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Baked Chicken Marsala Pasta

This Baked Chicken Marsala Pasta is a creamy, cheesy, and comforting Italian-inspired dish that's perfect for weeknights or special dinners!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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.
  • 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 aside.
  • 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.
  • 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.
  • Return the cooked chicken to the skillet and stir to coat it in the creamy mushroom sauce. Add the cooked penne pasta and toss everything together until evenly mixed.
  • 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.
  • 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!

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Baking dish (9x13 inch works well)
  • Wooden Spoon or Silicone Spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons

Notes

  • Use chicken thighs instead of breast for juicier meat.
  • Substitute Marsala wine with chicken broth plus a splash of balsamic vinegar for similar flavor.
  • Try different pasta shapes like rigatoni or ziti if penne is unavailable.
  • Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 2 months.
  • For dairy-free, use coconut cream and dairy-free cheese alternatives.