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

Pin to Pinterest.

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

  4. This is a very mouth-watering recipe! Your photos are so delicious and I wonder how much more could it be when I see it in real life? Oooh. I hope I can visit your home and take a bite. 😀

    Reply
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  8. I just pinned your fabulous recipe and I can’t wait to taste it! Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

    Reply

  11. This is a delicious reinvented dish Sandra.I am enjoying your classic dish redos. My family would like this as well. Thanks for sharing it with us at the Let’s Get Real Friday Link Party.

    Reply

  12. This looks so amazing! Pinned!! Chicken Marsala is one of my all time favorites! This will certainly be made in my house! Thanks for sharing at The Mommy Club Link Party!

    Reply
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  14. We love chicken marsala here. This looks so much easier (& yummier!!!) than my recipe. I love that it is baked. This is already printed & I cannot wait to try it! Visiting from The Fri. Flash Blog & am so glad I did. Happy Easter!

    Reply

  15. This looks amazing! Pinned. Yeah, my son likes most vegetables but refuses to even try anything with mushrooms in it too. Even pizza.

    Reply
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  17. This looks great. If I make it for company, is it OK to assemble early in the day and bake later?

    Reply

    1. Yes Judith this will work fine!!! I would maybe add a bit more sauce, the sauce will also be a little thicker. But I love baked dishes for this reason, make a head of time and then bake. xo San

      Reply

  18. How would this be if I left the pasta out? I want to make this for a dinner party, but I already have another pasta dish… hmmm. Thoughts??

    Reply
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  22. I made this tonight. Really enjoyed this casserole, as did the rest of my family. Everyone agreed it was a keeper. I didn’t have 1/2 and 1/2 so i just added 1% milk. I also

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