Who doesn’t love a dish that sounds super fancy but is actually the easiest thing you’ll make all week? Say hello to **Slow Cooker Chicken Marsala Pasta**—your new weeknight dinner hero.
Picture tender chicken in a creamy, mushroom-packed Marsala wine sauce, all tossed with perfectly twirlable pasta.
Sounds like something off a restaurant menu, right? Nope, this gem comes together in your slow cooker with barely any effort.
The best part? You get to casually say you made “Chicken Marsala” without even breaking a sweat. Whether you’re feeding the family, impressing some friends, or just treating yourself, this dish has you covered.
Bonus points if you pour yourself a glass of Marsala wine while it’s cooking—chef’s perks!
Why This Slow Cooker Chicken Marsala Pasta Will Be Your New Go-To Meal
This recipe is an easy way to enjoy restaurant-quality flavors at home. Here’s why it’s such a great choice:
- Tender, Flavorful Chicken – Cooking the chicken in the slow cooker makes it incredibly tender, soaking up all the savory flavors.
- Rich Marsala Wine Sauce – The Marsala wine creates a savory base that’s balanced with a hint of sweetness, complementing the chicken perfectly.
- Minimal Prep Time – You can toss everything in the slow cooker and go about your day. The slow cooker handles all the cooking.
- Cheesy, Creamy Pasta – The pasta absorbs all the delicious sauce, turning into something comforting and creamy that brings the whole dish together.
It’s a great option for an easy family meal or a comforting dish when you’re craving something rich and hearty.
Key Ingredients for Slow Cooker Chicken Marsala Pasta
This recipe is all about flavorful simplicity. Here’s what you’ll need to make it:
These ingredients work together to make a comforting and rich dish that requires very little effort.
How to Make Slow Cooker Chicken Marsala Pasta
This recipe is as easy as it gets. Follow these simple steps to make your creamy chicken Marsala pasta:
- Prepare the Chicken – Season the chicken breasts with salt and pepper, then place them in the slow cooker.
- Make the Sauce – In a separate bowl, mix Marsala wine, chicken broth, heavy cream, garlic, and mushrooms. Stir it all together and pour the mixture over the chicken.
- Slow Cook – Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred the Chicken – Once the chicken is fully cooked, shred it with two forks and stir it into the sauce.
- Cook the Pasta – About 20-30 minutes before serving, cook your pasta according to the package instructions. Drain and set aside.
- Combine – Stir the cooked pasta into the slow cooker and let it absorb the sauce for a few minutes before serving.
- Serve – Serve the creamy, flavorful chicken Marsala pasta with a sprinkle of Parmesan cheese and a side of garlic bread.
It’s that simple! In just a few steps, you have a hearty, comforting dish that’s perfect for any occasion.
What to Serve with Slow Cooker Chicken Marsala Pasta
This dish is filling on its own, but you can complete the meal with some side dishes. Here are some ideas:
| Side Dish | Why It Works |
|---|---|
| Garlic Bread | The crusty bread is perfect for soaking up the sauce. |
| Simple Salad | A green salad with a tangy vinaigrette balances the richness of the pasta. |
| Roasted Vegetables | Roasted broccoli, carrots, or asparagus provide a fresh, healthy contrast. |
| Steamed Green Beans | Lightly steamed green beans pair perfectly with the rich sauce. |
| Mashed Potatoes | Creamy mashed potatoes soak up the sauce for extra comfort. |
How to Store and Reheat Slow Cooker Chicken Marsala Pasta
This dish is great for leftovers and easy to store. Here’s how:
How to Store Leftovers
- Let the pasta cool to room temperature before transferring it to an airtight container.
- Store it in the fridge for up to 3 days.
How to Reheat
- Stovetop: Reheat the chicken and sauce in a saucepan over low heat. Add a little chicken broth or heavy cream to loosen the sauce if necessary.
- Microwave: Reheat in 30-second intervals, stirring in between, until heated through.
- Slow Cooker: If you have leftovers, you can reheat them in the slow cooker on low for about 1 hour.
Tips for the Best Slow Cooker Chicken Marsala Pasta
To make this dish even better, keep these tips in mind:
- Use chicken thighs for extra flavor and moisture.
- Customize the pasta – Feel free to use fettuccine, penne, or rigatoni, depending on your preference.
- Add more veggies – Feel free to toss in some spinach or peas for extra color and nutrition.
- Season to taste – Adjust the seasoning with more garlic or salt if needed.
- Top with fresh herbs like parsley or basil for a fresh touch.
Frequently Asked Questions
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken in the slow cooker. Just make sure to cook it for an additional 30-60 minutes.
2. Can I make this dish dairy-free?
To make this dish dairy-free, use coconut cream or cashew cream instead of heavy cream and skip the Parmesan cheese.
3. Can I use a different type of pasta?
Yes, feel free to use your favorite pasta, like penne, rotini, or spaghetti. Just make sure it’s cooked al dente before adding it to the slow cooker.
4. Can I freeze this dish?
Yes, this dish can be frozen. Let it cool completely and transfer it to a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop.
5. How can I make this dish spicier?
For a spicier version, add some red pepper flakes, jalapeños, or a dash of hot sauce to the sauce before slow cooking.
This Slow Cooker Chicken Marsala Pasta is comforting, flavorful, and easy to make. It’s perfect for a busy night or when you want something hearty without spending too much time in the kitchen.
Slow Cooker Chicken Marsala Pasta
Equipment
- Slow Cooker For slow cooking the chicken and creamy sauce
- Large Skillet For searing the chicken and preparing the sauce
- Wooden Spoon For stirring the sauce
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/2 cup Marsala wine
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 cups chicken broth
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 12 ounces egg noodles or your preferred pasta
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Season the chicken breasts with salt and pepper. Place the chicken in the slow cooker.
- In a separate bowl, combine the Marsala wine, chicken broth, sour cream, cream cheese, garlic, and mushrooms. Stir well and pour over the chicken in the slow cooker.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Once the chicken is cooked, shred it with two forks and stir the shredded chicken into the sauce in the slow cooker.
- Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
- Add the cooked noodles to the slow cooker and stir to combine with the shredded chicken and creamy sauce. Serve hot, garnished with fresh parsley or additional Parmesan cheese.
Notes
- Use chicken thighs for added flavor and moisture.
- If you prefer a spicier version, add some jalapeños to the sauce.
- For a lighter version, substitute the cream cheese and sour cream with Greek yogurt.
- Leftovers can be stored in the fridge for up to 3 days and reheated easily on the stove or microwave.
About The Author
