Name: Creamy Chicken Marsala Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 oz penne pasta (uncooked); 1.5 lbs chicken breast, cubed into bite-sized pieces; 3 tablespoons flour, divided; 0.75 tsp kosher salt, divided; Fresh cracked pepper, to taste; 1 shallot, thinly sliced; 8 oz mushrooms, sliced; 3 cloves garlic, minced; 1 cup Marsala wine; 1 cup reduced-sodium chicken broth; 1/2 cup skim milk (or almond milk/cashew milk as substitute); 2 tbsp reduced fat cream cheese; Fresh parsley, optional

Jump to Recipe· 4.4 from 7 reviews

I am absolutely thrilled to share this Creamy Chicken Marsala Pasta Recipe with you, one of my all-time favorite dishes to prepare when I want something indulgent yet approachable. The combination of tender chicken pieces, earthy mushrooms, and that iconic sweet Marsala wine sauce all melded together with pasta and a luscious creamy twist makes every bite a little celebration on its own. Whenever I make this dish, the cozy, comforting flavors never fail to bring everyone around the table closer together, and I’m sure you’ll feel the same way once you give it a try.

Why You’ll Love This Creamy Chicken Marsala Pasta Recipe

What I adore most about this recipe is its incredible balance of rich flavors and satisfying textures. The Marsala wine adds a subtle sweetness and depth that pairs perfectly with the savoriness of the mushrooms and garlic, while the creamy sauce brings the whole dish together in the most delicious way imaginable. There’s something about that marriage of tangy, earthy, and creamy notes that feels so special to me every time I cook it.

On top of the fantastic flavors, I genuinely appreciate how straightforward this recipe is to prepare. The steps are simple and well-paced—perfect for a weeknight dinner or even when I want to impress guests without spending hours in the kitchen. Plus, it’s a complete meal all in one pot with the pasta tossed right in, saving me the hassle of multiple dishes. I find it ideal for a cozy date night, a casual family dinner, or anytime I crave a comforting yet elegant pasta creation.

Ingredients You’ll Need

The image shows raw ingredients arranged on a white marbled surface with a white tiled wall background. In the front right, there is a white tray with two raw chicken pieces, pale pink in color and smooth texture. Next to the tray on the left, there is a whole garlic bulb with white papery skin and a unpeeled shallot with a shiny purple-brown skin. Behind these, to the left, is a black plastic container filled with mixed brown mushrooms, some sliced showing soft, light beige insides. On the left side in the back row, there is a tall bottle of red cooking wine with a blue label and gold seal near the top. Next to it is a white plastic bottle with a purple cap containing cream, labeled Tuscan. On the right in the back row, there is a dark blue box of Barilla penne pasta, showing some uncooked yellow pasta through a small window. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it uses simple, easily available ingredients that each play an essential role in the dish’s flavor, texture, and appearance. From the tender chicken to the creamy cheese, every item is thoughtfully chosen to create that unforgettable creamy chicken marsala pasta experience.

8 oz pasta: I use penne because its ridged shape holds onto the creamy sauce beautifully.
1.5 lbs chicken breast: Cubed for quick cooking and tender bites.
3 tablespoons flour: Divided, this gives a nice crust to the chicken and helps thicken the sauce.
0.75 tsp kosher salt: Divided to season the chicken and vegetables properly.
Fresh cracked pepper: Adds a subtle heat and depth throughout the dish.
1 shallot: Thinly sliced for a mild onion flavor that’s delicate and sweet.
8 oz mushrooms, sliced: I love the earthiness they bring, and how they soak up the Marsala wine sauce.
3 cloves garlic: Minced for aromatic richness.
1 cup Marsala wine: This is the star ingredient that defines the dish with its sweet and nutty flavor.
1 cup reduced-sodium chicken broth: Adds savory depth without overpowering.
1/2 cup skim milk: Or substitute with almond or cashew milk for creaminess with a lighter touch.
2 tbsp reduced fat cream cheese: A delightful surprise that makes the sauce luxuriously creamy.
Optional fresh parsley: For a pop of color and fresh herbal brightness.

