Creamy Chicken Marsala with Pasta (Printable)

Tender chicken breasts simmered in Marsala wine and creamy mushroom sauce, served over al dente pasta for an elegant Italian-American dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon ground black pepper
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 8 ounces cremini or white mushrooms, sliced
09 - 2 garlic cloves, minced
10 - 3/4 cup dry Marsala wine
11 - 3/4 cup low-sodium chicken broth
12 - 1/2 cup heavy cream
13 - 1/2 teaspoon dried thyme
14 - Salt and pepper to taste

→ Pasta

15 - 12 ounces fettuccine or spaghetti
16 - Salt for pasta water

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Freshly grated Parmesan cheese, optional

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet.
03 - In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast in the flour mixture, shaking off excess.
04 - Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook 4 to 5 minutes per side until golden and cooked through. Transfer chicken to a plate and tent loosely with foil.
05 - In the same skillet, add 2 tablespoons butter and mushrooms. Sauté 4 to 5 minutes until mushrooms are browned. Add minced garlic and cook 30 seconds until fragrant.
06 - Pour Marsala wine into the skillet, scraping up browned bits from the bottom. Simmer 2 minutes to reduce slightly.
07 - Add chicken broth, heavy cream, and dried thyme. Simmer 3 to 4 minutes until sauce thickens. Season with salt and pepper to taste.
08 - Return chicken and accumulated juices to the pan, coating thoroughly with sauce. Simmer 2 to 3 minutes to heat through.
09 - Divide cooked pasta among serving plates. Top with chicken and Marsala cream sauce. Garnish with fresh parsley and Parmesan cheese if desired.

# Expert Advice:

01 -
  • The wine and cream sauce tastes like restaurant luxury but comes together in one skillet on a weeknight.
  • Pounding the chicken flat means it cooks evenly and stays tender, no dry edges or raw centers.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded.
02 -
  • If the sauce looks too thin after adding the cream, let it simmer a minute or two longer, it will thicken as it reduces.
  • Don't skip scraping up the browned bits when you add the wine, that's where all the deep, caramelized flavor hides.
  • Pounding the chicken really does matter, the first time I skipped it I ended up with thick rubbery centers and burnt edges.
03 -
  • Use a large skillet so the chicken has room to brown without steaming, crowding the pan makes everything soggy.
  • Let the mushrooms sit undisturbed for a minute or two before stirring, that's how you get the deep golden color.
  • Taste the sauce before adding the chicken back in, it's your last chance to adjust salt and pepper.
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