Are you planning to make chicken Marsala but aren’t sure which pasta would complement it best? I’ve been there too! Nothing’s worse than spending hours perfecting that delicious Marsala sauce only to pair it with the wrong pasta shape. After trying countless combinations (and some definite misses!) I’ve put together this guide to help you create the perfect Italian-American dinner.
The Perfect Pasta Partner for Your Chicken Marsala
Chicken Marsala is a rich, flavorful Italian-American classic featuring tender chicken cutlets in a savory sauce made with Marsala wine, mushrooms, and aromatics. The sauce has complex flavors – sweet from the fortified wine, earthy from the mushrooms, and savory from the chicken. Finding the right pasta to carry this delicious sauce is crucial!
The Reigning Champion: Linguine
Linguine is hands-down the best pasta to serve with chicken Marsala There’s a reason why it’s considered the top choice by culinary experts! The name “linguine” actually means “little tongues” in Italian, which perfectly describes its slightly flattened, elliptical shape
Why linguine works so wonderfully with chicken Marsala:
- Its moderate width provides the ideal surface area for clinging to the Marsala sauce
- The pasta’s texture captures chopped mushrooms and garlic beautifully
- Its firmness creates a nice contrast with the tender chicken pieces
- The overall textural and flavor balance is simply perfect
When I make chicken Marsala at home, linguine is always my go-to pasta. The way the sauce coats each strand is just chef’s kiss!
Other Great Pasta Options for Chicken Marsala
While linguine might be the top choice, several other pasta shapes can also work well with this classic dish. Here are some excellent alternatives:
1. Fettuccine: The Luxurious Option
Fettuccine is another long, flat pasta, but it’s slightly thicker than linguine. This additional thickness gives it a more substantial mouthfeel, which some people prefer with the rich Marsala sauce.
Best for: Those who enjoy a heartier, more substantial pasta texture and a richer sauce-to-pasta ratio. If you like your pasta to really stand up to the sauce, fettuccine might be your perfect match.
2. Angel Hair: The Delicate Choice
Also known as capellini, angel hair pasta offers a completely different experience. Its ultra-thin strands provide a delicate counterpoint to the richness of Marsala sauce.
Word of caution: Angel hair pasta absorbs sauce beautifully but can quickly become mushy if overcooked. Watch it carefully when boiling!
3. Spaghetti: The Familiar Favorite
We’ve all got spaghetti in our pantry, and yes, it works pretty well with chicken Marsala! While its round shape doesn’t cradle the sauce quite as effectively as linguine or fettuccine, it’s still a solid choice.
Practical benefit: Spaghetti is familiar, versatile, and you probably already have it on hand.
4. Penne: The Rustic Alternative
Want something completely different? Try penne! Its quill-shaped tubes with ridged surfaces offer a more rustic and textured experience. While not traditionally paired with chicken Marsala, penne’s ridges do a great job grabbing onto the sauce.
The tube shape also means you might get little pockets of sauce inside each piece – yum!
Beyond Shape: Quality Matters
No matter which pasta shape you choose, remember that quality makes a huge difference. Here’s what to look for:
- Durum wheat semolina pasta provides superior texture and a subtle nutty flavor
- Dried pasta generally works better than fresh pasta for this dish (fresh pasta can be too delicate for the rich sauce)
- Look for pasta with a slightly rough texture, which helps the sauce cling better
I once tried making chicken Marsala with a bargain-brand pasta, and it just wasn’t the same. The pasta fell apart and didn’t hold the sauce well. Trust me, spending a little extra on good quality pasta is worth it!
Common Questions About Pasta With Chicken Marsala
Can I use gluten-free pasta with Chicken Marsala?
Absolutely! Many excellent gluten-free options are available today, typically made from rice flour, corn flour, or a blend of gluten-free grains. Just follow the cooking instructions carefully, as gluten-free pasta often cooks faster than traditional wheat pasta.
How much pasta should I cook per serving?
A good rule of thumb is about 2 ounces (56 grams) of dry pasta per person, which gives you approximately 1 cup of cooked pasta. Of course, adjust based on your appetite – I usually cook a bit extra because who doesn’t love leftovers?
Should I salt the pasta water?
YES! This is non-negotiable. Salting the pasta water is essential for seasoning the pasta from the inside out. Add about 1-2 tablespoons of salt per gallon of water once it’s boiling. The pasta will absorb some of this salt, enhancing its flavor.
How do I keep the pasta from sticking together?
To prevent pasta from clumping:
- Use a large pot with plenty of water
- Add all the pasta at once
- Stir frequently during the first few minutes of cooking
- Don’t overcrowd the pot
Should I rinse pasta after cooking it?
Nope! Never rinse pasta that will be served with a sauce like Marsala. Rinsing removes the starch that helps the sauce stick to the pasta. The only exception would be if you’re making a cold pasta salad.
Tips for the Perfect Chicken Marsala Pasta Pairing
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Cook pasta al dente – It should have a slight firmness when bitten. This provides the perfect texture contrast with the tender chicken.
