Claire Thompson
Chicken Marsala is a classic Italian dish typically made with either veal or chicken. A twist on the classic recipe, Chicken Marsala Pasta is a hearty, comforting, and tasty meal. Chicken Marsala is usually served with long pasta shapes such as fettuccine or linguine, but shorter varieties like penne, fusilli, or rotini are also used. The sauce is made with Marsala wine, a fortified wine from Sicily with a rich and slightly sweet flavor, and often includes mushrooms, butter, and cream. Chicken Marsala pasta is a flavorful, creamy, and elegant dish perfect for a weeknight dinner or when having guests over.
| Characteristics | Values |
|---|---|
| Type of dish | Pasta, polenta, rice, parmesan smashed potatoes, or a gluten-free alternative such as white rice or a fluffy baked potato |
| Pasta type | Longer shapes such as fettuccine or linguine, or smaller shapes such as orecchiette, penne, fusilli, or rotini |
| Chicken | Boneless, skinless chicken breasts or thighs |
| Chicken preparation | Cut into bite-sized pieces, seasoned, and pan-fried until golden |
| Other ingredients | Mushrooms, onions, shallots, garlic, prosciutto, parsley, chicken broth, heavy cream, marsala wine, sherry vinegar, balsamic vinegar, cornstarch, parmesan cheese, thyme, basil, oregano, salt, and pepper |
| Sides | Roasted vegetables (broccoli, broccolini, Sicilian cauliflower, root veggies), a seasonal green salad, or crusty bread |
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What You'll Learn
Chicken Marsala Pasta recipes
Chicken Marsala is a classic Italian-American dish that combines mushrooms, chicken, and a creamy Marsala wine sauce. This sauce is what makes the dish so special and unique. While the classic dish is delicious, adding pasta creates a hearty, comforting, and tasty twist. Chicken Marsala pasta is a perfect weeknight dinner, and it's also tasty enough for company.
Chicken Marsala pasta is a versatile dish that can be made with various types of pasta. You can use longer shapes of pasta, such as fettuccine or linguine, or smaller shapes like orecchiette or penne. The choice of pasta shape depends on your preference and what you have on hand.
Ingredients:
- Chicken breasts, cut into bite-sized pieces
- Salt and pepper, for seasoning
- All-purpose flour, for coating the chicken
- Olive oil
- Butter
- Mushrooms (cremini or white button mushrooms work well)
- Garlic, minced
- Marsala wine (semi-sweet or dry)
- Chicken broth
- Heavy cream
- Fresh parsley, chopped
- Parmesan cheese, grated (optional)
- Your choice of pasta
Instructions:
Start by seasoning the chicken pieces with salt, pepper, and garlic powder. Coat them lightly with flour. Heat some olive oil and butter in a skillet over medium-high heat. Add the chicken to the skillet and cook until lightly browned, about 5-7 minutes. Transfer the chicken to a plate.
In the same skillet, add a little more butter and the mushrooms. Sauté the mushrooms for 3-4 minutes until they release their water and it cooks off. Transfer the mushrooms to the plate with the chicken.
In the same pan, add another tablespoon of olive oil and the garlic. Sauté for about 1 minute until fragrant and golden. Pour in the Marsala wine and chicken broth, scraping up any browned bits from the pan. Let the liquid reduce by half over medium-high heat.
Once the sauce has reduced, lower the heat and whisk in the remaining butter. Add the cream, chicken, and mushrooms back to the pan. Allow the sauce to thicken and the chicken to cook through. Taste the sauce and adjust the seasoning with salt and pepper, if needed.
Cook your chosen pasta according to the package instructions until al dente. Drain the pasta and toss it with the sauce. If the pasta is too dry, add a little pasta water to thin out the sauce.
Serve the Chicken Marsala pasta immediately. Sprinkle with freshly grated Parmesan cheese and chopped fresh parsley for added flavour and texture.
Enjoy your Chicken Marsala pasta! This dish is perfect on its own, but you can also serve it with a side of garlic bread or a salad.
