Chicken Marsala Pasta (Without Wine!)—The BEST Creamy Recipe

There’s a magic to a truly great Chicken Marsala. It’s that deep, savory, slightly sweet flavor that coats every piece of tender chicken and pasta, a flavor I fell in love with years ago in a tiny, family-run trattoria. But for years, I was frustrated. How could I share that exact experience with everyone at my table, including my kids or friends who prefer to cook without alcohol?

Simply leaving the wine out was a disaster—it left a gaping hole in the flavor. So I went on a mission, testing and retesting in my own kitchen, determined to crack the code.

And I did.

This is the recipe. The one that’s so rich, so deeply savory, and so packed with that classic Marsala essence, I promise you won’t just not miss the wine; you’ll wonder why you ever thought you needed it. We’re building flavor from the ground up with a few smart techniques and a secret “faux-marsala” base that will absolutely blow you away. This isn’t just a copycat; it’s a category of its own.

Why This Recipe Works

• Unbelievable Wine-Free Flavor: We don’t just omit the wine; we build a complex, restaurant-quality sauce using a “faux-marsala” base of rich broth and balsamic that mimics the classic taste perfectly.
• Flavor Built on Technique: The secret to deep, savory flavor isn’t just in the sauce. I’ll show you how to get a perfect, golden-brown sear on the chicken and mushrooms, creating a rich “fond” at the bottom of the pan—a critical flavor-building step most recipes gloss over.
• A True One-Pan Wonder: From searing the chicken to simmering the sauce and cooking the pasta right in it, this recipe is designed for maximum flavor and minimal cleanup. Everything happens in one skillet.
• Perfectly Creamy, Never Heavy: We achieve a luscious, velvety sauce that beautifully coats the pasta without the heaviness or floury taste of lesser versions. It’s pure, balanced comfort.

Key Ingredients & Smart Swaps

Getting that signature, deeply savory Chicken Marsala flavor isn’t about a long, complicated ingredient list. It’s about using the right ingredients with the right technique. Here’s exactly what you’ll need:

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts, pounded thin
  • All-purpose flour, for dredging
  • Kosher salt and freshly cracked black pepper
  • Garlic powder
• For the Sauce & Pasta:
  • 8 oz cremini (baby bella) mushrooms, sliced
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 cups high-quality, low-sodium chicken or mushroom broth
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp Worcestershire sauce (optional, for extra umami)
  • 1 lb dried pasta (like pappardelle, fettuccine, or penne)
  • ¾ cup heavy cream
  • Fresh parsley, chopped, for garnish

Our Secret to a Rich, Wine-Free Sauce

The magic of this recipe lives in two key areas: the rich sauce base we build from scratch and the perfectly prepared chicken that serves as its foundation.

1. The “Faux-Marsala” Flavor Base: How do we replicate the deep, slightly sweet complexity of Marsala wine? With a powerhouse trio of pantry staples.

• High-Quality Broth: This is the backbone of our sauce. Don’t just grab any carton; using a rich, flavorful chicken or mushroom broth (low-sodium is a must!) provides a deep, savory foundation that a watery broth simply can’t match.
• A Splash of Balsamic Vinegar: This is our secret weapon. A small amount of good balsamic vinegar adds the acidity and complex, tangy sweetness that you’d normally get from the wine, brightening the entire sauce.
• Aromatic Fresh Thyme: Just a teaspoon of fresh thyme provides the classic, earthy notes that tie the rich broth and the sweet acidity of the balsamic together. It’s the final touch that makes the sauce taste complex and authentic.

2. Thinly Pounded Chicken Cutlets: Why pound the chicken? It’s a non-negotiable step for restaurant-quality results. Pounding the chicken to an even ½-inch thickness does two critical things: first, it tenderizes the meat, guaranteeing it stays juicy and cooks in a flash. Second, it creates a huge amount of surface area, which allows us to get that beautiful, deep golden-brown crust when we sear it. That crust isn’t just about looks—it’s a massive layer of flavor.

