Creamy Chicken Marsala Mushroom Pasta
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.
- Prep Time: 15 MINUTES
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: Italian, Pasta
Ingredients
Scale
- 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.