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pasta with chicken, mushrooms, and green herbs in a dutch oven pan
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One-Pot Chicken Marsala Pasta

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!
Course Main Course
Cuisine Italian
Keyword chickenmarsala, marsala, onepotdinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 441kcal
Author Tawnie Graham of Kroll's Korner

Equipment

  • Wooden spoon to stir

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
US Customary - Metric

Instructions

  • Cut chicken breasts into small, bite sized pieces.
    3 chicken breasts, boneless, skinless
    dicing raw chicken on cutting board
  • 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
    cooking chicken pieces in dutch oven pan
  • 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
    spoon with glazing onions in dutch oven pan
  • Add the chicken back in.
    chicken, onions, mushrooms and chicken stock in dutch oven pan
  • 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
    adding spices and dry pasta to liquid mixture in dutch oven pan
  • 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
    pouring milk into pasta and chicken mixture in dutch oven pan
  • Garnish with the fresh parmesan and parsley. Serve immediately.
    1/4 cup parmesan, freshly grated, 1/2 bunch fresh parsley, chopped
    gray plate with chicken marsala pasta and fork

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.
    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

Serving: 1serving | Calories: 441kcal | Carbohydrates: 51g | Protein: 31g | Fat: 26g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 344mg | Fiber: 3g | Sugar: 10g | Vitamin C: 10mg | Calcium: 175mg | Iron: 2mg