Cheesy Chicken Marsala Pasta Bake with Mushrooms

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 12 oz (340 g) short pasta (penne or rigatoni)
• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut in 1-inch pieces
• 16 oz (455 g) cremini or baby bella mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 cup (240 ml) dry Marsala wine
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1 tsp dried thyme (or 2 tsp fresh)
• 2 cups (200 g) shredded mozzarella cheese
• 1 cup (90 g) grated Parmesan cheese
• Salt, black pepper, and fresh parsley for garnish

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish. Cook pasta in salted water until just al dente; drain.
• 2. Season chicken with salt and pepper. Brown in olive oil over medium-high heat until just cooked through; transfer to a plate.
• 3. In the same pan, sauté butter, mushrooms, and onion until browned and reduced. Add garlic and thyme; cook briefly.
• 4. Sprinkle flour over mushroom mixture and cook 1 minute. Slowly stir in Marsala wine, then broth and cream, simmering until thickened. Season to taste.
• 5. In a large bowl, combine cooked pasta, chicken, half the mozzarella, half the Parmesan, and the Marsala sauce. Mix well.
• 6. Spread in baking dish, top with remaining cheeses. Bake 20–25 minutes until bubbly and lightly golden.
• 7. Rest 5–10 minutes, garnish with chopped parsley, and serve hot.

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Why You’ll Love This Recipe

• All the cozy flavors of classic chicken Marsala baked into a cheesy, family-friendly casserole.
• Perfect make-ahead meal for busy nights, potlucks, or cold-weather gatherings.
• Balanced richness: a creamy wine sauce, plenty of mushrooms, and tender chicken over hearty pasta.
• Easy, one-pan sauce method with everyday supermarket ingredients.

Grocery List

• Produce: Cremini or baby bella mushrooms, yellow onion, garlic, fresh parsley (optional fresh thyme).
• Dairy: Unsalted butter, heavy cream, shredded mozzarella cheese, grated Parmesan cheese.
• Pantry: Short pasta (penne or rigatoni), olive oil, all-purpose flour, dry Marsala wine, low-sodium chicken broth, dried thyme, salt, black pepper, red pepper flakes (optional).

Full Ingredients

For the Pasta and Chicken

• 12 oz (340 g) short pasta, such as penne or rigatoni
• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tsp kosher salt (for seasoning chicken), plus more for pasta water
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

For the Mushrooms and Aromatics

• 2 tbsp unsalted butter
• 16 oz (455 g) cremini or baby bella mushrooms, cleaned and sliced
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 1/4 tsp red pepper flakes (optional, for gentle heat)

For the Marsala Sauce

• 3 tbsp all-purpose flour
• 1 cup (240 ml) dry Marsala wine
• 1 1/2 cups (360 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 1 tsp Dijon mustard (optional, for extra depth)
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste

For Assembly and Topping

• 2 cups (200 g) shredded mozzarella cheese
• 1 cup (90 g) finely grated Parmesan cheese
• 2 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Prep the Oven, Dish, and Pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or a little olive oil and set it aside.

Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente, 1–2 minutes less than the package directions so it does not become mushy in the oven. Drain the pasta well and set aside. Toss with a teaspoon of olive oil if you like, to prevent sticking.

Step 2: Brown the Chicken

Pat the chicken pieces dry with paper towels. In a medium bowl, season the chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, tossing to coat evenly.

Heat 2 tablespoons olive oil in a large, deep skillet or sauté pan over medium-high heat. When the oil shimmers, add the chicken in a single layer (cook in two batches if needed to avoid crowding). Sear for 3–4 minutes per side, until the outside is nicely browned and the centers are just cooked through. Transfer the chicken to a clean plate, leaving any browned bits in the pan for flavor.

Step 3: Sauté the Mushrooms and Aromatics

Reduce the heat to medium and add 2 tablespoons butter to the same pan. Once melted, stir in the sliced mushrooms and a pinch of salt. Cook, stirring only occasionally, for 7–9 minutes, until the mushrooms release their liquid and then turn deep golden brown and slightly caramelized.

