whats your favorite recipe for chicken marsala? And what type of pasta would you serve with it?

I copied this, but it's basically exactly what I do. I prefer to serve it with a roasted garlic Parmesan risotto or roasted garlic mashed potatoes vs pasta. I'll also add a heaping teaspoon of Dijon, same of white miso, and a dash of maggi to the sauce. Make sure to get good browning on the mushrooms.

ngredients
3 large boneless skinless chicken breasts
1/2 cup all-purpose flour
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
10 - 12 ounces cemini, or white mushrooms stemmed and thinly sliced
a few sprigs fresh thyme
2 small shallots, minced
2 cloves garlic, minced
1 cup chicken broth
1 1/4 cup dry Marsala wine
1/3 cup heavy cream
2 tablespoons chopped fresh Italian parsley, for serving (optional)
Instructions
Add 1/2 cup all-purpose flour to a shallow bowl. Season with salt and freshly cracked black pepper. Line a large plate or baking sheet with parchment paper.
Slice the chicken breast in half, lengthwise. Working with 1 piece at a time, place inside a plastic bag and pound with the flat side of a meat mallet or rolling pin to about an even 1/4-inch thickness. Alternatively, cover with plastic wrap to pound. Repeat with the remaining chicken pieces and season with salt and freshly cracked black pepper.
Dredge each chicken piece in the flour mixture, shaking off excess, and transfer to prepared plate or baking sheet.
Heat 2 tablespoons olive oil in a large 12-inch skillet over medium-high heat. A cast iron pan works great. Once oil is shimmering, add 1 tablespoon butter. Place the flour coated chicken in the hot skillet and fry until golden-brown, 3 to 4 minutes per side. If your skillet is not large enough, do this in two batches. Transfer the browned chicken to a large plate.
Keep the heat on medium-high. Stir in another another tablespoon butter and add the mushrooms with fresh thyme spigs, if using. Give them a quick stir, then do not disturb for 2-3 minutes. Stir again, and cook until all their juices release, and they have browned well, about 2-3 more minutes.
Reduce heat to medium and push the mushrooms to the side of the pan and add the shallots and garlic. Cook until the shallots slightly soften and the garlic is fragrant, about 1 minute. Stir the shallots and garlic with the mushrooms for another 30 seconds.
Add the Marsala and cook for about 5 minutes, using a wooden spoon to scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer another 5 minutes. Reduce heat to medium-low, stir in the cream and simmer gently until the sauce has darkened and slightly thickened, about 4 to 6 minutes longer. Taste and add a pinch of salt and pepper, if needed.
Return the chicken to the pan. Cook until the chicken is cooked through and well-coated in sauce, 3 to 5 minutes. Garnish with chopped parsley and serve immediatle

Looks good. Pretty close to what I've done in the past.

https://www.onceuponachef.com/recipes/chicken-marsala.html

Also worth noting that the best thing you can do to improve your Chicken Marsala is to substitute Veal for the Chicken

I haven't tried this recipe but came across it yesterday. Going to try it soon.