If you love Italian flavors but want a quick and satisfying meal, Chicken Marsala Pasta is a perfect choice. This dish transforms tender chicken and pasta into a rich, savory experience with mushrooms and fragrant rosemary in a smooth sauce. It’s ideal when you need a weeknight dinner that feels special without a lot of fuss. The blend of textures and flavors makes every bite comforting and delightful.
Why We Love This Chicken Marsala Pasta Recipe
This recipe combines the best of both worlds—juicy chicken and perfectly cooked pasta, all coated in a luscious mushroom and rosemary sauce. It’s hearty but not heavy, striking the right balance between flavor and simplicity. The Marsala element gives it a subtle sweetness that complements the earthy mushrooms and the aromatic herbs. You’ll find that this dish comes together quickly, making it ideal for busy days when you still want something homemade and impressive. Plus, the ingredients are easy to find and the method straightforward, so even if you’re new to cooking, you’ll feel confident making this. Serve it with crusty bread and a fresh salad to complete a satisfying meal that everyone will love.
Ingredients for Chicken Marsala Pasta
- 1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch cubes
- Kosher salt and freshly ground black pepper, for seasoning
- 3 tablespoons extra virgin olive oil, divided
- 1 large white or yellow onion, halved and sliced thin
- 2 packages (8 ounces each) sliced baby bella or cremini mushrooms
- 2 sprigs fresh rosemary, whole
- 3 tablespoons all-purpose flour
- ½ cup dry Marsala (substitute with a dry cooking wine or grape juice if avoiding alcohol)
- 2 cups low sodium chicken broth
- 12 ounces dry penne pasta, cooked al dente according to package directions
- ½ cup finely grated Parmesan cheese
How to Make Chicken Marsala Pasta
Start by seasoning the cubed chicken generously with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat until shimmering. Add the chicken in a single layer and cook for about 4 minutes until it’s lightly browned but not cooked through. Transfer the chicken to a plate and cover it loosely with foil to keep warm.
Next, in the same pan, add the remaining tablespoon of oil. Toss in the sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for about 8 minutes until the onions soften and become translucent. Then add the sliced mushrooms and continue cooking for another 5 minutes, stirring now and then. Place the rosemary sprigs into the pan and cook for another 1 to 2 minutes, allowing the rosemary oils to infuse the vegetables.
Remove the rosemary sprigs and set them aside on a small plate. Sprinkle the flour evenly over the onion and mushroom mixture, stirring constantly for about a minute. This step helps thicken the sauce later. Pour the Marsala wine into the pan, scraping up any browned bits stuck to the bottom — this adds flavor depth. Quickly whisk in the chicken broth until the mixture is smooth and lump-free. Return the rosemary sprigs to the pan and let the sauce simmer for 3 to 5 minutes until it thickens enough to coat the back of a spoon.
Once your sauce is ready, add the cooked chicken back into the pan, stirring to combine. Then fold in the cooked penne pasta and Parmesan cheese. Heat everything together over medium-low heat for 1 to 2 minutes to meld the flavors and warm through. Let the pasta rest for a couple of minutes off the heat to allow the sauce to thicken slightly more. Before serving, remove the rosemary sprigs or any leftover stems to avoid biting into them.
How to Serve Chicken Marsala Pasta
When it comes to serving this delicious pasta, simplicity is best. Plate a generous portion and garnish with a little extra grated Parmesan for a nice finish. The creamy, flavorful sauce clings beautifully to the pasta, making each bite rich and satisfying.
Pair your dish with a fresh green salad dressed lightly with lemon juice or a simple vinaigrette. This helps cut through the richness and adds a refreshing contrast. A piece of crusty bread works wonderfully to mop up any leftover sauce on the plate. For a cozy meal, a side of steamed or roasted vegetables like broccoli, asparagus, or green beans adds color and nutrition without overwhelming the flavors.
You can enjoy this meal warm and fresh, ideal for lunch or dinner. It’s a complete, balanced plate that feels indulgent but is easy enough to make any day of the week.
Expert Tips for Chicken Marsala Pasta
To get the best results with this recipe, keep a few tips in mind. First, don’t overcrowd the pan when browning the chicken. Cook it in batches if needed to ensure each piece develops a golden crust — this adds flavor and texture.
Use fresh rosemary sprigs rather than dried for a more vibrant aroma. If you don’t have fresh rosemary, a pinch of dried can work but add it earlier in the cooking process to let the flavors bloom.
When cooking the pasta, aim for al dente — meaning it still has a slight bite. This prevents mushiness when it’s mixed into the sauce later.
