When classic italian comfort meets weeknight convenience, magic happens-enter Savory Chicken Marsala Pasta. This dish transforms the beloved flavors of customary Chicken Marsala, with it’s rich mushroom and Marsala wine sauce, into a hearty, luscious pasta creation that’s as satisfying as it is simple. Whether you’re an aspiring home chef or a seasoned foodie, this flavorful Italian twist offers a perfect harmony of tender chicken, earthy mushrooms, and al dente pasta, all coated in a velvety sauce that transports your taste buds straight to the heart of Italy.Ready to elevate your dinner lineup? Let’s dive into the savory symphony of Chicken Marsala Pasta.
Ingredients that Elevate Your Chicken marsala Pasta to Authentic Italian Perfection
Savory Chicken Marsala Pasta transforms humble ingredients into a rich, comforting meal that sings with authentic Italian flavors. Inspired by the classic Chicken Marsala,this dish infuses tender chicken breast with earthy mushrooms,robust Marsala wine,and creamy sauce,all beautifully twirled with al dente pasta. The secret to its irresistible charm lies in the thoughtful selection of ingredients that elevate every bite, bringing that warm Tuscan kitchen feeling right to your table.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total Time: 40 minutes
Yield
Serves 4 hearty portions-perfect for a family dinner or intimate gathering.
Difficulty Level
Medium - accessible for confident home cooks ready to explore classic Italian technique with a modern twist.
- 2 large boneless, skinless chicken breasts, thinly sliced to promote even cooking and tender bites
- 1 cup all-purpose flour, sifted – key for a delicate dredging that creates a crisp, golden crust
- Salt and freshly ground black pepper, to taste – simple seasoning that enhances natural flavors
- 3 tablespoons extra virgin olive oil – the cornerstone of Italian cooking for that fruity, peppery foundation
- 4 tablespoons unsalted butter, divided – for richness and a luxuriously silky sauce
- 8 ounces cremini or button mushrooms, sliced thinly to absorb the wine and deepen the umami profile
- 3 cloves garlic, finely minced – elevates aroma and layers of complexity
- 3/4 cup Marsala wine (dry or sweet, based on preference) - the star ingredient that imparts signature caramelized sweetness and depth
- 1 cup low-sodium chicken broth – balances the sauce with savory undertones
- 1/2 cup heavy cream – adds lusciousness and softens the robust Marsala notes
- 8 ounces pasta (linguine or fettuccine recommended) – cooked al dente to provide perfect texture contrast
- fresh Italian parsley, chopped finely for garnish – brightens and refreshes the dish visually and on the palate
- Grated Parmigiano-Reggiano cheese, for topping – an optional but highly recommended finishing touch that brings a nutty, salty dimension
Step-by-Step Instructions to Achieve the Perfect Savory Chicken Marsala Pasta
- Prepare the chicken: Place the sliced chicken breasts between two sheets of parchment paper and gently pound to an even 1/2-inch thickness. Season with salt and pepper.Dredge each piece lightly in the sifted flour, shaking off any excess to avoid a gummy crust.
- Sear the chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a warm plate and tent with foil.
- Sauté the mushrooms and garlic: In the same skillet, add the remaining olive oil and butter. Toss in the sliced mushrooms and sauté until they release their moisture and begin browning, approximately 5 minutes. Add garlic and cook for 1 minute, stirring constantly to avoid burning.
- Deglaze with Marsala wine: Pour in the Marsala wine, scraping the pan’s bottom to lift the caramelized bits. Let it simmer and reduce by half-roughly 3-4 minutes-to intensify the flavor.
- Add broth and cream: Stir in chicken broth and heavy cream. Simmer gently until the sauce thickens slightly, around 5 minutes. Taste and adjust seasoning with salt and pepper.
- Combine pasta and chicken: Toss the cooked pasta into the sauce, ensuring each strand is coated. Nestle the chicken slices back into the skillet to warm through-about 2 minutes.
- finish and serve: Plate the pasta and chicken, garnish generously with chopped fresh parsley and a sprinkle of Parmigiano-Reggiano cheese for an authentic touch.
