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Pasta Chicken Marsala

Easy Chicken Mushroom Marsala Pasta is a recipe that is not only delicious, but it’s also family friendly and quick and easy enough for a weeknight dinner! It’s also a perfect make-ahead dinner party recipe, and this chicken casserole is the very definition of comfort food at it’s finest!

Easy Chicken Mushroom Marsala Pasta can be made ahead of time so that you have time to spend with your family or guests and it also freezes beautifully. In fact, I usually double the recipe, and serve half and freeze the other half to serve at another time. And, did I mention it is absolutely delicious! This is definitely one of our family’s favorite recipes, and I know you will love it too!

Sprinkle salt and pepper on two chicken breast halves and drizzle a little olive oil on both. Place on a sheet pan and roast and roast for about 20-25 minutes or until done. Cool and cut into cubes.

One of my absolute favorite meals ever is Rigatoni D from Maggiano’s. It is so wonderful. I could eat it every day. Today’s recipe tried to catch the essence of that beloved pasta dish (though it is not quite as good as the real thing). It has the same flavors and feel though to satisfy my craving. I made the rookie mistake of not buying rigatoni and accidentally putting rotini in my cart but next time I will be sure to add the right pasta. Maybe then it will feel even closer to the real thing??


1/2 lb ziti cooked and drained according to package directions

1 tbsp olive oil

1 lb Portobello mushrooms sliced

salt and pepper to taste

1/4 cup dry Marsala wine

3 tbsp butter

3 tbsp all-purpose flour

1 1/2 cups unsalted or reduced salt chicken stock

1 cup Parmesan cheese divided

8 oz mozzarella cheese cut into small cubes

3 tbsp flat-leaf parsley chopped

2 chicken breast halves roasted, and cut into bite size cubes*


Pasta Chicken Marsala



Preheat oven to 350 degrees

Cook pasta according to package directions. Drain and set aside.

In a separate sauce pan heat oil and add mushrooms. Saute mushrooms over medium heat until they are lightly browned. Add salt and pepper and saute until any liquid has evaporated. Add the marsala wine and cook until all liquid has evaporated. Add in butter, stir until melted and then add in flour cooking for 1-2 minutes. Slowly add chicken stock stirring constantly while scraping the bottom of the pan as you add the stock. Reduce heat to a simmer stirring until the sauce thickens.

Add the pasta to the sauce and mix thoroughly. Stir in 3/4 cup Parmesan, cubed mozzarella, parsley and chicken. Taste for seasoning and combine all ingredients. Pour into a buttered casserole dish and top with the remaining Parmesan cheese.

Bake for 25-30 minutes or until the top is lightly browned.


*Season two chicken breast halves with salt and pepper and drizzle with olive oil. Roast in a 350-degree oven for 25-35 minutes or until done. You can also use a deli-roasted chicken.


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