A Cozy Kitchen Memory
I first had Chicken Marsala at my friend Rosa’s house. Her nonna was visiting from Italy. The whole apartment smelled like garlic and wine. I was hooked after one bite. I knew I had to learn how to make it myself.
I changed her recipe a little over the years. I added pasta right into the pot. This makes everything cook together. The sauce soaks right into the noodles. Doesn’t that sound good? What is a meal that you tried once and had to learn to make?
Why We Shake the Chicken
Putting the chicken in a bag with flour might seem silly. But it is my favorite part. My grandson loves to help with this. He shakes that bag like he is in a marching band. I still laugh at that.
This step matters. The light flour coating gives the chicken a beautiful golden color. It also helps thicken the sauce later. So do not skip the shake. It is a small step with a big job.
The Magic of the Sauce
This is where the magic happens. You pour the Marsala wine into the hot pan. It makes a big sizzle sound. You scrape up all the little brown bits from the bottom. Those bits are pure flavor.
When you add the cream and broth, the sauce becomes so rich. The smell is amazing. It fills your whole kitchen with warmth. *Fun fact: Marsala wine is named after a city in Sicily!* Do you prefer creamy sauces or tomato-based ones for your pasta?
Cooking the Pasta Right In
You do not need a separate pot for the pasta. You add the dry noodles right to the saucy chicken. They cook together for ten minutes. The pasta soaks up all that wonderful flavor.
This matters because it makes the dish taste more connected. Every single noodle is coated and happy. It also means one less pot to wash. I call that a win. What is your favorite type of pasta shape to use in a recipe?
The Final, Cozy Touch
The very last step is my favorite. You sprinkle on fresh parsley and parmesan cheese. The green and white look so pretty on top. It makes the whole dish feel special and cared for.
This matters more than you think. Taking that extra moment to garnish shows love. It turns a simple dinner into a meal made with heart. It tells everyone you are happy to feed them. And that is the best ingredient of all.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless skinless chicken breasts | 1.5 lbs | Cut into bite-size pieces |
| All-purpose flour | 3 Tablespoons | For coating chicken |
| Salt | 1 teaspoon + 1 teaspoon | Divided use |
| Freshly ground black pepper | ½ teaspoon + 1 teaspoon | Divided use |
| Olive oil | 2 Tablespoons | For sautéing |
| Butter | 1 Tablespoon | For sautéing |
| Fresh mushrooms | 8 oz | Thinly sliced |
| Shallot | 1 | Diced |
| Garlic | 2 cloves | Minced |
| Marsala wine | 1 cup | Not marsala cooking wine |
| Low-sodium chicken broth | 2 cups | |
| Heavy cream | 2 cups | |
| Dried oregano | 1 teaspoon | |
| Dried basil | 1 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Cornstarch + water | 2 Tablespoons each | For thickening |
| Dry orecchiette pasta | 1 lb | Or farfalle, or penne pasta |
| Freshly grated parmesan cheese | 1/2 cup | For garnish |
| Fresh chopped parsley | 1/4 cup | For garnish |
My Cozy Chicken Marsala Pasta
This recipe always reminds me of my grandson’s visits. He asks for it every time. It’s a warm, creamy hug in a bowl. The kitchen smells absolutely wonderful while it cooks. Doesn’t that smell amazing? Let’s get started.
- Step 1: Let’s get our chicken ready. Put the bite-sized pieces into a bag. Add the flour, salt, and pepper. Now give it a good shake. I still laugh at how much fun this part is. It’s like a little kitchen maraca. (A hard-learned tip: make sure the bag is sealed tight. We don’t want a flour cloud).
- Step 2: Heat up your oil in a big pot. Add the chicken pieces. We just want a nice golden color on each side. Do not cook it all the way through yet. This step adds so much flavor. Removing it now keeps it tender.
- Step 3: Now, let’s cook our mushrooms. Add that butter to the same pot. The mushrooms will sizzle and turn a beautiful brown. Then add the shallots and garlic. Your kitchen will smell incredible. What’s your favorite smell from the kitchen? Share below!
