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Chicken Marsala is a longtime Italian restaurant favorite, and for good reason. The savory mix of mushrooms, onions, and garlic simmered in Marsala wine creates a deep, comforting flavor that can’t be beat. In this version of chicken Marsala pasta, fresh tomatoes and a splash of balsamic vinegar are added near the end to brighten the sauce and add a sweet-tart contrast.
What sets this recipe apart is its streamlined prep and lighter finish. Slicing the chicken thin helps it cook quickly, saving time without losing flavor, and the tomatoes and balsamic balance the richness of the sauce. Serve it over your favorite pasta with a crisp salad or green vegetable, and dinner’s ready in under an hour.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: We like boneless, skinless chicken breasts for this dish, but chicken tenderloins can be substituted, just cut them into 1-inch chunks.
MARSALA WINE: Choose a dry Marsala labeled “Fine” (aged at least one year) for best flavor. Avoid anything labeled “cooking Marsala” as these products often include salt and other additives. A dry sherry can be substituted, but you might want to add a pinch of sugar to balance the flavor.
Overview
How to Make Chicken Marsala Pasta with Tomatoes
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by getting the salted pasta water boiling, then slice the chicken breasts into strips and dredge in seasoned flour. Sear the chicken in olive oil until golden, and set aside while you make the Marsala sauce.
Using the same pan, sauté the onions, garlic and mushrooms, sprinkle with flour and cook until browned, then deglaze the pan with a combination of Marsala wine and chicken broth.
Simmer the sauce until it thickens a bit, then return the chicken to the pan, stir in the tomatoes, a pat of butter, and balsamic vinegar, and let the flavors mingle for a few minutes before serving over pasta, topped with fresh parsley.
Tested Tip
Fresh mushrooms have a high water content, so when sautéing them, be patient and give them some space. Avoid crowding the pan or rushing the process so you don’t end up with bland, steamed mushrooms instead of beautifully browned, flavorful ones.
More Quick Chicken in Pan Sauce Recipes
If you found our Marsala wine sauce easy to make, why not apply that technique to other weeknight chicken recipes? Our Lemon Pepper Chicken is made with quick-cooking tenders and loads of fresh lemon. Our One-Pan Chicken and Mushroom Skillet is a satisfying, cheesy option that’s great for busy nights, and our Cilantro Lime Chicken has a light, creamy sauce with a Mexican twist. Last but not least, our Orange Tarragon Chicken is a citrusy, herby delight that’s as elegant as it is easy.
Chicken Marsala Pasta with Fresh Tomatoes
Ingredients
- 1 to 1-1/4 lbs boneless, skinless chicken breasts
- 3 tablespoons flour, divided
- Salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 8 ounces cremini or white button mushrooms, sliced
- 3/4 cup dry Marsala wine, labeled "fine" (see notes)
- 1/2 cup chicken broth
- 10 ounces pasta, penne, rotini, or ziti
- 1/2 pint cherry or grape tomatoes, halved
- 1 tablespoon butter
- 2 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
Instructions
- Put a pot of salted water on to boil for the pasta.
- If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap, pound them gently to an even thickness, then slice them across the grain into 1/4 inch strips.
- Add 2 tablespoons of the flour, 3/4 teaspoon salt, and a few grinds of black pepper to a food storage bag, shake to combine, then add the chicken and shake again to coat.
- Heat 3 tablespoons of the olive oil in a large frying pan over medium-high heat and add the chicken in a single layer. Cook, turning frequently, until light golden in color, about 3 minutes, then transfer to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the pan. Add the onion and cook until soft and translucent, 3 to 4 minutes.
- Add the mushrooms and continue cooking, stirring frequently, until most of the moisture given off by the mushrooms has evaporated, about 6 to 7 minutes.
- While the mushrooms are sautéing, cook the pasta according to package directions and reserve 1/4 cup of the water before draining.
- Add the garlic to the mushrooms and cook for about 1 minute, just until fragrant.
- Sprinkle the remaining tablespoon of flour over the mushroom mixture, combine well and continue cooking until the mushrooms are lightly browned, 2 to 3 minutes.
- Stir in the Marsala and chicken broth and bring the mixture to a simmer for 4 to 5 minutes, stirring occasionally.
- Return the chicken to the pan and turn the pieces to coat with the sauce. Cook for a minute or two, then add the tomatoes, butter, and balsamic vinegar.Note: At this point you can add a little of the reserved pasta water if the sauce seems too thick.
- Cook just long enough for the butter to melt and the tomatoes to wilt slightly, about 2 minutes. Stir in the parsley and remove from the heat.
- To serve, plate the pasta on a platter, top with the chicken, mushrooms, and tomatoes, then spoon the sauce over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make a version of this, I am really not to keen on Marsala wine and so I use whatever white wine I have on hand and boy does it make a wonderful sauce.. oh, and I just want to say that I love your site, so many wonderful recipes to enjoy. Thank you
Hi Suzy – Thanks so much for your kind comments. Marsala is a very distinctive flavor for sure, and I’m glad to hear that the basic recipe works well with other kinds of wine. Thanks for sharing the info!
I have been disappointed by many of the recipes I found on pinterest…not the case here. This was absolutely delicious. I didn’t have marsala so used sherry. I will be making this again…a lot!
This looks so good! My husband doesn’t like Marsala sauce, so I hardly ever get to eat it. I might be able to get him to try this recipe!
Nice take on a classic. I order chicken marsala often when I eat out.
Great recipe!
Nisrine