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Finish cooking pasta in the sauce – For next-level flavor, transfer the pasta directly from the cooking water to the Marsala sauce and toss for a minute or two. This helps the pasta absorb the flavors.
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Add pasta water – Save a cup of the starchy pasta cooking water. Adding a splash to your finished dish helps the sauce adhere to the pasta better.
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Use dry Marsala wine – For an authentic chicken Marsala, use dry Marsala (Marsala Secco), not sweet Marsala (Marsala Dolce), which would make the dish too sweet.
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Balance with a side – Serve your chicken Marsala pasta with a simple green salad dressed with lemon vinaigrette. The acidity helps cut through the richness of the dish.
Making It Vegetarian
Want to make a vegetarian version? You can substitute the chicken with sliced portobello mushrooms or tofu. Follow the rest of the recipe as directed, and you’ll have a delicious vegetarian dish that still pairs beautifully with any of these pasta options!
Conclusion
While linguine is definitely the star pasta for chicken Marsala, don’t be afraid to experiment with fettuccine, angel hair, spaghetti, or even penne depending on your preference and what you have in your pantry. The most important thing is to use quality ingredients and cook your pasta properly.
Next time you’re making this classic Italian-American dish, try serving it with linguine and watch your dinner guests rave about your culinary skills! I’d love to hear which pasta you prefer with your chicken Marsala – drop a comment below to share your experience!
Happy cooking!
Boursin Hasselback Potatoes
Hasselback potatoes, originally a Swedish creation, get their name from the restaurant that first served them. They are known for their accordion-style cuts, which not only make for a beautiful presentation but also allow for flavor to permeate throughout each potato. And when you top Hasselback potatoes with creamy herbed Boursin cheese (available in “regular” and vegan varieties) you have an easy but elegant side dish for chicken Marsala.
Roasted potatoes are another easy option to serve with chicken Marsala. Petite red potatoes are a great choice for this dish due to their size. Whether you cut them in half or cook them whole, just toss them in olive oil, sprinkle with salt, and bake them in a single layer on a baking sheet at 400°F until they’re golden brown and crispy (about 20-25 minutes). For a one-pot option, try these Ninja Foodi roast potatoes that can be steamed and fried in the same amazing appliance.
Or, for a fresh take on regular roasted potatoes, try these crispy stacked potatoes. They’re crispy on the outside, tender on the inside, and perfectly seasoned. And if you want to make steak fries to accompany your chicken marsala, here’s how to cut potato wedges like a pro.
If you prefer a side with less starch, pair your chicken Marsala with a green vegetable. One of my favorite Marsala sides in the vegetable category is sauteed spinach. To make this side dish, simply heat some olive oil in a large skillet over medium heat. Sauté some minced garlic until fragrant, then add several handfuls of spinach leaves to the skillet. Sauté the spinach leaves until they just become limp, and season with salt and black pepper and a squeeze of fresh lemon to taste.
Asparagus is another vegetable side dish that pairs well with chicken Marsala. And, it’s a good source of fiber that is packed with folate and vitamins A, C, and K. You can boil, blanch, and sauté the asparagus or roast it in the oven. Whether you sauté the boiled stalks or bake them in the oven, cook them in a little olive oil with minced garlic, salt, and black pepper.
To serve green beans as a side dish, you can prepare them like asparagus – either by boiling and sauteing or by roasting. To take them to the next level, make green bean almondine. This variation on boiled green beans adds toasted sliced almonds to the skillet when you saute the cooked green beans.
1 Broccoli or Broccolini
These vegetables look similar, both with long green stalks topped with florets. But its longer, leaner profile makes broccolini look like a supermodel version of broccoli. Regardless of which option you choose, broccoli and broccolini can easily be sautéed, roasted, or grilled to accompany your chicken Marsala entree.
This classic, slightly sweet veggie is a super simple side dish to accompany chicken Marsala. Whether you opt for fresh peas or frozen, they just need to be briefly cooked and lightly seasoned to sit alongside the delicately breaded chicken cutlets topped with a rich fortified wine sauce.
Whether you use young French-style carrots with the greens still attached or peel and chop a bag of mature carrots into sticks or discs, these beta carotene-rich veggies are a perfect side dish. Simply place the carrots on a baking sheet, drizzle with olive oil, sprinkle with Kosher salt, and roast for about 20 minutes. For a smidge of sweetness to balance the rich savory flavors of the chicken Marsala, make honey-roasted carrots by drizzling some honey over the carrots as they enter the last five minutes of cooking time.
Sage Advice: Can’t decide between peas and carrots as a side dish? Combine the two to create buttered peas and carrots for a dish that’s a family favorite at my house.
If starchy sides or traditional vegetables don’t seem like the perfect pair to your chicken Marsala, try Caprese salad. With layers of juicy tomato slices, fresh mozzarella cheese, and basil leaves, this salad from the Italian island of Capri is then drizzled with olive oil and balsamic vinegar and topped with a sprinkle of salt.