the bottom of the pan. Let the wine simmer for about 3 to 4 minutes until it reduces by about half.
Add the chicken broth, cream, thyme and optional Dijon mustard if using. Stir well and let the sauce simmer for about 5 minutes until it begins to thicken.
Return the chicken to the pan along with any juices from the plate. Let it simmer gently in the sauce for about 5 minutes until the chicken is fully cooked and tender.
Add the drained pasta to the skillet and toss everything together so the pasta is coated in the creamy Marsala sauce.
Stir in the parmesan cheese. If the sauce feels too thick add a small splash of the reserved pasta water until it becomes smooth and silky.
Taste the sauce and add salt and pepper if needed. Stir in the lemon zest if using.
Serve the pasta in bowls with the chicken placed on top. Spoon extra mushrooms and sauce over the chicken and finish with fresh parsley and a little extra parmesan.