Directions

Step 1: Begin by weighing out 8 ounces of uncooked pasta—penne is my favorite choice here. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Once done, drain it and set it aside.

Step 2: Cut the chicken breasts into bite-sized cubes. In a small bowl, combine 2 tablespoons of flour with 1/4 teaspoon of kosher salt and a good crack of fresh pepper. Toss the chicken pieces in this mixture to coat them evenly.

Step 3: Preheat a large frying pan on medium-high heat and spray generously with olive oil spray. In batches to avoid overcrowding, sear half the chicken cubes for about five minutes total, turning to get a golden-brown crust on all sides. Remember, the chicken won’t be fully cooked yet—just beautifully browned. Transfer the cooked chicken to a bowl and repeat with the remaining chicken.

Step 4: Thinly slice your shallot and mince the garlic cloves. After cooking all the chicken, add a little more olive oil spray to the same pan, then toss in the mushrooms, shallots, the remaining 1/2 teaspoon kosher salt, and some freshly cracked pepper. Sauté for about five minutes until the mushrooms begin to soften.

Step 5: Add the minced garlic and let it cook for another minute until fragrant. Pour in the cup of Marsala wine and the chicken broth. Use a wooden spoon to gently scrape up the browned bits from the pan’s bottom — that’s where all the flavor is!

Step 6: Bring the liquid to a boil, then add the partially cooked chicken back to the pan. Let it simmer together for about 10 minutes, allowing the chicken to finish cooking and the sauce to reduce slightly.

Step 7: In a measuring cup, whisk together the remaining tablespoon of flour and the milk until smooth. Pour this mixture into the pan with the sauce and chicken, followed by the cream cheese. Whisk continuously to combine everything into a silky, creamy sauce.

Step 8: Add the cooked pasta to the pan and toss everything together, letting the pasta absorb the sauce for an additional 1-2 minutes. Taste and adjust seasoning if needed.

Step 9: Finish by garnishing with freshly chopped parsley if desired, and serve immediately while warm and comforting.

Servings and Timing

This Creamy Chicken Marsala Pasta Recipe serves about 4 generous portions, making it perfect for a family meal or small dinner gathering. The prep time is delightfully quick, around 5 minutes, while the cook time takes approximately 30 minutes, including the simmering and sauce preparation. Altogether, you’re looking at about 35 minutes from start to finish, with no additional resting or cooling time needed—so it’s great when you want a scrumptious dinner on the table without delay.

How to Serve This Creamy Chicken Marsala Pasta Recipe

The image shows two white plates of creamy mushroom pasta on a white marbled surface. Each plate has two layers: at the bottom is a layer of pale yellow penne pasta mixed with chunks of light brown cooked meat and sliced brown mushrooms in a creamy beige sauce. The top layer is sprinkled with fresh bright green parsley and small flakes of red pepper. One plate has an ornate silver fork placed on the right side, while the other plate's fork is partly inside the pasta. In the top left corner, part of a black skillet with more pasta is visible. A white cloth is softly placed near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love to keep things simple yet thoughtful. The creamy sauce and warm, tender chicken pasta shine beautifully as a stand-alone main course, so I usually pair it with light, fresh side dishes like a crisp green salad or roasted vegetables to balance out the richness. A sprinkle of extra parsley or even grated Parmesan adds a lovely finishing touch and a pop of color that really brightens the plate.

For beverage pairings, I’m a big fan of a dry white wine such as Pinot Grigio or Sauvignon Blanc—something crisp to complement the sweet Marsala flavors. If you prefer non-alcoholic options, sparkling water with a splash of lemon or iced tea with fresh herbs works wonderfully. This meal is fabulous for a weeknight dinner but also feels special enough for a cozy date night, family celebrations, or casual entertaining where guests want great flavors without fuss.

