When comfort food calls, few dishes satisfy quite like a big bowl of creamy pasta. This Creamy Chicken Marsala Mushroom Pasta combines everything you love about classic Chicken Marsala with hearty rigatoni, savory mushrooms, tender chicken, and a rich parmesan cream sauce.
The earthy flavor of mushrooms pairs beautifully with sweet Marsala wine, while parmesan cheese and cream create a luxurious sauce that clings to every bite of pasta. Best of all, this easy chicken pasta recipe comes together in about 30 minutes, making it perfect for busy weeknights.
Whether you’re feeding your family or serving guests, this restaurant-quality pasta dinner is guaranteed to become a favorite.
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Why You’ll Love This Creamy Chicken Marsala Mushroom Pasta
- Ready in about 30 minutes
- Rich, creamy, restaurant-style flavor
- Perfect comfort food dinner
- Easy enough for weeknights
- Great for leftovers
- Packed with tender chicken and mushrooms
- Family-friendly and satisfying
Ingredients
- 1 box rigatoni pasta
- 4 thin chicken breast cutlets
- 8 ounces baby bella mushrooms, sliced
- 1 medium red onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup Marsala wine
- ½ cup heavy cream
- ½ cup shaved parmesan cheese
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish (optional)
How to Make Creamy Chicken Marsala Mushroom Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
Step 2: Brown the Chicken
Heat 2 tablespoons olive oil in a large skillet or cast iron pan over medium-high heat.
Season chicken cutlets with salt and pepper. Cook until golden brown on both sides and fully cooked through, about 3-4 minutes per side depending on thickness.
Remove chicken and set aside.
Step 3: Cook the Mushrooms and Onion
Add another tablespoon or two of olive oil to the skillet.
Add the sliced red onion and cook until softened, about 3-5 minutes.
Stir in the mushrooms and garlic. Season with salt, pepper, and Italian seasoning. Cook until mushrooms are tender and lightly browned.
Step 4: Make the Marsala Cream Sauce
Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan.
Allow the wine to simmer for 2-3 minutes.
Stir in the heavy cream and parmesan cheese until smooth and creamy.
Slice the cooked chicken into strips and return it to the skillet.
Simmer on low heat for about 5 minutes.
Step 5: Combine and Serve
Add the cooked rigatoni to the sauce and toss until evenly coated.
Serve immediately with fresh basil and extra parmesan cheese.
Tips for the Best Chicken Marsala Pasta
- Use dry Marsala wine for the most authentic savory flavor.
- Baby bella mushrooms add extra richness, but white mushrooms work too.
- Don’t overcook the pasta. Al dente pasta holds the sauce best.
- Freshly grated parmesan melts smoother than pre-shredded cheese.
- Reserve a little pasta water if you want to thin the sauce.
Variations
Add Spinach
Stir in a few handfuls of fresh spinach before serving.
Use Different Pasta
Penne, rotini, or pappardelle all work beautifully.
Make It Extra Creamy
Add an additional ¼ cup heavy cream for a richer sauce.
Add More Vegetables
Try peas, asparagus, or roasted red peppers.
What to Serve with Chicken Marsala Pasta
This creamy pasta pairs perfectly with:
Creamy Chicken Marsala Mushroom Pasta
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
Description
This Creamy Chicken Marsala Mushroom Pasta combines tender chicken, earthy mushrooms, rigatoni pasta, Marsala wine, parmesan cheese, and a rich cream sauce for an easy restaurant-quality dinner that’s perfect for busy weeknights.
Ingredients
- 1 pound rigatoni pasta
- 1½ pounds boneless skinless chicken breast, sliced into strips
- 8 ounces baby bella mushrooms, sliced
- 1 medium red onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Marsala wine
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ¼ cup reserved pasta water (optional)
- Fresh basil, sliced, for garnish
- Additional parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
- In the same skillet, add the sliced onion and mushrooms. Cook for 5–6 minutes until softened and lightly browned.
- Add the garlic and cook for 30 seconds until fragrant.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the skillet. Simmer for 3–4 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream and parmesan cheese. Cook until smooth and creamy.
- Return the chicken to the skillet and stir to coat in the sauce.
- Add the cooked rigatoni and toss until everything is evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
- Garnish with fresh basil and additional parmesan cheese before serving.
Notes
- Use freshly grated parmesan for the smoothest sauce.
- Baby bella mushrooms provide the richest flavor, but white mushrooms work well too.
- For extra creaminess, add an additional ¼ cup heavy cream.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 MINUTES
- Cook Time: 25
- Category: Dinner
- Method: STOVETOP
- Cuisine: Italian, Pasta
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of cream or chicken broth to loosen the sauce.
Frequently Asked Questions
What is Marsala wine?
Marsala wine is a fortified wine from Sicily that adds a rich, slightly sweet flavor to savory dishes like Chicken Marsala.
Can I make this without wine?
You can substitute chicken broth, though the signature Marsala flavor will be different.
Can I use chicken thighs?
Absolutely. Boneless skinless chicken thighs are delicious and stay very tender.
Can I freeze this pasta?
Cream-based sauces can separate after freezing, so this recipe is best enjoyed fresh or refrigerated for a few days.
Final Thoughts
If you’re looking for an easy pasta dinner that feels special enough for date night but simple enough for a weeknight meal, this Creamy Chicken Marsala Mushroom Pasta is the answer. The combination of tender chicken, savory mushrooms, rich Marsala wine, and creamy parmesan sauce creates a comforting meal that everyone will request again and again.
