Chicken marsala can be found on almost any menu in an Italian restaurant.
Being 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
Heavy cream (or milk)
Seasonings: thyme, basil, oregano, salt, pepper
Cornstarch to thicken sauce
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 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!
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 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!
Cut chicken breast 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 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. Mix cornstarch and milk in a small bowl and add into pasta to thicken. Garnish with the fresh parmesan and parsley. Serve immediately.
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