Chicken and Mushroom Pasta

This Chicken Marsala Pasta Recipe is made with chicken thighs, rosemary leaves, mushrooms, chicken broth, sherry and angel hair.

There's something truly magical about the combination of tender chicken, earthy mushrooms, and al dente pasta, all brought together with a delectable sauce. Whether you're cooking for yourself, your family, or hosting a dinner party, this Chicken Marsala Pasta Recipe is a crowd-pleaser that never fails to impress.

From creamy and indulgent to light and refreshing, we'll cover a range of sauce variations that will suit any palate or dietary preference. We'll also explore creative ways to enhance the flavors by experimenting with different types of mushrooms, herbs, and spices.

If you love this recipe, you have to try my Chicken Limone and my Chicken Piccata with Sun-dried Tomatoes Recipe.

Jump to:

• What is Chicken and Mushroom Pasta?
• Why you will love this recipe
• Chicken Marsala Pasta Recipe Ingredients
• How to make Chicken Marsala Pasta
• Substitutions
• Chicken Marsala Pasta Recipe Variations
• Equipment
• How to store Chicken Marsala Pasta
• Chicken Marsala Pasta Recipe Top tips
• Chicken and Mushroom Pasta Recipe
• Food safety

What is Chicken and Mushroom Pasta?

Chicken and Mushroom Pasta is a popular dish that combines cooked chicken, sautéed mushrooms, and pasta, typically served with a flavorful sauce. It is a versatile and delicious meal that can be prepared in various ways, offering a combination of protein, vegetables, and carbohydrates.

The dish typically starts by cooking chicken pieces, such as boneless chicken breasts or thighs, until they are fully cooked and lightly browned. The chicken is often seasoned with salt, pepper, and other herbs or spices for added flavor. It can be cooked in a skillet on the stovetop, baked in the oven, or even grilled before being sliced or shredded.

Why you will love this recipe

• Delicious flavors: The combination of tender chicken, savory mushrooms, and flavorful sauce creates a delicious and well-balanced taste that is sure to satisfy your taste buds.
• Versatility: This recipe is versatile and can be easily customized to suit your preferences. You can adjust the seasonings, herbs, and spices according to your taste. You can also experiment with different types of mushrooms or protein substitutions to create variations of the dish.
• Comforting and filling: Chicken and Mushroom Pasta is a comforting and filling dish that provides a satisfying meal. The pasta and protein provide carbohydrates and protein, keeping you full and energized.
• Easy to make: This recipe is relatively simple and doesn't require advanced cooking skills. With basic cooking techniques like sautéing and simmering, you can easily prepare a delicious meal for yourself or your family.

Chicken Marsala Pasta Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Chicken breasts
• Olive oil
• Butter
• Garlic
• Rosemary
• Mushrooms
• Chicken broth
• Dry sherry
• Tomatoes
• Pasta

See recipe card for Chicken Marsala Pasta Recipe quantities.

How to make Chicken Marsala Pasta

Substitutions

• Chicken: You can replace chicken with other proteins such as:
  • Shrimp: Use peeled and deveined shrimp. Cook them in the skillet until pink and cooked through.
  • Tofu: Use firm tofu cut into cubes. Sauté the tofu until golden brown before adding the mushrooms and other ingredients.
  • Sliced sausage: Use your preferred type of sausage, such as Italian sausage or chorizo. Brown the sausage slices in the skillet before adding the mushrooms.
• Mushrooms: There are various types of mushrooms you can use or combine:
  • Cremini mushrooms: These have a slightly stronger flavor compared to button mushrooms.
  • Portobello mushrooms: They have a meaty texture and earthy flavor. Remove the stems and slice them before cooking.
  • Shiitake mushrooms: These have a distinctive umami flavor and a firm texture. Remove the stems and slice them before cooking.
  • Oyster mushrooms: They have a delicate flavor and a soft texture. Tear them into smaller pieces and cook.
• Dry Sherry: Dry sherry adds depth to the sauce, but if you don't have it or prefer to omit alcohol, you can use:
  • Chicken broth: Increase the amount of chicken broth used in the recipe to substitute for the dry sherry.
  • White wine: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, as a substitute. Adjust the amount to taste.
• Whole Peeled Tomatoes: If you don't have canned whole peeled tomatoes, you can try these alternatives:
  • Canned diced tomatoes: Use diced tomatoes instead and increase the cooking time slightly to allow them to break down and create a sauce.
  • Tomato sauce: Substitute with an equal amount of tomato sauce for a smoother sauce consistency.

Chicken Marsala Pasta Recipe Variations

• Creamy Chicken Marsala Pasta: To make the sauce creamier and richer, you can incorporate heavy cream or half-and-half. After sautéing the chicken and mushrooms, deglaze the pan with Marsala wine, then add the cream and simmer until the sauce thickens. Toss the cooked pasta in the creamy sauce, and you'll have a luscious and indulgent variation of Chicken Marsala Pasta. Check out my Creamy Chicken Marsala Recipe.
• Lemon Chicken Marsala Pasta: If you enjoy a zesty and refreshing flavor profile, consider adding a touch of lemon to the dish. Squeeze fresh lemon juice over the cooked chicken and mushrooms before deglazing with Marsala wine. The bright acidity of the lemon will add a delightful tang to the sauce and balance the richness of the dish.
• Spinach and Sun-Dried Tomato Chicken Marsala Pasta: For a burst of color and additional flavors, incorporate sautéed spinach and sun-dried tomatoes into your Chicken Marsala Pasta. After cooking the chicken and mushrooms, add the spinach to the skillet and cook until wilted. Then, stir in the sun-dried tomatoes and Marsala wine to create a vibrant and savory sauce. Toss the cooked pasta with this mixture for a delightful twist. Check out my Marry Me Chicken Recipe.

