Chicken marsala pasta is a twist on the old classic that is hearty, comforting, and tasty!  Earthy cremini mushrooms, salty prosciutto, and tender bite-sized pieces of chicken breast are tossed with pappardelle noodles in a silky marsala wine sauce and topped with fresh parsley and crispy prosciutto.  This is one of our new favorites and we hope it’s one of yours!

Chicken marsala pappardelle pasta in white bowl with fork.

Chicken marsala pappardelle is one of our new favorite pasta dishes.

Heartier than the original because of the pasta, this is a wonderful meal to make when you’re craving chicken marsala but also want some pasta!

 

We sliced the chicken breasts into bite-sized pieces so there’s a little bit of chicken in almost every bite you take.

We also used prosciutto to add another dimension of flavor making this already delicious dish even better!

Perfect served with some sauteed garlicky greens on the side like spinach or broccoli rabe.

Ingredients shown: chicken stock, parsley, mushrooms, marsala wine, butter, garlic, chicken, and prosciutto.

How to make it

Each number corresponds to the numbered written steps below.

  1. Begin by prepping your ingredients:  slice the mushrooms, chop the prosciutto, and mince the parsley.
  2. If you purchased thick-cut breasts like I did, fillet them first, then pound until flat and cut them into bite-sized pieces.

Chicken marsala pasta recipe process shot collage group number one.

  1. Liberally season the chicken pieces with salt and pepper.  
  2. Next, dredge the chicken pieces in flour and shake off the excess.  To make this process simpler, you can place all the pieces and the flour in a large Ziploc bag and shake.  Note:  You will have flour left after dredging.  This should be discarded and not saved for later use.
  3. Bring a pot of salted water (2 tablespoons of kosher salt per gallon of water) to boil.  While you’re waiting for the water to boil, heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes).  Season with salt and pepper, then remove the mushrooms from the pan and set them aside in a dish covered with tented foil.
  4. Add the prosciutto to the same pan and cook until browned, about 3-4 minutes.  Remove the prosciutto and set it aside on a small plate.

Recipe process shot collage group number two.

  1. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan.  Sear the chicken slices until browned on both sides, roughly 6-7 minutes total.  You may need to work in batches to not overcrowd the pan.  Remove the pieces and place in the same plate as the mushrooms.  
  2. Begin to cook the pasta to 1 minute less than al dente.   Add the garlic to the pan along with a touch more olive oil and cook for approximately 1 minute until golden.  
  3. Add the marsala and the chicken stock and turn the heat to high.  Allow the liquid to reduce by half (about 3-4 minutes) while scraping the pan with a wooden spoon to remove the brown bits.    
  4. Once the sauce has adequately reduced, turn the heat down to medium-low and add the remaining butter, whisking it in.  

Recipe process shot collage group number three.

  1. Add all the chicken and mushrooms, and half the prosciutto, and mix once more.  Taste test the sauce and adjust salt and pepper if needed.  
  2. Add the pasta to the pan and toss to coat.   Continue to cook until the pasta just reaches al dente, about 30-60 seconds.  If needed, add a ladle or two of your reserved pasta water to loosen up the sauce.  Remove from the heat and sprinkle the parsley.  If the pasta dries up at all just add a touch more pasta water to thin it out.  Divide into plates and top with the remaining crispy prosciutto.  Enjoy!

Top tips for perfect pasta chicken marsala

  • The chicken.  Classic marsala is usually made with either veal or chicken.  For this recipe, we’re using chicken breasts that have been filleted, pounded thin, and sliced into bite-sized chunks.  The chicken should be sauteed in batches here to prevent crowding the pan and ensuring a nice sear on every piece.  It’s more economical to buy full chicken breasts and fillet them yourself, but if you want to save time, buy the thinly sliced cutlets and cut them into bite-sized chunks.
  • The marsala.  When making chicken marsala, or chicken marsala pasta, dry marsala wine is typically used as opposed to the sweet marsala wine.  The domestic marsala is usually $1-2 cheaper than the imported from Italy.  Since the price difference is small, I’d recommend opting for the imported version as it simply tastes better.  If you want to make this without alcohol, you can replace it with extra chicken stock, just note you will lose that quintessential marsala flavor.
  • The prosciutto.  We used prosciutto from the deli counter and requested it thinly sliced. We think it greatly enhances the flavor and texture of the dish but if you can’t get your hands on any prosciutto, you can definitely go without.
  • The sauce.  The sauce is pretty silky as is, but if you want a creamier sauce, you can add 3/4 cup of cream after reducing the wine and stock.  Cook the sauce until simmering (about 2-3 minutes) and then continue with the instructions.

Chicken marsala pasta in black pan with tongs.

More hearty pasta recipes

If you loved this chicken marsala pasta recipe, check these others out!

