Recipes

Chicken Marsala Casserole

RECIPE BY: San

DATE: March 5, 2026

Total Time 45 minutes

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Chicken Marsala Casserole is a baked twist on the classic meal, made with portobello mushrooms, penne pasta, and marsala wine cream sauce.

This chicken marsala recipe turns the classic dish into a cozy casserole. It has all the delicious flavors but is made easy – I know your family will love this chicken marsala casserole.

close up shot of chicken marsala casserole.

One of my husband’s favorite pasta dishes is Chicken Marsala. He loves the sauce and mushrooms. Did I mention the mushrooms? I have wanted to make this into a pasta bake for some time because it is simple to do, easy on time, and beautiful to serve.

This is a seriously fantastic comfort food dinner – pasta, marsala cream sauce, and the combination of mushrooms, bacon, and cheese is always a winner. 

Recipe Tips

  • What is great about this pasta bake is that you can use any mushrooms or noodles that you have on hand. We loved it with the portobello because of the larger pieces of mushrooms. My favorite noodle is fettuccine, but the penne worked well with the overall “rustic” theme.
  • To make it even easier, use shredded rotisserie chicken and skip the step of cooking the chicken. This is a shortcut I use often when it’s busy, and it’s just as delicious.
  • Sometimes, I assemble the bake in the morning, pop it in the refrigerator, and then bake it that night. It works well!
  • I think it’s best hot out of the oven while the sauce is creamy, but it makes good leftovers for lunch the next day.
a plate of chicken marsala casserole.

How to make Chicken Marsala Bake

Heat oven to 350°F. Spray the casserole or baking dish with cooking spray and set aside. Cook pasta as directed and drain it, setting it aside. 

Heat olive oil in a large skillet. Season diced chicken breast with salt and pepper and sauté in oil until cooked through. Remove from pan and set aside in a large bowl. 

In the same bowl, fry bacon or pancetta until crispy and remove into the same bowl as the chicken. Add mushrooms to the pan and cook with the garlic until golden brown and tender. Set aside with the chicken and bacon. 

pasta, sauce, mushrooms, and bacon in the casserole dish.

In the same pan, melt butter over medium heat. Stir in flour. Gradually stir in Marsala wine and boil for 2-3 minutes to cook out the alcohol. 

Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta, and mushrooms. 

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated cheese. 

cheese sprinkled over the casserole.

Bake uncovered for about 20 minutes or until hot in the center and the top is slightly golden. You may also broil the top, with the oven on low for 3-5 minutes. 

Remove from oven and sprinkle with fresh parsley and serve.

Overhead shot of the baked casserole.

Recipe Substitutes

Pasta – Any shape you like will work in this recipe. The pasta is boiled and mixed into the sauce before baking, so choose your favorite! I’ve made it with rigatoni, fettuccine, and penne.

Chicken – You can skip the chicken cooking step and add diced rotisserie chicken when you add the pasta. It’s a great shortcut to save time.

Bacon – Instead of bacon, try diced pancetta instead.

Herbs – Feel free to add fresh thyme for an extra flavor boost. I like to garnish with chopped parsley, but sliced basil would be fantastic, too.

close up shot of a serving on a plate.

What to serve with pasta

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collage image of chicken marsala casserole with recipe title

Chicken Marsala Casserole

Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 10
Calories: 382 kcal
Chicken Marsala Casserole is a baked twist on the classic meal, made with portobello mushrooms, penne pasta, and marsala wine cream sauce.
chicken marsala casserole.
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Ingredients
 

  • 1/2 pound pasta of your choice, cooked to package directions. I used rigatoni.
  • 2 tablespoons olive oil
  • 1 lb chicken breast diced
  • 4 ounces bacon or pancetta
  • 16 ounces baby bella mushrooms thinly sliced
  • 6 tablespoons butter
  • 1 garlic clove minced
  • 3 tablespoons flour
  • 1 cup marsala wine
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 1/4 cup grated Parmesan
  • 1 cup mozzarella
  • 1/2 cup freshly grated Parmesan cheese for topping
  • 1/4 cup fresh parsley roughly chopped

Instructions
 

  • Heat oven to 350°F. Spray casserole or baking dish with cooking spray and set aside. Cook pasta as directed and drain, set aside.
  • Heat olive oil in a large skillet. Season diced chicken breast with salt and pepper and saute in oil until cooked through. Remove from pan and set aside in a large bowl. In the same bowl, fry bacon or pancetta until crispy and remove into the same bowl as the chicken. Add mushrooms to the pan and cook with the garlic until golden brown and tender. Set aside with the chicken and bacon.
  • In the same pan melt butter over medium heat. Stir in flour. Gradually stir in Marsala wine and boil for 2-3 minutes to cook out the alcohol. Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta, and mushrooms.
  • Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated parmesan and mozzarella. Bake uncovered about 20 minutes or until hot in the center and top is slightly golden. You may also broil the top, with the oven on low for 3-5 minutes.
  • Remove from oven and sprinkle with fresh parsley and serve. Enjoy!

Serving: 1cupCalories: 382kcalCarbohydrates: 26gProtein: 17gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 57mgSodium: 356mgPotassium: 460mgFiber: 1gSugar: 4gVitamin A: 509IUVitamin C: 2mgCalcium: 171mgIron: 1mg

chicken marsala casserole.
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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142 Comments

  1. This looks devine! My husband adores Chicken Marsala and I’ve never tried making it before. Shame on me. I love how you take a traditional dish and make it into a masterpiece. Yummy!

    Reply

    3. Sounds divine! I have a couple questions… a half pound cooked or dry pasta? and is it okay to omit the bacon/pancetta ? I know I’m missing out on all that delicious flavor.

      Reply

      1. Cooked pasta 🙂 and you can omit the bacon/pancetta, but you are right you will miss some of that smoky flavor. But it will still be tasty.

        Reply

    1. Jessie – let me know if you do. If you aren’t a mushroom fan I would try it with the portabellas for sure! xo San

      Reply

  9. You talk about your first bite, then second bite, and third…..gurl, I’d be devouring this the second I saw it! Looks amazing!

    Reply

  10. I make traditional Chicken Marsela frequently as it’s one of my husband’s favorite dishes. I can’t wait to try this, Chicken Marsela & pasta how can you go wrong! Looks like a great dish!

    Reply

  14. Oh my gosh, I did an Italian cooking class once and really screwed up the chicken marsala! This recipe looks amazing! I’m gonna face my fears and try this recipe!

    Reply

  16. This sounds great… unfortunately I am allergic to mushrooms, but I make things like this all the time for the rest of my family. Marsala is my MIL’s favorite.

    Reply