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Chicken preparation and cooking
Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Chicken Marsala is crafted by immigrants who were looking to recreate their favourite meals in their new homeland. Since lamb and pork weren’t readily available, chicken was cooked in a hot skillet with a bit of oil or butter and then served with a pan sauce made with Marsala wine.
Firstly, you will need to prep the chicken. Pat the chicken dry with clean paper towels. Use a sharp knife to slice the chicken breasts in half and consider partially freezing the chicken for easier slicing. You can also buy chicken cutlets to save time and skip straight to breading. Pound the chicken so it's thinner, or cut it in half lengthwise to make four thinner cutlets. Season the chicken with salt, pepper, and garlic powder. Coat each piece in flour, shaking off any excess.
Next, heat olive oil and butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 4-7 minutes on each side or until golden brown. Transfer the chicken to a plate and set aside.
Now, add the remaining butter and mushrooms to the skillet. Cook for 3-5 minutes, stirring occasionally, until the mushrooms are browned. You can also add some shallots and garlic to the pan for extra flavour.
After this, add the marsala wine and simmer until the sauce is reduced by half, which should take around 1-3 minutes. Scrape up any browned bits from the pan. Add the chicken broth, heavy cream, thyme, and season with salt and pepper. Bring the liquid to a boil, then reduce the heat and gently boil, uncovered, until the sauce thickens, which should take around 10-15 minutes.
Finally, add the chicken back into the pan and cook until the chicken is cooked through and the sauce has thickened. You can also add the chicken to the pan earlier, after adding the cream, to finish cooking through.
Chicken Marsala is best served with pasta, but it also goes well with risotto, mashed potatoes, or roasted potatoes.
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Mushroom varieties
Chicken Marsala is a classic Italian-American dish that combines tender chicken, mushrooms, and a creamy Marsala wine sauce. The dish is typically served with pasta, and while any shape of pasta works, longer noodles such as fettuccine or
When it comes to mushroom varieties, the options are endless, and each type of mushroom brings its unique flavour, texture, and aroma to the dish. Here are some popular mushroom varieties that can enhance your Chicken Marsala pasta:
Cremini Mushrooms
Cremini mushrooms, also known as common brown mushrooms, have an earthy flavour and a firm texture that holds up well during cooking. They are a versatile variety that can be sautéed, grilled, or roasted. In Chicken Marsala, cremini mushrooms add a savoury note to the dish and pair well with the other ingredients.
Chanterelle Mushrooms
Chanterelle mushrooms are easily recognisable by their vibrant orange-yellow hue and subtle apricot aroma. They have a nutty flavour and a meaty texture, making them a delicious addition to roasted or sautéed dishes. Chanterelles contribute a rich, savoury taste to Chicken Marsala and elevate the overall flavour profile.
Portobello Mushrooms
Portobello mushrooms are large, brown mushrooms known for their dense, chewy texture and earthy flavour. They are often used as a meat substitute in vegetarian dishes. Portobellos can be grilled, roasted, or stuffed, making them a hearty and satisfying addition to Chicken Marsala.
Shiitake Mushrooms
Shiitake mushrooms are known for their dense, chewy texture and savoury umami flavour. They are excellent in long-simmering dishes such as soups, ragouts, or risottos. Shiitake mushrooms add depth and complexity to Chicken Marsala, making it a truly indulgent experience.
White Button Mushrooms
White button mushrooms are a mild-flavoured variety that pairs well with other mushrooms. They have a delicate texture and are incredibly versatile, suitable for salads, pizzas, omelettes, or bruschetta. White button mushrooms can lighten up the dish, providing a subtle earthy note without overwhelming the other flavours in Chicken Marsala.
The beauty of Chicken Marsala lies in its versatility, allowing home cooks to experiment with different mushroom varieties and create their unique twist on this classic dish. Whether you choose earthy creminis, nutty chanterelles, or savoury shiitakes, the mushrooms you select will undoubtedly enhance the flavour and texture of this comforting pasta dish.
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Marsala wine types
Chicken Marsala is a hearty and comforting dish that combines mushrooms, prosciutto, and chicken tossed with pasta in a silky marsala wine sauce. The wine adds a unique and signature flavour to the dish.
