Chicken Marsala with Ruffled Farfalle

Jump to Recipe

If you’re looking for a dinner that feels elevated but is still completely doable on a weeknight, this Chicken Marsala with ruffled farfalle is exactly that. Crispy, golden chicken cutlets are layered over pasta coated in a rich mushroom Marsala cream sauce, creating a dish that looks just as beautiful as it tastes. The contrast between the crunchy chicken and the silky sauce clinging to every fold of the pasta makes this a meal you’ll come back to again and again.

This version takes a slightly different approach by baking the breaded chicken after a quick sear, which keeps it crisp while ensuring it cooks through evenly. Paired with tender mushrooms and a glossy Marsala sauce, it’s the kind of recipe that works for both casual dinners and more intentional gatherings.

Why You’ll Love This Chicken Marsala Pasta

This recipe brings together a few simple techniques that make a big difference in the final result. First, the chicken is breaded and briefly pan-seared before finishing in the oven. This gives you that golden crust without the heaviness of deep frying. Second, the sauce is built in layers, starting with caramelized mushrooms, then reduced Marsala wine, and finally enriched with cream and butter for a smooth finish.

The ruffled farfalle pasta is another key detail. Its shape holds onto the sauce, so every bite has the perfect balance of pasta, mushrooms, and that rich Marsala flavor.

Ingredients You’ll Need

This recipe is made up of two main components: the crispy chicken cutlets and the Marsala mushroom pasta.

The Crispy Golden Chicken

• 1.5 lbs chicken breasts, sliced into thin cutlets and pounded evenly
  
• 1 cup all-purpose flour
  
• 2 eggs, beaten
  
• 1.5 cups panko breadcrumbs
  
• Salt, pepper, garlic powder, and onion powder
  
• Olive oil or butter, for browning
  

The Pasta & Sauce

• 1 lb farfalle (bow tie) pasta
  
• 12 oz cremini mushrooms, thick-sliced
  
• 1 cup dry Marsala wine
  
• 1 cup chicken stock mixed with 1 teaspoon cornstarch
  
• ½ cup heavy cream
  
• 2 tablespoons cold butter
  

Serving

• Fresh parsley, chopped
  
• Grated parmesan cheese
  

How to Make Chicken Marsala with Farfalle

1. Prepare and Bake the Chicken

Start by preheating your oven to 400°F (200°C). Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs mixed with salt, pepper, garlic powder, and onion powder.

Dredge each chicken cutlet in the flour, making sure it’s lightly coated. Dip it into the egg, then press it firmly into the panko breadcrumbs so the surface is fully covered.

Heat a drizzle of olive oil in a skillet over medium-high heat. Sear each cutlet for about one minute per side, just until the coating turns golden. This step locks in texture and color without cooking the chicken all the way through.

Transfer the cutlets to a wire rack set over a baking sheet. Bake for 12–15 minutes, or until the internal temperature reaches 165°F. The wire rack allows air to circulate, keeping the coating crisp on all sides.

2. Cook the Pasta and Build the Sauce

While the chicken is baking, bring a large pot of salted water to a boil and cook the farfalle according to package instructions. Reserve about ½ cup of pasta water before draining.

In the same skillet used for the chicken, melt a bit of butter over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes before stirring. This helps them develop a deep golden color and rich flavor.

Once the mushrooms are browned and tender, pour in the Marsala wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer until it reduces by about half.

Whisk in the chicken stock mixed with cornstarch, followed by the heavy cream. Allow the sauce to simmer gently until it thickens into a smooth, glossy consistency.

Turn the heat to low and whisk in the cold butter. This final step gives the sauce a velvety texture and helps it cling to the pasta.

3. Toss and Assemble

Add the drained farfalle directly into the skillet with the sauce. Toss until every piece is coated. If needed, add a splash of reserved pasta water to loosen the sauce slightly.

Slice the baked chicken cutlets into thick strips. To serve, spoon the sauced pasta into a large dish or individual bowls. Arrange the sliced chicken over the top, fanning it out for a layered presentation.

Finish with a drizzle of extra sauce, freshly chopped parsley, and grated parmesan cheese.

Tips for the Best Chicken Marsala Pasta

Pound the chicken evenly: This ensures the cutlets cook at the same rate and stay tender. Uneven pieces can dry out or undercook.

Don’t skip the quick sear: Even though the chicken finishes in the oven, that initial sear creates the golden crust that makes the dish stand out.

Let the mushrooms caramelize: Avoid stirring them too frequently at the start. Giving them time to brown builds a deeper flavor in the sauce.

Use dry Marsala wine: Sweet Marsala can make the sauce overly sugary. Dry Marsala keeps the balance more savory and rich.

Finish with cold butter: Adding butter at the end helps emulsify the sauce and gives it that smooth, restaurant-style finish.

What to Serve with Chicken Marsala

This dish is satisfying on its own, but you can round it out with a few simple sides:

• A crisp green salad with a light vinaigrette
  
• Roasted asparagus or green beans
  
• Warm bread for soaking up extra sauce
  

Keeping the sides simple lets the flavors of the Marsala sauce and crispy chicken stay the focus.

Storage and Reheating

If you have leftovers, store the chicken and pasta separately if possible. This helps preserve the texture of the breaded cutlets.

• Refrigerator: Store in an airtight container for up to 3 days
  
• Reheating: Warm the pasta gently on the stove with a splash of chicken stock or cream. Reheat the chicken in the oven at 350°F until warmed through to keep it crisp
  

Frequently Asked Questions

Can I make this ahead of time?
You can prepare the sauce and cook the pasta ahead, then reheat and assemble when ready to serve. For the best texture, cook the chicken fresh.

Can I use a different pasta shape?
Yes, but farfalle works especially well because its ridges and folds hold onto the sauce. Penne or rigatoni are good alternatives.

What if I don’t have Marsala wine?
Marsala gives this dish its signature flavor, but in a pinch, you can substitute a dry sherry or white wine. The taste will be slightly different but still delicious.

Final Thoughts

Chicken Marsala with ruffled farfalle is the kind of recipe that feels thoughtfully put together without requiring complicated steps. The combination of crispy baked chicken, tender mushrooms, and a creamy Marsala sauce creates a balanced dish that works for both everyday meals and more styled presentations.

It’s also a great option when you want something that looks impressive served in a ceramic dish or layered for a more elevated table setting. With simple ingredients and a few key techniques, you can create a dinner that feels complete, comforting, and worth sharing.