Ever stared at your perfectly cooked chicken marsala and wondered what pasta would make it shine? I’ve been there! After years of experimenting in my kitchen, I’ve discovered that choosing the right pasta for chicken marsala can take your meal from good to absolutely mouth-watering.
Chicken marsala, with its rich wine sauce and earthy mushrooms, deserves a pasta that complements rather than competes with these flavors. The perfect pasta should cradle the sauce, allowing you to enjoy every bit of that marsala goodness in each bite.
Let’s dive into the 10 best pastas to pair with your chicken marsala and elevate your Italian dinner experience!
The Perfect Pasta Companions for Chicken Marsala
1. Linguine – The Champion Choice
Linguine reigns supreme when it comes to serving chicken marsala There’s a reason why culinary experts consider it the absolute best choice! Its slightly flattened, elliptical shape is perfect for capturing and holding the marsala sauce.
Why linguine works so well
- The flat surface area perfectly cradles the creamy sauce
- Its width captures chopped mushrooms and garlic
- The firmness contrasts nicely with tender chicken pieces
- Creates the best overall textural and flavor balance
Next time you make chicken marsala try linguine for that restaurant-quality experience!
2. Fettuccine – The Creamy Delight
Fettuccine offers a slightly thicker profile than linguine but works wonderfully with chicken marsala. Its broad, flat shape soaks up the sauce beautifully.
If you prefer a more substantial pasta texture and a richer sauce-to-pasta ratio, fettuccine is your go-to option. The wider noodles stand up well to the richness of the marsala sauce, creating a luxurious dining experience.
3. Spaghetti – The Classic Choice
Sometimes you just can’t beat a classic! Spaghetti might be simple, but it’s a versatile option that works reasonably well with chicken marsala.
While its round shape doesn’t cradle the sauce as effectively as linguine or fettuccine, its familiar texture and ease of cooking make it a practical alternative. Plus, you probably already have it in your pantry!
4. Penne – For a Rustic Touch
Want something different? Penne brings a rustic, textured experience to your chicken marsala.
Its quill-shaped tubes and ridged surface grab onto the sauce exceptionally well. The sturdy structure stands up nicely to chunks of chicken and mushrooms, making each bite satisfying and flavorful.
5. Farfalle – The Elegant Option
Farfalle (bow tie pasta) offers a lighter option that’s still sturdy enough to hold up to the rich marsala sauce.
Try cooking farfalle in water seasoned with salt, pepper, and a little olive oil for added flavor. For a complete meal, add some asparagus or peas to the water about 5 minutes before the pasta is done. The result? An elegant plate that’s visually appealing and delicious!
6. Ziti – The Perfect Middle Ground
Ziti is like penne and rigatoni had a baby! It’s longish, so you can twirl it around your fork like spaghetti, but it has those deep ridges that are great for holding the sauce.
With chicken marsala, ziti creates a satisfying texture contrast and helps ensure you get plenty of that delicious sauce in every bite.
7. Tagliatelle – The Flat Ribbon
Tagliatelle is another flat pasta that pairs beautifully with chicken marsala. Its ribbon-like shape makes it easy to mix with the sauce, meat, and mushrooms.
The best part about tagliatelle is its versatility – it goes really well with tomato sauce or cream sauce, and its flat shape makes incorporating all the elements of your chicken marsala effortless.
8. Orecchiette – The Little Ears
Orecchiette (meaning “little ears” in Italian) offers a unique shape that’s perfect for holding sauce.
These small, cup-shaped pasta pieces act like little spoons that capture and hold the delicious marsala sauce. Each bite delivers a perfect amount of sauce, chicken, and mushrooms!
9. Bucatini – The Hollow Spaghetti
Bucatini has a lot of body, making it able to stand up to the robust, hearty flavor of chicken marsala.
This pasta is essentially a thicker spaghetti with a hole running through the center. That hollow middle allows the sauce to penetrate inside the pasta, creating an extra flavorful experience with each bite.
10. Angel Hair – The Delicate Choice
For a lighter take on chicken marsala, angel hair pasta (capellini) provides a delicate counterpoint to the rich sauce.
Its thin strands absorb the sauce beautifully, resulting in an elegant dish. Just be careful not to overcook angel hair, as it can quickly become mushy!
Tips for Perfect Pasta with Chicken Marsala
Choosing the right pasta is just the beginning. Here are some tips to ensure your chicken marsala pasta dish turns out perfectly every time:
1. Cook Pasta Properly
- Always use a large pot with plenty of water
- Salt the water generously (about 1-2 tablespoons per gallon)
- Cook pasta al dente – it should have a slight bite
- Don’t rinse the pasta after cooking – the starch helps the sauce adhere
2. Quality Matters
Regardless of which pasta shape you choose, prioritize high-quality pasta. Look for pasta made with durum wheat semolina for superior texture and nutty flavor.
3. Perfect the Sauce
For an authentic chicken marsala, use dry Marsala wine (Marsala Secco), not sweet (Marsala Dolce). The dry variety creates the perfect savory foundation for your sauce.
