One Pot Chicken Marsala Pasta

Craving the chicken marsala you love, but don’t think you have the time? This 20 minute One Pot Chicken Marsala Pasta is the gourmet flavor you’re craving, whipped up in a single pot with the accompanying pasta thrown right in- making it everybody’s Italian dream dinner.

One Pot Chicken Marsala Pasta

We’re halfway through the first week back to school, and so far we’re all loving it. The night before the first day of school was a little tense though. On top of the normal jitters, the sons also were braving a case of nerves over starting at new schools since our move in the spring. The youngest son has always known the same school, bus route, and friends. 

He was saying he was kind of looking forward to heading back the next morning, and I jokingly told him Mommy was really excited about it. Then I felt bad when he looked hurt, saying he knew I was happier about it than him because I wouldn’t have him here during the day anymore. Cue a major case of Mom guilt.

I mean, I do look forward to a bit more me time- but after the first week or two, I’m gonna miss ’em like crazy and wish they were back at home again. Little does he know!

/One Pot Chicken Marsala Pasta

As we ease back into routine, and much more structure- I’ve got to get back on the established homework times, meal times, and bed times. While just sticking to a time frame helps with these things, finding easier ways to do things can be a real life saver- especially when it comes to supper.

I’ve definitely learned how to delegate over the past decade. For example, that dreaded mountain of paperwork coming home those first few days? You know the one that makes the kids giggle because, ‘Mommy & Daddy have homework’. The one that makes your wrist seize up and your hand cramp until you feel like an ancient crone, ready to have it chopped clean off?

Yeah, the sons fill those out, as much as they’re possibly able to. By high school, I just have to sign on the dotted line. It’s a genius system, a real thing of beauty.

One Pot Chicken Marsala Pasta

Another thing I can outsource? Some help with simple steps in a quick and easy recipe. The pasta needs pouring in the boiling water and stirred. Wash and chop some veggies, please. Look over the recipe and pull the things I’ll need out, thanks!

This frees me up to help with homework, check daily folders & agendas, get laundry going- you name it. I’ve found the older boys don’t generally complain about assisting, especially when it means they’re gonna be eating sooner.

With a little help, and by picking a fast fix dinner like this One Pot Chicken Marsala Pasta, weeknights are so much less stressful and we operate (most often, but not always, lol) like a well oiled machine getting everything done on time.

One Pot Chicken Marsala Pasta

I’d tried chicken marsala once when I was younger, and was 100 % not a fan. At all. It could’ve been the brand and quality of the wine used, this particular restaurants spin on the dish- who knows. But if you’d asked me then, I’d have sworn I’d never even consider trying it again.

Apparently what went wrong is that I tried the commercialized Italian-American version, and not the traditional Italian/Sicilian deal. The authentic way to make the iconic dish involves flour-coating your chicken cutlets, sauteeing until fully cooked, and then removing them from the pan while the sauce is prepared using the chicken juices. It makes a much richer, deeper, delicious sauce.

Now, the trend (influenced by Marie Antoinette’s sister & French master chefs) often seems to be leaving the cooked chicken in the pan and simply braising it in a mixture of the wine, butter, olive oil, mushrooms, and spices. It’s good, but with as many things the original way is still the tastiest.

Luckily, my FIL made it for me and served it for dinner when my Husband brought me over to ‘meet the parents’, and I was too afraid of being rude or upsetting them to avoid eating it. After one bite, I was excited to tuck into it. All these years later, and I still look forward to him making it for family meals. Just a reminder, never say never folks!

One Pot Chicken Marsala Pasta

Knowing how good it could be, but also how busy my life can be, I decided to do my own spin on the classic using the modern technique and making it all in a single pot.

Thus, this quick & easy, 20-minute One Pot Chicken Marsala Pasta was born.

It’s a throwback to it’s authentic Italian heritage and flavor, with 5 star taste, made in the comfort of your very own kitchen, on a budget (both time and money), and with a new age spin. It doesn’t get much better, especially on school nights.

One Pot Chicken Marsala Pasta

Other One Pot Pasta Recipes You Might Also Enjoy:

One Pot Chicken Marsala Pasta

The classic marsala you crave, in a quick, easy, creamy one pot pasta meal- it's a meal the whole family will enjoy.
3.4 from 20 votes
Print Pin Rate
Course: Pasta
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6


  • 3 tbsp extra virgin olive oil
  • 1-2 lbs boneless, skinless chicken breasts, chopped into 1/2" chunks
  • 2 cups sliced baby bella mushrooms, washed
  • 1 medium white onion, diced
  • 3 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup Marsala wine
  • 3 cups dry pasta
  • 1 cup shredded Parmesan cheese
  • salt & pepper, to taste


  • Heat a large high sided skillet, or dutch oven, over medium high heat. Add the chicken, tossing with the oil. Season with salt & pepper, to taste, and cook until the chicken's cooked through. Remove the chicken from the pan, and set aside.
  • Add the mushrooms & onion to the pan, tossing with the last tablespoon of oil. Stirring occasionally, cook until the mushrooms are done.
  • Add the chicken, broth, cream, wine, and pasta back to the skillet. Bring the mixture to a boil, reduce to a slow simmer and cover. 
  • Continue simmering, stirring occasionally, for 15-20 minutes or until the pasta is cooked through.
  • Remove the skillet from heat, stir in the cheese, and serve immediately.
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14 thoughts on “One Pot Chicken Marsala Pasta

  1. I made this for dinner tonight and followed the directions perfectly. I consider myself a pretty good cook but had a problem with the recipe. While the taste was very good, my results were like soup, way too much liquid. Possibly the ingredient measurements were incorrect? Any thoughts?

    1. Oh no! I’m so sorry to hear that. When I make it (and take the time to do it right) it’s always saucy, but never soupy. I’d try adjusting the cream first, using less when cooking because you can always add in extra with the cheese to create the ‘sauciness’.

    2. Maybe after the mushrooms are done add couple tablespoons of flour and make a Rue. Then add in other stuff! Hope it helps

  2. Very good, but I also followed it to a T and it was very liquidy. Halfway through I uncovered the pot and left it uncovered to try and evaporate some. I also added extra parm to help thicken it. While I managed to cook down a lot of the liquid, it was still not very thick or saucy. Still tasted wonderful, though!

  3. 4 stars
    Made this tonight exactly to the recipe and it was good but very soupy, even with a pound of pasta and a flour slurry added to it.

  4. 3 stars
    I too made this tonight. Sorry I missed the ratings. Then I could of adjusted it. Always make it as the recipe directs the first time. Mine too was soup. My expensive parmesan reggiano cheese ended up on the bottom of my pot stuck like glue. The flavor was tasty but it really needs a lot of tweaking to look like yours.

  5. I am thinking to add couple tablespoons of flour after sauté the mushrooms to make a rue. Then add in other liquid and stir good and then noodles and stuff. Solve that to much liquid!

  6. 3 stars
    I made this and it was consistent with the other reviews. It was very soupy despite dredging the chicken in flour, adding flour to the mushroom sauté and adding an extra cup of pasta. It took a few shakes of Wondra to create a thicker sauce.

  7. 5 stars
    I just took a little extra time to let the sauce reduce without the lid on. It turned out delicious. It gets 5 stars for ease of cook and tastiness.

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