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One-Pot Chicken Marsala Pasta Recipe

One-Pot Chicken Marsala Pasta Recipe: Quick, Easy, and Delicious

Norah Kay
Busy weeknights call for hearty meals with minimal cleanup, and this One-Pot Chicken Marsala Pasta Recipe delivers exactly that! Combining the rich flavors of Marsala wine, tender chicken, and pasta, this recipe transforms a classic Italian dish into a simple, satisfying one-pot dinner. Perfect for family meals or impressing guests, this dish will become your go-to comfort meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 4
Calories 650 kcal

Equipment

  • Recommended Equipment & Appliances
  • One-pot or large Dutch oven Check out a durable, high-quality Dutch oven
  • Cutting board and sharp knife set Sharp Knife Set
  • Wooden spoon Recommended Wooden Utensils
  • Measuring cups and spoons

Ingredients
  

Ingredients

  • 1 lb 450g boneless, skinless chicken breast, sliced into thin strips
  • 2 tablespoons of olive oil Consider recommending a high-quality olive oil
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 1 cup 240ml Marsala wine
  • 2 cups 480ml chicken broth (preferably low-sodium)
  • 1 cup 240ml heavy cream
  • 8 oz 225g mushrooms, sliced
  • 12 oz 340g penne pasta (or your preferred pasta shape)
  • Salt and black pepper to taste
  • 1/4 cup 25g grated Parmesan cheese Recommended Parmesan Cheese
  • 1 tablespoon chopped fresh parsley for garnish optional

Instructions
 

Cooking Instructions

    Prepare the Chicken

    • Season the chicken strips with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chicken strips and cook until golden brown on both sides (about 4-5 minutes per side). Remove from the pot and set aside.

    Cook the Aromatics

    • In the same pot, heat another tablespoon of olive oil and add the diced onion. Cook until translucent, then add the minced garlic and sliced mushrooms. Sauté for another 3-4 minutes until mushrooms are tender.

    Deglaze with Marsala Wine

    • Carefully pour in the Marsala wine, scraping any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces slightly.

    Combine Liquids and Pasta

    • Add the chicken broth, heavy cream, and uncooked pasta to the pot. Stir to combine. Bring to a boil, then reduce heat to medium-low and cover with a lid. (Consider recommending a high-quality lid set here). Simmer for 15-20 minutes, or until pasta is al dente and sauce thickens, stirring occasionally.

    Reintroduce the Chicken

    • Add the cooked chicken back to the pot. Stir in Parmesan cheese and simmer for another 5 minutes to meld flavors. Taste and adjust seasoning with salt and pepper if needed.

    Serve and Garnish

    • Serve hot, garnished with freshly chopped parsley and additional Parmesan if desired.

    Nutritional Information (per serving)

    • Calories: Approximately 650 kcal
    • Protein: 40g
    • Carbohydrates: 55g
    • Fat: 30g
    • Fiber: 3g
    • Sodium: 900mg

    Notes

    Recipe Tips

    • Substitutions: Use gluten-free pasta for a gluten-free version.
    • Thickening Tip: If the sauce is too thin, simmer uncovered for a few minutes.
    • Marsala Wine Alternatives: You can substitute with white wine and a splash of brandy for a slightly different taste.
    • Make it Vegetarian: Swap chicken with tofu and use vegetable broth.
    Keyword comfort food, One-Pot Chicken Marsala Pasta, Quick Dinner Recipe