This chicken Marsala pasta recipe has a taste, of fresh chicken, mushrooms, and creamy Marsala flavoring. You’ll love this taste in the Italian-American favorite recipe!
This Chicken Marsala with Pasta recipe is a Homemade Italian-American dish. It’s a comforting and delicious meal made with lots of mushrooms, and wine.
It’s great for a weeknight dinner or a romantic meal for two or more family for chilly days! That pan-fried chicken is just so tasty.
About This Chicken Marsala Pasta Recipe?
This 1-cup creamy broth chicken Marsala pasta is everything you want in chicken Marsala, and more, with broth chicken, yummy mushrooms, and wine a creamy, irresistible sauce-coating whole wheat pasta.
How to Make Chicken Marsala It?
The first steps
In the first step make this pasta, mince the garlic and shallots, slice the mushrooms, and cut the chicken breasts into chunks.
Second Step
The chicken is then coated in flour before it’s cooked in a pot. The chicken is then removed from the heat, and the garlic, onion.
The mushrooms are brown and combined with both white wine and Marsala wine, along with chicken broth to create a rich and flavorful sauce.
Third Step
The pasta is cooked separately, drained and rinsed, and then added to the sauce toward the end of the cooking time
.Coating the chicken in flour before sautéing it in a skillet helps to brown the chicken and the flour works to thicken the sauce once the chicken is added to it.
Start by mincing 6 ½ cloves of garlic and 2 ½ shallots (you can sub ½ an onion if necessary).
Wipe 2 7 oz. packages of mushrooms (any variety) to remove any excess dirt. Once cleaned, slice all of the mushrooms.
Cut 1 ½ lb. of boneless, skinless chicken breasts into chunks. Try to make sure they are relatively the same size to ensure that they cook evenly.
Place the diced chicken in a bowl or onto a large plate and sprinkle with 3 ½ Tbsp. of gluten-free flour blend (or AP flour if not gluten-free). Toss until the chicken is evenly coated in the flour.
What we loved bout This Recipe
Honestly, why not like this chicken pasta recipe? I mean, it’s chocked full of hearty ingredients like chicken and mushrooms.
The flavor is completely spot on and mimics our tasty chicken marsala recipe with tons of herby rosemary and earthy marsala recipes.
I tend to go heavy on the wine since we love the flavor but you can certainly cut back on it.
Can use any type of mushrooms you like?
Yes to make this Chicken Marsala Pasta. I often use a white button or Baby Bella mushrooms recipe, because that’s what’s readily available in most grocery stores.
but you can enhance the flavor even more with different mushroom varieties
Feel free to choose a common variety such as white button or creamy wine if you’d like to keep it simple. For a more robust flavor, opt for some chanterelle, oyster, or morel mushrooms.
Here are some of the best mushroom varieties for pasta.
- Cremini
- Portobello
- Chanterelle
- Oyster
- Porcini
- Morel
Chicken Marsala is in the Other Form
We have long been big fans of veal marsala and chicken marsala, but I don’t cook veal often because of the hefty cost it comes with.
And while chicken marsala is always a favorite, we’ve let our creative juices flow over the years using marsala as the main ingredient.
Here are some of our other favorite recipes with fortified marsala wine:
- Mushroom Marsala Farro Bake
- Marsala Burgers
- Marsala Meatballs over egg noodles
Benefits of Creamy Chicken Marsala Pasta Recipe
Saves time: Cooking in an Instant Pot is much faster than traditional stove-top or oven methods.
The pressure cooking function of the Instant broth can cook pasta and chicken Marsala in just a few minutes. It results in a lovely and satisfying meal in less time.
Retains nutrients
Cooking in an Instant skillet requires less wine liquid than old methods, which helps to hold the nutrients in the food.
This means that pasta and chicken hold more of their nutritional value, making them healthier options.
INGREDIENTS of Chicken Marsala Pasta:
There are the following ingredients of chicken Marsala pasta
- 6 cloves Garlic
- 2 Shallots (can sub ½ an onion)
- 1 lb. Chicken Breasts (boneless and skinless)
- 3 Tbsp. AP flour if not gluten-free)
- 2 Tbsp. Oliva
- 1 Tbsp. Unsalted Butter
- ⅓ cup White Wine
- ⅓ cup Marsala Wine
- 2 8 oz. packages of Mushrooms (any variety)
- 1 12 oz. packages (or any spaghetti noodles if not gluten-free)
- 1 cup chicken broth
- ¾ tsp. each salt and pepper(split)
- ½ cup Shredded Parmesan Cheese
- Fresh herb for garnish (optional)
Storage & Reheating Tips
If you have chicken Marsala pasta put it into a covered container. It will take up to 3 days to freeze. Because of the creamy liquid, it doesn’t freeze well.
To reheat, warm it individual portions in the microwave at medium power. Big amounts can be reheated in a covered pot over low heat.
If the recipe seems too thick, add a small amount of milk, or cream to thin it.
(FAQs)
Can I make the recipe without Marsala wine?
Yes, you can make this recipe without Marsala wine. If you do not have Marsala wine or prefer not to use it.
You can use other type it with another type of dry red or white wine, or with chicken broth or vegetable broth. One thing more keep in mind is that using a different wine will change the flavor of the dish.
Can I make this recipe ahead of time?
Yes, you can make this recipe onward of time. Only follow the recipe up until the point of adding the cream.
Then allow the pasta and chicken to cool completely before being sealed to a sealed container and freezing for up to 3 days.
When ready to serve, again heat the pasta and chicken in a pot over low heat, adding the cream first the pasta and the chicken are fully heated through the oven.
Recipe
Chicken Marsala Pasta
Equipment
- skillet
- pot
- Dutch oven
Ingredients
- 1 pound pappardelle
- 1 pound cremini mushrooms sliced
- 1/4 pound chopped
- 1 1/2 pounds chicken breasts
- 1/2 cup flour
- 3 tbsp olive oil
- 6 tbsp unsalted butter
- 3 cloves garlic minced
- 1 1/2 cup dry marsala
- 1 1/2 cup chicken stock
- salt and pepper to taste
- 2 cup reserved pasta water
- 3 tbsp parsley minced
Instructions
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
- Liberally season the chicken with salt and pepper then dredge the pieces in flour and shake off the excess. Place the dredged chicken pieces on a baking sheet and set aside
- Heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Season with salt and pepper, then remove mushrooms from the pan and set aside in a dish tented with foil.
- Add the pasta to the pan and toss to coat. Cook until the pasta just reaches al dente (about 30-60 seconds). If needed, add a ladle or two of pasta water to loosen up the sauce.
- Remove the pan from the heat and sprinkle in the parsley. If the pasta dries up, just add a touch more of the reserved pasta water to thin it out. Divide into plates and top with the remaining crispy prosciutto. Enjoy!
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