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Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta features tender seared chicken, browned cremini mushrooms, and fettuccine or penne coated in a rich Marsala wine cream sauce. The sauce is simmered until lightly reduced, then finished with Parmesan for a smooth, silky texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

pasta
  • 12 oz fettuccine or penne pasta Use any shape; cook to al dente.
chicken
  • 2 tbsp olive oil
  • 1.5 lb boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
mushrooms and aromatics
  • 8 oz cremini mushrooms Slice; cook until browned and moisture evaporates.
  • 4 garlic cloves Minced.
marsala cream sauce
  • 0.75 cup Marsala wine
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tsp Italian seasoning
  • 2 tbsp chopped fresh parsley For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Cook the fettuccine or penne until al dente, then reserve 1/2 cup pasta water and drain.
Season and sear the chicken
  1. Season the chicken breasts with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook the chicken 6–8 minutes, until golden and the internal temperature reaches 165°F, then transfer to a plate.
Brown the mushrooms
  1. Add cremini mushrooms to the same skillet. Cook 5–6 minutes until browned and their moisture has evaporated.
Bloom garlic
  1. Stir in the minced garlic and cook for 30 seconds until fragrant.
Reduce with Marsala
  1. Pour in the Marsala wine and scrape up the browned bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
Make the creamy sauce
  1. Stir in chicken broth, heavy cream, butter, and Italian seasoning. Simmer for 5 minutes until the sauce begins to thicken.
Melt in Parmesan
  1. Add the Parmesan cheese and stir until melted and smooth.
Combine and finish
  1. Return the chicken to the skillet and stir to coat in the creamy Marsala sauce. Add the cooked pasta and toss until evenly coated, adding a splash of reserved pasta water if needed for a silkier sauce.
Serve
  1. Sprinkle with chopped fresh parsley and serve immediately.

Notes

For the smoothest sauce, keep the simmer gentle once the cream goes in so it thickens without curdling. Store leftovers covered in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended for best cream texture. For a lighter option, swap heavy cream for evaporated milk or half-and-half (the sauce will be slightly thinner but still flavorful).