Grilled Chicken Marsala Farfalle

This grilled chicken marsala and farfalle recipe has totally changed the way I make a restaurant style Italian dinner at home with golden grilled chicken, silky mushroom marsala sauce, and perfect bow tie pasta all on one plate. Ready in about an hour including only 15 minutes of quick prep, this easy pasta meal delivers creamy, savory flavors and makes a healthy, satisfying weeknight or Sunday dinner. If you crave a classic Italian chicken marsala but want simplicity, this recipe checks every box.

I created this easy grilled chicken marsala and pasta when I wanted Italian style flavor layers, but none of the usual restaurant fuss or long simmering. After one busy weeknight test, it earned rave reviews from my family, especially with its luscious mushroom sauce clinging to every piece of farfalle. Over several cozy family dinners, I have tweaked the seasoning and prep so this classic marsala recipe comes together with pantry staples and feels just as special at home.

Gather Your Ingredients

• Boneless skinless chicken breasts: Lean, juicy chicken soaks up marsala sauce beautifully; air chilled or organic chicken offers best texture and flavor, but chicken thighs can also be used
• Salt and black pepper: Essential for seasoning and balance; use freshly cracked pepper for a more aromatic kick
• Extra virgin olive oil: Adds depth and a fruit forward base to the grill and mushrooms; cold pressed varieties have maximum flavor, but any good quality olive oil works
• Farfalle bow tie pasta: Bow ties hold creamy sauces in their ridges for perfect sauce distribution; opt for bronze cut or Italian brands for better bite, or substitute gluten free pasta if desired
• Butter: Helps mushrooms caramelize to golden brown and enhances umami; European style butter provides richer mouthfeel, but standard unsalted works
• Fresh mushrooms sliced: Add earthiness and absorb the sauce; use cremini, baby bella, or white button mushrooms for the best classic flavor, or portobello for variety
• Minced garlic: Savory base that deepens flavor; choose fresh plump cloves or prepared minced garlic for convenience
• Low sodium chicken broth: Builds the mushroom sauce without oversalting; homemade broth gives best results, but store bought is reliable for speed
• Non alcoholic white cooking wine substitute: Provides acidity; white grape juice plus a bit of vinegar delivers a bright, complex note without alcohol
• Heavy cream: Lends a silky texture and rich finish to the sauce; half and half or unsweetened oat cream are lighter, plant based options
• Cornstarch mixed with water: Optional sauce thickener for extra creaminess; potato starch or arrowroot work well for gluten free needs
• Fresh chopped parsley: Adds a fresh, herbal pop and pretty color at the end; flat leaf parsley offers best flavor and texture

How to Make Grilled Chicken Marsala and Farfalle

Season and Grill the Chicken for Succulent Flavor:

Pat the chicken breasts completely dry and season both sides with salt and black pepper. Heat a grill pan or outdoor grill to medium high, brush grates with about 1 tablespoon olive oil, and add chicken, listening for a sizzle. Grill for 6 to 7 minutes per side, flipping once for dark grill marks and locking in juices. The meat should be golden, cooked through to 165 F at the thickest part. Let chicken rest on a plate tented loosely with foil to keep it juicy and tender.

Sauté Mushrooms for a Rich Base:

Place a large skillet over medium heat and add the remaining olive oil and all the butter. When the butter is melted and foamy, arrange sliced mushrooms in a single layer. Cook undisturbed for about 5 minutes to let them caramelize before stirring; mushrooms should darken and shrink, unlocking deep, earthy marsala flavor.

Add Garlic and Deglaze with Broth and Wine Substitute:

Stir in minced garlic, cooking for about 1 minute until aromatic but not browned. Pour in chicken broth plus non alcoholic wine substitute, scraping up pan browned bits to develop complexity in the sauce. Bring to a rapid simmer for 4 to 5 minutes, reducing and infusing flavor without letting the liquid boil dry.

Finish the Sauce with Cream and Thicken if Needed:

Reduce the skillet to low heat and stir in heavy cream gradually. If sauce is too thin, whisk in the cornstarch mixture and simmer an additional 2 to 3 minutes until silky and thick enough to coat the back of a spoon. Taste and adjust seasoning as needed, blending for exceptional mouthfeel.

