Simplified Chicken Marsala Pasta (Print Version)

Tender chicken, mushrooms, and pasta in a velvety Marsala cream sauce for a quick Italian-inspired meal.

# What You’ll Need:

→ Pasta & Protein

01 - 10.5 ounces penne pasta
02 - 2 cups diced chicken breast
03 - 7 ounces sliced mushrooms

→ Sauce

04 - 1/2 cup Marsala wine or additional chicken broth
05 - 1 cup chicken broth
06 - 1/2 cup light cream

# How to Make It:

01 - Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente. Drain and set aside.
02 - While pasta cooks, heat a skillet over medium-high heat. Add diced chicken and sliced mushrooms. Sauté until chicken is golden brown and cooked through, and mushrooms are tender.
03 - Pour Marsala wine into the skillet to deglaze, scraping up any browned bits. Add chicken broth and bring to a simmer. Let the sauce reduce slightly.
04 - Lower heat and stir in light cream. Add cooked pasta to the skillet, tossing to coat evenly in the sauce. Serve immediately while hot.

# Additional Tips::

01 -
  • Quick enough for busy evenings with only 35 minutes from start to finish
  • No hard to find ingredients and you can swap in regular broth if you do not have Marsala wine
  • Offers high protein and comforting flavors in every serving
02 -
  • Rich in protein thanks to chicken and pasta
  • Makes great leftovers and reheats well
  • Kid approved if you skip wine and use extra broth
03 -
  • Always brown the chicken thoroughly to build deep flavor in your sauce
  • Use bronze cut or rough surface pasta for maximum sauce cling
  • If you are short on time prep the mushrooms and chicken a day ahead
  • Overcooking cream can cause it to split so keep the heat gentle after adding
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