Chicken Marsala Pasta is one of the the most popular dishes in Italian restaurants. The dishes is rich, lush and decadent. But it is also really easy to make.
The trick to this quick and easy Chicken Marsala Pasta is to start with very thin chicken cutlets. You can either use boneless, skinless chicken breast halves. Or, you can cheat (like me) and buy them already sliced a quarter inch thick from the butcher. If you want even more quick and easy dinner ideas, check here.
MORE CHICKEN RECIPES YOU MIGHT LIKE
Chipotle Oven Chicken Kabobs | Chicken Enchilada Skillet | Chicken Tetrazini
What We Love About This Recipe
This dinner originated in Sicily where marsala wine was born. This tender chicken smothered in a wonderful wine sauce with mushrooms is so tantalizing. Find out about Marsala wine.
- 30 Minute Meal: This is a quick but elegant meal that can be made any night of the week due to the thin cutlet.
- Easy Ingredients: All found in pantry, it takes no time to cook, simply boil your pasta and saute the chicken.
- Family Friendly: This dinner is a family favorite but also a great dinner for guests.
- Adaptable: Can make it low-carb or dairy free, etc…
Ingredient Notes
- Chicken Breasts: Two, skinless and boneless breasts.
- Flour: All purpose flour.
- All Purpose Seasoning: Whichever you prefer or see the link to make your own.
- Italian Seasoning Blend: Use the link to prepare your own or any brand will do. A nice blend of garlic powder, onion powder etc.
- Olive Oil: Four tablespoons of oil.
- Butter: Unsalted butter so that you can control the salt content. About four tablespoons of butter.
- Mushrooms: Sliced, 8 ounces of button mushrooms.
- Marsala Wine: Try buying the true alcoholic version, the fortified wine is so much better than the grocery store version of marsala cooking wine.
- Sherry: Use sherry or dry white wine.
- Pasta: Cooked, whichever pasta you enjoy.
Equipment Needed for Chicken Marsala Recipe
How to Make Chicken Marsala Pasta
These are the basic steps for making marsala chicken pasta. Please refer to the recipe card below for more detailed instructions and nutrition information.
STEP 1: PREPARE PASTA
First, cook the pasta per the package directions.
STEP 2: COOK PASTA
Next, slice chicken breasts in half lengthwise. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about 1/4 inch thick and then season both sides of each chicken cutlet with the all purpose seasoning.
STEP 3: COAT
In a shallow dish, combine flour, salt, pepper and oregano. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.
STEP 4: COOK CHICKEN
In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.
STEP 5: SAUCE
Next, turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer and stir for 3 minutes or until liquid has reduced slightly. Finally, serve marsala over the pasta.
Prep and Storage Tips for Creamy Chicken Marsala Pasta
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Cook the pasta ahead of time. Prepare the chicken cutlets and then heat up and make the marsala sauce and serve.
HOW TO STORE THIS CHICKEN MARSALA PASTA RECIPE
Store the leftovers of the chicken in the creamy marsala sauce in an airtight container for up to five days in the fridge.
HOW TO FREEZE THIS RECIPE
Freeze the chicken marsala recipe in a freezer bag or airtight container for up to six months.
HOW TO REHEAT THIS RECIPE
Thaw in the refrigerator overnight and then the next day reheat on the stovetop until warmed through.
Frequently Asked Questions about Pasta with Chicken Marsala
Make with a gluten free pasta, try using a protein pasta.
Of course, try using, penne, rotini or even linguini.
You can make a double recipe or even more cook and keep the chicken warm in the oven while you cook remaining cutlets. Also half the recipe for a single meal for a couple.
It comes from the Italian word “scaloppine,” means “small scallops” but has now taken on the meaning of a piece of thinly sliced meat. Chicken scallopini can be cooked in a variety of sauces and flavors such as marsala.
Expert Tips for Making This Chicken Marsala Pasta Recipe
- Add Cheese: Top with a little parmesan cheese.
- Mushrooms: Feel free to mix up the mushrooms. Try using cremini mushrooms, baby portabellas or a variety.
- Garnish: Fresh parsley is a wonderful garnish for the chicken.
- Alternate ingredient: A little cream can be a great addition to the sauce or also a little chicken broth if the sauce is too thick.
- Alternate Distilled Spirit: Madeira, brandy, sweet marsala or dry marsala wine are all good alternatives.
- Chicken: Try bite-size pieces or chunks of chicken if you do not want to use cutlets.
What to Serve with Chicken Marsala Sides
- Buttery Dinner Rolls with Rosemary
- Roasted Vegetables – Provencal Style
- Instant Pot Mashed Potatoes
- Easy Caesar Salad
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Chicken Marsala Pasta
Ingredients
- 2 Chicken Breasts, skinless , boneless
- 1/4 cup flour
- 1 teaspoon All Purpose Seasoning
- 1/2 teaspoon Italian Seasoning Blend
- 4 tablespoon olive oil
- 4 tablespoon butter
- 8 ounces mushrooms, sliced
- 1/2 cup Marsala wine
- 1/2 cup sherry or dry white wine
- 8 ounces pasta, cooked
Instructions
- Slice chicken breasts in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about 1/4 inch thick. Season both sides of each chicken cutlet with All purpose seasoning.
- Cook Pasta per package directions.
- In a shallow dish, combine flour,all purpose seasoning and Italian Seasoning blend. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.
- In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.
- Turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer for 3 minutes or until liquid has reduced slightly.
- Serve chicken and marsala sauce over the pasta.
Expert Tips
- Add Cheese: Top with a little parmesan cheese.
- Mushrooms: Feel free to mix up the mushrooms. Try using cremini mushrooms, baby portabellas or a variety.
- Garnish: Fresh parsley is a wonderful garnish for the chicken.
- Alternate ingredient: A little cream can be a great addition to the sauce or also a little chicken broth if the sauce is too thick.
- Alternate Distilled Spirit: Madeira, brandy, sweet marsala or dry marsala wine are all good alternatives.
- Chicken: Try bite-size pieces or chunks of chicken if you do not want to use cutlets.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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I love a good chicken marsala! This sounds great!