4. Consider Adding Cream
While traditional chicken marsala doesn’t include cream, adding a splash of heavy cream can create a richer, more decadent sauce that coats pasta beautifully.
5. Try a One-Pot Method
For busy weeknights, consider a one-pot chicken marsala pasta. This simplified approach allows all the flavors to meld together as the pasta cooks directly in the sauce.
Quick One-Pot Chicken Marsala Pasta Recipe
Want to try a convenient approach to chicken marsala pasta? Here’s a simple one-pot method that’s perfect for busy evenings:
Ingredients:
- 3 chicken breasts, cut into bite-sized pieces
- 8 oz mushrooms, thinly sliced
- 1/2 white onion, diced
- 2 tsp minced garlic
- 1 cup marsala wine (not cooking wine)
- 2 cups chicken broth
- 3 cups heavy cream
- 1 lb pasta of choice (orecchiette works great)
- Seasonings: salt, pepper, oregano, basil, thyme
- Parmesan and fresh parsley for garnish
Directions:
- In a large pot, cook chicken in olive oil until no longer pink. Set aside.
- In the same pot, sauté mushrooms, onions, and garlic.
- Return chicken to the pot, then add broth, cream, wine, pasta, and seasonings.
- Bring to a boil, reduce heat, cover, and cook 10-12 minutes until pasta is tender.
- To thicken sauce, stir in a cornstarch slurry (cornstarch mixed with milk).
- Garnish with parmesan and parsley before serving.
This one-pot approach infuses the pasta with all the wonderful flavors of chicken marsala as it cooks!
FAQ: Common Questions About Pasta with Chicken Marsala
Can I use gluten-free pasta?
Absolutely! Many excellent gluten-free pasta options are available. Just follow the cooking instructions carefully, as gluten-free pasta often cooks faster than traditional pasta.
How much pasta should I cook per person?
A good rule of thumb is about 2 ounces (56 grams) of dry pasta per person, which equals approximately 1 cup cooked.
Can I make this dish ahead of time?
While best served fresh, you can prepare components separately. Cook pasta just short of al dente, and reheat everything together with a splash of broth to revive the sauce.
What vegetables pair well with chicken marsala pasta?
Asparagus, peas, spinach, and broccoli all complement the flavors of chicken marsala beautifully.
Final Thoughts
When deciding what pasta to serve with chicken marsala, you really can’t go wrong with linguine as the top choice. However, don’t be afraid to experiment with the other options we’ve discussed to find your personal favorite!
Remember, the key to a successful chicken marsala pasta dish is balancing flavors and textures. The pasta should complement the rich, savory sauce without overwhelming it.
Happy cooking!
More Pastas You’ll Love
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Step by Step Directions
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Heat a large pot over medium heat and add in 2 Tbsp. olive oil.
- Cut chicken breast into bite sized chunks and add to the pot. Season with salt and pepper. Cook chicken completely (until no longer pink). Set chicken aside on a plate.
- Add last Tbsp. of olive oil and add in sliced mushrooms, cook for 2-3 minutes, stirring occasionally and then add chicken back in.
- Add in the chicken broth, heavy cream, marsala wine, pasta and seasonings.
- Bring to a boil, then place lid on, turn heat down to low and cook for 10-12 minutes or until pasta is cooked.
- Remove lid and stir in the corn starch slurry (1 Tbsp, corn starch mixed with 2 Tbsp. milk) This will thicken the sauce.
- Add in the freshly grated parmesan and garnish with parsley. Serve immediately. Yum!
- Choose the Right Marsala Wine: Be sure to purchase marsala wine and not the “cooking” marsala. I prefer to use a dry marsala for this meal. The cooking marsala has a more simplified flavor profile compared to drinking Marsala which is why I recommend the marsala wine so it adds depth and richness to the pasta.
- Cook Mushrooms Well: Sauté the mushrooms until they are golden brown. This caramelization adds a deep, savory flavor to the sauce.
- Garnish Appropriately: Fresh herbs like parsley or thyme can add a pop of color and a fresh flavor contrast to the rich sauce and be sure to use fresh parmesan cheese.
- Serve Immediately: Marsala pasta is best enjoyed fresh and hot. The sauce can thicken upon standing, so serving it immediately ensures the best texture and flavor.
- Vegetarian Option: Replace the chicken with a meat substitute like seitan, tofu, or bulk up the meal with more mushrooms like a hearty portobello.
- Gluten-Free Pasta: Use gluten-free pasta for a gluten-free version of the dish.
- Whole Wheat or Grain Pasta: For a healthier option, opt for whole wheat or other whole grain pastas.
- Dairy-Free: Use coconut cream or a plant-based creamer instead of heavy cream.
- Experiment with mushrooms: such as shiitake, portobello, or oyster mushrooms for varying flavors and textures.
- Add greens: Add a handful of greens like baby spinach or kale at the end of cooking for a nutritional boost.
- Refrigeration: Place cooled pasta in an airtight container in the refrigerator for up to 3-5 days.
- Freezing: I don’t recommend freezing this dish. Cream-based sauces may change in texture upon thawing and the sauce might separate or become grainy.