Creamy Chicken Marsala Pasta Recipe
Looking for a comforting and flavorful chicken pasta recipe? This Creamy Chicken Marsala Pasta is an easy weeknight dinner packed with tender chicken, savory mushrooms, and a rich, creamy sauce made without wine. Perfect for pasta lovers craving an Italian-inspired dish!
Ingredients:
For the Pasta:
1 lb pasta shells (or any pasta like penne, farfalle, or fettuccine)
For the Chicken Marsala Sauce:
1 lb boneless skinless chicken breasts, cubed
2 tbsp olive oil
2 tbsp butter
8 oz fresh mushrooms, sliced (baby bella or white mushrooms work great)
2 shallots, finely chopped
3 garlic cloves, minced
1 cup non-alcoholic Marsala substitute (red grape juice + apple cider vinegar OR chicken broth)
1 cup low-sodium chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions: How to Make Creamy Chicken Marsala Pasta
Step 1: Cook the Pasta
Boil a large pot of salted water. Cook your preferred pasta according to package directions until al dente. Drain and set aside.
Step 2: Cook the Chicken
In a large skillet, heat olive oil and butter over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5–7 minutes until golden brown and fully cooked. Transfer to a plate.
Step 3: Sauté the Mushrooms and Aromatics
Using the same skillet, add chopped shallots and cook for 2 minutes. Stir in garlic and sauté for 1 minute. Add mushrooms and cook until browned and tender (about 5 minutes).
Step 4: Deglaze the Pan
Pour in your Marsala wine alternative, scraping up any flavorful bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
Step 5: Make the Creamy Sauce
Add chicken broth, bring to a boil, then reduce heat and simmer for 5 minutes. Stir in heavy cream and Parmesan cheese. Simmer until the sauce thickens (about 3 minutes).
Step 6: Combine and Serve
Return cooked chicken to the skillet and toss to coat in the creamy mushroom Marsala sauce. Add cooked pasta and stir until well combined. Season with salt and pepper as needed. Serve hot with extra Parmesan and fresh parsley.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Calories: ~550 per serving
Protein: ~35g
Recipe Variations:
Vegetarian Option: Omit the chicken and add spinach, bell peppers, or zucchini.
Non-Dairy Alternative: Use coconut milk and nutritional yeast for a dairy-free version.
Different Proteins: Try turkey, shrimp, or tofu instead of chicken.
Cheese Swaps: Use Asiago, Romano, or a cheese blend for a different flavor.
Spicy Kick: Add red pepper flakes to the sauce.
Herb Boost: Add fresh thyme, rosemary, or basil.
Smoky Flavor: Stir in a pinch of smoked paprika.
Helpful Cooking Tips
Even Chicken Pieces: Cut chicken into uniform pieces to cook evenly.
Don’t Overcook Chicken: Remove from heat as soon as it’s fully cooked and golden.
Perfect Mushrooms: Let mushrooms brown completely for the best flavor.
Al Dente Pasta: Cook pasta slightly firm to prevent overcooking in the sauce.
Creamier Sauce: Add a spoonful of mascarpone or cream cheese for a richer texture.
Make-Ahead Tip: Prepare sauce in advance and reheat when ready to serve.
Storage: Keep leftovers in an airtight container for up to 2 days. Reheat with a splash of broth.
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