# Chicken Marsala Pasta > A stovetop adaptation of classic Chicken Marsala tossed with pasta for a saucy, elegant weeknight dinner. Tender seared chicken and mushrooms swim in a reduced Marsala-cream sauce and coat strands of pasta for a comforting, restaurant-style meal at home. Canonical URL: https://www.topshelf.recipes/recipes/chicken-marsala-pasta ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe This Chicken Marsala Pasta condenses the classic restaurant dish into a single-skillet, weeknight-ready meal without losing its lift and nuance. Thin strips of chicken sear quickly to a golden edge while cremini mushrooms are cooked down until richly caramelized; deglazing the browned pan with dry Marsala captures that signature nutty-sweet backbone, and a splash of cream smooths everything into a glossy, clingy sauce that coats strands of fettuccine or linguine. The result is a balanced interplay of savory, umami mushrooms, a faint wine sweetness, and the salty chew of Parmesan—comforting but composed. What makes this version work at home is the rhythm of the technique: high-heat sear for color, a brisk wine reduction to concentrate flavor and remove alcohol, then a gentle finish with cream so the sauce stays velvety rather than greasy. It’s built for cooks who want restaurant polish without fuss—slice the chicken thin, resist crowding the pan, and use reserved pasta water to marry sauce and noodles for a glossy, emulsified finish that feels elevated yet entirely approachable. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes - Servings: 9 - Difficulty: Medium - Category: Dinner ## Ingredients ### Cook the pasta - 12 oz Dry pasta (fettuccine, linguine, or penne) - 1 tbsp Kosher salt ### Slice and sear the chicken - 1 lb Boneless skinless chicken breasts, trimmed and sliced into 1/2" strips - 2 tbsp Olive oil ### Sauté mushrooms and garlic - 8 oz Cremini (baby bella) mushrooms, sliced - 3 cloves Garlic, minced ### Deglaze with Marsala - 3/4 cup Dry Marsala wine ### Make the sauce and finish the chicken - 1 cup Low-sodium chicken broth - 1/2 cup Heavy cream ### Toss with pasta and serve - 1/2 cup Grated Parmesan cheese ## Ingredient Guide ### Dry Marsala wine Dry Marsala is a fortified wine from Sicily commonly used in cooking (notably Chicken Marsala); the ‘dry’ style is less sweet than Marsala dolce and is intended for savory dishes. It has a rich, nutty, caramel/raisin aroma with a rounded, slightly sweet-but-dry flavor from aging and fortification. You can find it in the wine or specialty cooking aisle of most larger supermarkets, liquor stores, or online. Good substitutes are dry sherry or dry Madeira, or a dry white wine with a splash of brandy (add a pinch of sugar if you need a bit more sweetness). ## Instructions ### 1. Cook the pasta Bring a large pot of water to a rolling boil, add the measured kosher salt, then the pasta. Cook until just shy of al dente according to package directions, then reserve 1 cup of the cooking water and drain the pasta. Set the pasta aside while you make the sauce. ### 2. Slice and sear the chicken Pat the chicken strips dry and season lightly with salt. Heat the olive oil in a large wide skillet over medium-high heat, then add the chicken in a single layer and sear until golden on both sides and just cooked through, about 3–4 minutes per side depending on thickness. Transfer the chicken to a plate and keep warm. ### 3. Sauté mushrooms and garlic Return the skillet to medium heat and add the sliced mushrooms; cook, stirring occasionally, until they release their liquid and begin to brown, about 5–6 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant, scraping up any browned bits from the pan. ### 4. Deglaze with Marsala Pour the Marsala into the skillet to deglaze, bringing the liquid to a simmer and scraping up any fond from the bottom. Let the wine reduce by about half, 2–3 minutes, to concentrate the flavor and burn off most of the alcohol. ### 5. Make the sauce and finish the chicken Add the chicken broth and heavy cream to the skillet, stir to combine, and simmer gently until the sauce thickens slightly, about 3–5 minutes. Return the seared chicken to the pan and simmer for 2–3 minutes more to heat through and finish cooking in the sauce; taste and adjust seasoning with salt if needed. ### 6. Toss with pasta and serve Add the drained pasta to the skillet (or return the sauce to the