Creamy Chicken Marsala Pasta

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

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5 from 7 votes

Simple, creamy grilled chicken pasta dish with mushrooms and prosciutto and tossed in a Marsala wine sauce.

Cook Time1

Total Time1

Course: Main Dish

Cuisine: Italian

Servings: 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