This Easy Chicken Marsala Pasta is a comforting dish that combines juicy chicken, creamy sauce, and tender pasta. It’s a great weeknight meal that feels special!
I love how quick it comes together! Just cook the chicken, make the sauce, and toss it with pasta. Who doesn’t enjoy dinner that tastes like a restaurant meal without the fuss?
Key Ingredients & Substitutions
Pasta: I love using rotini for its shape that holds onto the sauce well. If you don’t have rotini, you can use any short pasta like penne or fusilli. They all work beautifully!
Chicken: Boneless, skinless chicken breasts are great for quick cooking. If you prefer, you could use chicken thighs, which are juicier and add more flavor.
Mushrooms: Cremini mushrooms have a richer flavor, but white button mushrooms are just fine too. You can also substitute with shiitake mushrooms for a different taste.
Marsala Wine: The wine gives a nice depth to the sauce. If you’re looking for an alternative, try cooking sherry or even a good quality red wine in a pinch.
Heavy Cream: For a lighter option, you can use half-and-half or even evaporated milk. Just keep in mind, the sauce will be less rich.
How Do You Get the Chicken Perfectly Cooked?
Getting the chicken just right is key to this dish! Here’s how to ensure it’s tender and juicy:
- Make sure your skillet is hot before adding the chicken. This helps to sear it and keeps the juices in.
- Don’t overcrowd the pan; cook the chicken in batches if necessary. This encourages browning.
- Use a meat thermometer; chicken is perfect at 165°F (75°C). This prevents overcooking and drying it out.
How Can You Make the Sauce Creamier?
If you want an ultra creamy sauce, here’s a tip:
- After adding the heavy cream, let it simmer for a few extra minutes to thicken. The longer it simmers, the creamier it gets!
- Add more Parmesan cheese gradually to achieve your desired creaminess. It melts perfectly into the sauce for extra flavor.
Enjoy creating this cozy, satisfying meal!
How to Make Easy Chicken Marsala Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rotini pasta (or any short pasta)
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 8 oz cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons unsalted butter
For Garnishing:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation and cooking time. It’s perfect for a quick weeknight dinner that feels fancy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, cook the rotini pasta according to the package directions until it’s al dente. Don’t forget to drain it and set it aside!
2. Season and Cook the Chicken:
While the pasta is cooking, season the chicken pieces generously with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through—this should take about 5-7 minutes. Remove the chicken from the skillet and set it aside for now.
3. Sauté the Mushrooms and Garlic:
In the same skillet, add the sliced mushrooms. Cook them while stirring occasionally until they soften and release their liquid, which should take around 5 minutes. Then add the minced garlic and sauté for another minute until it’s fragrant and delicious!
4. Make the Sauce:
Pour the Marsala wine into the skillet and bring everything to a gentle simmer, scraping the bottom to loosen any tasty browned bits. Let it simmer until the wine reduces by half—this should take about 3-4 minutes.
5. Creamy Goodness:
Stir in the heavy cream and chicken broth, making sure to combine everything well. Let the sauce simmer and thicken slightly for about 5 minutes, stirring occasionally.
6. Combine Everything:
Return the cooked chicken to the skillet and stir in the butter and grated Parmesan cheese. This will create a creamy sauce that perfectly coats the chicken. Cook until the chicken is heated through.
7. Final Touches:
Add the cooked pasta into the skillet and toss everything together until the pasta is well coated with the delicious Marsala sauce.
8. Serve and Enjoy:
Serve your Easy Chicken Marsala Pasta immediately! Garnish with additional Parmesan cheese and a sprinkle of fresh parsley. Enjoy every creamy, flavorful bite!
This dish is sure to impress while being easy to whip up! Enjoy your cooking adventure!
Can I Use Different Types of Pasta?
Absolutely! While rotini is a great choice for its ability to hold the sauce, you can substitute it with any short pasta like penne, fusilli, or even farfalle. Just make sure to adjust the cooking time according to the pasta type.
What If I Don’t Have Marsala Wine?
If you don’t have Marsala wine, you can use cooking sherry or a dry red wine instead. For a non-alcoholic option, try grape juice mixed with a bit of vinegar or broth for similar flavor notes.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the chicken and sauce ahead of time! Simply refrigerate them separately and combine with freshly cooked pasta when you’re ready to serve. The dish is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 2 days.
How Should I Store Leftovers?
Store any leftover Chicken Marsala Pasta in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of cream or broth to help revive the sauce’s consistency.