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Chicken Marsala Pasta on the Blackstone Griddle

Chicken Marsala Pasta on the Blackstone Griddle

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This Chicken Marsala recipe is very similar to my Chicken Marsala Recipe on the Big Green Egg, but it gives it such a different flavor profile on the Blackstone, that is was worth creating another recipe for it!

One of my favorite recipes from Carrabba’s is Chicken Marsala which led me down the path of finding a way to make it at home. We absolutely love this recipe!

While my other recipe has the Chicken Marsala over a bed of garlic mashed potatoes, we also love this recipe served over some freshly cooked pasta.

Chicken Marsala Pasta Ingredients

  • 2 – 4 Chicken Breasts, Otto’s Chicken is Preferred
  • Fettuccine Noodles
  • 1/4 teaspoon – Marjoram
  • 1/4 teaspoon – Garlic Powder
  • 1/2 teaspoon – Dried Parsley Flakes
  • 1/2 teaspoon – Ground Thyme
  • 1/2 teaspoon – Oregano Leaves
  • 2 teaspoons – Garlic, Minced
  • 8 ounces – White Mushrooms
  • 1/4 Cup – Butter (more is used to sauté the mushrooms, as needed)
  • 2 teaspoons – Corn Starch
  • 1 Cup – Chicken Broth
  • 2 teaspoons – Red Onion, minced
  • 2 Tablespoons – Heavy Cream
  • 1/4 Cup – Dry Marsala Cooking Wine
  • 1/2 teaspoon – Ground Black Pepper
  • Foil Pan for Marsala Sauce

How to Prepare Chicken Marsala Pasta for the Blackstone

Preparing the chicken is easy. Start out by making the seasoning for the chicken.

Chicken Marsala Pasta On The Blackstone Griddle - Mix Seasoning Together

In a bowl, mix the oregano, thyme, parsley, garlic powder and marjoram.

Chicken Marsala Pasta On The Blackstone Griddle - Add Seasoning To Both Sides Of The Chicken

Moderately sprinkle both sides of the chicken breasts with the seasoning.

The only other prep work left is to dice the red onion and get everything set out and ready to go so you are not scrambling while cooking.

How to Cook Chicken Marsala Pasta on the Blackstone

Get the Blackstone fired up with the heat setting at medium, medium – high.

Chicken Marsala Pasta On The Blackstone Griddle - Add Chicken To The Blackstone Griddle &Amp; Cover With Dome

Start out by putting a little oil on the Blackstone. Then the chicken can be added. To help the chicken cook a little more evenly, add the dome over the top of the chicken.

While proceeding with making the Marsala sauce you will want to be sure to monitor the chicken breasts throughout ensuring that it does not burn or get over cooked. The chicken breasts are looking for that 165 – 170 internal temperature range.

Chicken Marsala Pasta On The Blackstone Griddle - Melt Butter &Amp; Add Minced Garlic

Take some excess butter and create a thin layer of melted butter on the Blackstone. Add the minced garlic stirring frequently for about a minute, you do not want to burn the garlic.

Chicken Marsala Pasta On The Blackstone Griddle - Add Mushrooms To Minced Garlic

From there, add the white mushrooms and butter as needed to sauté the mushrooms. Oil will work as well, but we feel the butter gives the mushrooms the best flavor at the end of the cook.

Chicken Marsala Pasta On The Blackstone Griddle - Flip Chicken And Place Dome Back Over It

Remember, do not forget the chicken. Usually after the mushrooms are almost sauteed, it is a good time to flip the chicken for the first time. Add a little oil as needed and recover the chicken.

Chicken Marsala Pasta On The Blackstone Griddle - Add Mushrooms To Melted Butter

In a tin foil pan, add 1/4 cup of butter. Once it starts melting, add the mushrooms to finish cooking.

Chicken Marsala Pasta On The Blackstone Griddle - Mix Cornstarch Into Chicken Broth

Take the chicken broth and mix in the corn starch. This will help the corn starch spread and not glob up.

Chicken Marsala Pasta On The Blackstone Griddle - Add Cornstarch &Amp; Broth To Mushrooms

Add the corn starch and chicken broth mixture to the mushrooms to start making the Marsala sauce.

Chicken Marsala Pasta On The Blackstone Griddle - Add Diced Red Onion

Add the diced red onion to the simmering Marsala sauce.

