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 all-purpose flour, divided; 0.75 tsp kosher salt, divided; Fresh cracked pepper, to taste; Olive oil spray, for cooking; 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 or cashew milk); 2 tbsp reduced-fat cream cheese; Fresh parsley, chopped

If you’re searching for a weeknight dinner that feels fancy but comes together without fuss, you’ve got to try my Creamy Chicken Marsala Pasta Recipe. This dish combines tender chicken, earthy mushrooms, and a luscious Marsala wine sauce all tossed with your favorite pasta. I absolutely love how the cream cheese adds just the right silky touch, making it comfort food with a little restaurant flair. Stick with me here—I’ll share some tips I’ve picked up that will guarantee your version turns out just right every time!

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Why You’ll Love This Recipe

Crowd-Pleaser: My family goes crazy for this dish—there’s something magical about that creamy sauce.
Simple Ingredients: You likely have most of these ingredients on hand, making meal prep quick and painless.
Balanced Flavors: The Marsala wine adds a rich depth without being overpowering, making it perfect for pasta.
Versatile and Adaptable: Whether you prefer penne, rigatoni, or even fettuccine, this recipe adjusts beautifully.

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, easy chicken pasta dinner, creamy mushroom pasta, weeknight chicken recipes

Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference here. Each element plays a role—from the chicken coated in seasoned flour that creates a lovely crust, to the reduced-fat cream cheese that brings that signature creamy texture without weighing the dish down.

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, easy chicken pasta dinner, creamy mushroom pasta, weeknight chicken recipes

Pasta: I used penne for its sturdy shape that holds sauce well, but feel free to pick your favorite.
Chicken breast: Skinless and boneless is best for easy dicing and even cooking.
Flour: Helps create a golden crust on the chicken and thickens the sauce when mixed with milk.
Kosher salt: Use it for seasoning at different steps to build layers of flavor.
Fresh cracked pepper: Adds a nice peppery kick—freshly cracked is always more vibrant than pre-ground.
Shallot: Offers a mild onion flavor that’s softer and sweeter, blending well with mushrooms.
Mushrooms: I recommend cremini or white button mushrooms, sliced thin to cook evenly.
Garlic: Fresh cloves minced finely—this base flavor is essential for savory depth.
Marsala wine: The star ingredient—use a dry or semi-dry Marsala for a balanced sauce.
Reduced-sodium chicken broth: Adds moisture and flavor without overpowering.
Skim milk: I like skim or even almond milk for lightness; it helps make the sauce creamy without excess fat.
Reduced fat cream cheese: Gives the sauce a velvety texture and tang.
Fresh parsley (optional): For a pop of color and fresh herbaceous brightness.

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

This recipe is a playground for creativity. I often tweak it depending on what’s in my fridge or my mood—don’t hesitate to make it your own and have some fun!

Use Different Proteins: I’ve made this with turkey breast or even tender pork medallions, which swap in nicely and bring their own flair.
Dairy-Free Option: Substituting the milk and cream cheese with unsweetened almond or cashew milk and a dairy-free cream cheese works beautifully.
Spicy Kick: Add a pinch of red pepper flakes when cooking mushrooms if you like a bit of heat.
Veggie Boost: Toss in spinach or asparagus for extra color and nutrients right at the end.

How to Make Creamy Chicken Marsala Pasta Recipe

Step 1: Prep and Cook the Pasta

Weigh out 8 ounces of your favorite pasta—uncooked, that’s about half a box. Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente so it has a little bite and won’t get mushy later. Drain, set aside, and toss with a little olive oil if you’re prepping ahead to keep it from sticking.

Step 2: Coat and Sear the Chicken

Cut 1½ pounds of chicken breast into bite-sized cubes. In a small bowl, mix 2 tablespoons of flour, ¼ teaspoon kosher salt, and fresh cracked pepper. Toss the chicken pieces gently in the flour mixture to coat each piece lightly—this helps create that beautiful golden crust and seals in the juices. Heat a large skillet over medium-high heat, add olive oil spray, and sear the chicken in two batches, so you don’t crowd the pan. Cook each batch for about five minutes total, turning to get an even golden color all over—you’re not cooking it through yet, just browning it. Set cooked chicken aside.

Step 3: Sauté the Aromatics and Mushrooms

Thinly slice one shallot and mince three cloves of garlic. In the same pan, add a bit more olive oil spray. Toss in 8 ounces of sliced mushrooms and the shallots, plus the remaining ½ teaspoon kosher salt and some more freshly cracked pepper. Cook for about five minutes until mushrooms are browned and shallots softened. Add the garlic last and cook for just one minute to keep the garlic from burning and turning bitter—this step builds the flavor base for your sauce.

