One-Pot Creamy Chicken Marsala Pasta
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My One Pot Chicken Marsala Pasta is a simplified, yet equally delicious version of the classic Chicken Marsala Pasta, designed for convenience to solve all of your busy weeknight dinner problems.
In this one-pot rendition, everything is cooked together in a single vessel, making both preparation and cleanup easier. As a mom, this is a win because I am always looking for the least amount of dishes I can do!
Some other one pot faves are my one pot chicken and rice casserole, southwest chicken rice bowls, and my chicken fajita pasta.
The recipe starts with boneless, skinless chicken breasts, cut into bite-sized pieces, which are seasoned and browned in the pot. Once the chicken is golden, it’s set aside, and the same pot is used to sauté aromatic ingredients like garlic, onions, and mushrooms, infusing the dish with rich flavors. Marsala wine, the star ingredient, is added, bringing its signature sweet and nutty taste to the mix.
Following the Marsala wine, you’ll add in your pasta. I am using orecchiette but any short variety like penne, fusilli or rotini work well. Along with the pasta you’ll toss in the chicken broth, heavy cream and seasonings. From there, the pasta will absorb all the flavors from the Marsala sauce and chicken as it cooks!
To help create that creamy, luxurious Marsala sauce that envelopes the pasta, whisk in a cornstarch slurry. Then finish with a sprinkle of fresh herbs like parsley or time.
This One Pot Chicken Marsala is hearty, flavorful and perfect for busy weeknights or any time you are craving a comforting meal with minimal cleanup.
This One-Pot Chicken Marsala pasta is:
- Restaurant quality flavor
- A 30 minute meal
- Perfect for a family dinner
- Can be made dairy free (omit the cream and Parmesan)
- Great for meal prep
- Creamy and satisfying
- Delicious with salad or asparagus
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Boneless, skinless chicken breasts: thighs work well too!
- Mushrooms: baby bella white mushrooms are my favorite to use.
- White onion: or yellow onion!
- Garlic: fresh if you can!
- Marsala wine: A key ingredient! Marsala is a fortified wine from Sicily with a rich and slightly sweet flavor.
- Chicken broth: can also use vegetable broth, this will help add depth to the sauce.
- Heavy cream: For adding richness and creaminess to the sauce. You can use half-and-half for a lighter alternative.
- Pasta: I like using a small pasta shape such as orecchiette but you can use your favorite pasta shape of choice.
- Seasonings: thyme, basil, oregano, salt, pepper. Feel free to use fresh herbs if you have them!
- Cornstarch: this is used to to thicken sauce.
Step by Step Directions
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Heat a large pot over medium heat and add in 2 Tbsp. olive oil.
- Cut chicken breast into bite sized chunks and add to the pot. Season with salt and pepper. Cook chicken completely (until no longer pink). Set chicken aside on a plate.
- Add last Tbsp. of olive oil and add in sliced mushrooms, cook for 2-3 minutes, stirring occasionally and then add chicken back in.
- Add 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 and stir in the corn starch slurry (1 Tbsp, corn starch mixed with 2 Tbsp. milk) This will thicken the sauce.
- Add in the freshly grated parmesan and garnish with parsley. Serve immediately. Yum!
Expert Tips
- Choose the Right Marsala Wine: Be sure to purchase marsala wine and not the “cooking” marsala. I prefer to use a dry marsala for this meal. The cooking marsala has a more simplified flavor profile compared to drinking Marsala which is why I recommend the marsala wine so it adds depth and richness to the pasta.
- Cook Mushrooms Well: Sauté the mushrooms until they are golden brown. This caramelization adds a deep, savory flavor to the sauce.
- Garnish Appropriately: Fresh herbs like parsley or thyme can add a pop of color and a fresh flavor contrast to the rich sauce and be sure to use fresh parmesan cheese.
- Serve Immediately: Marsala pasta is best enjoyed fresh and hot. The sauce can thicken upon standing, so serving it immediately ensures the best texture and flavor.
Substitutions
- Vegetarian Option: Replace the chicken with a meat substitute like seitan, tofu, or bulk up the meal with more mushrooms like a hearty portobello.
- Gluten-Free Pasta: Use gluten-free pasta for a gluten-free version of the dish.
- Whole Wheat or Grain Pasta: For a healthier option, opt for whole wheat or other whole grain pastas.
- Dairy-Free: Use coconut cream or a plant-based creamer instead of heavy cream.
- Experiment with mushrooms: such as shiitake, portobello, or oyster mushrooms for varying flavors and textures.
- Add greens: Add a handful of greens like baby spinach or kale at the end of cooking for a nutritional boost.
Storage
- 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.
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One-Pot Chicken Marsala Pasta
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
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cut chicken breasts into small, bite sized pieces.3 chicken breasts, boneless, skinless
- 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.3 Tbsp. olive oil, divided, 1 tsp. salt and pepper to taste
- 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.8 oz. mushrooms, thinly sliced, 1/2 white onion, diced small, 2 tsp. garlic, minced
- Add the chicken back in.
- Then pour in the chicken broth, heavy cream, marsala wine, pasta and seasonings.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. oregano, dried, 1 tsp. basil, dried, 1/2 tsp. thyme, dried
- 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.1-2 Tbsp. cornstarch, 2 Tbsp. milk
- Garnish with the fresh parmesan and parsley. Serve immediately.1/4 cup parmesan, freshly grated, 1/2 bunch fresh parsley, chopped
Equipment
Video
Notes
- Pair with your favorite side salad.
- Refrigeration: Place cooled pasta in an airtight container in the refrigerator for up to 3-5 days.
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Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
Looks delicious! Do you also use chili flakes in this recipe, I saw some red flakes there?
Hi Anna! Oh yes, red pepper chili flakes are a staple around here 🙂 optional for a little spicy kick! xo, Tawnie
This was easy to make but 3 cups of heavy cream is too much so it was overkill and stayed rather liquidy. I was looking at similar recipes and they call for 1/2 cup cream. Other than that it was certainly simple and quick to make and tasted good. I will try to reduce it more or add some more corn starch. Thanks for sharing.
Hi Shannon!
Thank you so much for making this dish! That’s a bummer yours turned out liquidy I am SO sorry about that! Did you use 1 lb. pasta? The liquid is needed to help cook the pasta and it should absorb it quite well, leaving just a little extra to keep the pasta saucy and not dry. I am sorry once again, I’ve made this at least 10 times and have personally never had that problem but I will make again to see if less heavy cream is needed. Thank you for stopping by my site and for the feedback. Stay safe! xo, Tawnie
One pot meals are my jam lately! I love the easy clean up! I can’t wait to try this one – thanks so much for sharing!
This was an excellent dinner – the whole family loved it!
I love this recipe! On a busy night, the last thing I want to do is spend all evening cleaning up from cooking dinner. Having all this done in one pot, makes it so easy!
I love pasta and one pot meals for having guests over as well! This looks so tasty. And I had no idea how many ways you could use marsala wine! Count me in for tasty pasta and almond cake!!
Thank you so much! Marsala wine is THE BEST!
This has all my favorite foods all in one dish! Making this tonight!!
I hope you enjoyed it!! Thank you! 🙂