Chicken Marsala Pasta

Who doesn’t love a good pasta dish? There are few better comforts than a big bowl of noodles. This classic, creamy chicken and mushroom combination is no exception.

Chicken Marsala Pasta also makes tasty leftovers for busy weeks where it’s hard to find balance. Pasta is one of the few foods that generally tastes just as good, if not better, on day two. Othe family favorite pastas for leftover night include Cajun Chicken Alfredo, Italian Sausage Stuffed Shells, Beef Cannelloni and Bacon Mushroom Risotto.

Why you Will Love this Recipe

• Easy cleanup. One skillet and one casserole pan is all it takes.
• Smoky, indulgent flavor. Creamy marsala wine sauce packed with flavor plus the prosciutto makes this dish incredible.
• Delicious as leftovers. My husband loves to take this to work because it reheats well.
• Simple, easy-to-find ingredients. Juicy chicken and earthy mushrooms in every bite

Ingredients and Substitutions

Below is an overview of what you’ll need to make this dish with notes on substitutions. There are a lot of options depending on what you have available!

Penne Pasta - Penne is usually the best pasta for baking because it’s forgiving, and it holds up well. You can also try thick pastas like rotini, cellentani, or farfalle.

Prosciutto - Prosciutto really elevates this dish, but if it isn't available, other salty Italian meats like pancetta or capicola work well. Bacon can be used in a pinch.

Mushrooms - Button or Baby Bella mushrooms are best. If you crave a stronger mushroom flavor, try Portobello or Porcini mushrooms.

Marsala Wine - A decent cooking wine works great and I use it often. However, a table wine is even better. The general rule is if it's a bottle you'd drink, it's perfect for cooking. I recommend Florio, available at most American liquor stores, for a good table wine. Plus, you'll have some to share with guests!

Chicken Breasts - Boneless, skinless chicken breasts are the easiest to use and cook evenly for tender chicken pieces.

Butter - Either salted or unsalted butter is fine; you can adjust the salt to taste.

Milk and Heavy Cream - You can substitute half-and-half for both the milk and cream if needed.

Fresh Parsley - Completely optional! It adds a pop of color and freshness as a garnish to make the dish more visually appealing. After all, you eat with your eyes first!

Quick Visual Cooking Guide

Find the detailed version in the recipe card below. This step-by-step guide with tips is a visual to help as you go. Whether it’s perfecting the creamy marsala sauce or getting the chicken just right, I've got you covered if any questions pop up.

1. You want the pasta very al-dente. Because it is essentially being cooked twice, you definitely don’t want to overcook it. It’s shouldn’t crunch when you bite into it after boiling, but just past that.
2. Grill or sauté the chicken while you cut the ingredients. I find grilling the boneless, skinless chicken breasts is the easiest and fastest method. Prepare chicken while working on the rest of the dish. You can also cook chicken in a large skillet over medium-high heat. Cut the chicken into bite-sized pieces, season with salt, pepper, and a little garlic powder or onion powder if you prefer extra flavor. Melt 1 tablespoon of olive oil and 1 tablespoon of butter in the skillet, then add the chicken. Cook for 6-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
3. Crisp the prosciutto. Using the same pan, leave the drippings from the chicken for added flavor. If needed, add another tablespoon of olive oil. Similar to bacon or pan friend ham, the prosciutto may not be evenly crispy, but that’s ok. You do want the edges to be crisp without burning though.
4. Sauté the mushrooms and garlic. The photo above shows you how they should look when done cooking, but this can vary depending on how fresh your mushrooms are. They should darken and release their juices, around 5-6 minutes.

5. Keep it smooth. The left photo above is the butter and flour mixed together. The sauce must be very hot when you add the parmesan, or it may not melt correctly.

6. Remove the pan from heat and stir in the heavy cream and milk to create a rich, creamy sauce. It will still be warm when you add the rest of the ingredients.

7. Build the baking dish. While you can serve this chicken marsala pasta recipe right after combining the sauce and toppings, baking it adds a delicious, crispy finish that makes it so, so much more delicious! I layer the pasta, then the topping, work it a little to spread the sauce around and top with more parmesan.

8. It’s done when the cheese turns golden and bubbly. For some color, you can add chopped parsley or a mild basil.

Recipe Shortcuts in Under 30 Minutes

• Skip the baking. I love a good crispy, cheesy crust. However, everything is already cooked so you can serve immediately after making the sauce if you’re pressed for time.
• Grill the chicken while everything else is being prepped. If you have a gas grill, it’s simple to fire it up while the prosciutto, mushrooms, and sauce are making.
• Pound the chicken. For either grilling or sautéing, I find that using a good meat tenderizer to pound out the chicken to about ½- ¾ of an inch to be the right thickness and cook evenly.

Storage and Reheating

Store: Leftovers are amazing! Store them in an airtight container to keep them fresh. The creamy marsala sauce holds up well, making it perfect for a quick lunch or dinner the next day. Leftovers will stay good for 4-5 days in the fridge.

Reheat: This recipe keeps and reheats beautifully in the oven or the microwave.

• OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
• MICROWAVE:  Reheat individual servings in the microwave by transferring to a microwave-safe plate and microwaving for 60-90 seconds. Continue to microwave at 30-second intervals until heated thoroughly.