Chicken Marsala Pasta

This Chicken Marsala Pasta is a creamy, savory twist on a classic Italian-American favorite. Crispy pan-fried chicken breasts are paired with tender mushrooms and pasta, all tossed in a rich Marsala wine sauce. A hint of cream adds velvety smoothness while onions, garlic, and a medley of spices build irresistible flavor. Finished with a sprinkle of cheese, it’s the kind of hearty, flavorful dish that’ll have everyone asking for seconds.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 plates

Calories: 1,144 kcal per serving

Ingredients

1 lb - pasta
Salt
3 tablespoons - butter
1 tbsp - olive oil
4 - chicken breasts
1 cup - all-purpose flour
Salt
pepper
¾ - onion
3 cloves - garlic
1 tsp - salt
½ tsp - black pepper
½ tsp - thyme
½ tsp - garlic powder
½ tsp - onion powder
8 ounces - mushrooms
½ cup - Marsala wine
½ cup - chicken stock
½ cup - heavy cream
cheese

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
In a shallow dish, combine flour with salt and pepper. Dredge both sides of the chicken breasts in the seasoned flour.
In a large skillet over medium heat, melt 2 tbsp butter and add olive oil. Cook dredged chicken until golden and cooked through. Remove and set aside.
Add 1 tbsp butter to the same skillet. Sauté diced onion and garlic until softened.
Season with salt, pepper, thyme, garlic powder, and onion powder. Add mushrooms and cook until slightly browned.
Pour in Marsala wine and chicken stock. Bring to a simmer and let reduce for a few minutes.
Add heavy cream (optional) and return to a simmer to thicken the sauce.
Add the cooked chicken back into the pan and coat with sauce. Let cook for 2–3 minutes.
Toss cooked pasta with some of the sauce and a splash of reserved pasta water if needed.
Serve chicken over the pasta, topped with extra sauce and grated cheese.

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