One Pot Chicken Marsala Pasta
Chicken marsala pasta gives you everybody’s Italian dream dinner in one pot in under 20 minutes. This recipe features chicken and mushrooms bathed in a rich, creamy marsala sauce served with pasta. It’s the gourmet flavor you crave at your favorite restaurant right at home!
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My father-in-law is a fantastic Italian cook.
When my husband first invited me to meet his parents, his dad had whipped up his signature chicken marsala.
I was not a fan of the dish before I tasted my father-in-law’s.
One bite of his chicken marsala pasta and I was a changed woman, converted forever to loving this classic combination of flavors.
My version borrows the flavors in his recipe but I’ve adapted it for my busy life.
This means you can still have the classic, 5 star Italian flavor but serve it up in under a half an hour!
What is chicken marsala made of?
Chicken marsala features chicken breasts and mushrooms cooked in a rich sauce made of marsala wine, broth, and heavy cream.
Ingredients
To make this you’ll need:
- Olive oil– Extra virgin to saute the chicken in
- Chicken breasts– Boneless, skinless breasts cut into 1/2 inch pieces
- Mushrooms– Sliced baby portabellas
- Onion– Diced white onion
- Chicken broth
- Heavy cream– Don’t substitute a lower fat dairy. The cream makes it rich!
- Marsala wine
- Dry pasta– Like penne or rigatoni
- Parmesan cheese– Shredded
- Salt and pepper– To taste
How to Make
Chicken marsala pasta is so easy to make that it’s one of my go to meals on busy school nights!
To make it, heat two tablespoons of oil in a large high sided skillet or Dutch oven over medium high heat.
When the skillet is nice and hot, saute the chicken until it’s cooked through.
Season with salt and pepper, to taste.
Once the chicken is cooked, remove the chicken from the pan and set it aside.
Add the last bit of oil to the pan and saute the mushrooms and onion, stirring occasionally, until the mushrooms are golden and soft.
At this point, add the chicken, broth, cream, wine, and pasta to the skillet.
Bring the mixture to a boil.
Once it boils, turn the heat down so it is at a slow simmer.
Cover the pan.
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.
Enjoy!
What is chicken marsala traditionally served with?
This chicken marsala pasta is a complete meal on its own, but you could serve it with a side salad and garlic bread.
If you were to just make chicken marsala without the pasta, you could serve it with mashed potatoes or rice.
Is marsala sauce sweet or dry?
It depends on what kind you buy.
Even the drier marsala wines meant for savory cooking tend to be a bit on the sweeter side.
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
Tips and Tricks
- Avoid cooking wine and buy marsala wine meant to drink. Cooking wine is very salty.
- Feel free to saute some crushed or minced garlic with mushrooms and onions for more flavor.
- The cook time will vary based on the kind of pasta you use.
Other Italian Chicken Recipes
Chicken marsala pasta features the classic flavors in a quick, one pot meal.
Make it and enjoy!
Looking for other Italian chicken recipes?
Try these:
- Slow Cooker Creamy Italian Chicken
- Carrabba’s Chicken Bryan Copycat
- Chicken Parmesan Casserole
- Chicken Lombardy
- Chicken & Tomato Pesto Gnocchi
If you’ve tried this CHICKEN MARSALA PASTA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
One Pot Chicken Marsala Pasta
Ingredients
- 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
Instructions
- 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.3 tbsp extra virgin olive oil, 1-2 lbs boneless, skinless chicken breasts, chopped into 1/2" chunks, salt & pepper, to taste
- Add the mushrooms & onion to the pan, tossing with the last tablespoon of oil. Stirring occasionally, cook until the mushrooms are done.2 cups sliced baby bella mushrooms, washed, 1 medium white onion, diced
- 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.3 cups chicken broth, 1/2 cup heavy cream, 1 cup Marsala wine, 3 cups dry pasta
- 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.1 cup shredded Parmesan cheese
Notes
- Avoid cooking wine and buy marsala wine meant to drink. Cooking wine is very salty.
- Feel free to saute some crushed or minced garlic with mushrooms and onions for more flavor.
- The cook time will vary based on the kind of pasta you use.
Nutrition
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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?
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’.
Maybe after the mushrooms are done add couple tablespoons of flour and make a Rue. Then add in other stuff! Hope it helps
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!
Can this also be made with milk instead of heavy cream?
Yes, but I’d use less and opt for a fuller fat milk so it thickens up nicely.
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.
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.
I made this tonight and mine was soupy also. I did however add a slurry after the pasta was done and it thickened up perfectly. It was delicious!!
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!
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.
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.