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One-Pot Chicken Marsala Pasta

One-Pot Chicken Marsala Pasta is an easy, 30 minute weeknight meal for the entire family to enjoy. Pair with asparagus or a green salad.
Course Main Course
Cuisine Italian
Keyword chickenmarsala, marsala, onepotdinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Tawnie Graham of Kroll's Korner

Equipment

  • Wooden spoon to stir

Ingredients

  • 3 chicken breasts, boneless, skinless
  • 3 Tbsp. Olive oil
  • 8 oz. mushrooms, sliced
  • 1/2 white onion, diced
  • 2 tsp. garlic, minced
  • 1 cup Marsala wine
  • 2 cups chicken broth, low sodium
  • 3 cups heavy cream
  • 1 lb. fusilli pasta, uncooked
  • 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 Parsley, roughly chopped

Instructions

  • 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. Bring to a boil to thicken for 5-10 min, adding more cornstarch as needed. Garnish with the fresh parmesan and parsley. Serve immediately.

Video

Notes

Pair with your favorite side salad.