Chicken Marsala Pasta On The Blackstone Griddle - Mix In Heavy Cream

Followed by heavy cream.

Chicken Marsala Pasta On The Blackstone Griddle - Add Marsala Wine

Then, mix in the Marsala cooking wine.

Chicken Marsala Pasta On The Blackstone Griddle - Ensure Chicken Is 165-170 Degrees

Add the ground black pepper to the Marsala sauce. By now you should have flipped the chicken another time or two in which the internal temperature should be close to that 165-degree mark.

Chicken Marsala Pasta On The Blackstone Griddle - Add Chicken To Marsala Sauce

Once the chicken hits the 165-degree mark, add it to the Marsala sauce. Flip the chicken a couple times to ensure it is well coated.

Chicken Marsala Pasta On The Blackstone Griddle - Plate Chicken Marsala Pasta

Add the chicken over a bed of cooked fettuccine noodles. Smother with the Marsala sauce and enjoy!

Chicken Marsala Pasta On The Blackstone Griddle - Plated
Yield: 2-4

Chicken Marsala Pasta on the Blackstone Griddle

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Chicken Marsala recipe is very similar to my Chicken Marsala Recipe on the Big Green Egg, but it gives it such a different flavor profile on the Blackstone, that is was worth creating another recipe for it!

One of my favorite recipes from Carrabba’s is Chicken Marsala which
led me down the path of finding a way to make it at home. We absolutely
love this recipe!

While my other recipe has the Chicken Marsala over a bed of garlic
mashed potatoes, we also love this recipe served over some freshly
cooked pasta.

Ingredients

  • 2 – 4 Chicken Breasts, Otto’s Chicken is Preferred
  • Fettuccine Noodles
  • 1/4 teaspoon – Marjoram
  • 1/4 teaspoon – Garlic Powder
  • 1/2 teaspoon – Dried Parsley Flakes
  • 1/2 teaspoon – Ground Thyme
  • 1/2 teaspoon – Oregano Leaves
  • 2 teaspoons – Garlic, Minced
  • 8 ounces – White Mushrooms
  • 1/4 Cup – Butter (more is used to sauté the mushrooms, as needed)
  • 2 teaspoons – Corn Starch
  • 1 Cup – Chicken Broth
  • 2 teaspoons – Red Onion, minced
  • 2 Tablespoons – Heavy Cream
  • 1/4 Cup – Dry Marsala Cooking Wine
  • 1/2 teaspoon – Ground Black Pepper
  • Foil Pan for Marsala Sauce

Instructions

  1. In a bowl mix together the oregano, thyme, parsley, garlic powder and marjoram. Sprinkle and season both sides of the chicken breasts evenly. Set aside.
  2. Dice the red onion.
  3. Get all the other ingredients set up by the Blackstone so you aren't scrambling for things mid cook.
  4. With the Blackstone on Med, Med-High heat, add the seasoned chicken on a thin fresh layer of oil on the Blackstone. Cover with the dome.
  5. While proceeding with making the Marsala sauce, you will want to be sure to monitor the chicken breasts throughout ensuring that it does not burn or get over cooked. The chicken breasts are looking for that 165 - 170 internal temperature range.
  6. Take some excess butter and create a thin layer of melted butter on the Blackstone. Add the minced garlic stirring frequently for about a minute, don't burn the garlic.
  7. Add the white mushrooms and butter as needed to sauté the mushrooms (oil will also work but the end product does not turn out as good).
  8. Once this is done it is usually a good time to flip the chicken, add a little more oil and recover the chicken with the dome.
  9. Place the tin foil pan on the griddle and add the 1/4 cup of butter. Once the butter starts melting, add the sautéed mushrooms.
  10. Take the chicken broth and mix in the corn starch.
  11. Check the chicken and flip as needed.
  12. Add the broth and cornstarch mixture to the mushrooms to start the Marsala sauce.
  13. Mix in the diced red onion, heavy cream, and Marsala cooking wine. Add the ground black pepper.
  14. Once the chicken hits 165-degrees, add it to the Marsala sauce, flip it a couple times to ensure it is coated.
  15. Serve over a freshly made bed of fettuccine noodles and enjoy!

Notes

Chicken Marsala is also awesome served over garlic mashed potatoes, if you aren't a fan of noodles.

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