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Chicken Marsala Pasta

Course Pasta
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 -8
Author Kat @amomsimpression


  • 2 tablespoons butter
  • 12 ounces sliced portabella mushrooms
  • 1 clove garlic minced
  • 1 small onion diced
  • Salt and Pepper to taste
  • 2 tablespoons flour
  • ½ cup marsala wine
  • ½ cup half and half
  • 1 cup chicken stock
  • 2 tablespoons finely chopped Italian flat leaf parsley
  • 1 pound chicken tenders chopped up and sautéed until done.
  • 2 tablespoons grated parmesan cheese
  • 1 pound rigatoni cooked according to package directions


  1. In a large skillet, heat butter until just melted (over medium-high heat).
  2. Add onions, garlic and mushrooms and sauté, until softened, about 8 minutes.
  3. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and half and half and 1 cup Chicken Stock, simmer until slightly thickened (around 5 minutes). Add parsley, and any spices that you feel like (I just used some salt and pepper). Add chicken and heat through.
  4. Pour the chicken and mushroom mixture over the pasta. Sprinkle the parmesan on top and serve!