Best 6 Chicken Marsala With Pasta Recipes

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Indulge in the delectable symphony of flavors that is Chicken Marsala with Pasta, a classic dish that tantalizes taste buds with its rich, savory sauce and tender chicken. This timeless recipe combines the best of both worlds, featuring succulent chicken breasts enveloped in a luscious Marsala wine sauce, complemented by a bed of perfectly cooked pasta. The Marsala wine adds a touch of sweetness and depth to the sauce, while mushrooms, garlic, and herbs contribute their own unique flavors. Whether you're a seasoned chef or a home cook looking to impress, this Chicken Marsala with Pasta recipe is sure to become a favorite. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

In addition to the classic Chicken Marsala with Pasta recipe, this article also offers variations to suit different preferences and dietary needs. For those who prefer a creamy twist, the Creamy Chicken Marsala with Pasta recipe incorporates a velvety sauce made with heavy cream and Parmesan cheese. If you're looking for a lighter option, the Chicken Marsala with Angel Hair Pasta recipe showcases thin, delicate pasta that pairs wonderfully with the flavorful sauce. And for those with gluten sensitivities, the Gluten-Free Chicken Marsala with Pasta recipe uses gluten-free pasta to accommodate dietary restrictions without compromising on taste. No matter your choice, each recipe promises a delightful culinary experience that will satisfy your cravings.

Here are our top 6 tried and tested recipes!

ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY



One-Pot Creamy Chicken Marsala Pasta Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley

Provided by Michael Price

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 ½ lb boneless, skinless chicken breast, cut into chunks
2 cups white mushroom, or button mushrooms, sliced
1 white onion, sliced
3 cups chicken stock
1 ½ cups heavy cream
1 cup marsala wine
3 cups penne pasta, uncooked
1 cup shredded parmesan cheese
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, optional garnish

Steps:

  • Heat a large pot over medium-high heat.
  • Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
  • Cook until chicken is no longer pink. Remove and set aside.
  • Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
  • Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  • *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
  • Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  • When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams

ROTINI WITH CHICKEN MARSALA RAGOUT



Rotini with Chicken Marsala Ragout image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

6 boneless, skinless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound sliced white button mushrooms
1 medium sweet onion, chopped
3 tablespoons all-purpose flour
1 garlic clove, minced
1 cup dry Marsala
1 cup chicken broth
1 pound rotini pasta
1 tablespoon chopped fresh flat-leaf parsley
Grated Parmesan or pecorino, for serving

Steps:

  • Pat the chicken thighs dry and season with 1 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of the oil a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown on both sides, about 8 minutes total; transfer to a plate (the chicken will not be cooked through).
  • Add the remaining tablespoon oil and then add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms release their liquid and turn golden brown along the edges, about 8 minutes. Add the onions and continue to cook until the onions are softened, about 5 minutes.
  • Sprinkle the flour and garlic over the vegetables and cook, stirring, 1 minute. Add the Marsala and bring to a simmer. Simmer until the Marsala reduces slightly, about 3 minutes. Add the chicken broth and bring to a simmer. Return the chicken and any collected juices to the skillet, cover, reduce the heat to medium low and cook until the chicken is cooked through and tender, about 30 minutes.
  • Bring a large pot of salted water to a boil.
  • When the chicken is cooked, transfer the thighs to a cutting board and increase the heat under the sauce to medium high. Boil until slightly thickened, about 6 minutes. Meanwhile, coarsely shred the chicken using 2 forks. Return the shredded chicken to the skillet and keep warm.
  • Cook the rotini in the boiling water according to the package directions.
  • Serve the rotini topped with the chicken ragout. Sprinkle with parsley and serve with the grated Parmesan or pecorino.

CHICKEN MARSALA



Chicken Marsala image

A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
½ cup Marsala wine
¼ cup cooking sherry

Steps:

  • In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  • In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Nutrition Facts : Calories 447.7 calories, Carbohydrate 13.3 g, Cholesterol 99 mg, Fat 26.6 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 9.6 g, Sodium 543 mg, Sugar 2.8 g

DELISH PESTO PASTA WITH CHICKEN MARSALA



Delish Pesto Pasta with Chicken Marsala image

My easy, go-to chicken and pasta recipe is ready and on the table in about a half an hour. It's a fabulous option for those busy weeknights. - Lorraine Stevenski, Land O' Lakes, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

4 cups uncooked penne pasta
2 tablespoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into thin strips, divided
3 garlic cloves, minced
2 teaspoons grated lemon zest
1 cup Marsala wine
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1 cup 2% milk
1 envelope creamy pesto sauce mix
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley

Steps:

  • Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.