Tips for Success: Mastering Your Savory Chicken Marsala Pasta
- Choosing Marsala Wine: Select a dry Marsala for a more savory edge or sweet marsala for a nuanced caramel sweetness. Avoid using cooking wines low in quality; opt for a bottle you would enjoy sipping.
- Chicken Thickness Matters: Pound the chicken evenly to ensure it cooks uniformly. This prevents dry edges and undercooked centers.
- Mushroom Variety: Cremini lends earthiness, but for extraspecial depth, mix in shiitake or porcini mushrooms.
- Make-ahead: Prepare the sauce and chicken in advance and refrigerate separately. Reheat gently to preserve texture and freshness.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend and choose gluten-free pasta to keep the dish accessible without sacrificing taste.
Serving Suggestions to Elevate Every Bite
Present this dish on warm plates with a side of crisp garlic bread or a simple arugula salad dressed in lemon vinaigrette. The brightness of the salad cuts through the sauce’s richness, balancing the meal perfectly.Garnish with a fresh sprig of parsley and a few twists of freshly cracked black pepper to elevate visual appeal. For a cozy finish, pair with a glass of chilled Pinot Grigio or the same Marsala wine used in cooking.
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| protein | 42 g |
| Carbohydrates | 45 g |
| Fat | 18 g |
For a deeper dive on classic Italian pasta dishes, check out our Authentic italian Pasta Recipes.To learn more about Marsala wine’s rich history and variations,visit Wine Enthusiast’s Marsala guide.
Mastering the Art of Marsala Sauce for a Rich and balanced Flavor Profile
Savory Chicken Marsala pasta brings the iconic Italian Marsala sauce into a luscious, comforting pasta dish that effortlessly marries bold flavors with tender textures. Rooted in traditional Sicilian cooking, this sauce boasts a delicate balance of sweet marsala wine, earthy mushrooms, and fragrant herbs-creating a culinary canvas that elevates simple chicken and pasta into an unforgettable meal.
Prep and Cook Time
Preparation: 15 minutes | Cooking: 25 minutes | Total Time: 40 minutes
yield
Serves 4 generous portions
Difficulty Level
Medium – perfect for home cooks ready to elevate their Italian repertoire
Ingredients
- 12 oz fettuccine or linguine pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 3 tbsp unsalted butter, divided
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly chopped flat-leaf parsley
- freshly grated Parmesan cheese, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil.Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- Prepare the chicken: Season chicken slices generously with salt and pepper. Place the flour in a shallow dish and dredge each piece, shaking off excess flour.
- Sauté the chicken: In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and cook until golden and cooked through, about 4 minutes per side. Remove and set aside.
- Cook the mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Sauté mushrooms until they release their moisture and begin to turn golden, about 6 minutes. Stir in garlic and cook for another 1 minute until fragrant.
- Build the Marsala sauce: Pour in the Marsala wine carefully, scraping the bottom of the skillet to release browned bits. Simmer until reduced by half,about 5-7 minutes. Add chicken broth and continue to simmer gently for another 5 minutes.
- Add cream and finish the sauce: Lower the heat and whisk in the heavy cream and remaining 2 tablespoons butter until the sauce thickens and becomes silky. Taste and adjust seasoning as needed.
- Combine pasta, chicken, and sauce: Return the chicken to the skillet and toss with mushrooms and sauce. Add the cooked pasta and gently mix to coat. If needed, use reserved pasta water to loosen the sauce for the perfect consistency.
- Garnish and serve: Sprinkle freshly chopped parsley and shaved parmesan to finish. Serve immediately while steaming hot.
Tips for Success
- For a more rustic texture, use a mix of wild mushrooms like shiitake or porcini with cremini.
- when choosing Marsala wine, opt for a dry variety to keep the sauce perfectly balanced and avoid sweetness overpowering the dish.
- To save time, prep the chicken slices and mushrooms ahead, and make the sauce separately before tossing everything together.
- If you prefer a lighter version,replace heavy cream with half-and-half but be mindful the sauce will be less rich and slightly thinner.
- Use a wide skillet for even cooking and better evaporation of the Marsala wine to intensify flavor.
