Follow these simple, step-by-step instructions to create a restaurant-quality Creamy Chicken Marsala Pasta right in your own kitchen. Each step is designed to ensure maximum flavor and a perfectly cooked dish.

1. Prepare the Chicken: Begin by prepping your chicken breasts. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking and tender chicken. Season both sides of the pounded chicken breasts generously with salt and pepper.
2. Dredge the Chicken: Place the all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, making sure to coat all sides evenly. Shake off any excess flour. The flour coating will help the chicken brown beautifully and create a slight thickening for the sauce.
3. Sauté the Chicken: Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and the pan is hot, carefully add the dredged chicken breasts to the skillet in a single layer, being careful not to overcrowd the pan. Work in batches if necessary to avoid overcrowding, which can steam the chicken instead of searing it. Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate, tenting it loosely with foil to keep warm.
4. Sauté the Mushrooms and Shallots: Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the same skillet. Add the sliced mushrooms and chopped shallots to the skillet. Sauté over medium heat, stirring occasionally, for about 8-10 minutes, or until the mushrooms are softened and have released their moisture, and the shallots are translucent and fragrant. As the mushrooms cook, they will release liquid; continue to cook until this liquid evaporates and the mushrooms begin to brown slightly.
5. Add Garlic and Marsala Wine: Add the minced garlic to the skillet with the mushrooms and shallots and cook for another minute until fragrant, being careful not to burn the garlic. Pour in the dry Marsala wine, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, are packed with flavor and will enrich the sauce. Bring the Marsala wine to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the wine to reduce slightly and concentrate its flavor.
6. Add Chicken Broth and Cream: Pour in the chicken broth and bring the sauce back to a simmer. Cook for another 2-3 minutes, allowing the sauce to reduce slightly and thicken. Reduce the heat to low and stir in the heavy cream. Simmer gently for 1-2 minutes, or until the sauce has thickened to your desired consistency. Avoid boiling the sauce vigorously after adding the cream, as it can cause the cream to curdle or separate.
7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet with the creamy Marsala sauce. Spoon the sauce over the chicken to coat it evenly. Simmer gently for a few minutes to allow the chicken to reheat and absorb the flavors of the sauce.
8. Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. “Al dente” means “to the tooth” in Italian – the pasta should be cooked through but still have a slight bite. Reserve about 1 cup of pasta water before draining the pasta.
9. Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the skillet with the creamy Chicken Marsala sauce. Toss to combine, ensuring the pasta is well coated with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water helps to emulsify the sauce and create a silky texture.
10. Serve and Garnish: Serve the Creamy Chicken Marsala Pasta immediately, garnished generously with freshly chopped parsley. Serve in bowls or on plates, ensuring each serving includes chicken, pasta, and plenty of the luscious Marsala sauce.