One Tuesday evening, I was knee-deep in dinner indecision. My fridge had chicken thighs, a half-used carton of mushrooms, and a bottle of Marsala wine from a forgotten dinner party. My husband peeked into the kitchen and casually asked, “Is this another ‘use-what-we-have’ night?” Yes, it was. But little did he know he’d be asking me to make it again the following week.

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This Chicken Marsala Pasta came together almost by accident—but it turned into a total hit with my family. The richness of the sauce, the velvety mushrooms, and the tender chicken coated in Parmesan… it just felt like something you’d get at a cozy Italian restaurant, only better because it was homemade.

The kids (both pasta fanatics) cleaned their plates, and even my picky teen, who “doesn’t like mushrooms,” went back for seconds. Now, it’s part of our monthly dinner rotation. The best part? It’s deceptively easy to pull off—even on a weeknight.

If you’re juggling after-school chaos, laundry, and a hungry household, this dish is a lifesaver. It tastes indulgent but doesn’t take all day to make. And if you’re a fan of meals that use real ingredients and pack big flavor, you’re going to love this one just as much as I do.

Short Description

Creamy, savory, and deeply comforting, Chicken Marsala Pasta combines tender chicken thighs, mushrooms, and fettuccine in a rich, garlicky Marsala wine sauce—perfect for weeknights or casual dinner parties.

Key Ingredients

1 pound fettuccine
1 pound chicken thighs
10 ounces cremini mushrooms, sliced
1 red onion, thinly sliced
2 garlic cloves, minced
3 tablespoons butter, divided
2 tablespoons 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 grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste

Tools Needed

Large pot for boiling pasta
Large sauté pan or skillet
Tongs or slotted spoon
Wooden spoon or spatula
Chef’s knife
Cutting board

Cooking Instructions

Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente (about 9–10 minutes). Before draining, reserve 1 cup of pasta water. Set pasta aside.

Step 2: Sear the Chicken
Pat chicken thighs dry and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon butter and 2 tablespoons olive oil over medium-high heat. Sear chicken for 2 minutes per side until golden. Remove and let rest. Once slightly cooled, chop into bite-sized pieces.

Step 3: Caramelize the Onions
In the same skillet, reduce heat to medium. Add 1 tablespoon butter and sliced red onions. Cook for about 20 minutes, stirring often, until onions are soft and golden brown.

Step 4: Add Mushrooms and Garlic
Toss in sliced mushrooms and cook until they release moisture and begin to brown, about 6–8 minutes. Stir in the minced garlic and cook for another 30 seconds.

Step 5: Build the Sauce Base
Sprinkle flour over the mushroom mixture and stir for 1–2 minutes to remove the raw taste. Slowly pour in the Marsala wine, scraping the bottom of the pan. Simmer for 1 minute.

Step 6: Add Broth, Cream, and Chicken
Pour in the chicken broth and heavy cream. Stir well, then add the chopped chicken back in. Reduce heat to low and let it simmer gently for 10 minutes, until the sauce thickens slightly.

Step 7: Finish with Sour Cream and Pasta
Turn off the heat. Stir in the sour cream and grated Parmesan cheese. Toss in the cooked fettuccine, mixing thoroughly to coat. Add reserved pasta water as needed for a looser sauce.

Step 8: Garnish and Serve
Sprinkle with chopped parsley and a little more Parmesan. Serve hot and enjoy immediately!

Why You’ll Love This Recipe

– Rich, restaurant-style flavor at home

– Uses budget-friendly ingredients

– Comforting and satisfying

– Family-approved—even for picky eaters

– Perfect balance of savory, creamy, and herby

– Flexible—works for casual dinners or guests

Mistakes to Avoid & Solutions

1. Using dry chicken or overcooking it
Chicken thighs are forgiving, but if you over-sear or leave them in too long during simmering, they can toughen. Sear just enough to brown, then finish cooking in the sauce.

2. Not caramelizing the onions
This step adds depth to the flavor. Don’t rush it. If short on time, slice the onions thinner to speed up softening.

3. Using sweet Marsala
Opt for dry Marsala wine for a savory finish. Sweet Marsala will make the sauce overly sugary.

4. Skipping the flour step
Flour thickens the sauce. Without it, the texture turns runny. Stir it well and cook for at least a minute before adding wine.

5. Forgetting to save pasta water
This starchy liquid brings the sauce together. If you forget to save it, you can use a little chicken broth, but it won’t be as silky.

