Name: Creamy Chicken Marsala Pasta with Spinach and Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian‑Inspired
Ingredients: 1 lb boneless skinless chicken breast or thighs, sliced; 8 oz pasta (fettuccine, penne, or rigatoni); 8 oz mushrooms (cremini, baby bella, or white), sliced; 2 cups fresh spinach; 2 cloves garlic, minced; 1 small shallot or 1/2 small onion, finely chopped; 1/2 cup Marsala wine; 1 cup chicken broth; 3/4 cup heavy cream or half‑and‑half; 2 tablespoons olive oil or butter; Salt and black pepper, to taste; 1/4 cup grated Parmesan cheese (optional, for topping); 2 tablespoons fresh parsley, chopped (optional, for garnish)

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Creamy Chicken Marsala Pasta with Spinach and Mushrooms brings together everything I love about the classic Italian-American dish, but in a hearty, comforting pasta form. Tender chicken, earthy mushrooms, and fresh spinach are tossed in a rich marsala wine cream sauce that clings perfectly to the pasta. It’s indulgent, flavorful, and just right for cozy nights or casual entertaining.

Why I Love This Recipe

I love this recipe because it turns a classic chicken marsala into a full one-bowl meal. The marsala wine adds a deep, slightly sweet flavor that pairs beautifully with the cream, while the mushrooms and spinach add earthy balance and freshness. It’s elegant enough for guests but simple enough for a weeknight. I also love how everything comes together in one pan for less cleanup and more flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breast or thighs, sliced
Pasta (fettuccine, penne, or rigatoni work well)
Mushrooms (cremini, baby bella, or white), sliced
Fresh spinach
Garlic, minced
Shallot or onion, finely chopped
Marsala wine (dry or sweet)
Chicken broth
Heavy cream or half-and-half
Olive oil or butter
Salt and black pepper
Parmesan cheese (optional, for topping)
Fresh parsley (optional, for garnish)

Directions

I cook the pasta in salted water according to package directions, drain it, and set it aside.
While the pasta cooks, I season the sliced chicken with salt and pepper.
In a large skillet, I heat olive oil or butter over medium-high heat and cook the chicken until golden and cooked through. I remove it from the pan and set it aside.
In the same pan, I add a bit more oil and sauté the mushrooms until browned and tender. Then I stir in the shallot and garlic, cooking until fragrant.
I pour in the marsala wine, scraping up the browned bits from the bottom of the pan, and let it simmer for 2–3 minutes to reduce slightly.
I stir in the chicken broth and bring it to a gentle simmer before adding the cream.
I let the sauce cook for another 5–7 minutes until slightly thickened.
I return the cooked chicken to the skillet and stir in the fresh spinach, letting it wilt in the warm sauce.
I add the cooked pasta to the pan, tossing everything together until well coated.
I serve it warm, topped with Parmesan and chopped parsley if I have them.

Servings and Timing

This recipe serves 4–5 people.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Sometimes I swap the spinach for kale or arugula depending on what I have in the fridge. If I don’t have marsala wine, I use a mix of white wine and a splash of sherry for a similar flavor. I’ve also added sun-dried tomatoes or sautéed zucchini for more veggies. When I want a lighter version, I use half-and-half instead of heavy cream—it’s still creamy, just a little less rich.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce. The microwave works too, but I stir it halfway through to make sure it heats evenly. I don’t recommend freezing this dish, since cream sauces can separate after thawing.

FAQs

What kind of marsala wine should I use?

I usually use dry marsala wine for savory dishes like this one, but sweet marsala can work too if that’s what I have—it just adds a slightly richer taste.

Can I make this without alcohol?

Yes, I can substitute the marsala wine with more chicken broth and a splash of balsamic vinegar or grape juice to mimic the flavor.

What pasta shape works best?

Fettuccine or penne are my favorites for this dish because they hold onto the creamy sauce really well, but any short or long pasta works.

Can I use pre-cooked chicken?

Yes, if I have leftover cooked chicken or rotisserie chicken, I skip the browning step and add it in when I stir in the spinach and cream.

How can I thicken the sauce if it’s too runny?

I let it simmer uncovered a bit longer, or I stir in a little more Parmesan or a spoonful of cream cheese to help it thicken up.

Conclusion

Creamy Chicken Marsala Pasta with Spinach and Mushrooms is the kind of meal that feels both comforting and elevated. The rich sauce, tender chicken, and flavorful mushrooms make every bite satisfying, and the spinach adds a fresh finish. Whether I’m making it for a quiet night in or serving it to friends, this pasta always brings that perfect cozy-meal energy to the table.

Creamy Chicken Marsala Pasta with Spinach and Mushrooms

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Creamy Chicken Marsala Pasta with Spinach and Mushrooms is a rich and comforting one‑pan pasta dish featuring tender chicken, earthy mushrooms, fresh spinach, and a silky Marsala wine cream sauce tossed with your favorite pasta. It’s perfect for cozy dinners or casual entertaining.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4–5 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian‑Inspired
Diet: Halal

Ingredients

1 lb boneless skinless chicken breast or thighs, sliced
8 oz pasta (fettuccine, penne, or rigatoni)
8 oz mushrooms (cremini, baby bella, or white), sliced
2 cups fresh spinach
2 cloves garlic, minced
1 small shallot or 1/2 small onion, finely chopped
1/2 cup Marsala wine
1 cup chicken broth
3/4 cup heavy cream or half‑and‑half
2 tablespoons olive oil or butter
Salt and black pepper, to taste
1/4 cup grated Parmesan cheese (optional, for topping)
2 tablespoons fresh parsley, chopped (optional, for garnish)

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
Season sliced chicken with salt and pepper. In a large skillet, heat olive oil or butter over medium‑high heat. Cook chicken until golden and cooked through, about 4–5 minutes. Remove chicken and set aside.
In the same pan, add a bit more oil if needed and sauté mushrooms until browned and tender, about 5 minutes.
Add shallot (or onion) and garlic to the pan; cook until fragrant, about 1 minute.
Pour in the Marsala wine, scraping up browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Stir in chicken broth and bring to a gentle simmer. Then add the heavy cream and let the sauce cook for 5–7 minutes until slightly thickened.
Return the cooked chicken to the skillet and stir in the fresh spinach, letting it wilt in the warm sauce.
Add the cooked pasta to the pan and toss everything together until well coated in the creamy sauce.
Serve warm, topped with grated Parmesan cheese and chopped parsley if desired.

Notes

Substitute kale or arugula for spinach if preferred.
If you don’t have Marsala, use white wine with a splash of sherry or balsamic for similar depth.
Add sun‑dried tomatoes or sautéed zucchini for extra veggies.
For a lighter sauce, use half‑and‑half instead of heavy cream.