Creamy Chicken Marsala Pasta Recipe

This Creamy Chicken Marsala Pasta is kinda sorta an ode to Zach’s past life as bartender and server at Olive Garden. To the experienced palate, this dish tastes like being broke as hell and smiling while people a little less broke than you treat you like garbage. For real tho—the marsala wine gives this dish its depth and slight sweetness, while the mushies give it the texture and umami mami that you need. Supposedly, a bunch of French folk living in Sicily during the Napoleonic wars demanded to eat food that reminded them of home. And we know the French love their wine and mushrooms. So I like to imagine a reluctant chef named Giuseppe whipped up this dish while a guy with the voice of the candelabra from Beauty and the Beast is asking to speak with the manager.


10 mins


25 mins




  • 2 chicken breasts, halved and pounded 1/2” thick
  • 2 Tbsp olive oil
  • Garlic powder
  • Salt
  • Pepper
  • 32 oz whole brown mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 medium shallot, diced
  • 1 cup chicken broth
  • 1 cup Marsala wine

  • 1 Tbsp fresh thyme, finely chopped
  • 1/2 cup heavy cream
  • 1/2 lb thin spaghetti or angel hair
  • 1 tsp cornstarch
  • 1 tsp water
  • Fresh parsley, finely chopped for garnish

Creamy Chicken Marsala Pasta on a white plate

Creamy Chicken Marsala Pasta

  1. Preheat oven to 375ºF.
  2. Season chicken breasts with garlic powder, salt, and pepper to taste.
  3. In a cast iron skillet or stainless steel pan, heat oil over medium-high heat. Sear chicken breasts for 2 minutes on each side, or until lightly golden brown. Remove from heat and set aside.
  4. In the same pan, add mushrooms and sauté until their juices fully release and are heavily simmering. Add garlic and shallot and cook until both are tender. Stir in chicken broth, wine, and thyme. Reduce liquid by about half. Stir in heavy cream. Remove from heat
  5. Place chicken breasts in pan—be sure to partially submerge them. Cover pan tightly with foil, then bake in oven for 10-15 minutes or until chicken has reached an internal temp of 165ºF.
  6. Remove from oven and serve with spaghetti garnished with fresh parsley.

Creamy Chicken Marsala Pasta

Pinot Noir


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