Chicken Marsala Pasta Recipe


  • 2 boneless skinless chicken breasts
  • 8 ounces of fresh mushrooms (sliced) I used ports for this recipe
  • 1 medium sweet onion (diced)
  • 3 garlic cloves (crushed and minced)
  • ¾ cups Marsala cooking wine
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 pound penne pasta
  • ½ cup parmesan cheese
  • 5 tablespoons of butter
  • 1 tablespoon olive oil
  • Salt and pepper


  1. Salt and pepper chicken on both sides. In a large skillet cook the chicken in 1 tablespoon of olive oil, and 1 tablespoon of butter until nicely browned and done (165F). Remove to a plate to cool. After cool enough to handle slice chicken into strips.
  2. Cook pasta according to pasta directions; drain, and stir in 3 tablespoons of butter, stirring until butter is melted, and then mix in a ½ cup of parmesan cheese.
  3. In the now empty skillet using 1 tablespoon of butter cook the garlic, mushrooms, and onion; until onion is tender. Stir in the Marsala wine, chicken broth, and cream. Bring mixture to a boil, reduce to simmer, and cook until sauce starts to thicken. Add the chicken strips to the skillet and continue cooking until chicken is heated through.
  4. Pour pasta into a large bowl and add in the chicken Marsala sauce mixture; salt and pepper to taste, and then toss until well combined.
  5. Serve hot with extra cheese if desired.