One-Pot Creamy Chicken Marsala Pasta is a delicious weeknight pasta dinner recipe that turns an Italian Classic into a One-Pot wonder for your family.
Chicken marsala can be found on almost any menu in an Italian restaurant.
Being an Italian, I figured my blog should have some more of these classics but with my twists on them.
When I have friends over or I am wanting to cook something yummy, yet easy, pasta and one-pot meals save the day.
One-pot meals are always so easy, full of flavor, and no one usually dislikes them. #winning
What you’ll need for Chicken Marsala Pasta
- Boneless, skinless chicken breasts
- Olive Oil
- White onion
- Marsala wine
- Chicken broth
- Heavy cream (or milk)
- Penne pasta
- Seasonings: thyme, basil, oregano, salt, pepper
How to make chicken marsala one-pot pasta:
- 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, add in the fresh parmesan, stir and garnish with parsley. Serve immediately.
What is marsala wine?
- Marsala wine is a fortified wine made in Sicily. Marsala is most commonly used in cooking to create nutty, rich caramelized sauces.
What is the best marsala wine for cooking?
- My only rule here is to not buy “cooking” marsala and to purchase marsala wine, the real stuff. This doesn’t mean you need to spend the big bucks on a bottle. You can find reasonably priced bottles! I also like a dry marsala for this dish.
What else can I use marsala wine for?
- You can use sweet marsala for desserts such as almond cake or biscotti, dry marsala for pork tenderloin or other chicken recipes. It makes a great addition to sauces.
- If you don’t want to use the marsala wine, add an additional 1/2 cup of chicken broth. It won’t taste the same of course, but it’s still a delicious meal.
- You can discard the cream as well if you want to make dairy free.
- If you don’t have or can’t find marsala wine, you can use Madeira wine. Both wines are fortified wines with a rich nutty flavor that is delicious with mushrooms and chicken!
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
One-Pot Chicken Marsala Pasta
- 3 chicken breasts, boneless, skinless
- 3 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 1/2 white onion, diced
- 2 tsp. garlic, minced
- 1/2 cup Marsala wine
- 2 cups chicken broth, low sodium
- 1 1/5 cups heavy cream
- 1 lb. penne pasta, uncooked
- 1 tsp. Salt and pepper to taste
- 1 tsp. oregano, dried
- 1 tsp. basil, dried
- 1/2 tsp. thyme, dried
- Heat a large pot over medium-high heat and add in 2 Tbsp. olive oil. Cut chicken breast into bite sized chunks and add to 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 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, add in the fresh parmesan, stir and garnish with parsley. Serve immediately.