Step 4: Deglaze and Simmer

Pour in 1 cup of Marsala wine and 1 cup of reduced-sodium chicken broth to deglaze the pan. Use a wooden spoon to scrape up any golden bits stuck to the bottom—those are flavor goldmines! Once it reaches a gentle boil, add the partially cooked chicken back to the pan and let everything simmer together for about 10 minutes. This finishes cooking the chicken and lets the sauce flavors deepen.

Step 5: Make It Creamy and Combine

In a measuring cup, whisk together ½ cup skim milk and the remaining tablespoon of flour until smooth. Pour this mixture into the pan with the chicken and sauce. Then add 2 tablespoons of reduced-fat cream cheese. Whisk continuously to incorporate the cream cheese and milk into a silky sauce. Now, stir in the cooked pasta and toss to coat everything evenly. Let the pasta absorb the flavorful sauce for 1-2 minutes over medium heat. Taste and adjust seasoning with salt and pepper if needed.

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Pro Tips for Making Creamy Chicken Marsala Pasta Recipe

Don’t Overcrowd the Pan: Cooking the chicken in batches ensures you get that perfect golden crust without steaming the meat.
Use Dry Marsala Wine: I learned the hard way that sweet Marsala can make the sauce cloying, so dry or semi-dry is the way to go.
Whisk Milk and Flour Before Adding: This prevents clumps in the sauce, giving you a smooth, rich finish every time.
Finish with Fresh Parsley: Adding fresh herbs at the end brightens the dish and adds a lovely contrast in color and flavor.

How to Serve Creamy Chicken Marsala Pasta Recipe

Creamy Chicken Marsala Pasta Recipe - Serving

Garnishes

I always sprinkle fresh parsley on top—its slight pepperiness cuts through the richness and adds a fresh, vibrant touch. Sometimes, I’ll add a little shaved Parmesan if guests are cheese lovers. A squeeze of lemon can also lift the flavors beautifully if you want a citrusy zing.

Side Dishes

This pasta pairs wonderfully with a crisp green salad or roasted veggies like asparagus or broccoli. My family also loves crusty garlic bread on the side for soaking up any leftover sauce—because nothing goes to waste!

Creative Ways to Present

For special occasions, I like plating the pasta in a shallow bowl and topping with a sprig of fresh thyme or a few sautéed mushrooms fanned out for an elegant presentation. If you’re entertaining, serve it alongside a glass of chilled white wine—and watch your guests’ faces light up.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and usually enjoy them within 2-3 days. The sauce thickens as it cools, so you’ll want to add a splash of broth or milk when reheating to bring back the creaminess.

Freezing

I’ve frozen this pasta a couple of times, and it reheats well if you thaw it overnight in the fridge. Just keep in mind the texture of the mushrooms may soften a bit more, but the flavors stay delicious and comforting.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a little broth or milk to loosen the sauce. Microwaving works too—just cover loosely and stir halfway through to ensure even warming without drying out.

FAQs

Can I use a different type of pasta in this Creamy Chicken Marsala Pasta Recipe?

Absolutely! While I love using penne for its shape and sturdiness, feel free to swap in rigatoni, farfalle, or even spaghetti if that’s what you have on hand. Just adjust the cooking time according to package directions, and you’ll still get that luscious sauce coating every bite.
What’s the best way to avoid a clumpy sauce when adding the milk and cream cheese?

The key trick is whisking together the milk and flour first until completely smooth before adding it to the pan. Adding cream cheese in small chunks and whisking continuously helps it melt evenly, creating a silky sauce without lumps.
Can I make this recipe dairy-free?

Yes! I’ve swapped the milk for almond or cashew milk, and used a dairy-free cream cheese alternative. The sauce still turns out creamy and delicious with just a slight variation in flavor.
Is Marsala wine necessary for this recipe?

Marsala wine really defines this dish’s flavor, giving it that rich, slightly sweet depth. If you don’t have it, a dry sherry or even a mix of grape juice and balsamic vinegar can work in a pinch, but I recommend picking up a bottle because it’s wonderful to keep in your pantry.

Final Thoughts

This Creamy Chicken Marsala Pasta Recipe is one of those gems I turn to when I want dinner that impresses but doesn’t stress me out. It feels indulgent with that creamy sauce and wine-kissed flavor, yet it’s comforting and familiar enough for any night of the week. I hope you enjoy making it as much as I do—there’s something special about sitting down to a plate of this and knowing the effort was simple but the results delicious. Give it a try and let this recipe become your new go-to!