Smart Substitutions

Ingredient	A Great Swap	Why It Works
Chicken Breast	Boneless, skinless chicken thighs	Thighs are naturally more forgiving and add even more rich flavor. Just be sure to trim any excess fat.
Cremini Mushrooms	Shiitake or white button mushrooms	Shiitakes will give a deeper, earthier flavor. White buttons are a classic, mild choice if that’s what you have.
Heavy Cream	Half-and-half or canned full-fat coconut cream	For a lighter sauce, half-and-half works well. For a dairy-free option, coconut cream provides a similar richness.
Shallot	½ a small yellow onion, finely minced	A shallot is milder and sweeter, but a yellow onion will work in a pinch for that aromatic base.
Pasta	Your favorite gluten-free pasta	This adapts beautifully! Pro-Tip: GF pastas often absorb more liquid. Start checking for doneness 2-3 minutes before the package directs and have an extra splash of broth ready to add if the sauce gets too thick as it cooks. This ensures a perfect sauce consistency.

Essential Equipment

You don’t need a kitchen full of complicated gadgets for this recipe, I promise. But for our specific one-pan method, one piece of equipment is the undisputed hero: the right pan.

• A Large, Wide Skillet or Dutch Oven (12-inch minimum): This is the workhorse of our recipe, and its size is non-negotiable. First, a wide surface gives the chicken cutlets and mushrooms enough space to get a deep, golden-brown sear without steaming. Overcrowding is the #1 enemy of a good crust! Second, it needs to be big enough to build our sauce and cook a full pound of pasta right in it without boilovers. Trust me. A heavy-bottomed stainless steel or cast-iron skillet will give you the most even heat, and one with a tight-fitting lid is a huge bonus. The lid will be crucial later for trapping steam, which helps cook the pasta perfectly and prevents our delicious sauce from reducing too much.
• Meat Mallet or Rolling Pin: For pounding the chicken into thin, even cutlets. If you don’t have a mallet, a heavy rolling pin or even the bottom of a small, sturdy skillet will work perfectly.
• Shallow Dishes: You’ll want two for an easy dredging station—one for the seasoned flour and one for the chicken. Pie plates work great.
• Tongs and a Whisk: Basic tools, but essential for flipping the chicken without piercing it (which lets juices escape!) and for ensuring the sauce comes together smoothly.

Expert Troubleshooting for Flawless Results

After making this dish hundreds of times, I know exactly where things can go sideways. Here are the answers to the questions I get asked the most, guaranteeing your Chicken Marsala Pasta is perfect, even without a drop of wine.

1. “Help! My sauce tastes flat. How do I get that deep, restaurant-quality flavor?”

This almost always comes down to two things: a bad sear and steamed mushrooms. That deep golden crust on your chicken creates the “fond”—those browned bits on the pan that are pure flavor gold. Likewise, mushrooms must be browned in batches to concentrate their umami, not steamed until they’re grey. Don’t rush these steps! This is how you build a deep, savory foundation for our Faux-Marsala sauce. A pale sear will always lead to a pale sauce.

2. “Why are my mushrooms always so soggy and rubbery?”

I have one golden rule for mushrooms: they need space and high heat. If you overcrowd the pan, you steam them in their own liquid, which is a disaster. To get that rich, earthy flavor, lay them in a single layer (work in batches if you must!) and let them sizzle until their edges are dark brown. This drives off water and deeply concentrates their flavor, adding a critical layer to our sauce.

3. “My sauce tastes a bit sharp or acidic. What went wrong?”

You’ve discovered the secret of balsamic vinegar! The trick is to cook off its sharp edge. Don’t add it at the very end. The right time is just after the aromatics (garlic and thyme) are fragrant, right before you add the broth. Sizzling the vinegar for just 30 seconds mellows its acidity, leaving behind only the complex, tangy sweetness that so beautifully mimics real Marsala wine.

4. “My sauce is too thick (or too thin!) after cooking the pasta. How do I fix it?”

This is the most common one-pan pasta problem, but it’s an easy fix!