Add the diced onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic, thyme, and red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant, being careful not to brown the garlic.

Step 4: Build the Marsala Wine Sauce

Sprinkle the flour evenly over the mushroom mixture. Stir constantly for about 1 minute, letting the flour absorb the fat; this cooks off the raw flour taste and forms a base for thickening the sauce.

Slowly pour in the Marsala wine, scraping up any browned bits on the bottom of the pan with a wooden spoon. Let it simmer for 2–3 minutes to reduce slightly.

Gradually add the chicken broth while stirring, followed by the heavy cream and Dijon mustard (if using). Bring the mixture to a gentle simmer and cook for 4–6 minutes, stirring often, until the sauce is silky and coats the back of a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Turn off the heat.

Step 5: Combine Chicken, Pasta, and Sauce

In a very large mixing bowl (or the now-empty pasta pot), add the drained pasta, browned chicken (and any juices from the plate), and the hot Marsala mushroom sauce. Add 1 cup (100 g) of the shredded mozzarella and 1/2 cup (45 g) of the grated Parmesan.

Use a large spoon or spatula to gently fold everything together until the pasta and chicken are evenly coated with the sauce and the cheese is dispersed throughout. This is a thick, creamy mixture, not soupy; if it seems very tight, you can loosen it with a splash (2–4 tablespoons) of extra broth or cream.

Step 6: Assemble and Bake the Casserole

Transfer the mixture to your prepared 9×13-inch (23×33 cm) baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup (100 g) mozzarella and 1/2 cup (45 g) Parmesan evenly over the top.

Bake, uncovered, in the preheated oven for 20–25 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden. If you like a deeper browned top, you can switch the oven to broil for the last 2–3 minutes, watching very carefully to prevent burning.

Step 7: Rest, Garnish, and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes. This brief rest allows the sauce to thicken slightly and makes cleaner servings.

Sprinkle the top with chopped fresh parsley for color and freshness. Spoon generous portions onto warm plates and serve immediately, making sure each serving gets plenty of chicken, mushrooms, pasta, and gooey cheese.

Pro Tips

• Use dry Marsala wine: For a classic, savory flavor, choose dry Marsala, not sweet. Sweet Marsala will make the sauce cloying.
• Brown, do not steam, the mushrooms: Give mushrooms space in the pan and avoid stirring constantly. Proper browning builds deep, meaty flavor.
• Undercook pasta slightly: Pull the pasta from the water when it is just shy of al dente. It will finish cooking as it bakes in the sauce.
• Adjust sauce thickness: The sauce should be creamy but not runny. If it is too thin, simmer a few extra minutes. Too thick? Stir in a bit more broth or cream.
• Let it rest before serving: A short rest time after baking keeps the casserole from falling apart and concentrates the flavors.

Variations

• Chicken thigh version: Swap the chicken breasts for 1 1/2 lb (680 g) boneless, skinless chicken thighs for extra-juicy, richer flavor. Cook just until no longer pink.
• Spinach and mushroom Marsala bake: Stir 4 packed cups of fresh baby spinach into the hot sauce right before combining with the pasta; it will wilt perfectly in the oven.
• Gluten-free adaptation: Use gluten-free pasta and substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your broth and Marsala are certified gluten-free.

Storage & Make-Ahead

To store leftovers, let the casserole cool to room temperature, then cover tightly and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or rewarm larger amounts in a 350°F (175°C) oven, covered with foil, for 15–20 minutes, adding a splash of broth or cream if it seems dry.

For make-ahead, assemble the casserole completely but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake at 375°F (190°C) for 25–30 minutes, until hot and bubbly. You can also freeze the unbaked, tightly wrapped casserole for up to 2 months; thaw overnight in the refrigerator before baking.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 650 calories, 38 g protein, 40 g carbohydrates, 34 g fat, 18 g saturated fat, 2 g fiber, 900 mg sodium. Actual values will vary based on brands and exact ingredient choices.