Creamy Chicken Marsala with Pasta

The smell of butter browning in a hot skillet still brings me right back to the first dinner party I hosted in my tiny apartment kitchen. I'd picked Chicken Marsala because it sounded impressive but secretly worried I'd mess it up. When that Marsala wine hit the pan and filled the room with its sweet, earthy aroma, I knew I'd chosen right. My guests kept asking for the recipe, and I've been making it ever since.

I'll never forget the evening my sister came over feeling defeated after a long week. I put a plate of this in front of her, and she actually teared up a little. Sometimes comfort isn't just about the food, it's about the care that goes into making it. That night, we sat at my kitchen table until midnight, talking and laughing, with empty plates between us.

Ingredients

• Boneless, skinless chicken breasts (about 1.5 lbs): Pounding them to an even half-inch thickness is the secret to getting them golden and juicy without overcooking.
• All-purpose flour (1/2 cup): This creates a light coating that helps the chicken brown beautifully and thickens the sauce just enough.
• Kosher salt (1 tsp) and ground black pepper (1/2 tsp): Seasoning the flour ensures every bite of chicken has flavor, not just the sauce.
• Olive oil (2 tbsp) and unsalted butter (2 tbsp): The combination gives you a high smoke point from the oil and rich flavor from the butter.
• Cremini or white mushrooms (8 oz, sliced): Cremini have a deeper, earthier flavor, but white mushrooms work beautifully too.
• Garlic cloves (2, minced): Just 30 seconds in the pan is enough, any longer and it turns bitter.
• Dry Marsala wine (3/4 cup): Use the real stuff from the wine aisle, not cooking Marsala, the flavor difference is huge.
• Low-sodium chicken broth (3/4 cup): Low-sodium lets you control the salt level since the sauce reduces and concentrates.
• Heavy cream (1/2 cup): This is what transforms the pan sauce into something silky and luxurious.
• Dried thyme (1/2 tsp) or fresh thyme leaves (1 tsp): A whisper of thyme adds an herbal note that balances the richness.
• Fettuccine or spaghetti (12 oz): Wide noodles catch the sauce perfectly, but any pasta shape you love will work.
• Fresh parsley (2 tbsp, chopped) and Parmesan cheese (optional): A sprinkle of parsley brightens everything, and Parmesan adds a salty, nutty finish.

Instructions

Get the pasta going:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, then drain and set it aside. Timing this first means your pasta will be ready right when the sauce is done.

Prep the chicken:

Place each chicken breast between two sheets of plastic wrap and gently pound them to an even half-inch thickness with a meat mallet or rolling pin. Even thickness means even cooking and no rubbery edges.

Dredge and season:

Combine the flour, salt, and pepper in a shallow dish, then dredge each chicken breast and shake off the excess. A light coating is all you need for that golden crust.

Sear the chicken:

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook 4 to 5 minutes per side until golden and cooked through. Transfer the chicken to a plate and tent it loosely with foil to keep it warm.

Sauté the mushrooms:

Add 2 more tablespoons of butter to the same skillet along with the sliced mushrooms, and sauté for 4 to 5 minutes until they're browned and their moisture has cooked off. Toss in the minced garlic and cook for just 30 seconds until fragrant.

Deglaze with Marsala:

Pour in the Marsala wine and scrape up all those beautiful browned bits stuck to the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly and concentrate the flavor.

Build the sauce:

Add the chicken broth, heavy cream, and thyme, then let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Taste and season with salt and pepper as needed.

Finish and serve:

Return the chicken and any accumulated juices to the pan, spooning the sauce over the top, and simmer for 2 to 3 minutes to heat everything through. Serve the chicken and sauce over the cooked pasta, then garnish with fresh parsley and a sprinkle of Parmesan if you like.

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There's a moment when you return the chicken to the pan and spoon that glossy, mushroom-studded sauce over the top, and everything just looks right. It's the kind of dish that makes you feel accomplished, like you've mastered something special. I've served this to family, to friends, to dates, and every single time it feels like a little victory.

Choosing Your Marsala

I used to think any Marsala would do until I tasted the difference side by side. Dry Marsala has a complex, nutty sweetness that deepens as it reduces, while sweet Marsala can make the sauce taste cloying. Look for a bottle labeled dry or secco in the wine aisle, and save the sweet stuff for dessert recipes. Once you open it, Marsala keeps for months in a cool, dark cabinet, so one bottle will get you through many dinners.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've swapped chicken breasts for boneless thighs when I want something richer and more forgiving if I overcook by a minute. A splash of balsamic vinegar stirred in at the end adds a tangy depth that's become my secret move. If you're gluten-free, use a good gluten-free flour blend for dredging and your favorite gluten-free pasta, the sauce will be just as luscious.

Storing and Reheating

Leftovers keep beautifully in an airtight container in the fridge for up to three days. I like to store the chicken and sauce separately from the pasta so the noodles don't soak up all the sauce and get mushy. When reheating, add a splash of chicken broth or cream to the sauce in a skillet over low heat, then warm the chicken through gently.

• Reheat on the stovetop over low heat rather than the microwave to keep the sauce silky.
• If the sauce breaks or looks greasy, whisk in a tablespoon of cold butter off the heat to bring it back together.
• Freeze the cooked chicken and sauce (without pasta) for up to two months, then thaw overnight in the fridge before reheating.

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This dish has become my go-to whenever I want to feel like I'm treating myself or someone I care about. It's elegant enough for special occasions but easy enough that I don't stress, and that balance is everything.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the dish up to 4 hours in advance. Store the chicken and sauce separately in airtight containers in the refrigerator. Reheat gently over medium-low heat, adding a splash of chicken broth if the sauce seems too thick. Cook the pasta fresh just before serving for best texture.

→ What type of Marsala wine should I use?

Use dry Marsala wine for this dish, which provides a sophisticated flavor without excessive sweetness. Avoid sweet Marsala, as it will make the sauce cloying. If you can't find dry Marsala, a dry sherry or dry white wine works as a substitute, though the flavor profile will differ slightly.

→ How do I prevent the chicken from drying out?

Pound the chicken to an even 1/2-inch thickness to ensure uniform cooking. Don't overcook—remove from heat once the internal temperature reaches 165°F (74°C). Keeping the chicken in the sauce at the end helps retain moisture. Using boneless thighs instead of breasts also provides a juicier result.

→ Can I substitute the heavy cream?

You can use half-and-half or a combination of whole milk and butter for a lighter version, though the sauce won't be quite as rich. Greek yogurt or sour cream can replace cream, but add them off heat to prevent curdling. For dairy-free, try cashew cream or full-fat coconut milk.

→ How do I make this gluten-free?

Replace all-purpose flour with certified gluten-free flour blend for dredging the chicken. Use gluten-free pasta in place of regular fettuccine or spaghetti. Check that the chicken broth and any other ingredients are certified gluten-free, as some brands may contain hidden gluten.

→ What pasta pairs best with this sauce?

Fettuccine is traditional and catches the sauce beautifully with its wide, flat ribbon shape. Spaghetti, pappardelle, or even rigatoni work well. Egg noodles provide a silky finish, while linguine offers a lighter texture. Avoid thin pasta like angel hair, which can overwhelm the delicate sauce.