Creamy Chicken Marsala with Pasta (Print Version)

Tender chicken breasts simmered in Marsala wine and mushroom cream sauce, served over pasta for an elegant Italian-inspired main course.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 8 ounces cremini or white mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 3/4 cup dry Marsala wine
11 - 3/4 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
14 - Salt and pepper to taste

→ Pasta

15 - 12 ounces fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese, optional

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
03 - In a shallow dish, combine flour, kosher salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Transfer chicken to a plate and tent loosely with foil.
05 - In the same skillet, add 2 tablespoons butter and mushrooms. Sauté 4 to 5 minutes until mushrooms are browned. Add minced garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits from the pan bottom. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme to the skillet. Simmer 3 to 4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and accumulated juices to the pan, coating thoroughly with sauce. Simmer 2 to 3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Top Tips:

01 -
  • The sauce clings to every strand of pasta like it was made to be there, rich and velvety without feeling heavy.
  • It looks like you spent hours in the kitchen, but you're done in less time than it takes to watch a sitcom.
  • One skillet does all the work, and the flavor builds with every layer you add.
  • It's fancy enough for guests but forgiving enough for a regular weeknight when you need something special.
02 -
  • Don't skip pounding the chicken, uneven breasts will cook unevenly and you'll end up with dry edges and undercooked centers.
  • Let the mushrooms brown without stirring them constantly, they need time to caramelize and develop flavor instead of steaming.
  • Use dry Marsala from the wine section, not cooking Marsala, because the real wine has a complexity that makes the sauce sing.
  • Scrape up every browned bit when you add the Marsala, that's where all the deep, savory flavor lives.
03 -
  • Reserve a cup of pasta water before draining, a splash added to the sauce helps it cling to the noodles and brings everything together.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of cold butter off the heat to emulsify it back into creamy perfection.
  • Taste the sauce before adding the chicken back in, this is your last chance to adjust the seasoning and make it exactly how you want it.
  • Use a large skillet with high sides so you have room to toss everything together without making a mess.
Go Back