Description
This Chicken Marsala Mushroom Pasta brings restaurant-style flavor to your home kitchen—without the stress. Tender chicken, golden mushrooms, and a silky Marsala cream sauce wrap around your favorite pasta for a dish that feels special but cooks fast. It’s cozy enough for a weeknight and impressive enough for guests.
Ingredients
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8 oz pasta (fettuccine or penne)
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2 cups cooked chicken, sliced or shredded
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2 tbsp olive oil or butter
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2 cups mushrooms (cremini or button), sliced
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2 cloves garlic, minced
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¾ cup dry Marsala wine
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½ cup chicken broth (low-sodium)
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½ cup heavy cream (or half-and-half)
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Salt and black pepper, to taste
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Optional garnish: fresh parsley or thyme, grated Parmesan
Instructions
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Cook pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
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Sauté mushrooms: Heat oil/butter in a large skillet over medium-high. Add mushrooms in a single layer and cook until deeply golden, 6–8 minutes.
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Add garlic: Stir in garlic and cook 30 seconds until fragrant.
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Deglaze: Pour in Marsala wine, scraping up browned bits. Simmer 2–3 minutes to reduce.
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Build sauce: Add chicken broth and cream. Simmer gently 3–4 minutes until slightly thickened.
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Combine: Add chicken and pasta. Toss to coat, loosening with reserved pasta water as needed.
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Season & serve: Season with salt and pepper. Garnish with herbs and Parmesan.
Notes
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Don’t crowd the mushrooms—caramelization equals flavor.
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Use dry Marsala, not sweet.
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Finish pasta in the sauce so it soaks up flavor.
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Sauce too thick? Add a splash of pasta water or broth.
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No Marsala? Use dry sherry or dry white wine with a tiny pinch of sugar.