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Chicken Marsala Pasta Bake

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This Chicken Marsala Pasta Bake takes everything you love about the classic dish—golden mushrooms, sweet shallots, marsala wine, and rich parmesan—and bakes it into a creamy, bubbling pasta casserole. Comforting, elegant, and dinner-party worthy without the fuss.

Ingredients

Scale

12 oz pasta (penne, rigatoni, or fusilli)

1 tbsp olive oil

1 lb boneless chicken breast or thighs, cooked and cubed

2 shallots, thinly sliced

3 cloves garlic, minced

12 oz mushrooms (cremini or button), sliced

1/2 cup marsala wine

1 cup low-sodium chicken broth

1 cup heavy cream or half-and-half

1/2 cup grated parmesan cheese

1 tsp fresh thyme (or 1/2 tsp dried)

Salt and pepper to taste

1 cup shredded mozzarella or fontina, for topping

Optional: fresh parsley, for garnish

Instructions

Preheat oven to 375°F (190°C). Cook pasta until just al dente. Drain and set aside.

In a large skillet, heat olive oil. Sauté shallots and garlic until fragrant. Add mushrooms and cook until browned.

Pour in marsala wine and simmer until reduced by half. Stir in broth, cream, thyme, salt, and pepper. Simmer 5–6 minutes.

Add chicken and cooked pasta to the skillet and toss to coat. Stir in parmesan.

Transfer to a greased 9×13 baking dish. Top with mozzarella.

Bake for 20–25 minutes until bubbly and golden. Let rest before serving. Garnish with parsley.

Nutrition

Find it online: https://thecomfortspoon.com/chicken-marsala-pasta-bake/