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Chicken Marsala

An image of prepared Chicken Marsala made with chicken, rotini pasta, mushrooms and Campbell's® Savory Marsala Cooking Sauce.
  • prep time: 5 min
  • total time: 25 min
  • serves: 5 people
  • calories: 434 1 serving

Want to make Chicken Marsala but don't want to buy a bunch of ingredients that you'll never use again (we see you, bottle of marsala wine)?  This little pouch of savory marsala cooking sauce is here for you!  All you need is chicken and mushrooms (and pasta to serve it over, if you like).  The sauce does the rest, and you'll have this Italian classic chicken in a rich, flavorful sauce on the table in 25 minutes (or less, if you use the multi-cooker one-pot version where the pasta cooks right in the sauce).  You can also cook hands-free in the oven or the slow cooker- this sauce works with it all!


  • 8 ounces uncooked rotini (spiral) pasta (about 2 cups)
  • 2 tablespoons vegetable oil (amount divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast
  • 2 1/2 cups sliced mushrooms (about 7 ounces)
  • 1 pouch (11 ounces) Campbell's® Savory Marsala Cooking Sauce


  • Tips

    • To make in the oven, omit the oil and pasta and add 12 ounces baby red potatoes, quartered.  Arrange the chicken, mushrooms and potatoes on a rimmed baking sheet coated with cooking spray.  Pour the sauce over all.  Roast at 425°F. for 25 minutes or until the chicken is done.
    • To make in a slow cooker, omit the oil and pasta and add 12 ounces baby red potatoes, quartered.  Layer the chicken, mushrooms and potatoes in a 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done and the potatoes are tender.
    • To make in a multi-cooker, omit the oil and add 1 cup water.  Layer the mushrooms, chicken (cut into 1-inch pieces) and uncooked pasta in a 6-quart multi-cooker.  Pour in the sauce and water.  Do not stir.  Pressure cook on HIGH pressure, setting the timer for 9 minutes.  When done, press Cancel and quick release the pressure.  Stir well.
  • Step 1

    Cook and drain the rotini according to the package directions.  While the rotini is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until browned, stirring occasionally.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining oil in the skillet.  Add the mushrooms and cook for 5 minutes or until lightly browned.

  • Step 3

    Return the chicken to the skillet.  Add the sauce and heat to a boil.  Reduce the heat to medium-low.  Cook for 2 minutes or until the chicken is done.  Serve the chicken mixture with the rotini.

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Calories 434
Total Fat 14 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 87 mg
Sodium 434 mg
Total Carb 41 g
Dietary Fiber 2 g
Sugar 4 g
Protein 33 g
Vitamin D 1 %DV
Calcium 2 %DV
Iron 14 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.