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Chicken Marsala Pasta
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5 from 9 votes

Easy Creamy Chicken Marsala Pasta

Easy Creamy Chicken Marsala Pasta is an awesome twist on the classic Chicken Marsala. It's easy enough for weeknight meals but elegant enough to serve at a dinner party. Tender pieces of chicken are cooked to perfection with caramelized onions and mushrooms tossed with pasta in a creamy, dreamy Marsala sauce. Who could ask for more?
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 506kcal


  • 8 ounces (2 cups) dried Penne pasta (See Tip 1)
  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 3 Tablespoons unsalted butter, divided
  • ¼ teaspoon Kosher salt
  • teaspoon freshly ground black pepper
  • 1 cup minced onion (1 small onion)
  • 3 cloves garlic, minced
  • 8 ounces Cremini mushrooms, sliced
  • ¾ cup Dry Marsala (See Tip 2)
  • ½ cup low sodium chicken broth
  • ½ cup heavy cream
  • 1 cup (4 ounces) shredded Mozzarella cheese (See Tip 3)
  • ½ cup (1 ounce) freshly grated Parmesan cheese, divided
  • Minced chives or parsley for garnish (optional)


  • Cook Penne pasta to al dente stage according to package directions. Drain, reserving ½ cup of pasta liquid. Set aside.
  • Heat 2 tablespoons of unsalted butter in a large Dutch oven over medium heat. Add chicken, salt, and pepper. Cook stirring until chicken is no longer pink, about 3 to 4 minutes. Remove chicken from Dutch oven.
  • Add onions to Dutch oven; cook, stirring occasionally, until tender and lightly browned, about 7 minutes. 
  • Add garlic; cook until fragrant, about 30 seconds.
  • Increase heat to medium-high; add mushrooms. Cook, stirring frequently, until all liquid has evaporated, about 2 minutes.
  • Add Marsala; cook, scraping up bottom bits until reduced by half, 2 to 3 minutes.
  • Reduce heat to medium; return cooked chicken to Dutch oven. Add chicken broth and cream. Stir to combine.
  • Add cooked pasta and the remaining 1 tablespoon of butter. Stir to combine. Cook until bubbly.
  • Reserve 2 tablespoons of Parmesan cheese. Add Mozzarella cheese and remaining Parmesan cheese; cook, stirring, until the cheese is melted. If necessary, add some or all of the reserved pasta liquid. Correct the seasonings.
  • To serve, sprinkle on reserved 2 tablespoons of Parmesan cheese. If desired, garnish with minced parsley or chives.
  • Yield: 6 servings.



  1. May also use Ziti in place of the Penne.
  2. For best results use an Italian Marsala as opposed to a California Marsala. Also, use a Dry Marsala as opposed to a Sweet Marsala. You can, however, substitute Madeira, Port, or Sherry for the Marsala.
  3. It's best to shred your own Mozzarella. The pre-shredded Mozzarella has a coating that can negatively impact this dish.


Calories: 506kcal | Carbohydrates: 38g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 507mg | Potassium: 659mg | Fiber: 1g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 3.4mg | Calcium: 237mg | Iron: 1.2mg