If you’re craving a restaurant-quality pasta dinner that feels comforting yet elegant, this Chicken Marsala Pasta is a dream on a plate. With tender chicken pieces simmered in a buttery mushroom sauce and layered over wide ribbons of pappardelle, it’s everything you want in a weeknight dinner — hearty, earthy, and kissed with sweetness from balsamic and sherry vinegar.
It’s my take on an Italian-American classic, made a little lighter and family-friendly but every bit as flavorful.
Table of Contents
Why you’ll love this Chicken Marsala Pasta
This dish is a cozy balance of savory and rich, with hints of tang and warmth.
- Creamy, umami-packed sauce without any cream
- Family-friendly, wine-free version of a classic
- Perfect texture — juicy chicken, tender pasta, buttery mushrooms
- Quick enough for weeknights, special enough for weekends
- Pairs beautifully with a green salad or garlic bread
When I first made this for my wife, I had just come off a long stretch of work and wanted something that felt “restaurant good” without the hassle.
The trick was skipping wine but keeping all the flavor depth with sherry and balsamic vinegar — and it worked. She said it reminded her of our anniversary dinner in Austin. That was all I needed to make it part of our rotation.
If you love elegant Italian-style meals like this, you’ll also enjoy my Chicken Sorrentino, another skillet favorite that layers savory chicken with earthy mushrooms and cheese.
Ingredients you’ll need For Chicken Marsala Pasta
Each ingredient here plays a part in building that Marsala-style richness without the alcohol.
Main Ingredients
- 1 lb pappardelle or long, flat pasta – wide noodles catch the sauce perfectly
- 2½–3 lbs boneless, skinless chicken thighs – juicy and flavorful (chicken breasts also work)
- ¼ cup all-purpose flour – coats the chicken for a golden crust
- 1 tsp dried oregano – adds subtle herbal depth
- 1½ tsp kosher salt, divided – enhances each layer
- ¼ tsp black pepper – balances the flavor
- 4 tbsp olive oil – for searing the chicken
- 2 tbsp butter, divided – adds silky richness
- 2 pints white mushrooms, thinly sliced – classic earthy Marsala base
- 2 medium shallots, thinly sliced – add sweetness and aroma
- ¾ cup chicken broth – replaces Marsala wine beautifully
- ¼ cup sherry vinegar – brings that tangy, aromatic depth
- 2 tbsp balsamic vinegar – adds sweetness and color
- ¼ cup grated Parmigiano Reggiano – for nutty, salty balance
- 2 tbsp chopped fresh parsley – fresh finish for color and brightness
Optional Add-ons or Substitutes
- Use cremini or wild mushrooms for deeper flavor
- Swap parsley for fresh thyme for a rustic twist
- Add a splash of cream for a velvety texture
- Use whole-wheat pasta for extra heartiness
- Sprinkle extra Parmesan or chili flakes for serving
For another luxurious pasta night, try my Pappardelle Bolognese, where slow-simmered sauce meets the same wide, comforting noodles.
Step-by-step instructions
This is where simplicity meets indulgence — every step builds on flavor.
- Cook the pasta.
- Boil pappardelle in salted water until al dente. Drain, toss with a drizzle of olive oil, and set aside.
- Boil pappardelle in salted water until al dente. Drain, toss with a drizzle of olive oil, and set aside.
- Prep the chicken.
- Toss chicken pieces with flour, oregano, salt, and pepper. (The coating helps the sauce cling beautifully later.)
- Toss chicken pieces with flour, oregano, salt, and pepper. (The coating helps the sauce cling beautifully later.)
- Sear the chicken.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add chicken in batches, searing each side until golden and just cooked through. Remove and set aside.
- Sauté mushrooms and shallots.
- In the same skillet, add the remaining butter and sliced mushrooms. Cook until browned, about 8 minutes.
- Add shallots and cook until translucent.
- Deglaze and simmer.
- Pour in chicken broth, sherry vinegar, and balsamic vinegar.