• If it’s too thick: The pasta absorbed more liquid than expected. Simply stir in another splash of your reserved chicken broth until the sauce reaches a perfect, velvety consistency that coats the noodles beautifully.
• If it’s too thin: The pasta didn’t absorb enough liquid. Just remove the chicken temporarily, turn up the heat, and let the sauce simmer for another 2-3 minutes. It will reduce and thicken beautifully. Then, add the chicken back in.

Step-by-Step Instructions

Alright, let’s get cooking. Follow these steps exactly, and you’ll have a restaurant-quality meal on the table in under an hour, all in one pan. Let’s do this.

Step 1: Prep and Dredge the Chicken

Place your chicken breasts between two pieces of plastic wrap and use a meat mallet to pound them to an even ½-inch thickness. This is key for a tender, quick-cooking result. In a shallow dish, whisk together the all-purpose flour with 1 ½ teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Dredge each chicken cutlet in the seasoned flour, coating both sides completely, and then shake off any excess.

Step 2: Sear the Chicken & Mushrooms for Flavor

 Heat 1 tablespoon of butter and 1 tablespoon of olive oil in your large skillet over medium-high heat. You’ll know it’s ready when the butter is foamy and sizzling. Carefully place a few chicken cutlets in the pan, making sure not to overcrowd it. Cook for 3-4 minutes per side, without moving them, until they are a deep, golden brown and cooked through. That color is flavor! According to the USDA, chicken should always be cooked to a safe minimum internal temperature of 165 °F. Transfer the seared chicken to a clean plate and set aside. Repeat with the remaining chicken.

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms in a single layer (work in batches if needed—don’t let them steam!). Cook, stirring occasionally, until they release their water and begin to brown and crisp up around the edges, about 5-7 minutes. Once they have that beautiful color, transfer them to the plate with your chicken.

Step 3: Build the “Faux-Marsala” Sauce

Reduce the heat to medium. Add the remaining tablespoon of butter, then toss in your minced shallot and cook until it softens, about 2 minutes. Now, stir in the minced garlic and fresh thyme leaves and cook for just another 30 seconds until you can smell that incredible, fragrant aroma perfuming your kitchen.

Now for the trick. Pour the balsamic vinegar into the hot pan. It will sizzle and steam—this is what you want! Use a wooden spoon or whisk to scrape up all those delicious browned bits (the fond) from the bottom of the pan as the vinegar cooks for about 30 seconds. This lifts all that concentrated flavor into your sauce.

Step 4: Cook the Pasta in the Sauce

Pour in all 4 cups of broth (and the Worcestershire, if using) and bring the sauce to a rolling simmer. Add the pound of uncooked pasta directly into the sauce. Stir well to make sure the pasta is submerged, then cover the pan with its lid. Reduce the heat to medium-low and let it cook, stirring occasionally, for about 10-12 minutes, or until the pasta is al dente (check the package instructions, but start testing a couple of minutes early).

Step 5: Finish, Combine, and Serve

Remove the lid. The sauce should have thickened beautifully as the pasta released its starches. Turn the heat down to low and slowly stir in the heavy cream (this gentle addition ensures the cream blends smoothly without curdling) until the sauce is luscious and velvety. Season with a final pinch of salt and pepper to taste. Now, nestle the seared chicken cutlets and the browned mushrooms back into the pan with the pasta. Let everything simmer together for just a minute or two to warm through.

Spoon the creamy chicken marsala pasta into warm bowls. Garnish generously with chopped fresh parsley for a pop of freshness. Get ready for compliments.

Pro Variations to Customize

Once you master this base recipe, it becomes a fantastic canvas for creative additions. These are two of my personal, rigorously tested favorites that take the dish in exciting new directions.

1. Spinach and Parmesan Chicken Marsala Pasta

This is the perfect way to fold some healthy greens and a kick of salty, nutty cheese into the dish. The key is to add them at the very end to preserve their texture and flavor.

• How to Do It: Follow the recipe all the way through Step 7. After the cream has been stirred in and the sauce is velvety, add 3 large handfuls of fresh baby spinach to the pan. Stir for 1-2 minutes, just until the spinach is perfectly wilted into the sauce. Turn off the heat completely, then stir in ½ cup of freshly grated Parmesan cheese. The residual heat will melt it beautifully without making the sauce stringy.

