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Chicken Marsala Casserole

Classic chicken marsala flavors transformed into an easy baked casserole with pasta, mushrooms, and rich Marsala wine sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded or cubed, rotisserie chicken works great
  • 8 ounces pasta penne or rotini
  • 2 tablespoons olive oil
  • 8 ounces mushrooms sliced, baby bella or white button
  • 3 cloves garlic minced
  • 1 cup Marsala wine sweet Marsala preferred
  • 1 cup chicken broth low-sodium preferred
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella cheese freshly shredded recommended
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large pot for pasta
  • large skillet
  • 9x13-inch casserole dish
  • wooden spoon

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or butter.
  2. Cook pasta according to package instructions until just al dente (about 8-10 minutes). Drain and set aside. Don't overcook - pasta will continue cooking in the oven.
  3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes until softened and starting to brown, stirring occasionally.
  4. Add minced garlic and cook for 1 minute until fragrant. Watch closely to prevent burning.
  5. Pour in Marsala wine and chicken broth. Turn heat to medium-high and simmer for 5-7 minutes until the mixture reduces by about one-third. The sauce should look slightly thickened and the alcohol should cook off.
  6. Reduce heat to medium and stir in heavy cream, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes, stirring constantly, until everything is combined and the sauce is smooth and creamy. It should coat the back of a spoon.
  7. Add cooked chicken and drained pasta to the skillet. Stir everything together until pasta and chicken are completely coated in the Marsala sauce. Make sure to get sauce on every piece.
  8. Transfer the entire mixture to the prepared casserole dish. Spread evenly so it bakes uniformly. Use a spatula to scrape all the sauce from the skillet.
  9. Sprinkle mozzarella cheese and Parmesan cheese evenly over the top, covering the entire surface.
  10. Bake uncovered for 20-25 minutes until cheese is melted and bubbly and starting to turn golden brown around the edges. For extra browning, broil for 2-3 minutes at the end, watching carefully.
  11. Remove from oven and let rest for 5 minutes. This allows the sauce to thicken slightly. Garnish with chopped fresh parsley before serving.

Notes

Storage: Store leftovers covered in the refrigerator for up to 4 days. The sauce thickens as it sits.
Reheating: Reheat in oven covered with foil at 350°F for 20-25 minutes. For individual portions, microwave on 50% power in 1-minute intervals with a damp paper towel cover. Add a splash of chicken broth or cream if dry.
Freezing: Freeze cooked casserole in portions for up to 3 months. Cool completely before freezing. Thaw overnight in fridge before reheating. Texture may change slightly - pasta gets softer and sauce may separate. Stir well when reheating. Don't freeze unbaked casserole.
Make-Ahead: Assemble casserole, cover with plastic wrap, refrigerate up to 24 hours. Let sit at room temperature 20 minutes before baking. May need 5-10 extra minutes baking time.
Substitutions: Use half-and-half instead of heavy cream (sauce will be thinner). Turkey or Italian sausage can replace chicken. Any short pasta works - rigatoni, shells, ziti. Baby bella or white button mushrooms both work.
Variations: Add frozen peas, fresh spinach, or bell peppers for vegetables. Add 4-6 slices crumbled cooked bacon. Stir in 4 oz cream cheese for extra creaminess. Make vegetarian by omitting chicken, doubling mushrooms, and using vegetable broth.
Lighter Version: Use half-and-half, reduce cheese to 1 cup mozzarella and 1/4 cup Parmesan.
Tips: Use large 12-inch skillet for building sauce. Don't rush the Marsala reduction - that's where flavor develops. Shred mozzarella yourself for better melting. Let casserole rest 5 minutes after baking. Use sweet Marsala wine, not cooking Marsala.