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Easy Chicken Marsala Casserole Recipe

Close-up of a baked chicken marsala casserole featuring penne pasta, mushrooms, and browned chicken pieces topped with melted cheese.
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Transform the classic Italian-American dish into a comforting, one-pan Chicken Marsala Casserole. This recipe features tender chicken, savory mushrooms, and a rich Marsala wine sauce baked with pasta for a simple, hearty weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dry Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces penne or ziti pasta, cooked according to package directions
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Season the chicken pieces lightly with salt and pepper.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  4. Add sliced mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3 minutes.
  6. Stir in the chicken broth, heavy cream, dried thyme, salt, and pepper. Bring the sauce to a simmer.
  7. Return the cooked chicken to the skillet. Stir in the cooked pasta and half of the Parmesan cheese until everything is well combined in the sauce.
  8. Transfer the mixture to the prepared baking dish if your skillet is not oven-safe. Sprinkle the remaining Parmesan cheese over the top.
  9. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a richer flavor, lightly dredge the chicken pieces in flour before searing.
  • If you do not wish to use Marsala wine, substitute with dry sherry or substitute with an extra 1/4 cup of chicken broth mixed with 1 teaspoon of balsamic vinegar.
  • You can prepare the sauce and mix the casserole components ahead of time; cover and refrigerate for up to 24 hours, then add 10 minutes to the baking time.

Nutrition

Find it online: https://cookerycommand.com/chicken-marsala-casserole-recipe/