Last winter, a close friend came to visit after nearly a decade overseas. We had taught together for years, side by side in a small-town high school, before life carried us in different directions. That night, I wanted to serve something warm, comforting, and a bit more special than my usual casseroles.
I still remember standing in the kitchen with the scent of Marsala wine rising gently from the pan, earthy mushrooms softening beside golden onions, while the fettuccine twirled gently in boiling water behind me. My husband poured the wine, she shared photos of her new life, and dinner slowly came together as naturally as our old conversations.
Chicken Marsala Pasta felt like the right thing. Creamy without being too heavy. Rich, but not fussy. It combined rustic comfort with a touch of elegance — like Sunday supper dressed in its best. I used boneless chicken thighs for their flavor and tenderness and stirred in a bit of sour cream toward the end for a creamy tang that cut beautifully through the wine sauce. We sat by the fire that evening, bowls warm in our hands, with nothing fancy on the table—just a loaf of crusty bread and our full hearts.
This is the kind of dish you keep in your back pocket, not because it’s showy, but because it always delivers. And it feels just a little bit like a celebration, even on an ordinary weeknight.
Short Description
Creamy, savory, and full of rich flavor, this Chicken Marsala Pasta blends tender chicken thighs, cremini mushrooms, and Marsala wine into a comforting, elegant meal perfect for family dinners or guests.
Key Ingredients
- 1 pound fettuccine
- 1 pound chicken thighs, boneless and skinless
- 10 oz cremini mushrooms, sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 1/3 cup all-purpose flour
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Tools Needed
- Large pot for pasta
- Large skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Tongs
- Fine grater (for Parmesan)
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Reserve 1 cup of pasta water before draining.
Step 2: Sear the Chicken
Season chicken thighs with salt and pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. Sear chicken for 2–3 minutes per side until golden. Transfer to a plate and chop into bite-sized pieces once slightly cooled.
Step 3: Caramelize the Onion and Cook the Mushrooms
In the same skillet, reduce heat to medium. Add 1 tbsp butter and sliced red onion. Cook for 15–20 minutes until deeply caramelized, stirring occasionally. Add mushrooms and garlic, cooking until the mushrooms are browned and fragrant, about 5–6 minutes.
Step 4: Build the Sauce
Sprinkle in the flour and stir well to coat the vegetables. Let it cook for about 1 minute. Slowly pour in the Marsala wine, scraping up any brown bits, and simmer for 1–2 minutes.
Add chicken broth and heavy cream. Return chopped chicken to the skillet. Simmer for 8–10 minutes until slightly thickened.
Step 5: Finish the Sauce and Combine
Turn off the heat. Stir in the sour cream until smooth and well combined. Add the cooked pasta, Parmesan cheese, and just enough reserved pasta water to create a silky, cohesive sauce.
Step 6: Garnish and Serve
Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot, preferably with warm bread or a light salad.
Why You’ll Love This Recipe
– Rich, velvety sauce with a perfect balance of savory and creamy
– Uses chicken thighs for extra flavor and tenderness
– Easy to make in one pan after boiling pasta
– Elegant enough for guests, simple enough for weeknights
– Customizable with your favorite vegetables or pasta shapes
– Comforting yet not overly heavy
– Packs beautifully for leftovers the next day
Mistakes to Avoid & Solutions
Using too much flour too fast
If you dump in flour all at once, it can clump. Sprinkle it in gradually while stirring. If the sauce turns gummy, thin it out with extra broth or pasta water.
Not caramelizing the onions fully
Rushing this step sacrifices flavor. Caramelize them slowly—this is where much of the depth comes from.
Overcooking the chicken
Chicken thighs are forgiving, but too much time in the pan will dry them out. Sear them quickly and let them finish cooking in the sauce.
Skipping the pasta water
The reserved water helps the sauce cling beautifully to the pasta. Don’t forget it.
Adding sour cream over high heat
This can curdle the sauce. Always stir it in off heat for a smooth finish.
