Have you ever made a perfect chicken marsala only to realize you’re not sure what pasta to pair it with? I’ve been there too! After years of experimenting in my kitchen (and a few pasta mishaps), I’ve discovered that choosing the right pasta can transform your chicken marsala from good to absolutely mouthwatering.
Chicken marsala, with its rich wine sauce, earthy mushrooms, and tender chicken pieces, deserves a pasta companion that complements rather than competes with these flavors. Today, I’m sharing my top pasta picks that will elevate your next chicken marsala dinner!
Why Pasta Choice Matters for Chicken Marsala
Before diving into specific pasta types, let’s talk about why the pasta choice matters so much:
- Sauce absorption: The right pasta captures that delicious marsala sauce in every bite
- Texture contrast: A good pasta provides pleasant texture against the tender chicken
- Overall balance: The pasta shouldn’t overpower the star of the show – the chicken and that amazing sauce!
Top 10 Pastas to Serve with Chicken Marsala
1. Linguine – The Perfect Match
Linguine is widely considered the ultimate pasta choice for chicken marsala. Its flat, slightly thicker shape provides the ideal surface area to cradle the marsala sauce while maintaining enough structure to complement the chicken.
What makes linguine special
- Captures sauce perfectly between its strands
- Provides just the right texture against tender chicken
- Doesn’t get lost under the other components
When I serve linguine with chicken marsala, I always make sure to cook it just until al dente This keeps it from getting mushy and gives that perfect slight resistance when you take a bite
2. Fettuccine – For a Heartier Option
Fettuccine is linguine’s slightly wider cousin, and it makes an excellent choice when you want something a bit more substantial. Its broader ribbons stand up beautifully to the richness of chicken marsala.
Why fettuccine works well
- Provides a more substantial bite
- Holds up well to the marsala sauce
- Creates a satisfying texture contrast with the mushrooms
I find fettuccine particularly good when your marsala sauce is on the thicker, creamier side. The wider surface holds that sauce beautifully!
3. Angel Hair – For Delicate Elegance
Also known as capellini, angel hair pasta offers a more delicate experience. It’s super thin and absorbs the marsala sauce magnificently.
Angel hair advantages:
- Absorbs sauce quickly and thoroughly
- Provides a lighter pasta experience
- Cooks extremely quickly (perfect for weeknight dinners)
Just be careful not to overcook angel hair – it can go from perfect to mushy in seconds! I always set my timer for 1 minute less than the package suggests.
4. Spaghetti – The Classic Choice
Sometimes the classics are classics for a reason! Spaghetti works wonderfully with chicken marsala, providing a familiar and versatile base.
Why spaghetti works:
- Widely available and easy to cook
- Familiar texture most people enjoy
- Versatile and family-friendly
While not as sauce-grabbing as linguine, spaghetti still provides a lovely eating experience with chicken marsala. It’s my go-to when cooking for picky eaters!
5. Penne – For a Rustic Touch
If you prefer a shorter pasta with chicken marsala, penne is your best bet. Its tubular shape with diagonal cuts and ridged exterior helps trap the sauce.
What makes penne special:
- Sauce gets trapped both inside and on the ridged exterior
- Easier to eat than long pastas (no twirling required)
- Provides a more rustic, hearty presentation
I like penne when I’m serving chicken marsala as a more casual family dinner. It’s especially good when you cut your chicken into smaller pieces that match the pasta size.
6. Farfalle (Bow Tie)
Farfalle, those cute bow-tie shaped pastas, offer both style and substance. They add a fun visual element while still being practical for catching sauce.
Why farfalle works:
- Fun shape that adds visual interest
- Pinched centers catch bits of mushroom and sauce
- Works well for both elegant and family-style presentations
I find farfalle particularly good when serving chicken marsala at a dinner party – guests always comment on how pretty the presentation looks!
7. Tagliatelle – The Luxurious Choice
Tagliatelle is a ribbon-like pasta similar to fettuccine but often made with eggs, giving it a richer flavor and yellow color. It pairs beautifully with chicken marsala.
Benefits of tagliatelle:
- Egg-enriched pasta complements the richness of marsala
- Wide ribbons capture sauce magnificently
- Provides a slightly more upscale pasta experience
When I really want to impress guests, I’ll often choose tagliatelle for my chicken marsala. The egg pasta adds another layer of richness that’s just divine.
8. Bucatini – For Sauce Lovers
Bucatini looks like thick spaghetti but with a hole running through the center. This unique design makes it perfect for sauce-heavy dishes like chicken marsala.
Why bucatini stands out:
- Hollow center fills with sauce for extra flavor in each bite
- Thicker than spaghetti for better texture contrast
- Less common choice that will impress your dinner guests
I discovered bucatini with chicken marsala somewhat by accident when I ran out of linguine, and now it’s one of my favorite combinations!
9. Orecchiette – For Something Different
These “little ears” of pasta have a unique curved shape that’s perfect for catching sauce and small bits of mushroom.
What makes orecchiette special:
- Cup-like shape holds sauce wonderfully
- Unique texture adds interest to the dish
- Less traditional but works surprisingly well
I like orecchiette when I’m in the mood for something different – the way the little pasta cups hold pockets of marsala sauce is absolutely delicious.
