When you’re craving a comforting, creamy pasta dish but don’t want to spend hours in the kitchen, this chicken marsala pasta is the answer. With its rich, savory sauce, tender chicken, and perfectly cooked pasta, this dish transforms a classic Italian-American favorite into an easy instant pot meal.
If you’re making dinner for the family or meal-prepping for the week, this recipe brings restaurant-quality flavors straight to your kitchen.
Why the Instant Pot Is Perfect for This Recipe
The beauty of instant pot recipes lies in their ability to build deep flavors in a fraction of the time. Traditionally, chicken marsala requires multiple steps, from searing the chicken to reducing the wine sauce.
Using an instant pot streamlines this process, allowing the ingredients to cook together under pressure while still maintaining the richness of the dish.
Another advantage of using the instant pot is how well it handles pasta. Instead of cooking it separately and dealing with extra dishes, everything comes together in one pot.
The pasta absorbs the marsala-infused broth, creating a depth of flavor that traditional stovetop cooking simply can’t achieve.
Tips for the Best Chicken Marsala Pasta
While this dish is already simple to make, a few tips can take it to the next level:
- Use the right wine: Dry marsala wine is key to getting that deep, caramelized flavor. Avoid sweet marsala, as it can make the dish overly sugary.
- Don’t stir the pasta: Once you add the farfalle to the instant pot, resist the urge to stir. This ensures even cooking without sticking.
- Brown the mushrooms: Sautéing the mushrooms before pressure cooking enhances their texture and brings out their natural umami.
- Finish with Parmesan: Adding freshly grated Parmesan at the end thickens the sauce and enhances the dish’s creamy, cheesy profile.
Easy Substitutions & Modifications
One of the best things about instant pot recipes is how adaptable they are. If you need to adjust for dietary preferences or just want to experiment, here are some simple swaps:
- Swap the pasta: Farfalle works beautifully, but you can use penne, rotini, or any short pasta.
- Make it gluten-free: Use your favorite gluten-free pasta and ensure your broth is gluten-free.
- Try a dairy-free version: Substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative.
- Use different proteins: While chicken is classic, shrimp or turkey would also work well.
How to Store & Reheat Leftovers
This dish makes fantastic leftovers, making it great for meal prep. Store it in an airtight container in the refrigerator for up to four days.
To reheat, add a splash of broth or cream and warm it on the stove or in the microwave to bring back its creamy consistency.
If you want to freeze it, keep in mind that creamy pasta dishes can change texture when thawed. To help maintain its quality, freeze the pasta and sauce separately, then combine when reheating.
Why This Recipe Is a Must-Try
Between its rich, velvety sauce and perfectly tender pasta, this instant pot chicken marsala pasta is a must-have in your recipe rotation. It’s quick enough for busy weeknights yet impressive enough for entertaining guests.
Plus, with minimal cleanup and a one-pot cooking method, it’s a stress-free way to enjoy a classic, comforting dish.
If you love instant pot recipes that bring big flavors with little effort, this dish is one you’ll keep coming back to. Try it tonight and experience how effortless gourmet cooking can be!
Instant Pot Chicken Marsala Pasta
Ingredients
- 4 tablespoons ½ stick salted butter
- 1 large shallot minced
- 1 pound baby bella mushrooms thinly sliced
- 1½ pounds chicken tenderloins cut into bite-size pieces
- 1 7.5-ounce jar sun-dried tomatoes + 2 teaspoons oil from the jar
- 3 cloves garlic minced or pressed
- 1½ cups Marsala wine dry
- 3 cups garlic broth or chicken broth
- 1 pound farfalle
- ¼ cup heavy cream or half-and-half
- 2 cups grated Parmesan cheese plus extra for topping
Instructions
- Melt Butter: Turn on the Instant Pot to Sauté (More or High setting). Add butter and let it melt completely.
- Sauté Aromatics: Add the shallot and mushrooms. Sauté for 3-5 minutes until mushrooms soften and start to brown.
- Add Chicken & Oil: Stir in the chicken pieces and the reserved sun-dried tomato oil (not the tomatoes yet). Cook for 2-3 minutes, stirring occasionally, until the chicken turns pinkish-white but is not fully cooked.
- Deglaze & Add Liquids: Stir in the minced garlic and cook for 1 minute. Pour in the Marsala wine, allowing it to simmer for another minute while scraping up any browned bits. Add the broth and stir.
- Add Pasta: Place the farfalle pasta on top of the broth without stirring. Gently press down so it's mostly submerged (some pieces sticking out are fine).
- Pressure Cook: Secure the lid, set the valve to the sealing position, and select Manual or Pressure Cook on High for 6 minutes. Once done, perform a quick release.
- Final Touches: Stir in the sun-dried tomatoes, heavy cream, and Parmesan cheese. Let the mixture sit for about 5 minutes, stirring occasionally, until thickened.
- Serve & Enjoy: Garnish with extra Parmesan cheese if desired.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.