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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.

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)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
  2. 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.
  3. In the same pan, add a bit more oil if needed and sauté mushrooms until browned and tender, about 5 minutes.
  4. Add shallot (or onion) and garlic to the pan; cook until fragrant, about 1 minute.
  5. 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.
  6. 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.
  7. Return the cooked chicken to the skillet and stir in the fresh spinach, letting it wilt in the warm sauce.
  8. Add the cooked pasta to the pan and toss everything together until well coated in the creamy sauce.
  9. 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.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chicken-marsala-pasta-with-spinach-and-mushrooms/