10. Ziti – For Baked Variations
If you’re planning to make a baked version of chicken marsala with pasta, ziti is an excellent choice. Its smooth tubular shape holds up well to baking.
Why ziti works for baked versions:
- Maintains texture when baked
- Hollow center allows sauce to penetrate
- Creates a comfort-food experience
I sometimes make a baked chicken marsala pasta when I need to feed a crowd, and ziti never disappoints!
Tips for Cooking Pasta for Chicken Marsala
No matter which pasta you choose, here are some tips to ensure it pairs perfectly with your chicken marsala:
- Salt your pasta water generously – This is your only chance to season the pasta itself
- Cook pasta al dente – It should have a slight bite; overcooked pasta ruins the texture
- Save some pasta water – A splash of starchy pasta water helps the sauce cling to the pasta
- Don’t rinse – The starch on the pasta helps the sauce stick
- Finish cooking in the sauce – For the best flavor, transfer the pasta directly to the sauce and toss before serving
Should You Mix the Pasta and Sauce?
There are two schools of thought here:
Option 1: Toss the pasta directly in the marsala sauce before serving. This allows the pasta to absorb some sauce and ensures even distribution.
Option 2: Serve the pasta as a base with the chicken marsala spooned over top. This creates a more restaurant-style presentation.
I personally prefer tossing the pasta with a bit of the sauce, then plating it with the chicken and additional sauce on top – best of both worlds!
Common Questions About Pasta for Chicken Marsala
Can I use gluten-free pasta with chicken marsala?
Absolutely! Rice-based or corn-based gluten-free pastas work well. Just be sure to follow package cooking instructions carefully as they often cook differently than wheat pasta.
How much pasta should I cook per person?
For a main dish, plan on about 2 ounces (56 grams) of dry pasta per person. This will give you approximately 1 cup of cooked pasta, which is perfect for chicken marsala.
Can I make the pasta ahead of time?
I don’t recommend making pasta too far in advance. However, you can cook it 1-2 minutes shy of al dente, drain, toss with a tiny bit of olive oil, and set aside while finishing your chicken marsala (up to 15-20 minutes).
What if my pasta gets cold while I’m finishing the chicken?
No worries! You can either quickly dunk it in hot water to reheat, or better yet, add it directly to your hot marsala sauce where it will warm up while absorbing those delicious flavors.
Final Thoughts
While linguine remains the classic and perhaps best overall choice for chicken marsala, don’t be afraid to experiment with different pasta shapes based on what you have available or your personal preference.
The most important thing is to cook your pasta properly and enjoy it with that amazing chicken marsala you’ve prepared! Each type of pasta brings something slightly different to the table, so you might want to try a few different options to find your personal favorite.
I still remember the first time I paired perfectly cooked linguine with my chicken marsala – that moment when the sauce clung to every strand and created the perfect bite with the tender chicken and earthy mushrooms. Pure pasta perfection!
Here’s what you need to make Chicken Marsala
This is a simple dish with a few simple ingredients. It doesn’t take much time. You can do it!
Chicken – I suggest using boneless and skinless chicken breasts. You can butterfly them yourself or buy chicken cutlets that are already prepared. It’s important to have thin and tender chicken breasts.
Flour – Your standard all purpose flour is all you need. This will help create a nice tender caramelized chicken.
Garlic – A few fresh cloves of garlic will do. Chop them up nice and fine.
Marsala Wine – The key to great chicken Marsala is using the right wine. Get a wine from the liquor store that is good enough to drink. Don’t buy the cooking wines from the grocery store.
Olive Oil – Use good quality olive oil. I suggest extra virgin olive oil.
Mushrooms – You can use your favorite mushrooms for this recipe. I usually use your standard white mushrooms. I slice them up about ¼ inch thick.
Butter – You can use unsalted butter or salted butter. Just make sure to adjust the seasoning accordingly.
Seasoning – I use Kosher salt and black pepper for this recipe.
Pasta with Vodka Sauce
This pink and creamy sauce made with penne or rigatoni is a fun side dish to serve with your chicken Marsala.
Saute some sweet potatoes with garlic and onions and serve it in the plate next to your chicken Marsala. This is a really delicious and healthy side dish.
If you make your Marsala sauce the right way, it will be the perfect consistency to pour over your mashed potatoes like gravy.
Brussels sprouts are all the rave these days. They are even better if you give them a quick saute with onions, garlic and bacon. Finish them off in a hot oven to make them crispy.
The key to a creamy risotto is patience. If you slowly stir and add your broth a little at a time you’ll have a perfect side dish for your chicken Marsala.
Saute some fava beans with onions, pancetta and a little bit of tomato.
White beans really soak up the flavor of whatever you cook it with. So cook your beans with garlic, olive oil and rosemary for a really delicious addition to your meal.
Sauteed mushrooms just go naturally with chicken Marsala. Cook them in with the Marsala sauce and they will soak up the flavors like little sponges. There are so many ways to use sauteed mushrooms.