2. Spicy Marsala Pasta with Crispy Prosciutto

This variation adds a delicious salty crunch and a gentle hum of heat that elevates the entire dish into something truly special. The secret is using the prosciutto’s rendered fat.

• How to Do It: Before you begin Step 1, slice 3 ounces of prosciutto into thin ribbons. Heat your skillet over medium heat and add the prosciutto, cooking until it becomes crispy and browned (about 4-5 minutes). Remove the crispy prosciutto with a slotted spoon and set it on a paper towel to drain, leaving the rendered fat in the pan. Now, start the recipe at Step 2, but use the flavorful prosciutto fat (adding a little olive oil if needed) to sear your chicken. This infuses an extra layer of savory flavor from the very beginning! Finish the dish by crumbling the crispy prosciutto over the top of each serving as a final garnish. For a spicy kick, add ¼ to ½ teaspoon of red pepper flakes into the pan along with the garlic in Step 4.

Storing, Freezing & Reheating

This dish makes fantastic leftovers, but how you store and reheat it makes all the difference between a sad, oily bowl and a near-perfect revival of last night’s dinner. Follow these rules, and you won’t be disappointed.

Storing in the Fridge

Leftovers should be cooled to room temperature and then transferred to an airtight container. This is important—it prevents the pasta and chicken from drying out. Stored properly, the Chicken Marsala Pasta will keep beautifully in the refrigerator for up to 3-4 days.

The Only Way I Recommend Freezing This Dish

Let me be direct with you: freezing a fully assembled, cream-based pasta dish is a recipe for disappointment. The cream sauce will almost always break and turn grainy when reheated, and the pasta gets mushy. It’s simply not worth it.

So, if you want to meal prep and freeze this dish for later, here is the only method I stand behind for flawless results:
Plan Ahead: Make the recipe through Step 5—searing the chicken, browning the mushrooms, and building the “Faux-Marsala” sauce base. Stop before you add the pasta or the cream. Cool this chicken-and-sauce mixture completely, then freeze it in a freezer-safe, airtight container for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge. Reheat the mixture gently on the stove, bring it to a simmer, and then pick up the recipe at Step 6, cooking your pasta fresh and stirring in the cream at the end. It’s the only way to guarantee a perfect texture.

The Best Way to Reheat Leftovers (The Secret is the Stovetop!)

Please, do not microwave your beautiful leftovers. It will heat unevenly, make the chicken tough and rubbery, and can cause the cream sauce to separate and turn oily. The stovetop is your best friend here.

The science is simple: as the pasta sits, it absorbs sauce, making the leftovers thick and dry. Our goal is to gently rehydrate the sauce while warming everything through without breaking the cream.

1. Start with a Cold Skillet: Place your leftovers into a cold skillet or saucepan. (Starting in a cold pan prevents shocking the sauce and helps it reheat gently and evenly.)
2. Add a Splash of Liquid: This is the key. For every cup of leftovers, add a tablespoon of chicken broth, milk, or a touch of cream. This extra liquid will reconstitute the sauce, bringing back its original velvety consistency.
3. Heat Gently: Place the pan over low-to-medium heat. As it warms, stir gently but constantly. You’ll see the cold, thick sauce slowly melt and combine with the added liquid to become creamy again.
4. Serve When Hot: Continue heating and stirring for 5-7 minutes, or until it’s warmed all the way through. It will taste nearly as good as the day you made it.

What to Serve With This Dish

This Chicken Marsala Pasta is a hearty, satisfying one-pan meal all by itself, but the right side dish can turn it into a truly unforgettable feast. When I plan a menu around a rich, creamy main course like this one—a rule I follow for all my crave-worthy chicken pasta recipes—the goal is always balance. You want sides that cut through the richness, offer a contrasting texture, or help you mop up every last bit of that incredible sauce.

