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Chicken and Mushroom Pasta Recipe

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  • Author: Maxine Dubois
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


This Chicken and Mushroom Pasta Recipe is made with chicken thighs, rosemary leaves, mushrooms, chicken broth, sherry and angel hair. The sherry is really the main ingredient for this sauce, so don’t skip it.


  • 4 pieces of chicken breasts or thighs
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 1 garlic clove, smashed
  • 3 rosemary leaves
  • 16 oz sliced mushrooms
  • 1 can chicken broth
  • 2/3 cups dry sherry
  • 1 can 28 oz whole peeled tomatoes, San Marzano kind
  • 1 pound of long pasta


  1. Season the chicken breasts or thighs with salt and pepper on both sides.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, melt the butter over medium heat. Add the smashed garlic clove and rosemary leaves, and cook for about 1 minute until fragrant.
  4. Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5-6 minutes.
  5. Pour in the chicken broth and dry sherry, and bring the mixture to a simmer. Allow it to cook for about 5 minutes to reduce slightly.
  6. Meanwhile, crush the whole peeled tomatoes with your hands and add them, along with their juice, to the skillet. Stir well to combine.
  7. Return the cooked chicken to the skillet, nestling it into the sauce. Cover the skillet and let the chicken simmer in the sauce for about 10 minutes to absorb the flavors.
  8. While the chicken is simmering, cook the pasta according to the package instructions until al dente. Drain the cooked pasta.
  9. Remove the chicken from the skillet and slice it into thin strips or bite-sized pieces.
  10. Return the sliced chicken to the skillet and mix it with the sauce.
  11. Serve the chicken and mushroom sauce over the cooked pasta. Garnish with fresh herbs, if desired.


  • If you don’t have chicken broth, add a chicken bouillon in one cup of hot water and mix.
  • You can check if the chicken is cooked through by taking the thickest piece out and cutting to see the inside to make sure it’s no longer pink.
  • 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.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 420.2
  • Sugar: 1.0 g
  • Sodium: 317.8 mg
  • Fat: 9.3 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 50.3 g
  • Fiber: 2.4 g
  • Protein: 32.3 g
  • Cholesterol: 67.0 mg