Equipment

• Large skillet or sauté pan: This is essential for cooking the chicken, mushrooms, and sauce. A skillet with high sides and a wide cooking surface allows for even heat distribution and ample space to sauté the ingredients.
• Pot for boiling pasta: Choose a pot large enough to comfortably accommodate the pasta and water. A pasta pot with a strainer insert can be convenient for draining the pasta easily.
• Cutting board and knife: A cutting board is needed for preparing ingredients such as chicken, mushrooms, and any additional vegetables. A sharp knife will make the cutting and slicing process easier and safer.
• Wooden spoon or spatula: These utensils are handy for stirring and tossing the chicken, mushrooms, and sauce as they cook.
• Tongs or a fork: You'll need tongs or a fork to flip and handle the chicken as it cooks to ensure even browning and prevent sticking.
• Can opener: If you're using canned ingredients like whole peeled tomatoes or chicken broth, a can opener is necessary to open the cans.
• Measuring cups and spoons: These are useful for accurately measuring ingredients, especially for the sauce or seasonings.
• Pasta serving utensils: These can include a pasta server or tongs for lifting and portioning the cooked pasta onto plates.
• Optional: Garlic press, grater, or mortar and pestle: These tools are helpful for mincing or crushing garlic and grating cheese or herbs, if desired for garnishing or adding extra flavor.

How to store Chicken Marsala Pasta

• Refrigeration: If you have leftovers, allow the pasta to cool to room temperature before transferring it to an airtight container. Refrigerate the pasta within two hours of cooking. Store it in the refrigerator for up to 3-4 days.
• Separate the pasta and sauce: To maintain the pasta's texture and prevent it from becoming mushy, it's best to store the pasta and sauce separately. Place the pasta in one container and the sauce in another.
• Airtight containers: Use airtight containers to store the pasta and sauce. This helps to maintain freshness and prevent any odors from transferring to the food.
• Labeling: It's helpful to label the containers with the storage date. This allows you to keep track of the leftovers and ensures you use them within a safe time frame.
• Reheating: When you're ready to enjoy the stored Chicken Marsala Pasta, reheat it properly to ensure it's heated through. You can reheat the pasta and sauce separately by microwaving them in a microwave-safe dish or by gently reheating them in a skillet on the stovetop.
• Freezing: If you want to store Chicken Marsala Pasta for a longer period, you can freeze it. Again, store the pasta and sauce separately in airtight containers. Properly cooled and labeled leftovers can be frozen for up to 2-3 months. Thaw the frozen pasta in the refrigerator overnight before reheating.
• Considerations: Keep in mind that the quality and texture of the pasta may change slightly upon reheating or freezing. The sauce may thicken, so you can add a little chicken broth or water to loosen it up when reheating.

Chicken Marsala Pasta Recipe Top tips

• Sear the chicken properly: To achieve a flavorful and nicely browned chicken, make sure to pat the chicken dry with paper towels before seasoning it. This helps to remove any excess moisture, allowing the chicken to sear and brown effectively. Heat the skillet or sauté pan over medium-high heat and add a bit of oil or butter. Place the chicken in the pan, making sure not to overcrowd it, and let it sear for a few minutes on each side until golden brown. This initial searing adds depth of flavor to the dish.
• Flavor the sauce: While Marsala wine is a key component of the sauce, you can enhance its flavor by adding a few additional ingredients. Consider incorporating minced garlic, shallots, or onions when sautéing the mushrooms. This adds aromatic notes and complexity to the sauce. You can also include fresh herbs like thyme or rosemary for added fragrance and taste. Adjust the seasoning with salt and pepper to ensure the sauce is well-balanced.
• Deglaze and reduce the sauce: After sautéing the mushrooms and onions, deglaze the pan with Marsala wine. Scrape the bottom of the pan with a wooden spoon or spatula to release any browned bits (fond). This adds depth and richness to the sauce. Allow the wine to simmer and reduce slightly before adding the chicken broth or any other liquids. This helps intensify the flavors and create a more concentrated sauce.
• Cook the pasta al dente: For the perfect texture, cook the pasta al dente, which means it should be cooked until it is firm to the bite. Follow the package instructions for cooking time, but start checking the pasta a minute or two before the suggested time to ensure it doesn't overcook. Al dente pasta holds its shape better and provides a pleasing texture when combined with the chicken and sauce.
• Garnish with fresh herbs: Just before serving, sprinkle the Chicken Marsala Pasta with freshly chopped herbs like parsley or basil. This adds a burst of freshness and brightens the flavors of the dish. You can also grate some Parmesan or Pecorino cheese on top for extra richness and depth of flavor.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.