Nutrition Facts : Calories 539 calories, Fat 14g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 622mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.

CHICKEN MARSALA PASTA



Chicken Marsala Pasta image

Back in 2008, I won first place in a state fair cooking contest with this chicken marsala pasta. I absolutely love mushrooms, and this dish is full of them! You can substitute Italian dressing mix for the ranch with equally delicious results. -Regina Farris, Mesquite, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 17

2 cups uncooked bow tie pasta
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1-3/4 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons olive oil
6 tablespoons butter, cubed
1/2 pound sliced baby portobello mushrooms
3 shallots, finely chopped
1/2 cup Marsala wine or chicken broth
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 package (3 ounces) cream cheese, cubed
1/2 cup heavy whipping cream
1 envelope ranch salad dressing mix
1/3 cup grated Parmesan cheese
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, combine flour and seasonings. Add chicken, a few pieces at a time, tossing to coat. , In a Dutch oven, heat oil over medium heat. Add chicken in batches; cook and stir until no longer pink, 5-7 minutes. Remove from pan; set aside., In same pan, heat butter over medium-high heat. Add mushrooms and shallots; cook and stir until tender, 2-3 minutes. Stir in wine; bring to a boil. Cook until liquid is reduced by half. Stir in soup, cream cheese, cream and dressing mix; stir until cream cheese is melted., Drain pasta. Add pasta and chicken to mushroom mixture; heat through, tossing to coat. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 468 calories, Fat 28g fat (13g saturated fat), Cholesterol 108mg cholesterol, Sodium 870mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

CHICKEN MARSALA PASTA AL FORNO



Chicken Marsala Pasta al Forno image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

12 ounces mostaccioli pasta
2 tablespoons olive oil
1 pound chicken tenders
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons butter
8 ounces cremini mushrooms, sliced
2 tablespoons dried porcini mushrooms
2 shallots, minced
2 cloves garlic, minced
1 cup dry marsala wine
1 cup chicken stock
1/4 cup freshly grated Parmigiano-Reggiano
Chopped fresh parsley, for garnish

Steps:

  • Bring a pot of water to a boil. Add the pasta and cook until very very al dente, 6 to 7 minutes. Drain and set aside.
  • Position an oven rack in the bottom of the oven and preheat the oven to broil.
  • Heat a large, heavy-bottomed ovenproof skillet over medium-high heat and add the oil. Season the chicken tenders with salt and pepper and dredge in the flour, shaking off the excess. Add the chicken to the skillet and brown on both sides until golden brown, 2 minutes per side. (Note: the chicken should only be seared, not cooked through. It will finish cooking in the oven.) Transfer the chicken to a wire-racked baking sheet.
  • To the same skillet, add the butter, cremini, porcini and shallots and cook, stirring minimally to aid in browning, until the mushrooms are deeply caramelized, about 15 minutes. Add the garlic and cook until fragrant, another 20 seconds. Deglaze with the marsala, scraping up any browned bits. Add the stock and bring to a simmer. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Off the heat, add the pasta and stir well to coat with the sauce. Top with the browned chicken, then a layer of freshly grated Parmigiano-Reggiano. Broil the pasta in the skillet until the cheese is browned and the pasta and chicken are cooked through, about 5 minutes. Sprinkle with parsley and serve immediately.

Tips:

  • To achieve a richer flavor, use high-quality chicken broth and dry Marsala wine.
  • For a creamier sauce, add a touch of heavy cream or butter before serving.
  • Enhance the dish with a variety of mushrooms, such as cremini, shiitake, or oyster mushrooms.
  • For a crispy and flavorful chicken, dredge it in seasoned flour before searing.
  • Adjust the amount of garlic and herbs according to your taste preferences.
  • Serve the chicken marsala immediately, garnished with fresh parsley or basil.

Conclusion:

The combination of succulent chicken, rich Marsala sauce, and tender pasta creates a harmonious and delectable dish that is sure to impress. Chicken marsala is a versatile recipe that allows for customization, making it a favorite among home cooks and food enthusiasts alike. Whether you prefer a creamy or a light sauce, this dish offers a delightful balance of flavors that will tantalize your taste buds. So, gather your ingredients, heat up your skillet, and embark on a culinary journey to savor this classic Italian dish in the comfort of your own kitchen.

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