If you want a creamier sauce, stir in a splash of cream or a dollop of mascarpone cheese right before serving. It’s optional but adds a lovely richness.
Always taste your sauce before serving and adjust the seasoning with salt and pepper as needed. The Parmesan adds saltiness, so go easy on additional salt until you know how it tastes.
How to Store Chicken Marsala Pasta
If you have leftovers, store them properly to keep the flavors fresh. Place the pasta in an airtight container and refrigerate within two hours of cooking. It will keep well for up to 3 days.
When reheating, add a splash of chicken broth or water to loosen the sauce, then warm gently on the stove or in the microwave. Stir occasionally to prevent the sauce from drying out.
Avoid freezing this pasta if possible, as the texture of the chicken and sauce can change when thawed. For best quality, enjoy leftovers cold or reheated within a few days.
Variations of Chicken Marsala Pasta
There are many ways to customize this dish to suit your taste or dietary needs. You can swap penne for other pasta shapes like fusilli, rigatoni, or even spaghetti for a different texture.
If you prefer a lighter version, use chicken thighs instead of breasts. They stay juicier and add a bit more flavor. Just adjust cooking time accordingly.
For a vegetarian take, omit the chicken and add hearty vegetables like zucchini, bell peppers, or eggplant along with the mushrooms. You might want to add extra broth or a splash of cream to keep the sauce rich.
Try adding fresh herbs like thyme or parsley alongside the rosemary for added freshness.
To make it gluten-free, use a gluten-free flour blend and substitute the pasta with gluten-free noodles.
Frequently Asked Questions about Chicken Marsala Pasta
What type of chicken is best for Chicken Marsala Pasta?
Boneless, skinless chicken breasts are most commonly used for this dish because they cook quickly and have a mild flavor that pairs well with the sauce. Chicken thighs are also a great option if you prefer juicier meat.
Can I make Chicken Marsala Pasta without Marsala wine?
Yes, you can substitute the Marsala wine with a dry cooking wine, grape juice mixed with a splash of vinegar, or simply use more chicken broth. This keeps the flavor balanced without adding alcohol.
How do I prevent the chicken from drying out?
Avoid overcooking by browning the chicken just until golden and finishing the cooking in the sauce. Covering the chicken after cooking also helps retain moisture.
Is it okay to use different types of mushrooms?
Absolutely! Baby bella or cremini mushrooms work great, but you can also use white button mushrooms or a mix for more variety.
How long does it take to cook this dish?
The total time is about 40 minutes, including prep and cooking. It’s a great option for a quick, flavorful meal any night of the week.
Can I prepare Chicken Marsala Pasta ahead of time?
Yes, you can prepare the sauce and chicken in advance and refrigerate separately. Combine and heat with pasta just before serving for the best texture.

Chicken Marsala Pasta
Equipment
- Large Sauté Pan
- Pot
Ingredients
- 1 1/2 lb. boneless, skinless chicken breasts cut into ½-inch cubes
- Kosher salt for seasoning
- Freshly ground black pepper for seasoning
- 3 Tbsp. extra virgin olive oil divided
- 1 large white or yellow onion halved and sliced thin
- 16 oz. sliced baby bella or cremini mushrooms 2 packages (8 ounces each)
- 2 sprigs fresh rosemary whole
- 3 Tbsp. all-purpose flour
- 1/2 cup dry Marsala (or substitute with dry cooking wine or grape juice)
- 2 cups low sodium chicken broth
- 12 oz. dry penne pasta cooked al dente
- 1/2 cup finely grated Parmesan cheese
Instructions
- Season the cubed chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add chicken in a single layer and cook for about 4 minutes until lightly browned. Transfer to a plate and keep warm.
- Add the remaining tablespoon of oil to the same pan. Toss in sliced onions with a pinch of salt and pepper, cooking for about 8 minutes until softened. Add sliced mushrooms and cook for another 5 minutes. Place rosemary sprigs in the pan and cook for 1-2 minutes.
- Remove the rosemary sprigs. Sprinkle flour over the onion and mushroom mixture, stirring for about a minute. Pour in Marsala wine, scraping up any browned bits. Whisk in chicken broth until smooth.
- Return rosemary sprigs to the pan and let the sauce simmer for 3-5 minutes until thickened. Add the cooked chicken back, stirring to combine. Fold in cooked penne and Parmesan cheese, heating through for 1-2 minutes.
- Let the pasta rest off the heat for a couple of minutes to thicken further. Remove rosemary sprigs before serving.
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