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Creamy Chicken Marsala Pasta: Easy 30-Minute Dinner

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This creamy chicken Marsala pasta is a quick and easy 30-minute dinner that feels fancy but is totally doable on a busy weeknight. Tender chicken, earthy mushrooms, and a silky Marsala cream sauce come together for a crowd-pleasing meal.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 1 lb total)
  • 8 oz cremini or baby bella mushrooms, sliced
  • 3/4 cup Marsala wine (dry variety preferred)
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 12 oz pasta (fettuccine, linguine, or pappardelle recommended)
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, pat chicken breasts dry and slice into thin cutlets or bite-sized pieces. Season both sides with salt and pepper.
  3. Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
  4. In the same skillet, add remaining 1 tablespoon butter. Add sliced mushrooms and let sit undisturbed for 2-3 minutes to brown. Stir and cook another 2-3 minutes until deeply golden.
  5. Stir in minced garlic and chopped thyme; cook about 30 seconds until fragrant.
  6. Pour in Marsala wine and scrape up any browned bits from the pan. Let simmer 2-3 minutes until reduced by half.
  7. Add chicken broth and heavy cream; stir to combine. Bring to a gentle simmer and cook 3-4 minutes until sauce thickens slightly.
  8. Slice cooked chicken into strips (if using cutlets) and return to pan with any juices. Add drained pasta and toss to coat. If sauce is too thick, add a splash of reserved pasta water.
  9. Remove pan from heat and stir in grated Parmesan until melted. Season with salt and pepper to taste.
  10. Serve immediately, garnished with fresh parsley if desired.

Notes

Reserve pasta water to adjust sauce consistency. Use real Marsala wine for best flavor. Let mushrooms sit undisturbed to brown properly. Season ingredients as you cook for layered flavor. Leftovers keep up to 3 days in the refrigerator; reheat with a splash of milk or broth.

Nutrition

Keywords: creamy chicken Marsala pasta, easy 30-minute dinner, chicken Marsala recipe, quick pasta dinner, weeknight dinner, mushroom cream sauce

Find it online: https://larameals.com/creamy-chicken-marsala-pasta-easy-30-minute-dinner/