  • Short rib ragu with pappardelle – Beef short ribs braised in a tomato and red wine sauce then tossed with pappardelle.
  • Pasta bolognese – The classic ragu of ground beef, pancetta, carrots, onions, and celery with wine and tomatoes.
  • Chicken cacciatore pasta – with chicken thighs, peppers, onions, capers, and olives in a tomato sauce.
  • Chicken Alfredo pasta – Seared chicken, butter, garlic, Parmigiano Reggiano, and a touch of cream.
  • Pasta alla Norcina – Crumbled pork sausage, cream, Pecorino Romano, and white wine with a touch of nutmeg.

If you’ve enjoyed this chicken marsala pasta recipe or any recipe on this site, give it a 5-star rating and leave a review.

Some people learn by watching.  If you’re that type of person, you can find most of our recipes on YouTube and our Facebook Page.

Chicken Marsala Pasta

4.95 from 18 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6
Sauteed mushrooms, prosciutto, and chicken are tossed with al dente pasta in a marsala wine sauce and topped with fresh parsley and crispy prosciutto. 

Ingredients 

  • 1 pound pappardelle or any hearty pasta you like
  • 1 pound cremini mushrooms sliced
  • 1/4 pound prosciutto chopped
  • 1 1/2 pounds chicken breasts pounded flat and cut into bite sized pieces
  • 1/2 cup flour for dredging only
  • 3 tablespoons olive oil
  • 6 tablespoons unsalted butter divided
  • 3 cloves garlic minced
  • 1 1/2 cups dry marsala
  • 1 1/2 cups low sodium chicken stock
  • salt and pepper to taste
  • 2 cups reserved pasta water will most likely not need it all
  • 3 tablespoons parsley minced

Instructions 

  • Bring a large pot of salted water (2 tablespoons kosher salt per gallon) to boil.
  • Liberally season the chicken with salt and pepper then dredge the pieces in flour and shake off the excess. Place the dredged chicken pieces on a baking sheet and set aside.
  • Heat a very large pan to medium heat and saute the mushrooms until they brown and release their water (about 5 minutes). Season with salt and pepper, then remove mushrooms from the pan and set aside in a dish tented with foil.
  • Add the prosciutto to the same pan and cook until browned (about 3-4 minutes). Remove the prosciutto to a small plate and set it aside.
  • Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. Sear the chicken until browned on both sides (about 6-7 minutes total) then remove the pieces to the same plate as the mushrooms. If necessary, work in batches using more butter and olive oil so as to not crowd the chicken.
  • At this time begin cooking the pasta to 1 minute less than al dente.
  • Add the garlic to the pan along with a touch more olive oil and cook until golden (about 1 minute). Add the marsala and the chicken stock and turn the heat to high. Reduce the liquid by about half (3 minutes) while scraping the pan with a wooden spoon to remove all of the flavor bits.
  • Once the sauce adequately reduces, turn the heat down to medium-low, add the remaining butter, and whisk it in.
  • Add all the chicken, mushrooms, and half the prosciutto and mix once more. Taste test the sauce and adjust salt and pepper if required.
  • Add the pasta to the pan and toss to coat. Cook until the pasta just reaches al dente (about 30-60 seconds). If needed, add a ladle or two of pasta water to loosen up the sauce.
  • Remove the pan from the heat and sprinkle in the parsley. If the pasta dries up, just add a touch more of the reserved pasta water to thin it out. Divide into plates and top with the remaining crispy prosciutto. Enjoy!

Notes

  • Makes 6 moderate or 4 very large servings.
  • If a creamier sauce is desired add 3/4 cup of cream after reducing the wine and stock.  Cook the sauce until simmering (about 2-3 minutes) then continue with the instructions.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 729kcal | Carbohydrates: 69g | Protein: 50.3g | Fat: 24.7g | Saturated Fat: 9.6g | Cholesterol: 128mg | Sodium: 402mg | Potassium: 570mg | Fiber: 3.7g | Sugar: 3.1g | Calcium: 25mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

47 Comments

  1. 5 stars
    Just finished this for brunch after having made it a few days ago. Wow, this was delicious!
    I made it for dinner that night and DW said I could make this again anytime. Very excellent Marsala flavor and the chicken was so tender and juicy.
    I really hate frying foods on the stove top for the mess it makes spattering everywhere but this was worth it.(She claims it is worth her having to clean up) Next time I might just leave the breast whole instead of small pieces to lessen the mess? Or maybe I need a bigger pan. Mine is about 3/4 the size of yours so I had three batches of chicken to fry.
    I really enjoy your Youtube channel and have tried a few other recipes that were great also. Your son puts a lot of thought into his judging and scoring of the meals. Glad I found it and hope you can keep up the good work.

    1. 5 stars
      Forgot to add that I was too cheap to buy the pancetta or proscuitto so went with bacon. Not sure that was a good substitute but it did not ruin the flavor.
      Wonder what this would be like w hot or sweet italian sausage?

      1. Hi Fred, I’m a big believer in using the ingredients that work best for you, and what’s available to you as well. I think experimenting and making with sausage would be interesting, although I haven’t tested it personally so can’t say for sure.

    2. Hi Fred, thanks for the kind words, they are appreciated. So happy you and your wife enjoyed the recipe and thanks for watching the videos!