Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta
A rich, restaurant-style pasta inspired by the classic Italian-American dish — tender chicken, mushrooms, and a creamy Marsala wine sauce tossed with pasta.
🛒 Ingredients
2 boneless, skinless chicken breasts (cut into bite-size pieces)
Salt & black pepper, to taste
1/2 tsp garlic powder
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced
3 cloves garlic, minced
3/4 cup Marsala wine (dry is best)
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
8 oz pasta (penne, fettuccine, or rigatoni)
Fresh parsley for garnish (optional)
👩‍🍳 Instructions
1️⃣ Cook the Pasta
Boil pasta in salted water according to package directions.
Drain and set aside (reserve 1/2 cup pasta water).
2️⃣ Season & Cook Chicken
Season chicken with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 4–5 minutes until golden and cooked through.
Remove and set aside.
3️⃣ Cook Mushrooms
In the same pan, add butter and sliced mushrooms.
Cook 5–6 minutes until browned and tender.
Add minced garlic and cook 30 seconds.
4️⃣ Deglaze with Marsala
Pour in Marsala wine.
Simmer 3–4 minutes to reduce slightly and cook off alcohol.
5️⃣ Make it Creamy
Add chicken broth and heavy cream.
Simmer 5–7 minutes until sauce thickens.
Stir in Parmesan cheese.
6️⃣ Combine Everything
Return chicken to the pan.
Add cooked pasta and toss to coat.
If needed, add a splash of reserved pasta water to loosen the sauce.
7️⃣ Serve
Garnish with fresh parsley and extra Parmesan.