Marsala wine is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily. It has a complex winemaking process and uses only Sicilian indigenous grapes. It comes in a variety of sweetness levels, ranging from very dry to sweet. The three main levels of sweetness are:
- Secco: With a maximum of 40 grams of residual sugar per liter, this is the driest version and is typically used for cooking savoury dishes.
- Semisecco/Semi-Secco: The next level up in sweetness, usually containing 41-100 grams of sugar per liter. This can be used in both savoury and sweet applications, such as pork marinades or tiramisu.
- Sweet/Dolce: With over 100 grams of sugar per liter, this is the sweetest variety and is often used in desserts such as tiramisu or served with baked goods.
In addition to the sweetness levels, Marsala wines are also classified by colour:
- Ambra/Amber: This style has an amber colour, derived from the addition of the mosto cotto sweetener.
- Rubino/Ruby: This variety has a ruby colour and is made from red grape varieties such as Perricone, Nero d'Avola, and Nerello Mascalese, with the option of including up to 30% white grapes.
- Oro/Gold: This type falls under the Fine or Superiore quality designation and is used in cooking.
When it comes to cooking with Marsala wine, it is commonly used to create rich, nutty, and caramelized sauces. It is especially prevalent in dishes served in Italian restaurants in the United States. A typical savoury Marsala sauce involves reducing the wine with onions or shallots, then adding mushrooms and herbs.
For a chicken Marsala pasta dish, a longer pasta shape like fettuccine or pappardelle is recommended, although any shape can be used according to personal preference. The wine adds a distinct and delicious flavour to the sauce, and the dish is best served with a slice of crusty bread and a side of garlicky greens like spinach or broccoli rabe.
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Side dishes and garnishes
Chicken marsala is a classic Italian dish that pairs well with a variety of side dishes and garnishes. Here are some ideas to elevate your dining experience:
Vegetables
Roasted vegetables make a great side dish and offer a range of options, including broccoli, broccolini, Sicilian cauliflower, and root vegetables. You can also add a pop of colour and a fresh flavour contrast with green beans, garnished with freshly grated Parmesan cheese and a sprinkle of crunchy sliced almonds. For a mildly sweet and slightly earthy taste, try Broccolini, broccoli's delicious cousin. If you're feeling creative, flavour it with garlic and tamari, a Japanese soy sauce that gives the vegetable a beautiful umami flavour.
Salads
A seasonal green salad is always a refreshing option, and it pairs well with the heartiness of chicken marsala. For something more Italian, try a Caprese salad, a colourful and flavourful combination of sweet red tomatoes, earthy green basil, and rich, creamy mozzarella drizzled with balsamic vinaigrette.
Starches
Mashed potatoes are a classic comfort food and a perfect side dish. Enhance their flavour with garlic and top them generously with bacon, salty pancetta, or cheese. Soft, buttery rolls are another excellent option, as they pair well with the rich sauce of chicken marsala and can help soak up any extra sauce on your plate.
Garnishes
When it comes to garnishes, fresh herbs like parsley or thyme are excellent choices, adding a pop of colour and a fresh flavour contrast to the dish. Finish your chicken marsala with a generous sprinkle of these herbs for a restaurant-worthy presentation.
With these side dishes and garnishes, you can create a well-rounded and flavourful dining experience to enjoy with your chicken marsala pasta.
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Frequently asked questions
Chicken marsala is a classic Italian dish made with chicken cooked in a sauce made from Marsala wine, vinegar, and balsamic. It is often served with pasta, but can also be served with polenta or potatoes.
Longer pasta shapes like fettuccine or linguine go well with chicken marsala. Other options include pappardelle, orecchiette, penne, fusilli, or rotini.
Some side dishes that go well with chicken marsala pasta include roasted vegetables (broccoli, broccolini, Sicilian cauliflower, root veggies), a seasonal green salad, or crusty bread. If you're looking for something more hearty, mashed potatoes or soft, buttery rolls are also good options.