Serving and Pairing Suggestions

This pasta stands strong on its own, but you can elevate the experience by:

Serving with garlic bread or focaccia

Adding a side salad with arugula, lemon, and shaved Parmesan

Pairing with a dry white like Pinot Grigio—or a light red like Chianti

Topping each plate with a drizzle of truffle oil for a luxe finish

Serving family-style for cozy weeknight dinners or plated for guests

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days

Reheat on the stovetop over low heat with a splash of broth or milk

Microwave in 30-second bursts, stirring in between

Avoid freezing, as the cream and sour cream may separate

Don’t overheat, or the sauce may break—gentle warming is key

FAQs

1. Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and are less likely to dry out. If using breasts, don’t overcook them during searing or simmering.

2. What if I don’t have Marsala wine?
Dry sherry or a dry white wine with a splash of brandy can work in a pinch. Just avoid anything too sweet.

3. Can I make this ahead of time?
Yes! Make the sauce and pasta separately, then store them in the fridge. Reheat gently and toss together just before serving.

4. Is it okay to skip the sour cream?
You can skip it, but the sour cream adds a silky tang that balances the richness. Greek yogurt could work as a substitute.

5. How can I make this dish lighter?
Use half-and-half instead of heavy cream and skip the sour cream. You can also reduce the pasta portion and add spinach or peas for more veggies.

Tips & Tricks

Let the wine simmer long enough to cook off the alcohol

Use freshly grated Parmesan for the best melt and flavor

Stir the sauce often to prevent sticking or curdling

Slice mushrooms evenly so they cook uniformly

Add a handful of baby spinach at the end for a green boost

Recipe Variations

Creamy Spinach Marsala Pasta
Add 3 cups of baby spinach in Step 7 right before stirring in pasta. It wilts into the sauce beautifully.

Mushroom-Only Marsala Pasta (Vegetarian)
Skip the chicken and double the mushrooms. Use mushroom broth instead of chicken broth for a deeper flavor.

Lighter Marsala Pasta
Swap heavy cream for 1/4 cup half-and-half. Use low-fat sour cream and reduce Parmesan to 1/4 cup.

Spicy Chicken Marsala Pasta
Add 1/2 teaspoon crushed red pepper flakes to the mushroom step. It adds just enough heat to balance the creamy sauce.

Gluten-Free Version
Use gluten-free fettuccine and substitute flour with gluten-free all-purpose flour or cornstarch.

Final Thoughts

This Chicken Marsala Pasta brings together everything I love: layered flavor, creamy texture, and that satisfying moment when everyone at the table goes quiet because they’re too busy enjoying dinner.

Whether it’s a random Tuesday or you’re hosting a low-key dinner with friends, this pasta delivers. It’s flexible, flavorful, and easy to tweak based on what’s in your fridge. You don’t need fancy skills or gourmet ingredients—just a bit of time, a good skillet, and a willingness to stir.

And honestly, any recipe that makes my kids eat mushrooms without complaint? That’s a keeper.

Chicken Marsala Pasta

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Ingredients

1 pound fettuccine
1 pound chicken thighs
10 ounces cremini mushrooms sliced
1 red onion thinly sliced
2 garlic cloves minced
3 tablespoons butter divided
2 tablespoons olive oil
⅓ cup all-purpose flour
1 cup Marsala wine
1 cup chicken broth
¼ cup heavy cream
¼ cup sour cream
½ cup grated Parmesan cheese
¼ cup fresh parsley chopped
Salt and pepper to taste

Instructions

Cook fettuccine in salted boiling water until al dente (9–10 minutes). Reserve 1 cup of pasta water, then drain and set aside.
Season chicken thighs with salt and pepper. In a large skillet, heat 1 tbsp butter and 2 tbsp olive oil over medium-high. Sear chicken 2 minutes per side. Remove, chop into bite-sized pieces once cool.
In the same pan, reduce heat to medium. Add 1 tbsp butter and sliced red onions. Cook for 20 minutes, stirring until soft and golden.
Add mushrooms and cook 6–8 minutes until browned. Stir in garlic, cook for 30 seconds.
Sprinkle in flour and stir 1–2 minutes. Pour in Marsala wine, scrape the pan, and simmer 1 minute.
Add chicken broth, heavy cream, and chopped chicken. Simmer on low for 10 minutes until slightly thickened.
Turn off heat. Stir in sour cream and Parmesan. Toss in pasta. Add reserved pasta water as needed for consistency.
Top with parsley and extra Parmesan. Serve hot.