Slice Grilled Chicken and Combine with Pasta:

Thickly slice the rested grilled chicken crosswise. Return chicken slices to the skillet with mushroom sauce. Add cooked farfalle pasta, tossing with tongs so each piece is bathed in creamy sauce, then heat for 1 to 2 minutes to blend flavors thoroughly.

Finish and Serve for a Stunning Presentation:

Transfer the creamy pasta and chicken to a large serving bowl or platter. Scatter fresh chopped parsley over top for vibrant freshness and color. Drizzle reserved sauce and finish with coarse black pepper. Serve immediately while steaming hot for authentic restaurant style flair.

The first time I added homemade chicken broth instead of canned, the sauce’s brightness took this marsala to a restaurant worthy level. My kids still get excited when the grill pan hits the stove, and call this the best 'fancy' pasta we cook at home. The creamy ribbons of sauce wrapped around every bow tie pasta make it feel both comforting and truly special.

Smart Swaps and Variations

This grilled chicken marsala and farfalle is incredibly adaptable, so you can switch up ingredients based on what you have or your family’s needs. Swap in boneless chicken thighs for extra richness and flavor, or use rotisserie chicken for a speedy weeknight shortcut. For even more veggie power, stir in grilled zucchini or sliced bell peppers, or try wild mushrooms for deeper savoriness. Make it dairy free by using unsweetened coconut cream and vegan butter, and gluten free with your favorite pasta alternative. If you are out of white grape juice, lemon juice or white balsamic vinegar adds good acidity.

How to Store and Reheat Grilled Chicken Marsala and Farfalle

To keep grilled chicken marsala and farfalle tasting fresh, store cooled leftovers in a shallow glass container with a tight fitting lid in the fridge for up to 4 days. For long term storage, portion into airtight containers or strong freezer bags and lay flat in the freezer, keeping it good for up to 3 months. When reheating, microwave small servings or use a skillet over low heat with a splash of extra water, broth, or cream to restore the sauce’s silky texture and prevent the pasta from drying out. Cool all leftovers completely before sealing to maintain food safety and best flavor.

What to Serve with Grilled Chicken Marsala and Farfalle

This creamy grilled chicken marsala and farfalle dinner pairs wonderfully with crisp green vegetables and bright salads. Try it with roasted asparagus finished with balsamic, a heap of steamed green beans, or a zesty arugula salad dressed in lemon vinaigrette. For festive occasions, add crusty garlic bread or serve with a glass of light Pinot Grigio or sparkling water with citrus for contrast. Fresh chopped parsley and a sprinkle of chili flakes on the table help each guest customize their meal.

Nutritional Benefits

Grilled chicken marsala and farfalle supplies balanced protein from chicken breast, heart healthy fats from olive oil, and essential fiber from mushrooms and whole wheat pasta variants. The sauce is rich in B vitamins, selenium, and potassium, making this dish both nourishing and energizing. Adjusting to gluten free or dairy free versions is straightforward, ensuring you get the same flavorful Italian dinner tailored to fit various dietary needs.

Recipe Success Tips

If your grilled chicken ends up dry, next time remove it from the grill a minute earlier and allow it to rest longer so it stays juicy. If the marsala sauce thickens too much as it sits, loosen gently by stirring in a splash of reserved pasta water or extra broth. If the mushrooms do not brown, increase the skillet heat a bit and avoid crowding so they caramelize instead of steaming—this ensures deeper, earthy flavors and a true Italian restaurant texture in every bite.

This grilled chicken marsala and farfalle recipe brings creamy, Italian comfort right to your home kitchen with minimal effort and wholesome ingredients. Enjoy every bite and feel confident putting your own spin on it for a family meal everyone will love.

Common Questions About This Recipe

→ What type of pasta works best with this dish?

Farfalle, or bow-tie pasta, holds the creamy sauce well and pairs beautifully with grilled chicken and mushrooms.

→ Can I use regular marsala wine instead of a substitute?

Yes, traditional marsala wine can be used for a richer flavor if alcohol isn't an issue.

→ Is it necessary to grill the chicken?

Grilling adds a smoky flavor and beautiful texture, but pan-searing also works well for this preparation.

→ How can I thicken the sauce without cornstarch?

Allow the sauce to simmer and reduce, or use a little extra cream to achieve the desired consistency.

→ What vegetables can be added for more variety?

Spinach, peas, or roasted bell peppers can be mixed in for added color, nutrition, and taste.