Serving Suggestions
This dish shines when paired with a crisp green salad dressed in a tangy vinaigrette, which cuts through the richness of the Marsala sauce. A crusty Italian bread or garlic focaccia makes the ideal accompaniment for mopping up every last drop. Consider garnishing with fresh thyme leaves or a lemon wedge for an added burst of brightness. A glass of the same dry Marsala wine or a light Chianti will elevate the experience further.
| Nutrient | Per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 42 g |
| carbohydrates | 45 g |
| Fat | 18 g |
For a deeper dive into authentic Italian sauces,check out our Italian Classics: The Essentials of Homemade Sauces.To learn more about the history and types of Marsala wine, visit Wine Folly’s guide to Marsala.
Choosing the Ideal Pasta to Complement the Savory Chicken and Mushroom Blend
Savory Chicken Marsala Pasta is a luscious harmony of tender chicken, earthy mushrooms, and a rich Marsala wine sauce that elevates every bite. Choosing the perfect pasta to complement this savory chicken and mushroom blend is essential to balancing the textures and intensifying the flavors, making your dish truly unforgettable.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total Time: 40 minutes
Yield
- Serves 4 generous portions
Difficulty Level
- Medium – ideal for home cooks looking to impress
Ingredients
- 12 ounces fettuccine pasta (or your preferred ribbon pasta)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup low-sodium chicken broth
- ½ cup heavy cream
- 1 shallot, finely chopped
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- 1 cup grated Parmesan cheese, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. add the fettuccine pasta and cook until al dente, about 8-10 minutes. Drain and set aside, reserving ½ cup pasta water.
- Prepare the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper, then sauté until golden and cooked through, about 4-5 minutes per side. remove chicken and set aside.
- Sauté mushrooms and shallots: In the same skillet, add remaining olive oil and butter. Toss in the sliced mushrooms and shallots, cooking until soft and fragrant, about 5 minutes. Sprinkle with a pinch of salt to draw out moisture.
- Add garlic: Stir in the minced garlic and cook for another 1 minute, ensuring not to burn it.
- Deglaze with Marsala: Pour in the Marsala wine and deglaze the pan by scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 3-4 minutes.
- Create the sauce: Pour in the chicken broth and continue simmering for 5 minutes. Then, stir in the heavy cream, allowing the sauce to thicken slightly, about 3-4 minutes.
- combine and finish: Return the cooked chicken to the skillet, tossing it gently in the sauce. Add the drained pasta and toss everything together, adding reserved pasta water a little at a time until your desired sauce consistency is reached. adjust seasoning with salt and pepper.
- Serve hot: Plate the pasta with chicken Marsala, garnish generously with fresh parsley and a sprinkle of grated Parmesan cheese.
Tips for Success
- Using fettuccine or other ribbon-shaped pastas like pappardelle or tagliatelle helps the sauce cling beautifully,melding textures with each bite.
- If Marsala wine is not available,dry sherry or Madeira can offer a similar depth of flavor,although the unique sweetness of Marsala is unmatched.
- For an even richer sauce,try finishing with a touch of butter or a splash of reserved pasta water to loosen the sauce for perfect coating.
- Cook pasta just shy of al dente if you plan to toss it in the sauce and reheat slightly-to avoid overcooking.
- This dish can be prepared ahead by making the sauce and chicken separately; combine and warm through just before serving to maintain texture.
Serving Suggestions
Present this indulgent pasta on warm plates, drizzling extra sauce over the top for a glossy, inviting finish. A sprinkle of freshly chopped parsley adds a vibrant green contrast, while a side of crusty Italian bread or garlic bread absorbs every drop of the flavorful sauce. Pair with a chilled glass of white wine,such as Chardonnay or Pinot Grigio,to enhance the natural aromas of the Marsala sauce.
Nutritional Information (per serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 520 kcal | 38 g | 50 g | 18 g |
For more delightful Italian-inspired dishes,check out our classic Italian Pasta Recipes. To deepen your understanding of Marsala wine and its culinary uses,visit Wine Folly’s guide on Marsala.
Tips and Techniques for a Perfectly Cooked and Creamy Marsala Pasta Experience
Savory Chicken Marsala Pasta is a vibrant, comforting dish that marries the robust flavors of classic Italian Marsala chicken with the creamy indulgence of perfectly cooked pasta. Inspired by the rustic trattorias of Sicily, this recipe transforms an iconic wine-infused chicken entrée into a luscious, crowd-pleasing one-pan meal that sings with layered notes of earthy mushrooms, sweet Marsala wine, and fresh herbs.
