Miley Love creamy pasta? Love Chicken Marsala? Then you’re going to LOVE this Creamy Chicken Marsala Pasta! Tender chicken, golden mushrooms, and al dente pasta all coated in a silky Marsala cream sauce, pure comfort in a bowl.
I am a huge fan of classic Chicken Marsala. It’s one of those dishes that feels instantly “restaurant-y”, that rich, slightly sweet Marsala wine, the mushrooms, the garlic, all coming together in a pan sauce that tastes far more complicated than it actually is. I wanted all those familiar, cozy flavors but in a big, twirlable bowl of pasta that could land on the table without much fuss.
This recipe does exactly that. The onions, garlic, and mushrooms quickly fill the kitchen with that calming, savory aroma, and the moment the Marsala hits the pan, it feels warm and nostalgic. Swirled with cream and tossed with pasta and juicy chicken, it becomes a dish that’s both comforting and special.
If you love creamy sauces, hearty pasta, and that unmistakable Marsala flavor, this Creamy Chicken Marsala Pasta is going to be a new favorite, restaurant-worthy, but easy enough for any weeknight.
Why You’ll Love This Recipe
This pasta checks all the comfort boxes without feeling heavy or boring. Every bite feels smooth, savory, and full of flavor.
Creamy sauce: The balance of cream and wine feels rich but smooth.
Tender chicken: Thigh meat stays juicy and soft.
Deep flavor: Marsala wine adds warmth and depth.
One pan flow: The steps move easily without stress.
Family friendly: Familiar flavors that everyone enjoys.
Great leftovers: The sauce stays silky the next day.
Ingredients
For the Pasta and Chicken:
- 12 ounces penne pasta
- 1 pound chicken thighs boneless and skinless cut into bite size pieces
- Salt and pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound white mushrooms sliced
- 2 cloves garlic minced
- 1 cup Marsala wine
- 3 cups chicken broth
- 2 cups heavy cream
- 1 cup Parmesan cheese
For Finishing:
- 1 tablespoon parsley chopped
Step by Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add penne and cook until just tender. Drain and set aside. Save a little pasta water in case you need it later.
2. Season and Brown the Chicken
Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly golden and cooked through. Transfer to a plate.
3. Build the Flavor Base
Add chopped onion to the same skillet. Cook until soft and translucent. Add mushrooms and cook until they release moisture and turn golden.
4. Add Garlic and Wine
Stir in minced garlic and cook briefly until fragrant. Pour in Marsala wine and let it simmer until slightly reduced. This step deepens the flavor.
5. Create the Creamy Sauce
Pour in chicken broth and heavy cream. Stir gently and bring to a soft simmer. Let the sauce thicken slightly.
6. Bring Everything Together
Return the chicken to the skillet. Add cooked pasta and toss until fully coated. Stir in Parmesan cheese until melted and smooth.
7. Finish and Rest
Sprinkle parsley over the top. Let the pasta rest a few minutes so the sauce settles and thickens naturally.
Tips and Variations
- Slice mushrooms evenly so they cook at the same pace.
- Use dry Marsala wine for best flavor balance.
- Stir gently once cream goes in to keep the sauce smooth.
- Add a splash of pasta water if the sauce feels thick.
- Grate Parmesan fresh for a silkier texture.
Serving Suggestions
Creamy Chicken Marsala Pasta works perfectly on its own, but garlic bread makes a great side for soaking up extra sauce. A simple green salad adds freshness and balance.
When I serve this for guests, I bring the skillet straight to the table. It feels warm, casual, and inviting.
Frequently Asked Questions
Can I use chicken breast instead?
Yes, though thighs stay juicier.
Does this reheat well?
Yes, warm gently with a splash of broth.
Can I skip the wine?
You can replace it with extra broth, though flavor changes slightly.
What mushrooms work best?
White mushrooms or cremini both work well.
How long do leftovers last?
Store in the fridge up to three days.
Final Thoughts
Creamy Chicken Marsala Pasta brings comfort, richness, and simple elegance into one bowl. The sauce feels luxurious while the steps stay easy and approachable.
Creamy Chicken Marsala Pasta
Ingredients
For the Pasta and Chicken:
- 12 ounces penne pasta
- 1 pound chicken thighs boneless and skinless cut into bite size pieces
- Salt and pepper
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 pound white mushrooms sliced
- 2 cloves garlic minced
- 1 cup Marsala wine
- 3 cups chicken broth
- 2 cups heavy cream
- 1 cup Parmesan cheese
For Finishing:
- 1 tablespoon parsley chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add penne and cook until just tender. Drain and set aside. Save a little pasta water in case you need it later.
- Season and Brown the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken and cook until lightly golden and cooked through. Transfer to a plate.
- Build the Flavor Base: Add chopped onion to the same skillet. Cook until soft and translucent. Add mushrooms and cook until they release moisture and turn golden.
- Add Garlic and Wine: Stir in minced garlic and cook briefly until fragrant. Pour in Marsala wine and let it simmer until slightly reduced. This step deepens the flavor.
- Create the Creamy Sauce: Pour in chicken broth and heavy cream. Stir gently and bring to a soft simmer. Let the sauce thicken slightly.
- Bring Everything Together: Return the chicken to the skillet. Add cooked pasta and toss until fully coated. Stir in Parmesan cheese until melted and smooth.
- Finish and Rest: Sprinkle parsley over the top. Let the pasta rest a few minutes so the sauce settles and thickens naturally.
