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Chicken Marsala Pasta Skillet is a combination of a favorite Italian-American meal and pasta all prepared in one skillet.
Looking for something that is easy to make but full of flavor?
Look no more because Chicken Marsala Pasta Skillet is the perfect dish for the weekday meal. You make the whole meal in one dish, which means less mess. Less mess=more time to spend with the family or some quiet time for yourself.
Why Chicken Marsala Pasta?
I think one of my favorite “Italian” dishes is Chicken Marsala. It’s one of those meals that always calls my name when I see it on a menu. Of course, sometimes I’m disappointed but most of the time it’s pretty good.
Chicken Marsala is pan fried chicken cutlets, mushrooms and a savory Marsala wine sauce. It’s usually served with pasta or my favorite, mashed potatoes… 😍
What is Marsala Wine?
Marsala wine is a fortified wine made in Sicily. I had to do some research on this wine to make sure I was getting the correct kind of wine and one of the articles said if it is not made in Sicily do not buy it! So first of all, make sure the marsala wine you use is from Sicily.
Marsala wine is a sweet wine with flavors of vanilla, brown sugar, apricot and tamarind. It can be white or red and the best for cooking is dry or sweet Marsala.
Dry Marsala wine is what I use in my Chicken Marsala Pasta Skillet. The dry wine usually pairs well with the chicken and mushrooms in this dish. The dry Marsala wine is still a sweet wine, but not too sweet and it’s not really dry either.
The sweet Marsala wine tends to be used with sweet sauce and desserts.
Where Do I Find Marsala Wine?
Of course, you can find Marsala wine at any liquor store in their wine section.
Or . . . as I did, you can find the Marsala wine in your local grocery store as long as it has a wine section. I found the wine in the specialized wines and make sure you get the dry and not sweet. It’s not too pricey but so flavorful.
Add a salad or vegetable to serve with this dish and you have a fast and complete meal.
What Do I Need to Make Chicken Marsala Pasta Skillet?
You will need a large skillet with a lid, spoon, cutting board, knife, measuring cups and spoons, mixing bowl, and the following ingredients:
Mama Fawn’s Tips. . .
- Make sure the butter is melted and sizzling before placing the chicken in the pan. This helps with it getting golden brown and cooking quicker.
- Shake off the excess flour from the chicken pieces before placing it in the hot oil/butter.
- Try to have an even layer of chicken so that all the pieces can get a nice golden color.
- This is one of those dishes you want your mushrooms sliced on the thicker side.
- I use button mushrooms for this dish but feel free to use baby bellas. They would be just as terrific.
- You can use any type of pasta for this dish but you may have to change the cook time by following the box directions.
- If you like a more al dente texture for your pasta then cook the pasta a shorter time.
- It’s important to let the chicken simmer in the pasta and sauce for a few minutes. This will help the chicken get warm and the sauce to thicken.
- If you have any extra parmesan rinds, this is the perfect dish to add one. Add it the same time you put the pasta in.
- Read the part of the blog where it talks about the Marsala wine to know where to get it and what kind to get. ⬆
Chicken Marsala Pasta Skillet
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4-6
servings10
minutes25
minutes300
kcalIngredients
1 lb chicken breast, cut into bite size pieces
3 tbsp flour
¾ tsp salt +½ tsp salt
1 tbsp olive oil
2 tbsp butter, divided
8 oz mushrooms, sliced
2 cloves garlic, minced
¾ cup dry marsala wine
⅔ cup heavy cream
2 cups chicken broth
2 cups uncooked bow tie pasta
Parmesan
Directions
- Heat oil and 1 tbsp butter in a large skillet over medium high heat.
- Place the cut up chicken breast in a bowl. Sprinkle the flour and ¾ tsp salt over the chicken. Mix well until all the chicken is totally coated.
- Place the chicken in the heated skillet, making sure you shake off any excess flour and cook until all sides are golden brown, about 6-8 minutes. Transfer browned chicken to a bowl and set aside.
- Melt the remaining 1 tbsp of butter in the hot skillet. Add the mushrooms and cook until the mushrooms begin to brown; about 4-5 minutes, stirring occasionally. Add the garlic and ½ tsp salt and cook for 1 minute.
- Add the marsala wine and simmer for 1 minute. Pour in heavy cream and chicken broth, combine and bring to a boil. Add pasta, stir, and cover. Turn down the heat to low and cook for 15-16 minutes, stirring occasionally.
- Remove the lid and add the cooked chicken to the skillet. Stir and simmer for 4 minutes or until the chicken is warmed through and the sauce has thickened. Top with parmesan, if desired. Enjoy!
I added some broccoli to this mixture at the same time as the mushrooms ( did half the amount of mushrooms to give similar ratio) and this came out amazing! Thanks for this recipe ❤️
It makes my heart happy that you enjoyed this recipe. Thank you for the beautiful comment.