Chicken Marsala Pappardelle – AnotherTablespoon – Health and Fitness Recipes

Chicken Marsala Pappardelle

Chicken Marsala Pappardelle is a spin on a classic Italian recipe that is usually made with chicken cutlets simmered in a Marsala wine sauce. I do enjoy making it that way but decided to change it up a bit and make it into a complete pasta dish.

I am using smaller pieces of boneless chicken in this recipe. They are coated in flour and browned to a nice crisp. They are simmered in the Marsala sauce with mushrooms and spinach then served over Pappardelle.

Pappardelle are very large, flat noodles which are similar to wide Fettuccine. This is just a suggestion as to what to serve it over. The Chicken Marsala could really go nicely over any thick pasta or even ziti, rigatoni or bow ties.

Chicken Marsala Pappardelle can be partially made in advance. The sauce reheats very well so you can prepare it ahead of time and reheat it when you are ready to eat, while cooking the Pappardelle.


Chicken Marsala Pappardelle

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Serves: 4

Prep Time:


  • 1 ½ pounds boneless chicken breast
  • ½ cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • ¼ cup olive oil
  • 2 tablespoons butter
  • 8 ounces mushrooms, sliced
  • 1 large shallot, diced
  • ¼ teaspoon crushed red pepper
  • 14.5 ounce can chicken broth
  • ½ cup Marsala wine
  • ½ cup water
  • 2 cups baby spinach, stems removed and chopped
  • 1 tablespoon fresh parsley


Cut the boneless chicken into 1 inch by 3 inch pieces.

Place the flour, salt and pepper into a large Ziploc bag.

In a large skillet, melt the butter and oil over medium low heat.

Place the chicken pieces into the Ziploc bag, several at a time and shake to thoroughly coat each piece. Reserve the extra flour in the bag.

Add the chicken pieces to skillet and cook for 3 minutes until browned on one side. Turn the chicken over and cook for 3 minutes on the other side. Make sure the pieces are cooked through. Remove the chicken from the pan to a plate.

Add the mushrooms to the pan. Cook over medium low heat, stirring, until the mushrooms have released all of their liquid, about 4 minutes.

Add the shallots and red pepper to the pan and cook for an additional 3 minutes until the shallots are translucent.

Add ½ cup water to the bag with the flour. Shake very well, making sure that there are no lumps in the mixture. You should have a slightly thick, smooth, pourable liquid.

Pour the chicken broth and Marsala wine into the skillet. Raise the heat to high and bring to a boil. Turn the heat completely off and slowly pour enough of the flour water mixture into the pan, while stirring constantly, to thicken the broth. Make sure that you are using a whisk to stir in the mixture to avoid lumps.

Turn the heat to medium low and let the sauce heat until it bubbles and thickens a bit more. Add the chicken pack to the pan with the baby spinach and simmer for 5 minutes until the chicken is heated through and the spinach wilts.

Cook the Pappardelle while you are making the sauce according to the package instructions for the firmness you desire. Drain.

Pour the Marsala Sauce over the Pappardelle and combine to serve.


Chicken Marsala Pappardelle was last modified: March 6th, 2019 by Sue O’Connell

Chicken Marsala Pappardelle

Chicken Marsala Pappardelle was last modified: March 6th, 2019 by Sue O’Connell

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