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Marsala Cream Chicken with Asparagus

Rated as 4.29 out of 5 Stars

"I use a deli-roasted chicken from our local grocery store to speed up prep time on this dish. You can change the vegetables to suit your tastes. Serve with a loaf of crusty french bread and a glass of wine."
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50 m servings 955
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
  2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
  3. Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
  4. Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

Nutrition Facts

Per Serving: 955 calories; 41.9 60.4 65.3 212 620 Full nutrition

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Great recipe!!! A little prep work but fairly easy to make.

This is a dish my husband did he would eat every day. I didn't use asparagus and doubled the mushrooms...amazing!!

Delicious and easy! Especially loved the sun dried tomatoes. I made it gluten free by using gluten-free pasta and xanthan gum for thickening the sauce. My teenage sons gobbled it up without com...

Very good will make again

I used boneless chicken breasts that I sautéed ahead of time then made the sauce in the same pan. It’s great!