Chicken Marsala Pasta

Chicken Marsala Pasta: Main Image

Quick Facts

Servings: 7
Prep Time: 30 min.
Cook Time: 45 min.
Total: 1 hr. 15 min.
Angie McGowan
Herbed chicken served over pasta and covered in a creamy Marsala sauce.


  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 pinch kosher salt
  • 1 pinch pepper
  • 1 cup baby portobella mushrooms, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, grated
  • 4 Tbs butter
  • 4 Tbs flour
  • 2 cups chicken stock
  • 2 cups Marsala wine
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 lb frozen spinach, thawed
  • 1 16 oz package penne pasta
  • 2 Tbs olive oil


  • Salt and pepper chicken. Preheat skillet and add olive oil. Add chicken to skillet and brown. Remove chicken.
  • Sauté mushrooms, onions, and garlic with a pinch of kosher salt. Sauté until tender.
  • Turn heat to low. Melt butter in same pan and whisk in flour. Cook for 2 to 3 minutes.
  • Add chicken stock and Marsala wine while whisking constantly. Add oregano, rosemary, basil, and parsley. Turn heat to high and bring to boil. Sauce will thicken.
  • Add cooked chicken and spinach. Simmer for about 10 minutes.
  • Cook pasta according to package instructions; drain. Combine everything together in a serving dish.

Nutrition Facts

Calories 481
  Calories from Fat 114 (24%)
(19%)Total Fat 13g
(26%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(14%)Cholesterol 41mg
(11%)Sodium 267mg
(20%)Potassium 716mg
Total Carbohydrate 60g
(18%)Dietary Fiber 5g
Sugars 3g
Sugar Alcohols 0g
(41%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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