In this one-pot rendition, everything is cooked together in a single vessel, making both preparation and cleanup easier. As a mom, this is a win because I am always looking for the least amount of dishes I can do! The recipe starts with boneless, skinless chicken breasts, cut into bite-sized pieces, which are seasoned and browned in the pot. Once the chicken is golden, it’s set aside, and the same pot is used to sauté aromatic ingredients like garlic, onions, and mushrooms, infusing the dish with rich flavors. Marsala wine, the star ingredient, is added, bringing its signature sweet and nutty taste to the mix. Following the Marsala wine, you’ll add in your pasta. I am using orecchiette but any short variety like penne, fusilli or rotini work well. Along with the pasta you’ll toss in the chicken broth, heavy cream and seasonings. From there, the pasta will absorb all the flavors from the Marsala sauce and chicken as it cooks! This One Pot Chicken Marsala is hearty, flavorful and perfect for busy weeknights or any time you are craving a comforting meal with minimal cleanup.
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
Boneless, skinless chicken breasts: thighs work well too! Mushrooms: baby bella white mushrooms are my favorite to use. White onion: or yellow onion! Garlic: fresh if you can! Marsala wine: A key ingredient! Marsala is a fortified wine from Sicily with a rich and slightly sweet flavor. Chicken broth: can also use vegetable broth, this will help add depth to the sauce. Heavy cream: For adding richness and creaminess to the sauce. You can use half-and-half for a lighter alternative. Pasta: I like using a small pasta shape such as orecchiette but you can use your favorite pasta shape of choice. Seasonings: thyme, basil, oregano, salt, pepper. Feel free to use fresh herbs if you have them! Cornstarch: this is used to to thicken sauce.