Serving and Pairing Suggestions
Serve as a main dish with a sprinkle of extra Parmesan and parsley on top
Pair with a crisp green salad tossed in lemon vinaigrette
Crusty garlic bread or a warm focaccia makes a perfect side
For drinks, a glass of dry Marsala, Chardonnay, or even sparkling water with lemon complements it well
Serve family-style at the table, or plate it for a dinner party with fresh herbs and a dusting of cheese
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
To reheat, place in a skillet with a splash of broth or water over medium-low heat until warmed through
Avoid microwaving in high heat—it can break the sauce. Use medium power and stir halfway
Do not freeze—creamy sauces with sour cream often separate when thawed
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, but they may be less juicy. Pound to even thickness and don’t overcook.
2. What if I don’t have Marsala wine?
You can use dry sherry or white wine with a splash of balsamic, but the flavor won’t be identical.
3. Can I make it dairy-free?
Use dairy-free sour cream and cream substitutes, but note the sauce may not be as rich or smooth.
4. What other pasta shapes work here?
Linguine, tagliatelle, or even penne hold the sauce well. Short pasta will give a more casual feel.
5. How do I make it vegetarian?
Swap chicken for more mushrooms (like portobello or oyster) and use vegetable broth instead of chicken broth.
Tips & Tricks
Pat the chicken dry before searing—it helps with browning
Deglaze the pan thoroughly after the wine goes in to collect all that flavor
Grate your own Parmesan for the creamiest texture
Let the sauce rest for a few minutes before serving—it thickens beautifully
Taste the sauce before adding salt, especially if your broth is salty
Recipe Variations
Spinach Chicken Marsala Pasta
Add 3–4 cups fresh spinach during the last 2 minutes of simmering the sauce. It wilts quickly and adds color and nutrients.
Mushroom-Only Marsala (Vegetarian)
Skip the chicken, double the mushrooms, and use vegetable broth. Add 1/4 tsp smoked paprika for depth.
Marsala Pasta Bake
Transfer finished dish to a baking dish, top with shredded mozzarella, and bake at 375°F for 10–12 minutes until bubbly.
Gluten-Free Option
Use gluten-free pasta and substitute flour with a 1:1 gluten-free all-purpose blend or cornstarch (start with 1 tbsp).
Final Thoughts
The last time I made this dish, the house smelled like toasted garlic and warm wine long before dinner hit the table. My husband peeked over my shoulder more than once, asking, “Is it ready yet?” And when we finally sat down, he didn’t say much—just a satisfied hum after the first bite.
This pasta has a way of doing that. It doesn’t shout, but it leaves a lasting impression. Simple ingredients, slow steps, and a little attention turn into something that feels comforting and elegant at once. This isn’t just a meal—it’s an invitation to pause, share, and enjoy the evening. That’s the kind of recipe worth keeping.
Chicken Marsala Pasta
Print ThisIngredients
- 1 pound fettuccine
- 1 pound chicken thighs, boneless and skinless
- 10 oz cremini mushrooms, sliced
- 1 red onion, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp butter, divided
- 2 tbsp olive oil
- 1/3 cup all-purpose flour
- 1 cup Marsala wine
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
Step 1: Cook the Pasta
Boil salted water in a large pot. Cook fettuccine until al dente. Reserve 1 cup of pasta water, then drain.
Step 2: Sear the Chicken
Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high. Sear chicken for 2–3 minutes per side until golden. Set aside and chop.
Step 3: Caramelize Onion & Cook Mushrooms
In the same skillet, lower heat to medium. Add 1 tbsp butter and red onion. Cook for 15–20 minutes, stirring occasionally, until deeply caramelized. Add mushrooms and garlic; cook 5–6 minutes until browned and fragrant.
Step 4: Build the Sauce
Stir in flour and cook for 1 minute. Pour in Marsala wine, scraping the pan, and simmer 1–2 minutes. Add broth, cream, and chopped chicken. Simmer 8–10 minutes until sauce thickens.
Step 5: Finish the Sauce & Combine
Remove from heat. Stir in sour cream until smooth. Add pasta, Parmesan, and enough pasta water to create a silky sauce.
Step 6: Garnish & Serve
Season to taste. Top with chopped parsley. Serve warm with bread or a light salad.
