Creamy Chicken Marsala

creamy fet


This is one of my all time favorites! I love chicken Marsala but my other half prefers a creamier, sweeter version so I came up with this. It is rich, creamy, and has a bit of zing to it not found in most cream sauces. The sauce makes quite a lot because I prefer to serve this over fresh angel hair pasta. It is pure indulgence!  I hope you enjoy this dish as much as we do!!!

Richy and me - Copy


Fresh angel hair pasta (sold in the refrigerated section) about 8.4 ounces

2-3 large boneless skinless chicken breasts (pound thin each chicken breast and cut into 4 strips per breast)

1 cup heavy cream ( you can skimp and go half and half but seriously, how often do you make this?:) )

Canola oil

32 oz. chicken broth

1 cup Marsala wine (dry if you can find it)

3 TBS real butter

1 TBS cornstarch

10 oz baby bella mushrooms (sliced medium thickness, I find thin sliced mushrooms melt away in a cream sauce)

1/2 cup minced onion

1 1/2 tsp minced garlic ( more if you like)

1 cup flour

S&P to taste

Italian parsley optional


First thing first, fill a large pot of water and set on stove for making angel hair pasta.

Next, pour chicken broth in a sauce pan and once boiling, let it go for about 30 minutes until it reduces by at least a third to half!

Let the broth completely cool then add 1 tablespoon of cornstarch to it and mix until completely dissolved. Between boiling and cooling it frees you up to do other things 🙂 You can do this way ahead and keep in the fridge until ready to start cooking.

Next, using a med to med large pan or my favorite, a square electric skillet, fill 1/3 high with oil and bring to 350 degrees. ( With my electric skillet, it signals the temp for me! Best $5 purchase I ever made!)

(Start water for pasta…reminder fresh pasta only takes up to a minute and a half to cook!!!)

As it is heating up, put 1 cup flour on a plate and heavily salt and pepper it them mix well.  Dredge chicken in flour and fry until golden on each side and temp reaches 165 degrees. Drain on paper towel and repeat until all chicken is done.

Now for the sauce! 

Start by heating butter and 1 TBS oil in a large skillet. Once the butter is melted add the onion until caramelized and almost melted into the sauce. Then add the mushrooms (may need to add a bit more of butter and oil) and caramelize.

Add the garlic.

Remove pan from flame and add the Marsala, return to flame and cook for a minute to cook out the alcohol.

Add the chicken broth, cream, salt and pepper to taste and stir.

Let sauce come to bubbling over med high heat (stirring occasionally). Once that happens, turn heat down to med low and add chicken. Let chicken reheat in sauce for 5-10 minutes. Add pasta to water, done in a minute and a half! Drain and plate.

Place chicken on top of plated pasta and the spoon sauce mixture on top!  Garnish with fresh Italian parsley.

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