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Easy Creamy 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 week-night 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 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 506kcal
Author: Chula King


  • 8 ounces (2 cups) dried Penne pasta (See Note 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 Note 2)
  • ½ cup low sodium chicken broth
  • ½ cup heavy cream
  • 1 cup (4 ounces) shredded Mozzarella cheese (See Note 3)
  • ½ cup (1 ounce) freshly grated Parmesan cheese
  • 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 remaining 1 tablespoon of butter. Stir to combine. Cook until bubbly.
  • Add Mozzarella cheese; cook, stirring until cheese is melted. If necessary, add some or all of the reserved pasta liquid. Taste seasonings to correct.
  • 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