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Creamy Chicken Marsala Pasta Recipe

    Creamy Chicken Marsala Pasta Recipe

    This Creamy Chicken Marsala Pasta takes a traditional Italian-American comfort meal and converts it into a complete dinner that is insanely simple to prepare and will have your family asking for seconds! Chicken thighs that are tender and juicy, loads of mushrooms in a creamy marsala sauce, and your choice of pasta, all cooked in one pot and ready to be served on your dinner table in under 45 minutes, starting from the time you start cooking to the time you finish cooking.

    Ingredients You’ll Need

    Chicken –

    Although I used boneless, skinless chicken thighs in this recipe, skinless chicken breasts will work just as well. The goal was to achieve the most soft and juicy chicken possible.

    Toadstools or mushrooms –

    One pound of sliced white button mushrooms is required for this recipe. You can use cremini mushrooms in their place.

    Pasta –

    You can use any small-shaped pasta you choose, such as penne, rotini, elbow macaroni, mafalda, tiny shells, or any other small-shaped pasta.

    Marsala Wine –

    You’re going to want to use a dry Marsala wine, which is a type of fortified wine. Check out the “expert tips” for information on alternative alcoholic and non-alcoholic beverages to wine.

    Garlic and Onions –

    Essential to flavor our sauce.

    Parmesan Cheese –

    Parmesan cheese that has been freshly grated comes highly recommended.

    Liquids –

    To get the desired level of creaminess in our sauce, we will need a significant amount of chicken broth, preferably one with a low salt content, as well as heavy cream.

    Olive oil is the

    Olive oil of a high quality should be used. You could alternatively use 2 tablespoons of butter instead of this ingredient.

    Recipe For Pasta With A Creamy Chicken Marsala Sauce

    Start preparing the chicken.

    Using a paper towel, thoroughly pat the pieces of chicken thighs until they are dry. In a large braiser or Dutch oven, bring the olive oil up to temperature over medium-high heat. The chicken thighs should be added to the pot, and the pot should then be seasoned with salt and pepper to taste. Cook the chicken for about 5 minutes, or until it no longer has a pink color. Place the chicken on a platter and put it to the side for later.

    Prepare the onion and mushrooms by cooking them.

    Add the mushrooms and onion to the same Dutch oven, and continue cooking until the onions are tender and transparent, and the mushrooms have developed a browned color. Add little salt and pepper before serving. After stirring in the garlic and continuing to heat for another 30 seconds, the garlic should become fragrant.

    Marsala wine should be used for deglazing.

    After adding the Marsala wine, deglaze the pan by scraping the bottom to remove any browned bits that have accumulated there. Place the chicken back in the pan and continue to cook for three more minutes, or until the wine begins to drop in volume slightly.

    Mix in the ingredients that are left over.

    In a large pot, combine the dry spaghetti, chicken stock, and heavy cream, then bring to a boil. Once the pasta is cooked to an al dente consistency, turn the heat down to a simmer, cover the Dutch oven, and continue cooking for around 15–20 minutes while turning regularly.

    To conclude the dish:

    After one minute has passed, mix in the Parmesan cheese and continue cooking. Serve with some chopped parsley on top.

    How to Use an Instant Pot to Prepare a Creamy Chicken Marsala Recipe

    This recipe may be modified with little effort to work in your trusted Instant Pot. This is how you will achieve your goal:

    Set your IP to the Sauté mode. After adding the olive oil and the chicken, continue to cook it for another 3 to 4 minutes, or until the chicken is no longer pink. Cook for an additional two to three minutes after adding the onion, mushrooms, and garlic. Season with salt and pepper and continue cooking until the onion is soft and transparent.

    After adding the pasta, marsala wine, heavy cream, and chicken broth to the Instant Pot, whisk to incorporate the ingredients.

    Please press the cancel button, then make sure the lid is locked and that the valve is closed. The manual button should be pressed, and the time should be set to five minutes (high pressure).

    Quickly release the pressure in accordance with the instructions provided by the manufacturer. Remove the lock and lift the cover. Mix in the Parmesan cheese, and sprinkle some chopped parsley over top.


    The next day’s leftovers of this creamy chicken marsala pasta are just as delicious as the day before. The leftovers can be kept in the refrigerator for up to three or four days if they are sealed in a freezer bag or airtight container.


    If you wish to save the leftovers for later, let the chicken and pasta to cool completely before placing them in a container that can keep air out. If it is properly stored, the chicken marsala pasta you made will remain edible for up to three months after being frozen.