Prep and Cook Time
- Preparation: 15 minutes
- Cooking: 25 minutes
- Total Time: 40 minutes
yield
Serves 4 generous portions
Difficulty Level
Medium - Ideal for home cooks familiar with pan sauces and timing pasta to perfection
Ingredients
- 12 ounces linguine or fettuccine pasta
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, sifted (for dredging)
- 8 ounces cremini or button mushrooms, sliced thinly
- 3 cloves garlic, minced
- 3/4 cup dry Marsala wine
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
- Dredge the chicken: Season the chicken pieces with salt and pepper, then lightly coat them in the sifted flour. Shake off excess flour to avoid clumping in the pan.
- Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.Add the chicken pieces in a single layer and sauté until golden brown on all sides, about 5 minutes. Remove from skillet and set aside.
- Sauté the mushrooms: In the same skillet,add the remaining tablespoon of olive oil. Toss in the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 6 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Deglaze with Marsala: Carefully pour in the Marsala wine to deglaze the pan, scraping up any browned bits at the bottom. Allow it to simmer and reduce by half, intensifying the flavor, roughly 3-4 minutes.
- Create the sauce: Stir in the chicken broth, heavy cream, and dried thyme. Bring the mixture to a gentle boil, then lower the heat to simmer. Allow the sauce to thicken slightly, about 5 minutes.
- Combine everything: Return the seared chicken to the skillet along with the cooked pasta. Toss gently to coat the pasta and chicken evenly in the creamy Marsala sauce. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until desired creaminess is achieved.
- Finish with cheese: Sprinkle the grated Parmesan cheese over the dish and stir until melted and integrated into the sauce.
- Serve immediately: Garnish with freshly chopped parsley for a burst of color and fresh herbaceous aroma.
Chef’s Notes for a Truly Memorable Dish
- Choice of mushrooms: Opt for cremini or shiitake mushrooms for a more pronounced earthy flavor. Avoid canned mushrooms, which dilute the sauce’s richness.
- Chicken alternatives: For a lighter twist, substitute chicken breasts for tender thighs or even turkey cutlets.
- Make it dairy-free: swap heavy cream with full-fat coconut milk and Parmesan with nutritional yeast, perfect for lactose-intolerant guests.
- wine notes: Use a quality dry Marsala wine – this is critical. Sweet Marsala can overpower the savory balance.
- Advance prep: You can prepare the sauce and chicken separately and combine just before serving, making it excellent for entertaining.
- Perfect sauce consistency: Don’t rush lowering the sauce to simmer-it should coat the back of a spoon but still be luscious enough to cling to pasta.
Serving Suggestions
Serve this dish on warm plates to keep the creamy Savory Chicken Marsala Pasta sizzling longer. Pair it with a crisp Italian salad featuring arugula, cherry tomatoes, and shaved fennel dressed with lemon vinaigrette for refreshing contrast. A side of crusty garlic bread or grilled asparagus complements the richness splendidly. Finish with a light sprinkle of freshly cracked black pepper and an extra dusting of Parmesan to add depth. For a truly indulgent flair, drizzle a touch of truffle oil just before serving.
| Nutritional Information (per serving) | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 42g |
| Carbohydrates | 48g |
| Fat | 18g |
Image Credit: Unsplash, ALT text includes the focus keyword for SEO.
for more on wine pairings and how to select the perfect Marsala for cooking,visit Wine Folly’s Marsala Guide.
Key Takeaways
As the rich aroma of sautéed mushrooms and tender chicken melds seamlessly with the silky Marsala wine sauce, it’s clear that this Savory Chicken Marsala Pasta isn’t just a meal-it’s a celebration of Italian culinary artistry. Whether served on a weeknight or reserved for a special occasion, this flavorful dish brings a touch of rustic elegance to your table. So next time you crave a comforting yet sophisticated pasta experience, let this Italian twist transport your taste buds straight to the heart of Italy, one savory bite at a time. buon appetito!
