Baked Chicken Marsala Pasta

If you’re craving a dish that marries the rich, earthy flavors of mushrooms and Marsala wine with tender chicken and comforting pasta, then this Baked Chicken Marsala Pasta is your new go-to meal. It’s an easy, crowd-pleasing recipe that brings together the best of Italian-inspired cooking with a creamy, cheesy twist. The penne pasta holds onto the luscious Marsala sauce perfectly, while the baked cheese topping adds a golden, bubbly finish that will have everyone asking for seconds.

Why It Works Every Time

This recipe shines because it balances deep, savory flavors with creamy textures and just the right amount of herbs. The chicken breast pieces are seasoned and seared to lock in juiciness, then combined with sautéed mushrooms and garlic to build a robust flavor base. Using Marsala wine, or in this case a strictly savory substitute like quality chicken broth enhanced with a touch of balsamic vinegar, helps create an authentic flavor profile without overwhelming the dish. The addition of heavy cream and Parmesan cheese makes the sauce luxuriously smooth and rich. Baked with mozzarella on top, the pasta gets a crispy, cheesy crust that contrasts beautifully with the tender interior. It’s a one-pan baked pasta that’s perfect for weeknights or special dinners alike.

What You’ll Gather

• 8 ounces penne pasta
• 2 tablespoons olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth (for depth and moisture)
• 1 cup heavy cream (for a velvety sauce)
• 1 teaspoon dried thyme (adds an earthy aroma)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (for topping)
• 2 tablespoons fresh parsley, chopped (for garnish)

Gear Up: What to Grab

• Large pot – to boil the penne pasta
• Large skillet or sauté pan – for cooking the chicken and mushrooms
• Baking dish (9×13 inch works well) – to bake the assembled pasta
• Wooden spoon or silicone spatula – for stirring
• Sharp knife and cutting board – to prep chicken and mushrooms
• Measuring cups and spoons – for accuracy

Build Baked Chicken Marsala Pasta Step by Step

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions (usually about 10-11 minutes). Drain well and set aside. This pasta will continue to cook in the oven, so be careful not to overcook it here.

Step 2: Sauté the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Step 3: Cook the Mushrooms and Garlic

In the same skillet, add the sliced cremini mushrooms and sauté until they release their juices and become tender, roughly 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4: Build the Sauce

Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, dried thyme, and half of the grated Parmesan cheese. Simmer gently until the sauce thickens slightly, about 5 minutes.

Step 5: Combine Chicken and Pasta

Return the cooked chicken to the skillet and stir to coat it in the creamy mushroom sauce. Next, add the cooked penne pasta and toss everything together until evenly mixed.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Sprinkle the shredded mozzarella cheese on top. Bake uncovered for 20-25 minutes until the cheese is melted, bubbly, and golden.

Step 7: Garnish and Serve

Remove the pasta from the oven and let it rest for a few minutes. Sprinkle freshly chopped parsley over the top for a fresh, vibrant finish. Serve hot and enjoy!

Fresh Takes Through the Year

• Spring: Add fresh peas or asparagus tips for a pop of color and sweetness.
• Summer: Incorporate sun-dried tomatoes or fresh basil for a bright, aromatic twist.
• Autumn: Stir in roasted butternut squash or caramelized onions to deepen the earthiness.
• Winter: Swap cremini mushrooms with shiitake or portobello for a heartier feel.

Recipe Notes & Chef’s Commentary

• Chicken choice: Boneless, skinless chicken breast works best here for lean protein and quick cooking. You can also substitute chicken thighs if you prefer juicier meat.
• Marsala substitute: Traditional Marsala wine adds sweetness and depth, but you can create a similar flavor by mixing chicken broth with a splash of balsamic vinegar or grape juice for a touch of acidity and sweetness.
• Pasta shape: Penne is ideal because its tube shape traps the sauce well, but rigatoni or ziti will work just as nicely.
• Cheese layers: Don’t skimp on the Parmesan or mozzarella – Parmesan adds sharpness and mozzarella provides gooey meltiness.
• Milk alternatives: If you want a lighter cream sauce, try substituting half-and-half or a blend of milk and cream, but the sauce won’t be as thick.

Save for Later: Storage Tips

This Baked Chicken Marsala Pasta stores beautifully in the refrigerator for up to 3 days. Transfer leftovers to an airtight container and reheat gently in the microwave or covered in the oven at 350°F until warmed through. You can also freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.

Questions People Ask

Can I make this recipe dairy-free?

Yes! Substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use dairy-free cheese options to keep the creamy, cheesy feel without dairy.

Is it okay to use frozen mushrooms?

Frozen mushrooms can work in a pinch, but fresh cremini mushrooms provide the best texture and flavor for this dish. If using frozen, thaw and drain well to avoid excess moisture.

Can I use a different pasta shape?

Absolutely! While penne is perfect for trapping the sauce, other tubular or short pasta shapes like rigatoni, ziti, or farfalle can also be used depending on your preference.

How do I make this recipe more kid-friendly?

You can reduce the garlic and thyme slightly for milder flavors, and omit any wine or substitutes with just chicken broth. Adding extra cheese on top often makes it a hit with children.

Desserts to Finish

• Comforting Creamy Mushroom Stroganoff Pasta – for those who love savory and creamy goodness.
• Creamy Garlic Chicken Penne – another indulgent pasta option if you want variety.
• Tuscan Chicken Alfredo Pasta – an ultra-rich, cheesy classic that pairs well with this meal.

Let’s Eat

Gather your favorite people around the table and dive into this luscious Baked Chicken Marsala Pasta. The creamy sauce, tender chicken, and melty cheese create a comforting dish that feels special yet is simple to make. Whether it’s a busy weeknight dinner or a weekend treat, this recipe delivers warmth and flavor in every bite. Pair it with a crisp green salad or garlic bread for a complete meal that truly satisfies. Enjoy!

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