Creamy Chicken Marsala with Pasta (Printable)

Tender chicken breasts simmered in a rich Marsala wine and creamy mushroom sauce, perfectly paired with al dente pasta.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 8 ounces cremini or white mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 3/4 cup dry Marsala wine
11 - 3/4 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme
14 - Salt and pepper to taste

→ Pasta

15 - 12 ounces fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
03 - In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
05 - In the same skillet, add 2 tablespoons butter and mushrooms. Sauté 4–5 minutes until mushrooms are browned. Add garlic and cook 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up browned bits from the skillet. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, cream, and thyme. Simmer 3–4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and juices to the pan, coating thoroughly with sauce. Simmer 2–3 minutes to heat through.
09 - Serve chicken and sauce over cooked pasta. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like something from an upscale Italian restaurant but comes together in under an hour on a weeknight.
  • The sauce is so good you'll find yourself sopping up every last drop with bread or twirling extra pasta through it.
  • Pounding the chicken flat means it cooks evenly and stays tender, no dry edges or raw centers.
  • One skillet does all the work, and those browned bits become the foundation for the most incredible sauce.
02 -
  • Don't skip pounding the chicken, uneven breasts will cook unevenly and you'll end up with dry spots or undercooked centers.
  • Make sure your skillet is hot before adding the chicken, otherwise it will steam instead of sear and you'll lose that golden crust.
  • Use dry Marsala wine from the wine section, not the cooking wine near the vinegar, the flavor is incomparably better.
  • Let the sauce simmer long enough to thicken, if it's too thin it won't cling to the pasta or chicken the way it should.
03 -
  • Reserve a cup of pasta water before draining, a splash stirred into the sauce helps it cling to the noodles like magic.
  • Let the chicken rest on the plate while you make the sauce, it stays juicier and the pan drippings add even more flavor.
  • Taste the sauce before plating, Marsala and broth vary in saltiness so adjust seasoning at the very end.
  • Use a stainless steel or cast iron skillet if you have one, nonstick won't give you those flavorful browned bits to deglaze.
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