One-Pot Chicken Marsala Pasta

Name: One-Pot Chicken Marsala Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 people
Ingredients: 3 chicken breasts, boneless, skinless; 3 Tbsp. olive oil, divided; 8 oz. mushrooms, thinly sliced; 1/2 white onion, diced small; 2 tsp. garlic, minced; 1 cup marsala wine (not marsala cooking wine); 2 cups chicken broth; 3 cups heavy cream; 1 lb. orecchiette pasta, uncooked (or any other short pasta shape of choice); 1 tsp. salt and pepper to taste; 1 tsp. oregano, dried; 1 tsp. basil, dried; 1/2 tsp. thyme, dried; 1-2 Tbsp. cornstarch; 2 Tbsp. milk; 1/4 cup Parmesan, freshly grated; 1/2 bunch fresh parsley, chopped

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 people
Calories
441 kcal
Course
Main Course
Cuisine
Italian

One-Pot Chicken Marsala Pasta

Ulric Williams

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One-Pot Chicken Marsala Pasta is made with a rich and savory marsala wine sauce, earthy mushrooms, tender chicken and plenty of fresh and aromatic ingredients. You will love how this meal is simplified using only one pot and that it's whipped up in just about 30 minutes!

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Ingredients

Servings

3 chicken breasts, boneless, skinless
3 Tbsp. olive oil, divided
8 oz. mushrooms, thinly sliced
1/2 white onion, diced small
2 tsp. garlic, minced
1 cup marsala wine (not marsala cooking wine)
2 cups chicken broth
3 cups heavy cream
1 lb. orecchiette pasta, uncooked (or any other short pasta shape of choice)
1 tsp. salt and pepper to taste
1 tsp. oregano, dried
1 tsp. basil, dried
1/2 tsp. thyme, dried
1-2 Tbsp. cornstarch
2 Tbsp. milk
1/4 cup Parmesan, freshly grated
1/2 bunch fresh parsley, chopped

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Instructions

Cut chicken breasts into small, bite sized pieces.
Heat a large stockpot over medium-high heat and add in 2 Tbsp. olive oil. Add chicken into the pot. Season the chicken with salt and pepper. Cook the chicken cubes completely (until no longer pink). Set chicken aside on a plate.
Add last Tbsp. of olive oil and add in sliced mushrooms, onions and garlic and cook for ~2-3 minutes on medium heat, stirring occasionally.
Add the chicken back in.
Then pour in the chicken broth, heavy cream, marsala wine, pasta and seasonings.
Bring to a boil, then place lid on, turn heat down to low and cook for 10-12 minutes or until pasta is cooked. Remove lid. Mix cornstarch and milk in a small bowl and add into pasta to thicken. Bring to a boil to thicken for ~5-10 min, adding more cornstarch as needed.
Garnish with the fresh parmesan and parsley. Serve immediately.

Notes

Freezing: I don't recommend freezing this dish. Cream-based sauces may change in texture upon thawing and the sauce might separate or become grainy.
Pair with your favorite side salad.
Refrigeration: Place cooled pasta in an airtight container in the refrigerator for up to 3-5 days.
Freezing: I don't recommend freezing this dish. Cream-based sauces may change in texture upon thawing and the sauce might separate or become grainy.

Nutrition Information

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Serving 1serving Calories 441kcal (22%) Carbohydrates 51g (17%) Protein 31g (62%) Fat 26g (40%) Saturated Fat 30g (150%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 0.01g Cholesterol 212mg (71%) Sodium 344mg (14%) Fiber 3g (12%) Sugar 10g (20%) Vitamin C 10mg (11%) Calcium 175mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 441 kcal

% Daily Value*

Serving	1serving
Calories	441kcal	22%
Carbohydrates	51g	17%
Protein	31g	62%
Fat	26g	40%
Saturated Fat	30g	150%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	18g	90%
Trans Fat	0.01g	1%
Cholesterol	212mg	71%
Sodium	344mg	14%
Fiber	3g	12%
Sugar	10g	20%
Vitamin C	10mg	11%
Calcium	175mg	18%
Iron	2mg	11%