Chicken Marsala Pasta

chicken marsala pasta in bowl

I use to make chicken Marsala just as a meat dish, with sides, but I loved the sauce so much I wondered what the best way was to enjoy more of the delicious sauce, so I just cut up the chicken and added pasta. Now this is my favorite way to do chicken Marsala.  I really like the pasta one dish meals. My son loves it. It has added spinach to add some extra nutrition. There is plenty of sauce in this recipe for the pasta.

recipe photo

Yield: Serves 6

Chicken Marsala Pasta

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5.00 stars (1 reviews)
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Cook Time:   25 minutes    Total Time:   35 minuttes
method: Sautéed    course: Main Course
cuisine: American   diet: Enjoyable
A quick and easy recipe for a delicious chicken marsala pasta recipe.

Ingredients:

  • 2 boneless skinless chicken breasts
  • 1 cup or small container fresh baby portobello mushrooms
  • 1/2 onion, chopped
  • 2 cloves garlic, grated
  • 1/2 lb. spinach frozen spinach
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 2 cups Marsala wine, I like Sheffield's sweet Marsala wine
  • 2 cups chicken stock
  • 1 package penne or other pasta of your choice
  • 4 tablespoons butter
  • 4 tablespoons flour
  • Kosher salt
  • Pepper
  • olive oil

Directions:

Cut chicken in bite size pieces. Salt and pepper chicken. Preheat skillet. Add a drizzle of olive oil. Brown chicken. Remove chicken.

Saute mushrooms, and onions, and garlic with a pinch of kosher salt. Saute until tender. Turn heat to low. Melt butter in same pan and whisk in flour. Cook for 2-3 minutes.

Add stock and wine while whisking constantly. Turn heat on high and bring to boil. Sauce will thicken. Add chicken and thawed spinach. Then simmer for about 10 minutes. Cook pasta. Drain. Combine everything together in a serving dish.

NUTRITIONAL INFORMATION: 477 calories, 17 grams fat*
keywords: chicken marsala pasta, easy chicken marsala pasta, quick chicken marsala pasta, easy chicken marsala pasta, best chicken marsala pasta
All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  One Response to “Chicken Marsala Pasta”

  1. Seth Russell — January 14, 2011 @ 5:30 pm

    I followed this recipe but used Riesling instead of Marsala wine. Now i’m going to need to get some Marsala to see it it made any difference. I was happy with the texture and taste of the sauce. I marinated the chicken for a couple of hours ina beer marinade made loosely from this recipe. That was because i though that the surface of BJ’s chicken was produced by a beer marinade … now where would i get an idea like that. Oh well, the chicken skin was nothing like BJ’s … good though. Denise liked it too.

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