Name: Creamy Chicken Marsala Pasta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian-American
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 (can substitute almond milk or cashew milk); 2 tbsp reduced-fat cream cheese; Fresh parsley, chopped; Olive oil spray, as needed for cooking

If you’ve ever wanted a dish that perfectly blends the rich, comforting flavors of Chicken Marsala with the easy, satisfying appeal of pasta, then this Creamy Chicken Marsala Pasta Recipe is going to become your new go-to. I absolutely love how this recipe creates a silky, flavorful sauce with tender chicken and hearty mushrooms, all tossed with your favorite pasta. Trust me, once you try this, you’ll find it’s a total crowd-pleaser that feels fancy but comes together in under 40 minutes.

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Why You’ll Love This Recipe

Quick Weeknight Meal: Ready in about 35 minutes, it’s perfect for busy evenings when you want something impressive but simple.
Creamy Yet Light Sauce: The cream cheese and skim milk create a dreamy sauce without feeling heavy.
Incredibly Flavorful: Using Marsala wine and mushrooms gives it that classic deep, savory taste you crave.
Family Favorite: My family goes crazy for this dish, especially when I add fresh parsley for a pop of color and freshness.

A black pan filled with creamy pasta made of three main layers: the base layer of pale yellow penne pasta, the middle layer of light brown cooked mushroom slices, and the top layer of small light beige pieces of chicken mixed in a creamy sauce. Green parsley leaves are scattered on top, adding bright green spots, with tiny black and red pepper flakes sprinkled over all. A wooden spoon rests inside the pan, partially covered by the pasta. The pan is placed on a white marbled surface, with a small white plate of fresh parsley leaves in the top corner. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Marsala Pasta, Chicken Marsala Pasta, creamy chicken pasta, easy chicken mushroom pasta, quick dinner recipes

Ingredients You’ll Need

The magic here comes from a balance of simple ingredients that play off each other beautifully. Don’t worry if you haven’t cooked with Marsala wine before — it’s easier to find than you think and really worth it! Also, note my tip about flour for that perfect golden crust on the chicken.

Flat lay of penne pasta uncooked in a small heap, raw chicken breast cut into bite-sized pieces, a small white bowl with white all-purpose flour, a few grains of kosher salt scattered nearby, cracked black peppercorns in a small pile, a whole shallot with smooth purple skin, fresh white mushrooms sliced, three whole garlic cloves unpeeled, a small white bowl filled with deep amber Marsala wine, another small white bowl with light golden chicken broth, a small white bowl containing creamy skim milk, a dollop of reduced-fat cream cheese on a white ceramic dish, and a few sprigs of fresh green parsley arranged symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Marsala Pasta, Chicken Marsala Pasta, creamy chicken pasta, easy chicken mushroom pasta, quick dinner recipes

Pasta: I used penne because it holds the sauce well, but rigatoni or farfalle work great too.
Chicken breast: Cubed for quick, even cooking and tender bites throughout the dish.
Flour: For coating the chicken, it helps develop that tasty golden crust.
Kosher salt and cracked pepper: The basics that bring out all the flavors.
Shallot: Milder and sweeter than onions, it melts perfectly into the sauce.
Mushrooms: Sliced white mushrooms add earthiness and texture.
Garlic: Adds that punch of aroma and depth in every bite.
Marsala wine: The star ingredient — it lends a subtle sweetness and rich complexity.
Chicken broth: Reduced sodium keeps it flavorful without too much salt.
Skim milk: Thins the sauce just right — you can swap in almond or cashew milk if you prefer.
Reduced fat cream cheese: This is my secret for creamy texture without feeling too heavy.
Fresh parsley (optional): Adds a fresh, herby finish that I never skip.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by swapping up ingredients or adding fun extras. Feel free to tweak it to suit your tastes or dietary preferences — that’s the beauty of pasta dishes!

Use chicken thighs instead of breast: For juicier, more flavorful chicken; just adjust the cooking time slightly to ensure they’re cooked through.
Make it dairy-free: Swap the cream cheese with a vegan cream cheese alternative and use almond milk to keep it creamy but allergen-friendly.
Add veggies: Toss in fresh spinach or sun-dried tomatoes at the end for extra color and nutrients; I’ve done both and loved the twist.
Spicy kick: Add a pinch of red pepper flakes along with the garlic for a subtle heat that wakes up the sauce beautifully.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Prep and Cook the Pasta

First things first, bring a large pot of salted water to a boil, then cook your pasta according to the package directions until al dente. I like penne here because its shape grabs hold of the sauce nicely. Drain and set aside — you’ll toss it with the sauce toward the end.

Step 2: Prep and Coat the Chicken

Cube the chicken breasts into bite-sized pieces. In a bowl, mix 2 tablespoons flour, ¼ teaspoon kosher salt, and fresh cracked pepper. Toss the chicken cubes in this mixture until coated. This step is key for that delicious golden crust, which I discovered really makes a difference in texture!

