Chicken Marsala Macaroni Bake

If you’re craving a comforting, hearty pasta dish that combines tender chicken, earthy mushrooms, and a rich, creamy Marsala sauce, this Chicken Marsala Macaroni Bake is just what you need. Using simple ingredients like elbow macaroni, fresh herbs, and a luscious blend of cheeses, this casserole brings together all the flavors of classic Chicken Marsala in a family-friendly, baked pasta form. It’s perfect for weeknight dinners or meal prepping for the week ahead, offering a satisfying meal that’s easy to make and even easier to devour.

Why This Recipe Is Reliable

This recipe is a dependable crowd-pleaser because it balances flavors and textures beautifully. The tender chicken breast pieces absorb the Marsala-infused sauce, while the mushrooms add an earthy depth. The elbow macaroni provides the perfect bite-sized pasta that holds onto the creamy sauce, and the combination of mozzarella and Parmesan cheese creates a melty, golden crust on top. With straightforward steps and accessible ingredients, it’s a foolproof dish that delivers consistent results every time you bake it.

Ingredient Notes

• 8 oz elbow macaroni: The classic choice for baked pasta dishes, elbow macaroni holds sauce well and bakes evenly.
• 2 tablespoons olive oil: Use extra virgin olive oil for the best flavor and to sauté the chicken and mushrooms.
• 1 pound boneless, skinless chicken breasts, diced: Chicken breast stays tender when cooked in the creamy sauce and bakes perfectly in this dish.
• 1 cup sliced mushrooms: Cremini or white button mushrooms work well, adding an earthy, savory note.
• 2 cloves garlic, minced: Fresh garlic is essential for that aromatic base flavor.
• 1 cup chicken broth: Adds moisture and depth to the Marsala sauce.
• 1 cup heavy cream: Provides richness and creaminess to the sauce, making it luscious and smooth.
• 1 teaspoon dried oregano: Adds a subtle herbal note that complements the Marsala wine flavor.
• 1 teaspoon dried thyme: Thyme enhances the earthiness and pairs well with mushrooms.
• Salt and pepper to taste: Essential for seasoning and balancing the flavors.
• 1 cup shredded mozzarella cheese: Melts beautifully and creates a gooey, cheesy layer.
• 1/2 cup grated Parmesan cheese: Adds a sharp, nutty flavor and helps form a golden crust.
• 1/2 cup chopped fresh parsley for garnish: Adds a fresh, bright finish to the dish.

Before You Start: Equipment

• Large pot: To boil the elbow macaroni until al dente.
• Large skillet or sauté pan: For cooking the chicken, mushrooms, and sauce.
• Baking dish (9×13 inch or similar): To bake the macaroni casserole evenly.
• Mixing spoon and spatula: For stirring and combining ingredients.
• Measuring cups and spoons: For precise ingredient amounts.

Chicken Marsala Macaroni Bake in Steps

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.

Step 2: Sauté the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken breasts, season with a pinch of salt and pepper, and sauté until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.

Step 3: Cook the Mushrooms and Garlic

In the same skillet, add the sliced mushrooms. Cook for 4-5 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for another minute until fragrant.

Step 4: Make the Marsala Sauce

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Sprinkle in the dried oregano and thyme. Stir well and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes until slightly thickened.

Step 5: Combine Chicken and Sauce

Return the cooked chicken to the skillet, stirring to coat the chicken evenly with the creamy Marsala sauce. Adjust salt and pepper to taste.

Step 6: Assemble the Bake

Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked macaroni with the chicken and sauce mixture. Transfer everything to a greased baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

Step 7: Bake to Perfection

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Step 8: Garnish and Serve

Remove from the oven and let it cool for a few minutes. Sprinkle the chopped fresh parsley on top before serving to add a pop of color and freshness.

Ingredient Swaps & Substitutions

• Pasta: Swap elbow macaroni for penne, rigatoni, or fusilli for a different texture.
• Chicken: Use boneless, skinless chicken thighs for a juicier option.
• Mushrooms: Try cremini, shiitake, or portobello mushrooms for varied flavor complexity.
• Heavy cream: Substitute with half-and-half for a lighter sauce, though it won’t be as rich.
• Cheese: Use provolone or fontina instead of mozzarella for a different melt quality.

Pro Tips & Notes

• Don’t overcook the pasta initially; it will continue cooking in the oven and you want it just al dente.
• For extra flavor, deglaze the skillet with a splash of Marsala wine or a dry white wine before adding the broth and cream.
• If you prefer a thicker sauce, let it simmer longer before combining with the pasta.
• Make sure to season the sauce well with salt and pepper to enhance all the savory flavors.
• For a crunchy topping, add a mix of breadcrumbs and Parmesan before baking.

Refrigerate, Freeze, Reheat

This Chicken Marsala Macaroni Bake keeps well in the fridge for up to 3 days when stored in an airtight container. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes.

For freezing, let the casserole cool completely, then cover tightly with plastic wrap and foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Chicken Marsala Macaroni Bake Q&A

Can I use a different type of pasta for this bake?

Absolutely! While elbow macaroni works perfectly, you can use penne, fusilli, or rigatoni. Just ensure the pasta is cooked al dente since it will bake further.

Is there a non-dairy alternative for the heavy cream?

You can substitute heavy cream with full-fat coconut milk or cashew cream for a dairy-free version, although the flavor and texture will be slightly different but still delicious.

Can I prepare this dish ahead of time?

Yes, you can assemble the bake up to a day in advance, cover it tightly, and refrigerate. Bake it fresh when ready. This makes it great for meal planning or entertaining.

What can I serve with Chicken Marsala Macaroni Bake?

A simple green salad or steamed vegetables complement this rich dish well. For more chicken and pasta inspiration, you might enjoy Cajun Chicken Pasta In Sun Dried Tomato Alfredo Sauce or Sun Dried Tomato Chicken Gnocchi Skillet.

Try These Next

• Chicken Parmesan Sliders – Bite-sized, cheesy chicken sandwiches perfect for game days or casual dinners.
• Cajun Chicken Pasta In Sun Dried Tomato Alfredo Sauce – A spicy and creamy pasta with bold flavors.
• Sun Dried Tomato Chicken Gnocchi Skillet – A quick skillet dish combining tender chicken, gnocchi, and sun-dried tomatoes.

Ready, Set, Cook

Gather your ingredients, preheat your oven, and get ready to create a cozy, flavorful dinner with this Chicken Marsala Macaroni Bake. Its creamy sauce, tender chicken, and luscious cheese topping make it a guaranteed hit for the whole family. Whether it’s a busy weeknight or a weekend treat, this dish comes together with ease and delivers on taste. Happy baking and enjoy every cheesy, savory bite!

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