Mediterranean Chicken Marsala Pasta
This dish takes the rich, savory taste of traditional Chicken Marsala and elevates it with Mediterranean staples like sun-dried tomatoes, garlic, fresh herbs, and a touch of cream. Served over pasta, it’s comforting, fresh, and perfect for weeknights or dinner parties.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
For the Chicken:
1 ½ lbs (680 g) boneless, skinless chicken breasts, sliced thin
Salt & pepper, to taste
1 tsp dried oregano
½ tsp garlic powder
2 tbsp olive oil
For the Sauce:
3 cloves garlic, minced
1 small shallot or red onion, finely chopped
8 oz (225 g) cremini or baby bella mushrooms, sliced
½ cup sun-dried tomatoes (in oil), chopped
¾ cup dry Marsala wine
¾ cup chicken broth
¾ cup heavy cream (or half-and-half for lighter)
½ tsp crushed red pepper flakes (optional)
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley or basil
Pasta:
12 oz (340 g) fettuccine, linguine, or penne
Salted water for boiling
Instructions
1. Cook the Pasta:
1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the Chicken:
2. Season sliced chicken with salt, pepper, oregano, and garlic powder.
3. In a large skillet, heat olive oil over medium-high heat.
4. Add chicken in a single layer and sear until golden and cooked through (about 3–4 min per side). Remove and set aside.
3. Make the Sauce:
5. In the same pan, add a bit more oil if needed, then sauté garlic and shallots for 1–2 minutes.
6. Add mushrooms and cook until browned (5–6 minutes).
7. Stir in sun-dried tomatoes.
8. Pour in Marsala wine, scraping the bottom of the pan. Let simmer and reduce by half (3–5 minutes).
9. Add chicken broth and cream. Bring to a gentle simmer.
10. Stir in Parmesan cheese until melted and sauce is slightly thickened.
11. Add the cooked chicken back to the skillet.
4. Combine:
12. Add the drained pasta to the sauce and toss well. If needed, use reserved pasta water to loosen.
13. Taste and adjust seasoning. Finish with chopped herbs and a sprinkle of cheese.
5. Serve:
14. Serve immediately, garnished with extra parsley, lemon zest, or a drizzle of olive oil if desired.
Notes
Marsala wine is essential to the flavor, but if unavailable, use dry sherry or a mix of white wine and a splash of balsamic vinegar.
You can substitute chicken thighs for a richer flavor.
Make it gluten-free by using gluten-free pasta and checking wine labels.
To add greens, toss in fresh spinach or arugula at the end.
Tips
For extra depth, let the Marsala simmer long enough to reduce—don’t rush it.
Pre-slice all ingredients before cooking; the recipe moves fast.
Add lemon zest at the end for a bright finish.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
A: Yes! Cook the chicken and sauce ahead of time and refrigerate for up to 2 days. Cook the pasta fresh and reheat everything together.
Q: Is there a dairy-free version?
A: Use full-fat coconut milk or cashew cream instead of dairy cream and skip the cheese or use a dairy-free Parmesan.
Q: What’s the best pasta shape for this?
A: Long noodles like fettuccine or tagliatelle work well, but penne or rigatoni are great for capturing the sauce.
Nutrition Facts
Calories: 580 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 28 g
Fiber: 3 g
Sugar: 6 g
Sodium: 620 mg
Calcium: 180 mg