Creamy Chicken Marsala Pasta Recipe

If you’re looking for a dinner that’s comforting, indulgent, and surprisingly simple, I’ve got you covered with this Creamy Chicken Marsala Pasta Recipe. I absolutely love how rich and silky the sauce turns out, without feeling too heavy. When I first tried this, I was amazed at how the Marsala wine adds such a lovely depth of flavor—it’s like the sauce does a little happy dance on your taste buds! Whether you’re cooking for family or just craving a tasty solo meal, this dish is going to become one of your favorites, too.

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Ingredients You’ll Need

The ingredients in this Creamy Chicken Marsala Pasta Recipe come together beautifully. I like using penne because it catches the sauce so well, but you can swap it for your favorite pasta shape. Also, fresh mushrooms and shallots really amp up the flavor, so don’t skip them!

• Pasta: I usually go with penne, which holds the sauce nicely, but fusilli or rigatoni work great, too.
• Chicken breast: Cubed for quick cooking and easy bites.
• Flour: Helps create a lovely crust on the chicken and thickens the sauce.
• Kosher salt: Divided to season the chicken and vegetables properly.
• Fresh cracked pepper: Adds a subtle bite—always better fresh!
• Shallot: Sweeter and milder than onions, it blends perfectly into the sauce.
• Mushrooms: White button or cremini, sliced for that earthy flavor boost.
• Garlic: Minced to infuse the sauce with aroma and depth.
• Marsala wine: The star ingredient that gives the sauce its signature flavor. If you can’t find it, a dry sherry works okay.
• Reduced-sodium chicken broth: Builds the sauce’s body without overpowering the wine.
• Skim milk: Keeps the sauce light; I’ve also used almond milk without sacrificing creaminess.
• Reduced fat cream cheese: Adds that velvety richness without heavy cream’s calories.
• Fresh parsley (optional): Just a sprinkle at the end to brighten things up.

Variations

One thing I love about this Creamy Chicken Marsala Pasta Recipe is how adaptable it is. You can tweak it to fit your taste or dietary needs without losing that delicious Marsala charm. Feel free to experiment and make it your own!

• Make it gluten-free: I’ve swapped regular flour for almond flour or a gluten-free blend with great results.
• Switch up the protein: Try this with turkey breast or even mushrooms only for a vegetarian twist.
• Dairy-free version: Use cashew cream or coconut milk and skip the cream cheese to keep it creamy but vegan-friendly.
• Spice it up: Adding a pinch of red pepper flakes gives the sauce a lovely kick that my family adores.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Prep Pasta and Chicken

Start by boiling a large pot of salted water for your pasta. Weigh out 8 ounces of your favorite pasta—penne is what I usually use. Cook according to the package instructions until al dente, then drain and set aside. While that’s happening, cube your chicken breasts into bite-sized pieces. Toss the chicken with 2 tablespoons of flour, ¼ teaspoon kosher salt, and freshly cracked pepper. This coating creates a delicious crust when cooked, plus it helps thicken the sauce later. Trust me, this little step makes a huge difference in the final texture.

Step 2: Sear the Chicken for Golden Perfection

Heat a large skillet over medium-high heat and spray with olive oil. Cook the chicken in two batches—this is super important to avoid overcrowding, which can cause the chicken to steam instead of sear. Let each piece get a beautiful golden crust, about five minutes total, flipping to brown all sides. Don’t worry if it’s not fully cooked; it’ll finish cooking in the sauce. Remove the chicken and set it aside on a plate while you work on the veggies.

Step 3: Sauté Shallots, Mushrooms, and Garlic

In the same skillet, add a little more olive oil spray, then toss in thinly sliced shallots and mushrooms. Add the remaining ½ teaspoon kosher salt and some cracked pepper. Cook them for about five minutes until the mushrooms release their juices and the shallots soften. Then add the minced garlic and cook for just one more minute—garlic burns quickly, so keep an eye on it. This mixture lays the aromatic base that makes this recipe so irresistibly good.

Step 4: Build the Marsala Sauce

Pour in 1 cup of Marsala wine and 1 cup of reduced-sodium chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—they’re packed with flavor. Crank the heat up until the liquid bubbles and starts to reduce slightly. Then add the chicken back in and let it all simmer together for about 10 minutes, which finishes cooking the chicken and deepens that Marsala flavor.

Step 5: Make It Creamy and Combine Everything

While the chicken simmers, whisk together ½ cup skim milk with the remaining tablespoon of flour until smooth. Pour this into the skillet, along with 2 tablespoons of reduced-fat cream cheese. Whisk it all thoroughly to make a silky sauce—no lumps in sight! Finally, stir in your cooked pasta, tossing until every piece is coated with that luscious sauce. Let it cook together for another 1-2 minutes so the pasta can soak up all those flavors. Taste and adjust seasoning if needed; sometimes a little more pepper or salt does the trick.

How to Serve Creamy Chicken Marsala Pasta Recipe

Garnishes

I almost always sprinkle some freshly chopped parsley over the top—it adds a pop of color and a fresh, herbaceous note that cuts through the richness. Occasionally, I add a little grated Parmesan for extra savory goodness. Trust me, those little finishing touches really elevate your plate.

Side Dishes

This creamy pasta is pretty much a one-pan wonder, but I like pairing it with a simple green salad dressed with lemon vinaigrette to brighten the meal. Garlic bread or crusty Italian bread are also winners—you’ll want something to soak up all that saucy goodness!

Creative Ways to Present

For special occasions, I sometimes plate this in shallow bowls with a sprinkle of toasted pine nuts and fresh thyme. It makes the dish feel fancy and festive without extra effort. You could even swirl a little truffle oil on top for a luxe twist if you’re feeling indulgent.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. The creamy sauce firms up a bit overnight but reheats beautifully. Just make sure to cool it down fairly quickly and refrigerate within two hours to keep things safe and tasty.

Freezing

This Creamy Chicken Marsala Pasta Recipe freezes okay, but I recommend freezing without the pasta if possible. When reheating, cook fresh pasta and toss with your thawed sauce to maintain the best texture and flavor. That little step saved my leftovers from becoming mushy!

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth or milk to loosen the sauce if needed. Microwaving works too, but be sure to heat in short intervals and stir between to avoid splitting the sauce.

FAQs

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe is one of those gems I always keep in my weeknight rotation. It feels special without being complicated, and it’s amazing how the flavors come together so beautifully. I love serving it when friends come over because it’s always a crowd-pleaser. Honestly, once you try it, you’ll get why my family requests it time and again. Give it a shot—you’re in for a truly delicious treat!

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