pasta pot) and toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce if necessary. Stir in the grated Parmesan off the heat until melted and glossy, then divide among plates and serve immediately. ## Nutrition Estimated nutrition per serving (about 1 cup): - Calories: 107 kcal - Protein: 2.6 g - Carbohydrates: 3.2 g - Fat: 9.6 g - Saturated Fat: 4.4 g - Trans Fat: 0.2 g - Fiber: 1 g - Sugar: 0.8 g - Added Sugars: 0 g - Cholesterol: 21 mg - Sodium: 978 mg - Potassium: 154 mg - Calcium: 63 mg - Iron: 0.9 mg - Vitamin D: 1.5 mcg ## Tips ### Dry chicken for better sear Pat the strips thoroughly with paper towels before seasoning so they brown instead of steaming, which builds flavor in the pan. ### Don’t overcrowd the pan Cook the chicken and mushrooms in a single layer with space between pieces; overcrowding drops the pan temperature and prevents proper browning. ### Reduce the Marsala properly Bring the wine to a simmer and let it shrink by about half so the alcohol cooks off and the concentrated flavor won’t taste sharp in the finished sauce. ### Reserve pasta water Use the starchy cooking water a tablespoon at a time to loosen the sauce and help it cling to the pasta without thinning the cream. ### Finish with Parmesan off-heat Stir the grated cheese in after removing the pan from heat to prevent grainy separation and to maintain a silky texture. ## Variations and Substitutions ### Swap chicken for mushrooms Make this vegetarian by increasing cremini (or adding shiitake) and finishing with a splash of soy sauce or miso paste for extra umami in place of meat. ### Use dry sherry or Madeira If you don’t have Marsala, dry sherry or a splash of Madeira are excellent substitutes—reduce them the same way and taste for sweetness before adding cream. ### Lower-fat cream alternative Use half-and-half plus a teaspoon of cornstarch whisked into the broth to thicken slightly, or use Greek yogurt stirred in off-heat for a tangier, lighter finish. ### Gluten-free or bean pasta Swap in a gluten-free pasta or chickpea pasta and watch cooking times; reserve extra pasta water to help bind the sauce, as GF pastas can be thirstier. ## Notes This version keeps the spirit of chicken marsala but brings it together with pasta for an easy one-skillet feel. It’s great for weeknights when you want something a bit special without a lot of fuss. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat with a splash of chicken broth or milk to revive the sauce and keep the chicken tender. You can freeze the sauce (no pasta) for up to 2 months; thaw overnight and recombine with freshly cooked pasta when ready to serve. ### Serving Suggestions Serve with a simple peppery arugula salad dressed with lemon and olive oil to cut the richness, and offer crusty bread to sop up the sauce. For wine, a medium-bodied Chardonnay or a light Pinot Noir mirrors the dish’s weight without overpowering the Marsala notes. ## Frequently Asked Questions ### Can I use chicken thighs instead of breasts? Yes—boneless skinless thighs are more forgiving and stay juicier; slice to similar thickness and adjust searing time until they reach 165°F internal temperature. ### What if I only have sweet Marsala? Sweet Marsala will make the sauce noticeably sweeter; reduce the wine a bit longer and taste before cream, or balance with a teaspoon of lemon juice or a pinch of salt if needed. ### Why did my sauce separate or look greasy? Separation happens if the cream is boiled or if the pan is too hot when cheese is added—lower the heat, add a splash of starchy pasta water, and whisk gently to re-emulsify. ### Can I make this ahead for guests? You can prepare the sauce and sear the chicken ahead, refrigerate separately from the pasta, then rewarm the sauce and toss with freshly cooked pasta just before serving for best texture. ### How do I thicken the sauce if it’s too thin? Simmer a few minutes to reduce, stir in grated Parmesan off-heat, or whisk a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the simmering sauce to tighten it up quickly. ## Related Recipes and Guides - [Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts](https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts) - [Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter](https://www.topshelf.recipes/recipes/air-fryer-crispy-chicken-cutlet-pasta-garlic-parmesan-butter) - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)