Simplified Chicken Marsala Pasta

There is something comforting about pasta cooked together with tender chicken and savory mushrooms all coated in a creamy Marsala wine sauce This simplified Chicken Marsala Pasta brings those classic Italian American restaurant flavors to your own table with easy shortcuts and everyday ingredients It is a go to dinner when I want a cozy meal that still feels special

I first made this on a chilly evening when we were craving takeout but wanted something homemade My family devoured it and now it is a regular request

Ingredients

• Penne pasta: 300 grams The bite sized shape holds creamy sauce perfectly Look for bronze cut varieties if you love a hearty texture
• Diced chicken: 2 cups Use boneless skinless chicken breast or thighs for juicy results Fresh chicken is best but well drained rotisserie can work in a pinch
• Sliced mushrooms: 200 grams Adds savory depth and a meaty bite Cremini or baby bella mushrooms are rich in flavor and hold up best during sautéing
• Marsala wine: half a cup This traditional Italian fortified wine brings sweetness and a complex aroma Dry Marsala is preferred but extra broth works if you cannot find it
• Chicken broth: 1 cup Choose a low sodium option for better control over seasoning Homemade stock adds rich body if you have it
• Light cream: half a cup Gives the sauce luxurious silkiness and helps balance the wine Choose a high quality cream without stabilizers for best flavor
• Fresh thyme or parsley (optional for serving): Brightens and freshens up the final dish Fresh herbs add color too

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Drop in the penne and cook until al dente about 10 minutes Stir occasionally for even cooking Reserve a mug of cooking water to adjust your sauce later and drain the pasta well

Brown the Chicken and Mushrooms:

Heat a large skillet over medium high Add a splash of oil and scatter in the diced chicken Sauté for three to four minutes until golden but not quite cooked through Toss in the sliced mushrooms and continue cooking for five more minutes The pan should smell deeply savory at this stage

Deglaze with Marsala and Add Broth:

Pour Marsala wine into your hot skillet Scrape up the browned bits clinging to the bottom as the wine bubbles Stir in the chicken broth and lower the heat to simmer Let the sauce cook for five minutes until slightly reduced and the mushrooms look glossy

Stir in Cream and Pasta:

Add the light cream to your skillet Let it heat gently until the sauce is steamy but not boiling Return cooked penne and any reserved pasta water to the skillet Toss everything together over low heat so the sauce clings to the pasta Taste and season with a pinch of salt and pepper Finish with fresh thyme or chopped parsley if you like

Serve Hot:

Dish onto plates right away This dish is best enjoyed fresh when the creamy sauce luxuriously coats every bite

Mushrooms are my favorite part of this dish They soak up all that savory sauce and turn beautifully golden as they sauté I remember my son sneaking them straight from the pan and I started doubling the amount so there would be enough for everyone

Storage Tips

Store leftovers in an airtight container in the refrigerator They will keep for up to three days Reheat with a splash of extra broth or cream to maintain the sauce texture I often portion this into lunchboxes for quick next day meals

Ingredient Substitutions

If you do not have Marsala wine use any dry sherry or a mild white wine For a non alcoholic version just add extra broth plus a teaspoon of balsamic or apple cider vinegar Gluten free penne works nicely and you can use dairy free cream if needed for allergies

Serving Suggestions

Serve this pasta with a crisp green salad and a loaf of crusty bread for a full Italian American feast For a special touch add sautéed green beans or roasted asparagus on the side Sometimes I even sprinkle fresh parmesan over the top for an extra cheesy moment

Cultural and Historical Context

Chicken Marsala is a classic Italian American dish born when Italian immigrants adapted regional recipes to ingredients found in the United States Marsala wine from Sicily gives the dish its signature flavor and it has been a restaurant favorite since the 1950s The pasta twist here came from my need to stretch the meal and soak up every bit of sauce

Seasonal Adaptations

In spring try swapping mushrooms for asparagus Mid summer add fresh peas along with the mushrooms In fall stir in a handful of sautéed spinach right at the end

Success Stories

I once made this pasta for a potluck and it disappeared before anything else on the table My neighbor begged for the recipe and kept texting updates on how her picky teenagers ate seconds and thirds This dish has a way of making everyone feel at home

Freezer Meal Conversion

Let the cooked pasta cool completely before freezing in a well sealed container Lay plastic wrap directly on the surface of the sauce to avoid freezer burn Thaw in the fridge overnight and reheat gently in a skillet with extra broth or cream to restore creaminess

Enjoy this cozy Chicken Marsala Pasta for a special family dinner or an easy weeknight treat Leftovers are just as delicious the next day

Common Recipe Questions

→ What type of pasta works best for this dish?

Penne is ideal but other short shapes such as rigatoni or fusilli hold the sauce well and work just as nicely.

→ Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs offer more juiciness and flavor, making a deliciously rich pairing with the creamy sauce.

→ Is it possible to substitute Marsala wine?

If Marsala is unavailable, extra chicken broth with a splash of balsamic or sherry can add depth without the wine.

→ How can I make the dish lighter?

Use light cream instead of regular and bottled broth instead of wine. Lean chicken breast also keeps it lighter.

→ Are there gluten-free options?

Simply swap regular pasta for your favorite gluten-free alternative to enjoy this dish without wheat.