Creamy Chicken Marsala Pasta with Spinach and Mushrooms

This creamy chicken Marsala pasta with spinach and mushrooms is the ultimate comfort meal in a bowl. Tender chicken, earthy mushrooms, and vibrant spinach come together in a silky Marsala wine cream sauce, all tossed with perfectly cooked pasta. It’s rich, flavorful, and feels like something I’d order at a restaurant—but it’s easy enough to make at home on a weeknight.

Why You’ll Love This Recipe

I love how this dish takes classic chicken Marsala and turns it into a hearty, satisfying pasta dinner. The combination of sweet Marsala wine, creamy sauce, and savory mushrooms is irresistible. Add in juicy chicken and wilted spinach, and I’ve got a complete meal in one pan. It’s cozy, elegant, and always a crowd-pleaser—plus, it’s surprisingly simple to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (sliced)

• Salt and pepper

• Olive oil or butter

• Garlic (minced)

• Mushrooms (cremini or white, sliced)

• Marsala wine (sweet or dry)

• Chicken broth

• Heavy cream

• Parmesan cheese (grated)

• Baby spinach

• Pasta (fettuccine, penne, or your favorite)

• Fresh parsley (optional, for garnish)

Directions

1. I cook the pasta in salted water until al dente, then drain and set it aside.

2. I season the sliced chicken with salt and pepper. In a large skillet, I heat olive oil and cook the chicken until golden and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I add a bit more oil if needed and sauté the garlic and mushrooms until the mushrooms are browned and tender.

4. I pour in the Marsala wine and let it simmer for 2–3 minutes to reduce slightly. Then I stir in the chicken broth and heavy cream.

5. I let the sauce simmer gently for 5–7 minutes until it thickens, then stir in the Parmesan and adjust the seasoning.

6. I return the chicken to the pan, add the baby spinach, and stir until the spinach wilts.

7. I toss the cooked pasta into the sauce and mix until everything is well coated.

8. I serve it hot, garnished with parsley and extra Parmesan if I’m feeling fancy.

Servings and timing

This recipe makes 4 generous servings. It takes about 15 minutes to prep and another 25 minutes to cook. In around 40 minutes, I’ve got a comforting and impressive dinner ready to serve.

Variations

Sometimes I swap the chicken for shrimp or sliced sausage for a different protein. When I want to lighten it up, I use half-and-half instead of heavy cream, or add more broth and skip the cream altogether for a lighter sauce. I’ve also used gluten-free pasta with great results. If I want extra veggies, I throw in sun-dried tomatoes or roasted red peppers.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop with a splash of chicken broth or cream to loosen the sauce. The microwave works too, but I stir halfway through to heat evenly. I don’t recommend freezing this one, as the creamy sauce can separate after thawing.

FAQs

What kind of Marsala wine should I use?

I usually go with sweet Marsala for a richer flavor, but dry Marsala works well too. I just avoid anything labeled “cooking wine” and use a good-quality bottle.

Can I make this without wine?

If I want to skip the wine, I use extra chicken broth and a splash of balsamic vinegar or grape juice to mimic the depth of Marsala.

Can I use pre-cooked chicken?

Yes, I can use rotisserie or leftover chicken. I just skip the browning step and add it when the sauce is nearly done to warm through.

Is this dish gluten-free?

It can be! I just use gluten-free pasta and make sure my broth and wine are certified gluten-free.

What pasta works best?

I love it with fettuccine or penne because they hold the sauce well, but honestly, any pasta I have on hand will work just fine.

Conclusion

This creamy chicken Marsala pasta with spinach and mushrooms is everything I want in a comfort dish—rich, creamy, and full of flavor, yet still balanced with fresh spinach and tender mushrooms. It’s an easy way to elevate pasta night into something special without a ton of effort. Whether I’m making it for guests or just treating myself, this recipe always satisfies.

Creamy Chicken Marsala Pasta with Spinach and Mushrooms

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This creamy Chicken Marsala pasta features tender chicken, earthy mushrooms, and fresh spinach in a rich Marsala wine cream sauce tossed with your favorite pasta. It’s a cozy, restaurant‑style meal that’s easy enough for a weeknight.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian‑Inspired
• Diet: Low Lactose

Ingredients

• 8 oz pasta (fettuccine, penne, or your favorite)
• 1 lb boneless, skinless chicken breasts or thighs, sliced
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 8 oz mushrooms (cremini or white), sliced
• 1/2 cup Marsala wine (sweet or dry)
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach
• Fresh parsley for garnish (optional)

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Instructions

1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
2. Season the sliced chicken with salt and pepper. In a large skillet, heat olive oil or butter over medium‑high heat. Add chicken and cook until golden and cooked through, about 4–6 minutes. Remove from pan and set aside.
3. In the same skillet, add a bit more oil or butter if needed. Sauté the minced garlic and sliced mushrooms until the mushrooms are browned and tender, about 5 minutes.
4. Pour in the Marsala wine and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the chicken broth and heavy cream. Let the sauce simmer gently for 5–7 minutes, until it begins to thicken.
6. Stir in the grated Parmesan cheese and season with additional salt and pepper to taste.
7. Return the cooked chicken to the pan and add the baby spinach. Stir until the spinach wilts.
8. Add the cooked pasta to the sauce and toss until everything is well coated.
9. Serve hot, garnished with fresh parsley and extra Parmesan if desired.

Notes

• Use sweet or dry Marsala wine—but avoid cooking wine for best flavor.
• If you want a lighter sauce, substitute half‑and‑half for heavy cream or add more broth and skip the cream.
• Swap in gluten‑free pasta as needed for a gluten‑free version.
• Add sun‑dried tomatoes or roasted red peppers for extra flavor and color.
• Reheat leftovers on the stovetop with a splash of broth or cream to loosen the sauce.

Nutrition

• Serving Size: 1 bowl
• Calories: 620
• Sugar: 4g
• Sodium: 750mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 32g
• Cholesterol: 120mg