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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.

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)

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

Find it online: https://recipesbyliza.com/creamy-chicken-marsala-pasta-with-spinach-and-mushrooms/