Chicken Marsala pasta

Chicken marsala pasta

This stuff is crazy good and will have you hooked from the first bite. It’s the crack of the pasta world. The sauce is comfortingly creamy and rich, yet somehow quite light. Nope, doesn’t make any logical sense to me either but somehow it just is, and it works on all sorts of levels taking you to carb-tastic happiness in 0.2 seconds.

If, you’re not sure if it’s worth investing in a bottle of Marsala wine for one little ol’ dish, stop, take a good look at yourself in the mirror and give yourself a good shake. It’s worth it, I promise, and there are all sorts of other things you can do with Marsala wine while you’re at it.


2 chicken breasts, diced or sliced (whichever gets you giddy)
1/2 tbsp vegetable oil
250g chestnut mushrooms, sliced
2 cloves garlic, minced
1/2 cup Marsala wine
1 cup single cream
1 tbsp butter
Large handful of fresh spinach leaves
200 g dried pasta
Parmesan cheese, shaved, to serve
Freshly ground black pepper


Cook the pasta is boiling salted water according to pack instructions. Once cooked, drain and set aside while you make the sauce. To make the sauce, heat the vegetable oil in a large frying pan and add the diced (or sliced) chicken. Cook for 3-4 minutes until the chicken is starting to brown. Add in the garlic and season well with salt and freshly ground black pepper, cooking for another minute or so.

Now add in the sliced mushrooms and Marsala wine. Give everything a good stir then turn your heat down to a simmer, letting the liquid cook down for a couple of minutes. After about 3-4 minutes, turn the heat to low and stir in the single cream. Make sure the cream combines well with the other ingredients before throwing in the fresh spinach then tossing through the cooked and drained pasta. Finish off with a generous helping of shaved parmesan over the top and an extra bit of black pepper.

Serves 2

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