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creamy chicken marsala pasta in a white platter.
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4.86 from 7 votes

Creamy Chicken Marsala Pasta

This Creamy Chicken Marsala Pasta takes a classic Italian-American comfort food and transforms it into a complete dinner that's ridiculously easy to make and will have your family begging for seconds! Tender, juicy chicken thighs with lots of mushrooms in a creamy marsala sauce with your pasta of choice, all cooked in one pot and ready on your dinner table in under 45 minutes, start to finish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Pasta
Cuisine: American, Italian
Keyword: chicken marsala pasta, creamy chicken marsala pasta
Servings: 8
Calories: 591kcal


  • 2 tablespoons olive oil
  • 1 pound chicken thighs boneless and skinless, cut into bite size pieces
  • salt and pepper to taste
  • 1 large onion chopped
  • 1 pound white mushrooms quartered or sliced
  • 2 cloves garlic minced
  • 1 cup marsala wine
  • 3 cups chicken broth low sodium
  • 2 cups heavy cream
  • 12 ounces penne pasta or other small shaped pasta like mafalda
  • 1 cup Parmesan cheese freshly grated
  • 1 tablespoon parsley for garnish


  • Cook the chicken. Pat the chicken thigh pieces dry with a paper towel. Heat the olive oil in a large Dutch oven or braiser over medium-high heat. Add the chicken thighs to the pot and season with salt and pepper to taste. Cook for about 5 minutes until the chicken is no longer pink. Transfer the chicken to a plate and set aside.
  • Cook the onion and mushrooms. In the same Dutch oven add the mushrooms and onion and cook until the onions are soft and translucent and the mushrooms have browned. Season with salt and pepper. Stir in the garlic and cook for another 30 seconds until aromatic.
  • Deglaze with Marsala wine. Add the Marsala wine and deglaze the pan, scraping up any browned bits from the bottom. Transfer the chicken back to the pan and cook for 3 minutes or until the wine starts to reduce a little.
  • Add remaining ingredients. Add the pasta, chicken broth, heavy cream to the pot and bring to a boil. Reduce the heat to a simmer, cover the Dutch oven and cook for about 15-20 minutes, stirring occasionally, until the pasta is cooked al dente.
  • Finish the dish. Stir in the Parmesan cheese and cook for another minute. Garnish with parsley and serve.



  1. While the pasta is cooking, make sure to stir every 5 minutes or so to avoid the sauce sticking to the bottom of the pot.
  2. Incorporate some veggies into the dish, such as peas, broccoli, green beans, etc.
  3. Be careful with adding additional salt to the dish. Taste after adding the Parmesan cheese, and adjust as necessary.
  4. While the recipe is best with a dry Marsala wine to get that unique chicken Marsala taste we know and love, there are quite a few substitutes you can use for both alcoholic and non-alcoholic dietary needs. The alcoholic drinks you can sub your Marsala wine with are: Madeira, fortified wine, dry Sherry, Port or Pinot Noir. The non-alcoholic drinks you ca use instead of Marsala are: white grape juice, figs-rosemary-sage puree, red grape juice/cranberry juice, or prunes/figs/plums with balsamic vinegar. Just keep in mind if you don’t use dry Marsala wine, this dish won’t be Chicken Marsala.
  5. This creamy chicken marsala pasta is just as delicious the next day. Store leftovers in an airtight container or freezer bag in the fridge for up to 3 – 4 days.
  6. If you want to freeze your leftovers, let the chicken and pasta cool completely then freeze in an airtight container. Your chicken marsala pasta will stay fresh for up to 3 months in the freezer, if stored properly.


Serving: 1serving | Calories: 591kcal | Carbohydrates: 43g | Protein: 26g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 303mg | Potassium: 619mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1028IU | Vitamin C: 4mg | Calcium: 215mg | Iron: 2mg