Now this is a story all about how my life got flipped-turned upside down.
And I'd like to take a minute, just take a seat, I'll tell you how to make an easy dish everyone will want to eat.
Iiiiiin a really large pot, with the burners ablaze, and boiling water, is where my pasta spent the old days.
Boiling and bubbling and not over cooking, until it was al dente and delicious-looking.
`Til a couple of recipes took me by surprise, told me something I never thought of, opened up my eyes.
I read one little tip that changed pasta a lot--Â It said, "You can cook your sauce and noodles all in one pot."
(I don't know.  I just started writing and this is what happened.  I was going to write "An Ode to One Pot Pasta" but I watched the Fresh Prince of Bel Air yesterday so this is what we wound up with... I need coffee.)
Those of you who have been 'round these parts before already know how I feel about One Pot Pastas. Â Hint: They are my lifeblood. Â I would make One Pot recipes every single day of my life if I could get away with it. Â I want to send a gift basket to whoever it is that first came up with the idea. Â There are few things that I think are so easy to make, so customizable, so tasty, and so impressive all in one. Â IN SUMMATION, I LOVE THEM.
I also love mushrooms and can almost NEVER make foods with them because James has "texture issues" with fungi. Â He wasn't around this week though, so IÂ vowed to put mushrooms all up in my food. Â The first thing to come to mind? Â Chicken Marsala, of course!
I sauteed up minced garlic, prosciutto chicken, and mushrooms, added in some Marsala wine and chicken broth, poured in my pasta, and let it all cook together until the pasta was perfect and the sauce had thickened.  Then, I added in Parmesan cheese and cream, and sprinkled a bit of parsley on top, and bam!  Dinner was ready and there was just one pot to clean.  Mess-free, just how I like it.
My family absolutely inhaled this One Pot Creamy Chicken Marsala Pasta, and yours will too. Â Give it a go and let me know what you think of the single-pot technique!
One Pot Creamy Chicken Marsala Pasta
- Total Time: 40 minutes
- Yield: 5 1x
Ingredients
- 1 - 1.5 lb boneless, skinless chicken breasts, cubed
- ¾ - 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
- ½ cup all purpose flour
- 1 tablespoon oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 4 oz prosciutto, sliced or torn into thin strips
- 4 cups chicken broth, plus more to thin the sauce
- 1 ½ cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Parsley, to garnish
Instructions
- Place the cubed chicken and the all purpose flour in a sealable plastic bag and shake well to coat. Set aside.
- In a large, high walled skillet or pot, heat the oil over medium-high heat, until warmed but not smoking. Add in the butter and let melt. Once the butter is melted and warmed, add in the garlic, proscuitto, mushrooms, and chicken. Cook until chicken is browned on each side, turning and stirring often, about 5 minutes.
- Add in the chicken broth and wine and scrape the bottom to remove any browned bits from the bottom of the pan. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Simmer, stirring occasionally, until the pasta is cooked to al dente, about 12 minutes. If you find that you need more liquid, add slightly more chicken broth. Keep in mind, the pasta may peak out a bit from the liquid, but as long as you stir and mix occasionally, that is okay.
- When the pasta has cooked to al dente and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine and let warm through for an additional 3-5 minutes, stirring occasionally. Garnish with parsley and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
Millie l Add A Little says
So delicious!! Love the burst of flavour!
kim says
Hi. Is 2.5 cups of marsala wine correct? Seems a bit high... planning on making this tomorrow so just double checking!
Morgan says
Yes, it's right! =)
Jen says
You need the liquid to cook the pasta. Plus the Marsala is the flavor for the dish.
Liz @ Floating Kitchen says
This looks amazing! And love your ode to one pot pasta. Very catchy!
Trish @ Well Worn Fork says
*Drool wipe* This looks delicious!
Nancy says
looks terrific and will hopefully appeal to my picky eaters... But the recipe ingredient list is missing the amount, and possible preferred type, of mushrooms..
Morgan says
Thank you so much for pointing that out, Nancy! I can't believe I missed them! I am fixing that right now!
Chelai says
I was reading your post thinking "This is like Fresh Prince." Ha! Great job. The dish looks good too!
Antonio Silva says
Hello 🙂
Any substitute(s) for the marsala wine ?
best regards from a portuguese fan.
Mikkel says
I replaced mine with Cockburns Special Reserve(a Portuguese port) - this did end up making it a bit sweeter, but in a very comfortable way that mixed very well with the slight saltiness of the prosciutto. It's not the correct way, but it was a good replacement.
Rebecca @ Bring Back Delicious says
I have "texture issues" with mushrooms too but I appreciate the flavor. I end up cutting them in small thin pieces and sautéing to give them a crisp surface does the trick. That way they almost disappear into the dish but if you do find one, it's not a big turn off. Good luck!
Mikkel says
I just made this, and I must say that it is amazing.
Now, mine didn't look as creamy as yours(the sauce probably didn't reduce enough) but it tasted absolutely amazing.
Best regards from Belfast!
Patrick says
Hi, sounds like an awesome recipe! Is it a pound of dry pasta or cooked? and What kind of pasta did you use? thanks!!!
