Chicken with marsala, mushrooms and pasta shells

mushroom and chicken pasta
Prep time
Cook time

Adding marsala, a fortified wine, to chicken pasta quickly turns simple ingredients into a memorable meal.


  • 8 chicken pieces
  • 1 tbsp oil
  • 1 tbsp butter
  • 3 spring onions, chopped
  • 1 garlic clove, crushed and finely chopped
  • 1 x 250g mushrooms, sliced
  • 1 tbsp cake flour
  • salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • ½ cup Marsala (see tip)
  • ½ cup chicken stock
  • 1 tbsp fresh lemon juice
  • ½ x 500g packet small pasta shells
  • ½ cup sour cream (optional)
  • extra chopped parsley and sour cream for garnish


  • Heat the butter and oil in a heavy-bottomed pot and brown the chicken pieces.
  • Add the spring onion, garlic and mushrooms and sauté.
  • Mix the cake flour, salt and pepper, and add to the chicken along with the parsley and rosemary.
  • Heat the Marsala, stock and lemon juice in a small saucepan and pour over the chicken.
  • Cover the pot, lower the heat and simmer for about 45 – 50 minutes, or until the chicken is cooked.
  • Cook the pasta, following the instructions on the packet. Drain and carefully stir into the chicken.
  • Add the sour cream just before serving.
  • Garnish with chopped parsley and sour cream.
Tip: You can use any sweet desert wine or medium sherry instead of Marsala. You can also use double cream yoghurt instead of sour cream.