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Chicken marsala pasta on a white plate in front of a serving platter.
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5 from 5 votes

Creamy Chicken Marsala Pasta

Simple, creamy grilled chicken pasta dish with mushrooms and prosciutto and tossed in a Marsala wine sauce.
Cook Time1 hr
Total Time1 hr
Course: Main Dish
Cuisine: Italian
Keyword: chicken, marsala, pasta
Servings: 12 cups
Calories: 726kcal
Author: Rachel

Ingredients

  • 1 lb Skinless, Boneless Chicken breasts 2 large chicken breasts
  • 4 cups Penne Pasta measured before cooking
  • 1 tablespoon Olive Oil
  • 4 ½ tablespoon Butter
  • 2.5 tablespoon Flour
  • 1 cup Marsala Wine Cooking or a dry table wine is fine.
  • 1 cup Chicken Broth
  • ¼ cup Whipping Cream
  • ¼ cup Milk
  • ½ cup Shredded Parmesan divided
  • 4 oz Prosciutto diced
  • 8 oz Mushrooms button or baby bella
  • 2 Garlic Cloves minced
  • ¼ cup Fresh Parsley chopped (optional garnish)

Instructions

  • Pre-heat the oven to 350. Grease a 9x13 baking dish or spray with cooking spray. Cook pasta until al dente, drain, and set aside.
  • I find it easiest and fastest to cook the chicken on the grill while I prepare the next steps. However, you can cook it in a large sauté pan or a large skillet over medium-high heat. Cut the chicken into bite-size pieces and sprinkle the pieces with salt and pepper. Add 1 tablespoon olive oil and 1 tablespoon butter. Cook 6-7 minutes, stirring occasionally, until the chicken is slightly browned and no longer pink. Remove the chicken from the pan and set aside.
  • In a large saucepan or deep skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper lined plate.
  • In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and the juices are released. Remove the mushrooms to the plate with the prosciutto.
  • In same skillet, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil, then whisk in ¼ cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto, and chicken.
  • To the baking dish, add pasta and spoon sauce over the top. Lightly mix the sauce into the dish. Top with reserved ¼ cup of parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden. Remove and top with chopped parsley if desired.

Notes

Recipe Shortcuts
  • Skip the baking. I love a good crispy, cheesy crust for this pasta. However, everything is already cooked so you can serve immediately after making the sauce if you are pressed for time.
  • Grill the chicken while everything else is making. If you have a gas grill, it's super simple to grill it while the prosciutto, mushrooms, and sauce are making.
  • Pound the chicken. For either grilling or sautéing, I find that using a good meat tenderizer to pound out the chicken to about ½- ¾ of an inch to be the right thickness.
  • Store: Leftovers are amazing! It keeps them fresher and easier to reheat in the microwave. It is good for 4-5 days.
    Reheat: This recipe keeps and reheats amazingly well in both the oven and the microwave.
    • OVEN:  Cover the pan with foil and bake at 350 degrees for approximately 30 minutes or until hot and bubbly.
    • MICROWAVE:  You can also reheat individual servings in the microwave by transferring to a microwave safe plate and microwaving for 60-90 seconds. Continue to microwave at 30 second intervals until heated through.

    Nutrition

    Serving: 2cup | Calories: 726kcal | Carbohydrates: 55g | Protein: 71g | Fat: 23.6g | Saturated Fat: 11g | Cholesterol: 243mg | Sodium: 353mg | Potassium: 331mg | Fiber: 0.5g | Sugar: 3.9g | Calcium: 120mg | Iron: 5.9mg