Easy Grilled Chicken Marsala Pasta | Creamy Homemade Marsala Sauce

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Easy Grilled Chicken Marsala Pasta

Juicy grilled chicken, earthy mushrooms, and a rich homemade Marsala cream sauce come together in this easy Grilled Chicken Marsala Pasta. Grilling the chicken adds a light smoky flavor that pairs perfectly with the creamy wine sauce, making this a restaurant-quality meal that's surprisingly simple to prepare at home. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is guaranteed to impress.

Why You'll Love This Recipe

  • Smoky grilled chicken instead of traditional pan-fried chicken
  • Rich, creamy Marsala wine sauce with plenty of mushrooms
  • Easy enough for weeknights but elegant enough for guests
  • Ready in about 40 minutes
  • Delicious served over spaghetti, fettuccine, or mashed potatoes

Ingredients

For the Grilled Chicken

  • 1½ pounds boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • Avocado or olive oil

For the Marsala Sauce

  • 8 ounces baby bella mushrooms, sliced
  • ¼ cup chopped green onions (or 3 tablespoons finely diced shallot)
  • 6 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ⅔ cup dry Marsala wine (Florio Dry Marsala is a great choice)
  • ⅔ cup heavy cream
  • 2–4 tablespoons fresh thyme, chopped
  • Salt and pepper, to taste
  • 8 ounces spaghetti (or your favorite pasta)
  • ¼ cup grated Parmesan cheese
  • (optional)Freshly grated Parmesan cheese for serving
  • (optional)Fresh parsley, chopped, for garnish

Equipment

  • Charcoal grill
  • Large skillet
  • Large pot
  • Tongs
  • Instant-read thermometer

Instructions

1. Grill the Chicken

Preheat your charcoal grill to 400°.

Pound the chicken breasts and cut into cutlets if needed. Rub with oil then season both sides with salt, pepper, garlic powder, and Italian seasoning.

Grill for 5–7 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and let the chicken rest while you prepare the sauce.

2. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions.

3. Make the Marsala Sauce

Heat the butter in a large skillet over medium heat.

Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until browned and most of their moisture has cooked away.

Add the green onions (or shallots) and cook for 2 minutes.

Stir in the garlic and cook for about 30 seconds until fragrant.

Pour in the Marsala wine and simmer for 3–5 minutes until the wine reduces by about half.

Reduce the heat to medium/low and stir in the heavy cream and thyme. Cook until sauce thickens, times can vary.

Season with salt and pepper to taste.

4. Finish the Dish

Add the cooked spaghetti to the sauce and toss until coated then stir in the grated parmesan cheese. 

Slice the grilled chicken and serve over the pasta. Spoon the mushroom Marsala sauce over the chicken and garnish with fresh parsley and more grated Parmesan if desired.

Tips

  • Use dry Marsala wine for the classic savory flavor.
  • Let the mushrooms brown instead of stirring constantly—they'll develop much deeper flavor.
  • Fresh thyme really elevates this recipe, but about 2 teaspoons dried thyme can be substituted.
  • Traditionally shallots are used but we like to use what we grow in our garden and have had great results with green onion.
  • This sauce is also fantastic over mashed potatoes, rice, or grilled vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat, adding a splash of chicken broth or cream if the sauce has thickened.

Frequently Asked Questions

Can I make Chicken Marsala without pasta?

Absolutely. This creamy Marsala sauce is just as delicious served over mashed potatoes, rice, or alongside roasted vegetables.

What is the best Marsala wine for cooking?

A dry Marsala wine, such as Florio Dry Marsala, creates the best savory flavor. Sweet Marsala is better suited for desserts.

Can I cook the chicken in a skillet instead?

Yes. If you don't have a grill, sear the chicken in a skillet over medium-high heat for about 5–6 minutes per side until it reaches 165°F.

More Easy Grilling Recipes You'll Love

Thanks for stopping by Saalf Life! If you enjoyed this recipe, follow along on YouTube, Instagram, and Pinterest for more recipes, reviews, and outdoor adventures.





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