Chicken Marsala with Eggplant and Pasta Casserole

Chicken Marsala with Eggplant and Pasta Casserole

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Brenda Briscoe 2

"I love chicken Marsala as well as eggplant and pasta, so I done this twist on the dish. I have a huge herb and spice garden, so I normally use all fresh. I hope you enjoy as much as I."
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1 h 45 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
  3. Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
  4. Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.
  5. Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer.
  6. Season chicken thighs with garlic powder, salt, and pepper to taste.
  7. Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer.
  8. Preheat oven to 400 degrees F (200 degrees C).
  9. Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes.
  10. Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.
  11. Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken.


  • Cook's Note:
  • Substitute penne pasta for macaroni if desired.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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Pretty tasty recipe! However I spent two hours making it as directed. Yikes! Flavor was good, loved the eggplant especially! I did not buy 3 as recipe called for, but 1 large, which was the perf...

Delicious and the eggplant was really special - although like Lindsay I only used one eggplant and I feel like I could have skipped pre-cooking it - and maybe the chicken as well. I also swapped...

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