Here are my three go-to pairings that never fail:

A Simple Arugula Salad with Lemon Vinaigrette:

This is my top recommendation. The creamy, savory sauce on the pasta is begging for something fresh and sharp to contrast with it. The peppery bite of fresh arugula dressed in a simple, bright vinaigrette of lemon juice, olive oil, and a pinch of salt provides a perfect, clean counterpoint that refreshes your palate with every bite.

Garlic Bread or a Crusty Baguette:

This is non-negotiable in my house. You spent time building that deep, luscious “Faux-Marsala” sauce; you can’t let a single drop go to waste! A warm, crusty piece of bread is the perfect tool for the job. Whether it’s a simple toasted baguette or a full-on buttery garlic bread, you need that satisfying vehicle to sop up everything left in the bowl.

Steamed or Roasted Asparagus:

A simple green vegetable adds color and a dose of elegant simplicity to the plate. I love asparagus for this because its clean, earthy flavor complements the mushrooms in the sauce without competing. Just steam it until tender-crisp or roast it with a little olive oil and salt. A final squeeze of lemon juice right before serving is all it needs. Broccolini works wonderfully here, too.

Once you’ve tried this recipe, if you find yourself falling in love with the idea of transforming classic chicken dishes into incredible pasta meals, then your next stop has to be my Chicken Piccata Pasta. Where this Marsala is deep, rich, and savory, my Piccata is bursting with a bright, zesty, lemon-and-caper sauce that offers a completely different, but equally delicious, experience.

Frequently Asked Questions (FAQs)

1. “Do I really not need Marsala wine for this to taste authentic?”

Absolutely. While a trained sommelier could tell the difference, this recipe is expertly designed to hit all the same flavor notes of a classic Marsala: rich, savory, slightly sweet, and complex. We build that authentic taste from the ground up through technique—by creating a deep “fond” from the chicken sear, intensely browning the mushrooms for umami, and using our “Faux-Marsala” base of rich broth and aged balsamic. The result is a dish that tastes like a fantastic Chicken Marsala, period.

2. “I don’t have balsamic vinegar. Is there another substitute you recommend?”

Yes, but it requires a little care, as balsamic provides both acidity and sweetness. The next best alternative is a combination: use 1 tablespoon of red wine vinegar (for a similar acidic punch) plus 1 teaspoon of grape juice or apple juice (to bring back that hint of sweetness). Do not use plain white vinegar, which is too harsh for this sauce.

3. “Why did my flour coating fall off the chicken when I cooked it?”

This is a very common issue that’s easy to fix! It almost always comes down to one of two things:

• The chicken was too damp. Before dredging in flour, make sure you pat the chicken cutlets thoroughly dry with a paper towel. The flour needs a dry surface to cling to.
• The pan wasn’t hot enough, or you moved the chicken too soon. You need a hot pan to instantly “set” the crust. Once you lay the chicken in the sizzling pan, leave it be! Don’t touch it for a full 3-4 minutes. This allows the crust to form a proper seal, and the chicken will tell you it’s ready to flip when it releases easily from the pan.

4. “Can I prepare any of this ahead of time to make dinner faster?”

Absolutely! This recipe is fantastic for meal prep. As I detail in the “Storing & Freezing” section, the best method is to make the entire recipe right through Step 5. You can have the chicken seared, the mushrooms browned, and the entire sauce base built. Let it cool and store it in an airtight container in the fridge for up to 2 days. When you’re ready for dinner, just bring the sauce to a simmer and pick up at Step 6 to cook your pasta fresh.

Made this? I’d Love to Hear From You!

I put all my years of testing into this recipe to make it foolproof for you, and I truly hope it becomes a new favorite. Now, I’d love to hear your story!

If you made this Chicken Marsala Pasta recipe, please let me know what you think! Did you try one of the variations? Discover a new pairing? Leave a star rating and a comment below to share your experience—it’s the best way to help other home cooks find and enjoy this recipe, too!

And if you’re looking for what to cook next, I have you covered. For another incredible one-pan meal rooted in Italian-American tradition, you have to try my rustic Chicken Cacciatore Pasta.

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Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: “Easy Pasta, Every Time.”

This recipe was last tested and updated in August 2025 to ensure perfect results.