Creamy, rich, and full of flavor, this chicken marsala pasta is comfort food at its best. If you know the classic Italian chicken marsala, you can imagine how delicious it is tossed with pasta. I love making this on busy weeknights when I need dinner on the table quickly. Next, you’ll want to try my cheesy-stuffed chicken marsala!
The secret to authentic flavor? Good marsala wine. Marsala is a fortified Sicilian wine (similar to Madeira) made with the addition of a distilled spirit like brandy. It’s sold in both sweet and dry varieties — for savory dishes like this, always choose dry marsala. Sweet marsala is better suited for desserts.
Note: While nothing matches marsala exactly, if you can’t find it, Madeira wine is the closest alternative. The flavor isn’t identical, but it’s the next best option in a pinch. I’d recommend investing in a bottle of cooking marsala. The leftovers can be used to make this yummy mushroom and onion pie!
Jump to Recipe
How To Make Chicken Marsala Pasta At Home
Full instructions can be found in the recipe card below.
Some marsala recipes call for the addition of heavy cream. While ours does not, feel free to add 2-3 Tbsp right at the end (when you’re stirring in the cooked pasta) to make this more of a creamy chicken marsala pasta.
Best Chicken Marsala Sides
There’s absolutely no shame in curling up with a big bowl of this creamy mushroom pasta, a glass of wine, and calling it dinner — period.
But if you’d like to round out the meal with something green, roasted vegetables (like broccoli, broccolini, or Sicilian cauliflower) or a fresh seasonal salad are always a win. Don’t forget some crusty bread for soaking up the sauce! I’ve also served the chicken and mushrooms over a fluffy baked potato. Delish!
Quick Tip: Chicken Marsala Pasta is flexible — swap in different mushrooms (I’ve tested this with baby cremini mushrooms and shiitakes, it was fantastic!), make it ahead for even more flavor, and pair with a wine that complements its rich sauce.
Try this with a glass of Dolcetto (a Piedmont red) or Pinot Noir. If you prefer white wine, a glass of unoaked Chardonnay or Viognier would be my choice.
With its creamy sauce, tender chicken, and depth of flavor from dry marsala wine, this restaurant-worthy pasta is a dish you’ll want to make again and again. If you’ve tried the recipe, I’d be so grateful if you left a review and star rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
Rate this Recipe
Cozy & Comforting Chicken Marsala Pasta
Video
Ingredients
- 1 lb pappardelle or other long, flat pasta
- 2 ½ – 3 lbs chicken thighs boneless, skinless — about 6 thighs (can use chicken breasts instead), cut into 1-inch pieces
- ¼ cup all-purpose flour
- 1 tsp dried oregano
- 1 ½ tsp Kosher salt divided, plus more for cooking pasta
- ¼ tsp freshly ground black pepper
- 4 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter divided
- 2 pints white button mushrooms stems removed, caps thinly sliced
- 2 medium shallots thinly sliced
- ¾ cup dry marsala cooking wine
- ¼ cup sherry vinegar
- 2 Tbsp balsamic vinegar
- ¼ cup Parmigiano Reggiano grated
- 2 Tbsp fresh parsley finely chopped, plus more for serving
Instructions
- Cook the pasta. Bring a large pot of water to a boil, season generously with about Kosher salt, then add pasta. Cook according to package directions to al dente. Before draining, reserve about 1 cup of the cooking liquid. Set aside.
- Dredge the chicken. Pace chicken in a large bowl, then add ¼ cup flour, 1 tsp oregano, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well to thoroughly coat.
- Brown the chicken. Heat a large pan over medium-high heat, then add 2 Tbsp olive oil and 2 Tbsp butter. Add dredged chicken, then cook for 3-5 minutes undisturbed. Stir well, then cook an additional 3-5 minutes, until golden brown on all sides. Transfer to a large plate.
- Cook the mushrooms. Add another 2 Tbsp olive oil (or butter), then add sliced mushrooms. Cook 3-4 minutes undisturbed, until golden brown. Stir well, then cook an additional 3-4 minutes. Add sliced shallots, season with remaining ½ tsp Kosher salt, then stir and cook about 2 minutes more.
