
This delicious chicken Marsala pasta brings all the cozy flavors of the Italian-American classic into a single, comforting skillet meal that is simple enough for a weeknight and elegant enough for company dinners. You get tender chicken, earthy mushrooms, and a creamy Marsala wine sauce clinging to the pasta in every bite.
The first time I served this was as a fast birthday dinner my husband raved about it and now it is on our regular rotation for busy evenings.
Ingredients
- Penne pasta: for the perfect bite and shape to catch the sauce choose bronze cut for a better texture
- Diced chicken: for high quality protein choose boneless skinless breast or thigh for extra juiciness
- Sliced mushrooms: to add earthy richness look for firm white or cremini mushrooms for best flavor
- Marsala wine: for that signature sweet and savory depth you can substitute extra chicken broth if wine is not available
- Chicken broth: to further flavor the sauce a low sodium option works best
- Light cream: for a touch of silky richness without heaviness choose the freshest cream from your market
- Optional fresh thyme or parsley: for an aromatic and bright finish always use vibrant green fresh herbs
Step-by-Step Instructions
- Boil the Pasta:
- Fill a deep pot with water and bring it to a rolling boil add plenty of salt and then cook the pasta until just al dente this takes about ten minutes for penne drain it and reserve a quarter cup of pasta water for the sauce if needed
- Brown the Chicken and Mushrooms:
- Heat a large skillet over medium high heat add a drizzle of oil then scatter in diced chicken do not stir too early let it brown deeply on one side before turning add the sliced mushrooms after two minutes and let them caramelize giving both chicken and mushrooms a rich golden color
- Deglaze and Simmer the Sauce:
- Once the chicken and mushrooms are browned pour in the Marsala wine let it bubble and scrape any brown bits off the pan this is where the sauce gets flavor let the wine cook off for two minutes then add in the chicken broth simmer for six to eight minutes to meld the flavors and reduce the sauce
- Finish with Cream and Pasta:
- Lower the heat and stir in the light cream making sure it fully blends without boiling add the pasta to the skillet and toss to coat with the sauce if the sauce seems too thick add a splash of reserved pasta water let all the flavors combine for two more minutes and serve piping hot

I always reach for Marsala wine when I want a sweet but woodsy hit in the sauce my grandmother was convinced this was the only wine worth cooking with and her tip never failed to impress at family meals.
Storage Tips
Leftover chicken Marsala pasta stores well in a sealed container in the refrigerator for up to three days. The sauce may thicken when cooled so add a bit of broth or cream and warm it gently on the stove for best texture.
Ingredient Substitutions
If you do not have Marsala wine use a mild dry sherry or extra chicken broth to keep the sauce flavorful. For a lighter dish try using half and half instead of cream. For a gluten free version select gluten free pasta.
Serving Suggestions
This pasta pairs well with a green salad and crusty bread to mop up the extra sauce. A sprinkle of parmesan or more fresh herbs on top makes it feel extra fancy even for a weeknight.

Cultural History
Chicken Marsala originated as a Sicilian classic but Italian immigrants transformed it in the United States by adding cream and serving it with pasta. Today it is a mainstay in Italian-American restaurants and home kitchens.
Recipe FAQs
- → How do I prevent the cream from curdling?
Stir in the cream over low heat after the sauce simmers and avoid boiling, ensuring a smooth texture.
- → Can I substitute the Marsala wine?
Yes, use additional chicken broth for a non-alcoholic version, though the flavor will differ.
- → What type of pasta works best?
Penne is ideal for holding the sauce, but rigatoni or fusilli are good alternatives.
- → How can I add freshness to the dish?
Sprinkle chopped parsley or thyme just before serving for added flavor and color.
- → Is this suitable for meal prep?
Yes, prepare ahead and reheat gently with a splash of broth or cream to maintain sauce consistency.