Step 3: Sear the Chicken

Heat a large skillet over medium-high heat and add a generous spray of olive oil. In two batches (don’t crowd the pan!), sear the chicken pieces for about 5 minutes total, turning occasionally until golden brown. Remember, at this point the chicken isn’t fully cooked — just getting that lovely crust. Remove the chicken and set aside.

Step 4: Cook Mushrooms, Shallots, and Garlic

Add a bit more olive oil to the pan, then toss in sliced mushrooms and shallots along with the remaining ½ teaspoon kosher salt and cracked pepper. Sauté for about 5 minutes until they soften and release their juices. Stir in minced garlic and cook for an additional minute until fragrant. This is where the sauce starts building beautiful flavor layers.

Step 5: Deglaze and Simmer with Marsala

Pour in the Marsala wine and chicken broth. Use a wooden spoon to scrape up those golden-brown bits stuck to the pan bottom — that’s all flavor! Let the mixture come to a boil, then add the partially cooked chicken back and simmer everything together for 10 minutes. The chicken finishes cooking and soaks up all that goodness.

Step 6: Make it Creamy

Whisk together the skim milk and the remaining tablespoon of flour in a measuring cup. Pour this into the pan with the sauce and chicken, then add the cream cheese. Whisk continuously as the cream cheese melts into the sauce, creating a silky, luscious texture. This step is the secret to that dreamy creaminess without heaviness.

Step 7: Toss Pasta and Finish Cooking

Add the cooked pasta right into the sauce, tossing gently to coat every bite. Let it cook together for 1-2 more minutes so the pasta absorbs the flavors. Taste and adjust seasoning if needed. Don’t skip this step — it’s where all the magic melds perfectly.

Step 8: Garnish and Serve

Finish with a sprinkle of fresh parsley if you like. I do this every time because it adds a wonderful fresh note and pretty color contrast. Now, grab a fork and enjoy!

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Pro Tips for Making Creamy Chicken Marsala Pasta Recipe

Don’t Skip the Flour Coating: It creates the golden crust that contrasts wonderfully with the creamy sauce, giving the dish texture.
Marsala Wine Quality Matters: Use a good-quality dry Marsala for the best flavor — I’ve learned cheap ones can taste too sweet or flat.
Simmering Time: Let the chicken simmer in the sauce for the full 10 minutes; rushing this means missing out on that deep Marsala flavor infusion.
Cream Cheese Addition: Add cream cheese off heat or on low to avoid curdling and keep the sauce silky smooth.

How to Serve Creamy Chicken Marsala Pasta Recipe

Creamy Chicken Marsala Pasta Recipe - Serving

Garnishes

I always finish with fresh chopped parsley because it brightens the rich flavors and adds a lovely pop of color. Sometimes I throw in a sprinkle of freshly grated Parmesan, too, if I’m feeling indulgent — it pairs so well with the creamy sauce.

Side Dishes

This pasta is hearty on its own, but I like pairing it with a crisp green salad dressed lightly with lemon vinaigrette or some garlic roasted asparagus. A warm crusty bread is also a perfect companion for soaking up extra sauce — I’ve never met anyone who says no to that.

Creative Ways to Present

For a special occasion, I’ve served this in individual shallow bowls topped with microgreens or edible flowers for a restaurant-style touch. Another fun trick is to drizzle a little extra virgin olive oil or a balsamic glaze to punch up the flavor and impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce seals the chicken and pasta nicely, so it stays moist and flavorful without drying out.

Freezing

Freezing works well if you pack the pasta and sauce tightly in a freezer-safe container. Make sure to cool it completely before freezing to avoid ice crystals in the sauce. I usually freeze in single portions for easy thaw-and-heat meals later on.

Reheating

When reheating, I recommend warming gently on the stove over low heat, stirring occasionally and adding a splash of milk or broth to loosen the sauce if it thickened too much. Microwaving works in a pinch but can sometimes dry out the chicken, so go slow and cover it well.

FAQs

Can I use other types of pasta for this Creamy Chicken Marsala Pasta Recipe?

Absolutely! While I love penne for how it holds the sauce, farfalle, rigatoni, or even fusilli are fantastic alternatives that capture the creamy sauce beautifully. Just pick your favorite or whatever you have on hand.
Is Marsala wine necessary, or can I substitute it?

Marsala wine is key for authentic flavor, but if you don’t have it, dry sherry or a mix of white grape juice with a splash of balsamic vinegar can work in a pinch. The flavor won’t be exactly the same but still delicious!
How do I make this recipe dairy-free?

Swap the cream cheese for a dairy-free or vegan cream cheese alternative and substitute regular milk with unsweetened almond or cashew milk. This keeps the creamy texture without the dairy but still tastes great.
Can I prepare parts of this recipe in advance?

Yes! You can dice the chicken and prep the mushrooms, shallots, and garlic ahead of time. You can even pre-cook the pasta and store it separately to speed up weeknight cooking.

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe holds a special place in my heart because it blends comfort with elegance in such an effortless way. I remember the first time I made it for friends and everyone kept asking for seconds — it’s just that good! I hope you’ll enjoy making and eating it as much as I do. Give it a try on your next cozy night in; I’m pretty sure it’ll become one of your favorites, too.