Creamy Chicken Marsala with Pasta

My skillet was smoking when I first attempted this dish, and I panicked thinking I'd ruined dinner before it even started. That near-disaster taught me more about heat control than any cookbook ever could. The smell of browning butter and mushrooms eventually filled the kitchen, and suddenly I wasn't worried anymore. By the time the Marsala hit the pan, I knew I'd stumbled onto something worth repeating. Now it's the dish I make when I want to feel like I know what I'm doing, even on chaotic weeknights.

I made this for my sister's birthday once, and she scraped her plate so thoroughly I thought she might lick it. She's usually the type to leave half her meal behind, distracted by conversation. That night, though, she went quiet halfway through and just ate. It's become the meal she requests every year now, and I've stopped pretending I mind the tradition.

Ingredients

• Boneless, skinless chicken breasts: Pounding them to an even thickness is the secret to getting them cooked through without drying out, a lesson I learned after serving rubbery chicken more times than I'd like to admit.
• All-purpose flour: This creates a light coating that browns beautifully and helps thicken the sauce later, so don't skip shaking off the excess or it clumps.
• Olive oil and unsalted butter: The combination prevents the butter from burning while giving you that nutty, rich flavor you need for a proper sear.
• Cremini or white mushrooms: Slice them evenly so they cook at the same rate, and don't crowd the pan or they'll steam instead of brown.
• Garlic cloves: Add these after the mushrooms are done so they don't burn and turn bitter, just 30 seconds is enough to release their fragrance.
• Dry Marsala wine: Use the real stuff, not cooking wine, because the flavor is the backbone of this sauce and you'll taste the difference.
• Low-sodium chicken broth: This lets you control the salt level, especially important since the sauce reduces and concentrates as it simmers.
• Heavy cream: It turns the sauce silky and luxurious, balancing the sharpness of the wine without making it feel too heavy.
• Dried thyme: A small amount goes a long way, adding an earthy note that ties the mushrooms and wine together beautifully.
• Fettuccine or spaghetti: Cook it just until al dente because it'll soak up some sauce on the plate, and nobody wants mushy pasta.
• Fresh parsley: This brightens the whole dish at the end and makes it look like you put in more effort than you actually did.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta according to the package directions until al dente. Drain it and set it aside, resisting the urge to rinse it since the starch helps the sauce cling.

Pound the chicken:

Place each chicken breast between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to an even half-inch thickness. This ensures they cook evenly and stay tender instead of drying out on the edges while the center catches up.

Dredge in flour:

Combine the flour, salt, and pepper in a shallow dish, then press each chicken breast into the mixture, coating both sides. Shake off any excess flour so you get a thin, even layer that will brown without clumping.

Sear the chicken:

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and tent it loosely with foil to keep it warm.

Sauté the mushrooms:

Add 2 more tablespoons of butter to the same skillet and toss in the sliced mushrooms, letting them cook undisturbed for a minute or two before stirring. Sauté for 4 to 5 minutes until they're browned and fragrant, then add the minced garlic and cook for just 30 seconds.

Deglaze with Marsala:

Pour in the Marsala wine and use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan. Let it simmer for about 2 minutes, reducing slightly and filling your kitchen with the most incredible aroma.

Build the sauce:

Add the chicken broth, heavy cream, and thyme to the skillet, stirring to combine. Let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon, then taste and adjust the salt and pepper.

Finish the chicken:

Return the chicken and any accumulated juices to the pan, spooning the sauce over the top. Let it simmer together for 2 to 3 minutes so the chicken soaks up some of that flavor and everything gets reheated through.

Serve:

Place a generous portion of pasta on each plate, top with a chicken breast, and spoon plenty of sauce and mushrooms over everything. Garnish with chopped parsley and a sprinkle of Parmesan if you're feeling fancy.

Pin It

There was a night when my neighbor knocked on the door just as I was plating this, and I ended up inviting her to stay. She sat at my kitchen counter, and we talked for two hours over chicken and wine. The food was just the excuse, but it turned an ordinary Tuesday into something I still think about. That's what a good meal does, I think – it gives people a reason to linger.

Choosing Your Mushrooms

Cremini mushrooms have a slightly deeper, earthier flavor than white button mushrooms, but honestly either works beautifully in this sauce. I've used both depending on what's in my fridge, and no one has ever noticed the difference. If you want to get fancy, a handful of shiitake or oyster mushrooms mixed in adds a luxurious texture, though they're not necessary. Just make sure whatever you choose is sliced evenly so they cook at the same rate. Wet mushrooms turn soggy, so if you rinse them, pat them very dry with a towel first.

Making It Ahead

You can sear the chicken and make the sauce up to a day in advance, storing them separately in the fridge. When you're ready to serve, reheat the sauce gently in a skillet, add a splash of broth or cream if it's thickened too much, and warm the chicken through in the sauce. Cook the pasta fresh, though, because reheated pasta never tastes quite the same. This approach saves you stress if you're feeding people and want to actually talk to them instead of standing over the stove. I've done this for dinner parties more times than I can count, and it always feels like magic when everything comes together in minutes.

Variations Worth Trying

Swapping chicken breasts for boneless thighs gives you a richer, more forgiving result since thighs don't dry out as easily. A splash of balsamic vinegar added with the Marsala deepens the sauce with a hint of sweetness and tang that makes people ask what your secret is. For a gluten-free version, use a gluten-free flour blend for dredging and swap in your favorite gluten-free pasta, just watch the cook time since some varieties turn mushy fast.

• Try adding a handful of baby spinach to the sauce in the last minute for color and a bit of freshness.
• Substitute half-and-half for the heavy cream if you want a lighter sauce that still feels indulgent.
• Serve it over creamy polenta instead of pasta for a hearty, rustic twist that soaks up the sauce beautifully.

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This is the kind of meal that makes you feel capable, even on days when nothing else goes right. I hope it does the same for you.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work wonderfully and offer richer flavor. They may require slightly longer cooking time due to thickness.

→ What if I don't have Marsala wine?

Dry sherry, brandy, or a combination of chicken broth with a splash of balsamic vinegar can substitute for Marsala wine.

→ How do I prevent the chicken from drying out?

Pound the breasts to even thickness, don't overcook (4-5 minutes per side), and simmer them briefly in the sauce to keep them moist.

→ Can this be made gluten-free?

Absolutely. Use gluten-free flour for dredging the chicken and choose gluten-free pasta. All other ingredients are naturally gluten-free.

→ How can I thicken the sauce if it's too thin?

Simmer longer to reduce the liquid naturally, or mix cornstarch with cold water to create a slurry and whisk into the sauce.