Chicken Marsala Pasta features tender, seasoned chicken and mushrooms tossed is a creamy marsala wine sauce. This Italian-American classic is simple to make and perfect for a weeknight dinner!

You’ll also love this garlic chicken piccata, chicken bacon ranch tortellini, and chicken pot pie noodles!

chicken masala pasta on a white serving platter

If classic chicken marsala is a favorite of yours, then you need to add this chicken marsala pasta recipe to your menu.

It’s a creamy pasta that seems like it took hours to make, when in reality, it’s ready in just about 40 minutes. Perfect to serve during the week or on the weekends for those hungry houseguests. 

And if you’re looking for more pastas with a creamy sauce, try this one pan chicken and spinach gnocchi and Instant pot creamy chicken pasta.

Chicken marsala has always been a go-to dish of mine when going out to eat, but to be honest, I like this pasta version even better. It’s just one of those delicious recipes that I could eat over and over again.

The marsala cream sauce pairs beautifully with tender pasta and flavorful, juicy chicken. And mushrooms….we can’t forget the earthy mushrooms. It’s a match made in foodie heaven.

Why You’ll Love this Recipe:

  • Easy: like most of my recipes, everything is cooked in one pan (except for the pasta), which means less dishes and easy clean-up. This easy chicken dinner recipe is ready in no time and perfect for a busy weeknight.
  • Savory sauce: this creamy and dreamy marsala wine sauce is so good and so decadent, you’ll want to toss it with just about everything.
  • Perfect for leftovers: this chicken recipe makes delicious leftovers to reheat throughout the week.
chicken marsala pasta ingredients in glass bowls on a white surface

Ingredients Needed for Easy Chicken Marsala Pasta:

  • Dry pasta: any kind works, though I like to use fettuccine or linguine.
  • Chicken breasts: boneless skinless chicken breasts cut in half lengthwise.
  • All-purpose flour
  • Seasonings: salt, pepper, garlic powder, onion powder, and dried thyme to flavor the chicken and sauce.
  • Olive oil
  • Unsalted butter: you can use salted butter, but I like to use unsalted, as this recipe already contains salt.
  • Mushrooms: any kind of sliced mushrooms work well, such as white button mushrooms. However, I personally prefer baby bella or cremini mushrooms.
  • Shallot: a small, yellow onion can also be used.
  • Minced garlic
  • Dry marsala wine
  • Chicken broth: chicken stock will also work.
  • Parsley: dried or fresh parsley works.
  • Worcestershire sauce
  • Heavy whipping cream

How to Make Chicken Marsala with Fettuccine:

  1. Cook pasta: make pasta according to package directions until al dente, drain pasta, and set aside.
  2. Season and cook chicken: toss chicken in flour and seasonings and then cook over medium-high heat until golden brown in a large skillet.
ingredients in a resealable bag with chicken
chicken coated in flour mixture in a black skillet
  1. Sauté mushrooms: in the same skillet as the chicken was in, melt some butter and then sauté mushrooms until golden. Add the shallot and minced garlic and stir.
  2. Stir in the wine: add some flour and several tablespoons of butter to coat the mushroom, stir, and then add the wine and cook for several minutes.
  3. Season the sauce: add the remaining ingredients, except for the heavy cream, and simmer until the sauce has thickened slightly.
  4. Add some heavy cream: stir in the heavy cream, add the chicken back to skillet, and simmer for several minutes. Pour the sauce over the cooked pasta, top with chicken, and serve.
mushrooms, garlic, shallot in a black skillet
mushrooms, gravy  and heavy cream in black skillet

What is Chicken Marsala Sauce Made of?

The sauce is made from a combination of Marsala wine, chicken broth, seasonings, and heavy cream.

What is the Difference Between Dry Marsala and Sweet Marsala Wine?

Dry marsala wine is typically mildly sweet, while sweet marsala wine is very sweet. I like to use the dry version when making chicken marsala.

chicken marsala pasta on a white plate

How to Store:

Leftovers will keep in an airtight container in the refrigerator for up to three days.

