Creamy Chicken Marsala with Pasta

The smell of mushrooms browning in butter always pulls me back to the kitchen. I was cooking for friends who'd never tried Marsala, and I was terrified I'd mess up the sauce. But the moment that wine hit the pan and the whole room filled with its deep, sweet aroma, I knew we were in for something special. It turned out better than I'd hoped, and now it's the dish I make when I want to impress without losing my mind.

I remember serving this to my sister, who usually rolls her eyes at anything I cook. She went quiet after the first bite, then asked if I'd secretly taken a cooking class. I hadn't, but I let her think I was holding out on her. Sometimes a good sauce is all the credibility you need.

Ingredients

• Boneless, skinless chicken breasts: Pounding them to an even thickness is the secret to getting them cooked perfectly without drying out.
• All-purpose flour: This creates a light coating that helps the chicken brown beautifully and thickens the sauce just a little.
• Kosher salt and black pepper: Season generously here because bland chicken will ruin an otherwise gorgeous sauce.
• Olive oil and unsalted butter: The combo gives you a higher smoke point with all the flavor butter brings.
• Cremini or white mushrooms: Cremini have a deeper, earthier flavor, but white mushrooms work just fine if that's what you have.
• Garlic cloves: Fresh is non-negotiable here, jarred garlic just doesn't have the same punch.
• Dry Marsala wine: Please don't use the sweet stuff, dry Marsala has the complexity this sauce needs.
• Low-sodium chicken broth: You want control over the salt level, especially as the sauce reduces.
• Heavy cream: This is what makes the sauce luxurious and silky, no substitutions will get you there.
• Dried thyme: A little goes a long way, it adds an herbal note that balances the richness.
• Fettuccine or spaghetti: Wide noodles hold the sauce better, but use what makes you happy.
• Fresh parsley and Parmesan: The brightness of parsley cuts through the cream, and Parmesan adds a salty, nutty finish.

Instructions

Boil the Pasta:

Get your salted water going first so the pasta is ready when you need it. Cook it until it still has a little bite, then drain and set it aside while you work on the chicken.

Prep the Chicken:

Place the chicken breasts between plastic wrap and pound them to an even half-inch thickness with a meat mallet or rolling pin. This step makes all the difference in getting them to cook evenly.

Dredge in Flour:

Mix the flour, salt, and pepper in a shallow dish, then coat each piece of chicken lightly, shaking off any extra. You want a thin, even layer that will crisp up in the pan.

Sear the Chicken:

Heat the oil and butter over medium-high heat until shimmering, then add the chicken and let it cook undisturbed for 4 to 5 minutes per side until golden. Move it to a plate and cover loosely with foil to keep it warm.

Cook the Mushrooms:

Toss in another 2 tablespoons of butter and the sliced mushrooms, stirring occasionally until they're browned and releasing their moisture, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Deglaze with Marsala:

Pour in the Marsala and scrape up all those browned bits stuck to the bottom of the pan. Let it simmer for a couple of minutes to reduce slightly and concentrate the flavor.

Build the Sauce:

Stir in the chicken broth, cream, and thyme, then let it bubble gently for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Taste and adjust the salt and pepper.

Finish the Chicken:

Nestle the chicken and any accumulated juices back into the pan, spooning sauce over the top. Let it simmer together for 2 to 3 minutes so the flavors meld.

Serve:

Plate the pasta, top with chicken and plenty of sauce, then finish with a sprinkle of parsley and Parmesan if you like.

Save

There was a night I made this after a long, frustrating day, and something about stirring that sauce while the kitchen filled with warmth just reset everything. My partner walked in, grabbed a fork, and we ate straight from the skillet. It wasn't fancy, but it felt like exactly what we needed.

Choosing Your Marsala

Dry Marsala is what you want here, not the sweet dessert version. The dry style has a nutty, complex flavor that deepens as it reduces, and it won't make your sauce taste like syrup. I learned this the hard way when I grabbed the wrong bottle once and ended up with something closer to candy than dinner. You can find it in the wine section of most grocery stores, and a decent bottle will last you through several recipes.

Making It Ahead

You can absolutely prep components in advance to make weeknight cooking easier. Pound and dredge the chicken in the morning, then cover and refrigerate until you're ready to cook. The sauce can be made a day ahead and gently reheated, though I like to add a splash of broth to loosen it up if it's thickened too much in the fridge. Cook the pasta fresh right before serving so it doesn't get gummy.

Variations and Swaps

If you want a richer, more forgiving cut of meat, swap in boneless thighs, they stay juicy even if you overcook them a little. A splash of balsamic vinegar stirred into the sauce at the end adds a subtle tang that plays nicely with the Marsala. For a lighter version, you can use half-and-half instead of heavy cream, though the sauce won't be quite as luscious.

• Use gluten-free flour and pasta if you need to accommodate dietary restrictions.
• Try adding a handful of spinach or sun-dried tomatoes to the sauce for extra flavor and color.
• Serve it over mashed potatoes or polenta instead of pasta for a comforting twist.

Save

This is one of those dishes that makes you feel like you know what you're doing in the kitchen, even on nights when you're winging it. I hope it becomes a favorite in your house, too.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs are an excellent substitute and will provide a richer, more flavorful result. They're also more forgiving if slightly overcooked. Adjust cooking time to ensure they're cooked through, which may take an extra 2-3 minutes.

→ What if I don't have Marsala wine?

You can substitute with dry white wine, sherry, or even brandy. Each will impart a slightly different flavor profile, but all work well in this sauce. Avoid sweet Marsala as it will make the dish overly sweet.

→ How do I prevent the chicken from drying out?

Pound the chicken to even thickness so it cooks uniformly. Don't overcook—aim for 4-5 minutes per side until golden and just cooked through. The sauce will keep it moist during serving, and returning the chicken to the pan at the end helps reheat without overdrying.

→ Can this be made gluten-free?

Absolutely. Substitute all-purpose flour with gluten-free flour blend for dredging the chicken, and use gluten-free pasta. Ensure your Marsala wine and broth are certified gluten-free, as some brands may contain hidden gluten.

→ What pasta works best with this dish?

Fettuccine or spaghetti are traditional choices that catch the creamy sauce beautifully. Pappardelle offers a wider noodle that's luxurious with this rich sauce. Avoid delicate pastas like angel hair, which may get overwhelmed by the sauce.

→ Can I prepare this ahead of time?

The sauce can be made several hours ahead and reheated gently. Cook the chicken and pasta fresh for best texture. Store the sauce in an airtight container in the refrigerator for up to 3 days, then reheat over low heat with a splash of broth if needed.