- Make the chicken marsala sauce. Pour in ¾ cup marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar. Use a spatula to scrape any brown bits off the bottom. Return the chicken (and any drippings) to the pan, bring to a boil, then lower the heat to a simmer. Allow the sauce to reduce and chicken to finish cooking through, about 3 minutes.
- Add the pasta. Add cooked pasta to the pan, then pour in about ½ cup reserved pasta water. Add ¼ cup Parmigiano Regianno cheese, then 2 Tbsp chopped parsley, then toss well. Taste and adjust seasoning as needed. If you want more of a sauce, add additional reserved pasta water. Serve immediately with additional Parmesan cheese and freshly grated black pepper. Enjoy!
Notes
- Make-ahead: The pasta can be made up to 1 day in advance.
- To reheat, transfer to a skillet over medium heat with a splash of water, chicken stock, white wine, or cream to loosen the sauce. Warm gently until heated through, then finish with Parmesan and chopped parsley.
Super yummy!! Lots of flavor in the sauce, took a bit more time then I thought but otherwise definitely will be making it again!!
Thanks so much for the feedback, Sarah! We love the sauce, insanely flavorful! xo, Ari
6 yo picky eater gave this a “10” and 10 yo gave it 2 thumbs up. Definitely a win! We sold it to them as “fancy restaurant food” 🙂 We had bowtie/farfalle on hand and used that. No sherry vinegar on hand; red wine vinegar subbed nicely without much change in flavor. Marsala wine keeps for 4-6 months in the fridge since it’s fortified. We look forward to making this again!
Heck yes!! When you find a meal that the whole family loves, doesn’t it feel like a major victory?! So glad they loved the fancy restaurant food lol! xo, Ari
I was looking for a cream-free marsala recipe, and this was it – flavorful and easy to make! We didn’t have fresh mushrooms on hand, so we used rehydrated porcini mushrooms instead. Can’t wait to make it again!
Really glad you enjoyed this one!! Perfect in the fall or winter! xo, Ari
Made this tonight – AMAZING! Followed the recipe exactly and it was so delicious. Easy enough for a weeknight but 💯 worthy for company too. Thank you for a great recipe, this will definitely be made again in our house!
That’s what we love to hear, Renee!! So glad! xo, Ari
VERY GOOD
Thanks so much, Judith! xo, Ari
Took longer to make and it wasn’t as saucy as I thought it would be. It all evaporated after I added the chicken back in. Not sure what I did wrong. The flavor was okay though.
Thanks for the feedback. This is definitely one of my most beloved fall pastas, I’m sorry it wasn’t your favorite. Ari
This was so good, much faster and more flavorful than any other chicken marsala recipe I’ve made! I used pasta I already had in the pantry (penne) and it worked great.
Thank you, Amber! One of my favorite fall pasta recipes! xo, Ari
I know mushrooms are a staple of Chicken Marsala but, we hate mushrooms and love Marsala. Any subs you could recommend or would you just leave them out?
Hi Pamela! Obviously the flavor will not be the same, but this could be fun with cippolini onions instead! Best, Ari
Made this with homemade pappardelle. Came. Out. Great! Excellent easy to make recipe.
Love this, especially the flavor of the sauce. So glad you enjoyed, Rex! xo, Ari
Disappointed how pungent this was with all the vinegar. It was mouth puckeringly sour. I managed to salvage it by adding in more flour and some chicken broth to offset the tang of the vinegar-that almost doubled the sauce which was just enough I think. If I were to make it again I would add more flour and broth, and cut back the vinegar to EITHER sherry or balsamic, and start with only one tablespoon-and adjust for flavor from there.
Thanks for the recipe -I will make again with adjustments.
Sorry you didn’t enjoy this, Kiki. I think the flavors are great as is and don’t find it unbalanced. I’d urge readers to give the recipe a try as written, then make any adjustments later if you like.
Best,
Ari
This looks delicious! Can you tell me if the nutrition info for this dish is per serving?
Hi Pam, thanks for flagging this! The nutrition facts have been updated to reflect PER SERVING (there are 8 dinner size servings total). Let me know what you think when you give it a try! xo, Ari