Creamy Chicken Marsala with Pasta (Printable Format)

Tender pan-seared chicken in a silky Marsala wine and mushroom cream sauce, served over al dente pasta for an elegant Italian-inspired dinner.

# What's Needed:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 8 ounces cremini or white mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 3/4 cup dry Marsala wine
11 - 3/4 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
14 - Salt and pepper to taste

→ Pasta

15 - 12 ounces fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin.
03 - In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast in the flour mixture, shaking off excess flour.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Transfer chicken to a plate and tent loosely with foil.
05 - In the same skillet, add 2 tablespoons butter and sliced mushrooms. Sauté for 4 to 5 minutes until mushrooms are browned. Add minced garlic and cook for 30 seconds until fragrant.
06 - Pour in Marsala wine, scraping up the browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and thyme to the skillet. Simmer for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
08 - Return the seared chicken and accumulated juices to the pan, coating thoroughly with sauce. Simmer for 2 to 3 minutes to heat through completely.
09 - Serve the chicken and sauce over the cooked pasta. Garnish with fresh parsley and freshly grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce is so rich and glossy it looks like something from a restaurant, but you'll have it done in under an hour.
  • Pounding the chicken flat means it cooks evenly and stays tender, no dry edges or raw middles.
  • Using the same skillet for everything builds layers of flavor without dirtying every pan you own.
  • Marsala wine gives it a sweet, earthy depth that feels fancy but isn't fussy at all.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts will be dry while others are still raw, and nobody wants that.
  • Use dry Marsala, not sweet, or your sauce will taste like dessert instead of dinner.
  • Let the mushrooms cook undisturbed for a minute or two before stirring so they brown instead of steaming.
  • If the sauce gets too thick, add a splash of pasta water or broth to loosen it back up.
03 -
  • Pat the chicken completely dry with paper towels before dredging, or the flour will turn gummy and won't brown properly.
  • Don't crowd the skillet when searing the chicken, if the pieces touch, they'll steam instead of getting that golden crust.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust the seasoning before serving.
  • Save a cup of pasta water before draining, it's a miracle fix if your sauce needs thinning or your pasta needs loosening.
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