- Scrape up any brown bits from the pan — that’s pure flavor.
- Simmer for 5 minutes until slightly reduced.
- Combine everything.
- Return chicken to the pan and toss in the cooked pasta.
- Stir in Parmesan and parsley, coating everything in the glossy sauce.
- Serve hot.
- Garnish with extra parsley and Parmesan before serving.
Quick reminders:
- Don’t overcrowd the chicken while searing — golden color means flavor.
- Let the sauce reduce; that’s where it thickens and sweetens.
- Always toss pasta in the sauce before serving — never pour sauce on top.
For another elegant chicken-and-sauce combination, try my Chicken Madeira, which uses a similar approach with a rich, tangy reduction.
Expert tips for success
- Slice mushrooms evenly to cook them uniformly.
- Add the vinegar mix slowly to control tanginess.
- A wooden spoon helps lift those flavorful brown bits from the skillet.
- Always use freshly grated Parmesan — pre-grated won’t melt the same.
- Reserve a cup of pasta water; it helps emulsify the sauce if needed.
- Rest the pasta for a minute before serving to let the sauce cling.
Serving suggestions
This pasta deserves simple, classic sides that highlight its richness.
- Garlic bread or cheesy focaccia
- Light arugula salad with lemon vinaigrette
- Roasted green beans or asparagus
- A glass of sparkling water with lemon for brightness
- Finish with a small dessert like panna cotta or tiramisu
And if seafood pasta is your comfort zone, my Lobster Bucatini brings that same richness with a coastal twist.
Storing and reheating
How to store it:
- Cool completely before storing.
- Keep in an airtight container for up to 3 days in the fridge.
- Freeze up to 1 month (thaw overnight in the fridge).
How to reheat it:
- Reheat gently on the stovetop with a splash of broth or water.
- Add fresh parsley and Parmesan just before serving to refresh the flavors.
Nutrition facts (per serving)
- Calories: 615
- Protein: 43g
- Carbohydrates: 52g
- Fat: 22g
- Saturated Fat: 7g
- Fiber: 3g
- Sugar: 6g
- Sodium: 710mg
- Calcium: 180mg
- Iron: 18% DV
Frequently asked questions
Can I make this with chicken breast instead of thighs?
Yes, chicken breasts work perfectly — just be careful not to overcook them.
What can I use instead of Marsala wine?
A mix of chicken broth, sherry vinegar, and balsamic vinegar adds similar flavor depth without alcohol.
Can I make it dairy-free?
Yes, omit the butter and use olive oil, then replace Parmesan with nutritional yeast.
Final thoughts
This Chicken Marsala Pasta is a love letter to Italian comfort — rich, balanced, and full of flavor without being heavy. Every bite has that perfect mix of tender chicken, golden mushrooms, and silky sauce wrapped around warm ribbons of pasta.
- Elegant flavor, simple prep
- Comforting yet light enough for any night
- A restaurant-quality meal you can make at home
Chicken Marsala Pasta
Ingredients
Equipment
Method
- Cook pappardelle in salted boiling water until al dente. Drain, toss with a little olive oil, and set aside.
- Toss chicken pieces with flour, oregano, salt, and pepper to coat evenly.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear chicken in batches until golden and cooked through. Remove and set aside.
- Add remaining butter and mushrooms to skillet. Sauté for 8 minutes until browned. Add shallots and cook until translucent.
- Deglaze with chicken broth, sherry vinegar, and balsamic vinegar. Scrape up browned bits. Simmer for 5 minutes to reduce slightly.
- Return chicken to pan. Add cooked pasta, Parmesan, and parsley. Toss to coat everything in the sauce.
- Serve hot, garnished with extra parsley and Parmesan.
Nutrition
Notes
- Wine omitted and replaced with sherry and balsamic vinegar to keep it alcohol-free.
- Use freshly grated Parmesan for best results.
- Reserve pasta water to adjust sauce consistency as needed.
1 thought on “Chicken Marsala Pasta :Creamy Mushroom Pappardelle with Rich Sauce”