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Creamy Chicken Marsala Pasta with Wild Mushrooms

A close-up of a white bowl filled with chicken marsala pasta, featuring creamy sauce, chicken pieces, and dark mushrooms.
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You make this restaurant style chicken marsala sauce creamy and serve it over your favorite pasta for a satisfying weeknight dinner.

Ingredients

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  • 1 pound linguine or fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini and shiitake mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. In a medium bowl, toss the chicken pieces with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the floured chicken in a single layer (work in batches if necessary) and cook for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside.
  4. Add the sliced mushrooms and chopped onion to the same skillet. Cook, stirring occasionally, until the mushrooms are browned and the onion is soft, about 5 to 7 minutes.
  5. Add the minced garlic and cook for 1 minute until fragrant.
  6. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  7. Stir in the chicken broth and bring the sauce to a gentle simmer. Cook for 2 minutes to allow the sauce to thicken slightly.
  8. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth. Taste and adjust salt and pepper if needed.
  9. Return the cooked chicken to the skillet. Add the drained pasta to the skillet. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  10. Serve immediately, garnished with fresh parsley.

Notes

  • For a richer flavor, use a dry Marsala wine. Avoid cooking Marsala wine.
  • If you do not have Marsala wine, you can substitute it with 1/2 cup dry sherry mixed with 1/2 cup beef broth, though the flavor profile will change slightly.
  • This dish pairs well with a simple side salad or steamed green beans.

Nutrition

Find it online: https://cookingbycarla.com/chicken-marsala-pasta/