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+ servings
Creamy chicken marsala pasta with Parmesan
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5 from 3 votes

Chicken Marsala Pasta

Of all the classic Italian dishes, creamy chicken marsala pasta tops the list of our favorites! Cook chicken thighs or chicken breasts in a sauce made from Marsala wine, sherry vinegar, and balsamic. Add lots of sautéed mushrooms and shallots, then toss with al dente pasta. Finish with lots of grated Parmigiano Reggiano for an easy, elegant weeknight dinner!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Italian
Keyword: easy chicken marsala recipe, marsala sauce recipe, marsala wine, pollo marsala
Servings: 8 servings
Calories: 1087kcal
Author: Ari Laing


  • Large skillet
  • Large pot for cooking pasta


  • 1 lb pappardelle or other long, flat pasta
  • 2 ½ - 3 lbs chicken thighs boneless, skinless -- about 6 thighs (can use chicken breasts instead)
  • 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


  • Cook the pasta. Bring a large pot of water to a rapid boil, then season generously with about 2 Tbsp Kosher salt. Add pasta, then cook according to package directions, until al dente. Before draining, reserve about 1 cup of the cooking liquid. Set aside.
  • Dredge the chicken. Cut chicken thighs into roughly 1" pieces, then place in a large bowl. To this, add ¼ cup flour, 1 tsp oregano, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well to thoroughly coat the chicken on all sides.
  • Brown the chicken. Heat a large skillet or braiser over medium-high heat, then add 2 Tbsp extra virgin olive oil and 2 Tbsp unsalted butter. Add seasoned chicken, then cook for 3-5 minutes undisturbed. Stir well, then cook an additional 3-5 minutes, or until golden brown on all sides. Transfer chicken to a large plate.
  • Cook the mushrooms. Add another 2 Tbsp extra virgin olive oil (or butter), then add sliced mushrooms. Cook 3-4 minutes undisturbed -- this allows them to take turn golden brown. Stir, then cook an additional 3-4 minutes until evenly browned. Add sliced shallots, season with remaining ½ tsp Kosher salt, then stir and cook until translucent, 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 of the skillet. Return the chicken (and any drippings) to the pan. Bring to a boil, then lower heat to a simmer. Allow 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. Grate ¼ cup Parmigiano Regianno cheese on top, then sprinkle with 2 Tbsp chopped parsley. Toss well, then 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.


Sodium: 750mg | Calcium: 98mg | Vitamin C: 4mg | Vitamin A: 479IU | Sugar: 6g | Fiber: 4g | Potassium: 1220mg | Cholesterol: 363mg | Calories: 1087kcal | Trans Fat: 1g | Monounsaturated Fat: 28g | Polyunsaturated Fat: 13g | Saturated Fat: 18g | Fat: 65g | Protein: 64g | Carbohydrates: 53g | Iron: 4mg
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