To freeze: although I don’t recommend freezing this for long because of the cream sauce, if needed, you can store cooled chicken in a freezer-safe container or bag in the freezer for up to two months. When ready to eat, let thaw completely in the refrigerator before serving.

What is a Good Side Dish for Chicken Marsala?

I love to serve this chicken recipe with a variety of dishes, but here are some of my favorites to serve with the pasta:

Tips for Making the Best Pasta with Chicken Marsala:

  • Pasta: like I mentioned before, any kind of pasta will work. I typically use linguine or fettuccine, but fusilli, penne, or even egg noodles would also work.
  • Chicken: chicken breasts are what I used for this recipe, though chicken thighs or chicken tenders would also work. You may need to adjust the amount of cooking time needed, depending on the size of the chicken. You could also cut the chicken into bite-sized pieces before cooking.
  • Internal Temperature of Chicken: to be sure your chicken is cooked through, the internal temperature should reach 165℉. I like to test this using a meat thermometer.
  • Don’t have Worcestershire sauce? Soy sauce is a good substitute for it.
  • Seasonings: this recipe is easy to customize, so add more or less seasonings, or additional ones, like dried rosemary or Italian seasoning.
  • Add some cheese: a sprinkling of Parmesan cheese or mozzarella cheese would make a delicious addition just before serving.
chicken marsala pasta on a white plate

Looking for More Easy Pasta Recipes? I’ve Got You Covered!

chicken marsala pasta on a white plate

Chicken Marsala Pasta

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Chicken Marsala Pasta features tender, seasoned chicken and mushrooms tossed is a creamy marsala wine sauce. This Italian-American classic is simple to make and perfect for a weeknight dinner!


  • 12 ounces dry pasta, (such as fettuccine or linguine)
  • 2 chicken breasts, cut in half lengthwise, (or 4 small to medium chicken breasts)
  • ¼ cup +3 tablespoons all-purpose flour, (divided)
  • teaspoons salt, (divided)
  • teaspoons black pepper, (divided)
  • teaspoons garlic powder, (divided)
  • teaspoons onion powder , (divided)
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter, (divided)
  • 8 ounces sliced baby bella mushrooms
  • 3 tablespoons shallots, (chopped)
  • 3 teaspoons minced garlic, (or 3 garlic cloves, minced)
  • ¾ cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon dried thyme
  • ¾ cup heavy cream


  • Cook pasta according package directions until al dente. Drain, toss with a touch of olive oil (if desired, this will prevent pasta from sticking) and set aside.
  • To a large resealable bag or bowl, add chicken, ¼ cup flour, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Seal bag and shake well to make sure chicken is fully coated in flour mixture. If using a bowl, toss chicken to ensure it is fully coated. Set aside.
  • In a large skillet, heat olive oil over medium heat. Transfer chicken breasts to skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through. Transfer chicken to a plate, cover to keep warm, and set aside.
  • In the same skillet, add 2 tablespoons of butter and mushrooms. Sauté mushrooms for about 5 minutes, or until softened. Stir in shallots and minced garlic and cook for 1-2 minutes.
  • Add the remaining 3 tablespoons of flour and 3 tablespoons of butter to skillet, stirring until melted and combined. Add marsala wine and cook for 2 minutes.
  • Add chicken broth, parsley, Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and dried thyme. Bring to boil, reduce heat to low simmer for 3-4 minutes, or until sauce is thickened.
  • Stir in heavy cream, return chicken to skillet, and simmer for 2-3 minutes, or until chicken is warmed through. Remove from heat and adjust seasonings, if needed. Pour the sauce over the pasta and place chicken on top. Serve immediately.


  • Leftovers will keep in an airtight container in the refrigerator for up to three days.
  • To freeze: place chicken in a freezer-safe container or bag and freeze for up to two months. When ready to eat, let thaw completely in the refrigerator and heat on the stove top.
  • See my tips and tricks for making Chicken Marsala Fettuccine above the recipe box.
Cuisine: American
Course: Main Course
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.