- Step 4: Here comes the magic. Pour in the Marsala wine. Use your spoon to scrape up all those tasty brown bits. That’s where the flavor lives. Stir in the broth, cream, and all our herbs. Add the chicken and dry pasta right into the sauce. Bring it to a boil, then cover and simmer.
- Step 5: The pasta cooks right in that creamy sauce. After about ten minutes, check if the pasta is tender. Now, mix the cornstarch and water. Stir it in to thicken the sauce. It will become silky and perfect. Give it one last minute on the heat.
- Step 6: Time to eat! Dish it out into bowls. Top it with the fresh parmesan and a sprinkle of parsley. That green pop makes it so pretty. Serve it right away while it’s hot and bubbly. It’s pure comfort.
Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Pasta
Let’s Mix It Up!
Recipes are like stories. You can tell them a little differently each time. Here are some fun twists on our pasta. They are all so delicious in their own way.
- Mushroom Lover’s Dream: Skip the chicken. Use double the mushrooms for a hearty, earthy flavor.
- A Little Spicy Kick: Add a big pinch of red pepper flakes with the garlic. It gives you a lovely warm feeling.
- Sun-Drenched Summer: Stir in a handful of fresh spinach and some cherry tomatoes at the very end.
Which one would you try first? Comment below!
Serving Your Masterpiece
This pasta is a star all on its own. But every star needs a good supporting cast. A simple, crisp green salad on the side is just perfect. It adds a fresh crunch. Some warm, crusty bread is also lovely for mopping up the sauce.
For a drink, a glass of chilled white wine pairs beautifully. For the kids, or for me on a quiet night, I love sparkling apple cider. It feels so festive. Which would you choose tonight?
Keeping Your Chicken Marsala Pasta Perfect
Let’s talk about keeping this lovely meal for later. It stores beautifully in the fridge for three days. Just pop it in a sealed container. You can also freeze it for up to three months. I use old yogurt containers for freezing. They are the perfect size.
To reheat, add a splash of broth or cream to a pan. Warm it gently over medium-low heat. This keeps the sauce from getting too thick. I once reheated it too fast and the cream separated. We live and we learn in the kitchen.
Batch cooking this dish is a lifesaver on busy weeks. Making a double portion saves you time later. This matters because a good meal ready to go brings peace. It feels like a warm hug after a long day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes our cooking needs a little help. Do not worry. Here are some easy fixes. If your sauce is too thin, mix a bit more cornstarch with water. Stir it in and let it bubble for a minute. This will thicken it right up.
If your chicken is tough, you might have cooked it too long. I remember when I first cooked chicken, it was like rubber. Browning it quickly and letting it finish in the sauce keeps it tender. This matters because tender chicken makes the whole dish sing.
If the pasta seems dry, just add more broth. The pasta soaks up liquid as it sits. Giving it more liquid brings back its creamy texture. This matters because a creamy sauce makes every bite a joy. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use your favorite gluten-free pasta and flour. It works just as well.
Q: Can I make it ahead of time?
A: Absolutely. Follow the storage tips above. It reheats beautifully.
Q: What can I use instead of wine?
A: More chicken broth is a fine swap. The flavor will be a little different but still good.
Q: Can I double the recipe?
A: You sure can. Just use a very large pot so everything fits.
Q: Is the fresh parsley important?
A: It adds a fresh, bright pop. Dried parsley works in a pinch. *Fun fact: Orecchiette pasta means “little ears” in Italian!* Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this cozy pasta dish. It always reminds me of family dinners. My table felt full and happy when I served it. I would love to see your version of this meal.
Sharing our cooking stories connects us all. It is like we are neighbors swapping recipes over the fence. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful creations.
Happy cooking!
—Grace Ellington.
Best Chicken Marsala Pasta Recipe
Description
A rich and creamy pasta dish featuring tender chicken, savory mushrooms, and a luxurious Marsala wine sauce.
Ingredients
Instructions
- Prep chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat.
- Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
- Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
- Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
- Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
- Serve: Garnish with the fresh parmesan and parsley. Serve immediately.
Notes
- For the best flavor, use a good quality Marsala wine, not ‘cooking wine’. The pasta will continue to absorb the sauce as it sits, so serve immediately for the best consistency.