I recommend serving this pasta warm, just pulled off the stove so that every forkful is creamy and flavorful. Use shallow bowls for plating to showcase the creamy sauce and tender chicken cubes beautifully. Portion sizes can be adapted depending on appetite, but I find about 2 cups per person fills everyone up happily without leftovers.

Variations

I love playing around with this Creamy Chicken Marsala Pasta Recipe to suit different tastes and dietary needs. For a gluten-free option, simply swap the regular pasta for your favorite gluten-free pasta and use gluten-free flour for coating the chicken and thickening the sauce—it still turns out delicious and creamy. If you want a dairy-free version, almond milk and a non-dairy cream cheese alternative work well in place of the skim milk and cream cheese.

If you’re in the mood for extra flavor, I sometimes add fresh thyme or rosemary to the sauce along with the Marsala wine for an herbal twist. For a heartier dish, adding baby spinach or sun-dried tomatoes towards the end of cooking gives it an extra dimension. Alternatively, you can swap chicken breast for thinly sliced chicken thighs for juicier, more flavorful bites—just adjust cooking time accordingly.

Lastly, if you’re looking for another cooking method, this recipe adapts nicely to a one-pan skillet technique, cooking the pasta directly in the sauce with a little extra broth—it’s a bit more hands-on but yields extra saucy, comforting results that I always enjoy.

Storage and Reheating

Storing Leftovers

Whenever I have leftovers, I transfer the pasta into airtight containers as soon as it cools to prevent sogginess. Stored properly in the refrigerator, it lasts up to 3-4 days. I recommend glass containers as they keep the pasta fresh and make reheating easier. Before sealing, I like to sprinkle a little bit of olive oil on top which helps maintain the creamy texture.

Freezing

This creamy chicken marsala pasta can be frozen, but I find the texture of the cream cheese sauce slightly changes when thawed. If you want to freeze it, place the pasta in freezer-safe containers or heavy-duty zip-top bags, removing as much air as possible. It keeps well for up to 2 months. To enjoy later, thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat this dish is gently on the stovetop over medium-low heat. Add a splash of chicken broth or milk and stir frequently to loosen the sauce and restore creaminess without drying out the chicken or pasta. Avoid microwaving if possible, as it can cause uneven heating and break down the sauce’s smooth texture. When reheated carefully, it tastes just as delightful as freshly made.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While penne works wonderfully with the sauce, you can substitute with rigatoni, fusilli, farfalle, or even spaghetti. Just keep in mind that the sauce clings best to ridged or shaped pasta, enhancing every bite.

What if I don’t have Marsala wine? Can I substitute it?

If you don’t have Marsala wine on hand, dry sherry or a dry white wine mixed with a splash of brandy can be a good substitute. Avoid using cooking wine with added salt or flavor packets, as it can alter the dish’s taste.

Is this recipe suitable for a low-fat diet?

This recipe is already on the lighter side by using skim milk and reduced-fat cream cheese. For an even leaner version, you can reduce the amount of cream cheese slightly or substitute with Greek yogurt added at the end off heat for creaminess without added fat.

Can I prepare this dish in advance?

You can prep the chicken and sauce components in advance and store them separately in the fridge. Reheat gently and toss with freshly cooked pasta right before serving for the best texture and flavor. Avoid assembling the entire dish ahead, as pasta can become overly soft.

What sides would you recommend serving with this pasta?

I love serving this pasta alongside a simple arugula salad with lemon vinaigrette, roasted asparagus, or garlic green beans. These lighter sides contrast the creamy richness perfectly and add a fresh, vibrant balance to the meal.

Conclusion

I genuinely hope you give this Creamy Chicken Marsala Pasta Recipe a try in your kitchen because it’s one of those comforting dishes that always earns rave reviews from my family and friends. It’s simple enough for a weeknight dinner yet feels indulgent and special—exactly what I look for in a great pasta meal. Trust me, once you taste that rich, creamy sauce and tender chicken infused with Marsala wine, this recipe will become a go-to in your dinner rotation, just like it is in mine!