Patrick says
Sorry I didn't mean pound I meant 12 oz
Kristen says
This was so yummy. My 7 year old daughter only eats pasta with butter and she said it was a definite keeper!!! We will be making this again for sure!
Leisha says
Delicious! I have never made Chicken Marsala so when I saw the recipe, I was dying to try it. Plus, it was a bonus having everything in one pot! I didn't have heavy cream, but I substituted half and half and it worked out well. Thanks for the great recipe!
Leslie says
My family did not enjoy this. We have tried other chicken Marsala recipes we like better. There is too much wine in this which leads to a heavy 'wine taste' in the dish.
Morgan says
I'm sorry to hear that, Leslie. Thank you for your feedback.
Katie says
I've had my eye on this recipe for months and only just got to try it out tonight. I would just like to say that it was amazing and my boyfriend and I loved it and that my mom was waiting on my report to try it
Jill says
I just made this last night... It was fantastic!! Thank you !!
Bridgette says
I'm going to try this tonight, is the pasta cooked or add in the pan dry?
Thank you.
Morgan says
Add it in dry =)
neha reddy says
What type of pasta did you use? Do you boil the Marsala wine for a few minutes to get the alcohol out? Can't wait to try this!
Jen says
The alcohol naturally cooks out over the cooking process.
Lena says
Hi, the recipe looks great. After you browned the chicken and added the liquid do you leave the lid on or off while it's cooking?
Thanks !
Morgan says
Hi Lena-- you want to leave it off. =)
Audrey says
Just made this pasta and have a big tip! I couldn't find Marsala wine in a hurry and looked up an alternative, being Pinot noir. I used the recommended 2.5 cups and it was way too much. Like, purple pasta way too much. Hope my experience can help others because the other flavored were wonderful!
Jen says
Marsala is a white wine with a very specific flavor. I would ask your local liquor store next time.
Chris says
I'm disappointed with how this turned out. I think its a wonderful idea and the pictured dish looks incredible but the recipe called for way too much liquid. I used about 4 cups and it still resulted in a runny sauce that had a pot pie filling type of quality. I love the idea of this, so I intend to try again, using less of the chicken stock.
Jen says
I just made this and it came out fine. Once the dish rests for a couple minutes the pasta absorbs most of the liquid. You could try using a whole 16 ounce box of pasta, that might help with some of the absorption of the liquid. And did you make sure that you used flower when you brown the chicken?
Jen says
I made this last night and it was so good! And easy!!!!
I used The whole 16 ounce box of pasta ( because when I going to do with 4 ounces of dry pasta? ). I added a tiny bit extra chicken broth to compensate for the extra pasta.
I'm definitely going to make this again. However I'm going to leave out the prosciutto, and add extra chicken. Are used one and a half pounds of chicken but I definitely think 2 pounds would be better.
I wonder if this could be lightened up by replacing heavy cream with half-and-half ? I'll probably do that next time.
Tina says
Delicious! Made this tonight for dinner, it was excellent! I did add the entire box of pasta so I needed a bit more chicken stock.
Me says
Oh my goodness ... made this last night and it was delicious!! I added goat cheese in addition to the Parmesan .... fantastic!!! Thank you 🙂
Judy says
I made this last night and it was tasty. I doubled the Marsala and cut back on the chicken broth because I'm a marsala junkie! I also threw in a Costco size bag of baby spinach at the end so that I didn't have to fuss with a veggie. Last but not least, since I didn't have panchetta, I substituted with 2 italian sausages (out of the casing). A definite do-over and the best part, the leftovers are in the fridge, in the 1 pot, ready to be inhaled again this evening!
Sandra Tatsuno says
Hi Morgan! Love marsala, love chicken marsala! Can't wait to try this one pot version! Just a question about the flour. Recipe calls for 1/2 cp flour (8 TBSP) to 4 TBSP fat. I was taught the ratio of fat to flour for thickening is 1:1. So...when you coat the chicken (I'm using 1 1/2 lb) with the 1/2 cp flour, I'm thinking not all of the flour is picked up by the chicken, that some flour is left over in the bag. Do you know, appx., how much flour is actually being used? Afraid I'll be adding either too much or too little! And for those who found the sauce too runny. I've been making simple one pot pasta for over a year, using 1lb pasta to 4 cups liquid (no thickening) and it always comes out perfect, al dente with just enough liquid left to make a creamy sauce with the addition of a good handful of cheese.
Thanks!
Sandra
Jennie says
I made it tonight. Very very good. The sauce did not reduce enough but that's okay. I made more pasta and there will be leftovers for hubbies lunch tomorrow. He loved it. Thank you I never made Marsala before and it was well worth it. Highly recommend it to anyone who loves italian food. Thanks again
jennie
Marta Sommer says
very yummy one i want to try ...
Katie says
Made for my family tonight; HUGE hit! Thank you!
Stephanie says
Love this recipe, it turned out amazing. The first time I did not make any changes and learned that we don't really like the taste of Marsala wine. I've made it several times now substituting white grape juice or just chicken stock to make up for the missing liquid of the wine. Very yummy and so easy to make. This has become a family staple.
Brian says
This recipe is so easy, but is full of flavor and always impresses company. One of my go-to one-pot recipes.
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Sandra says
Could this be altered to use "bone in" chicken thighs?
Mary says
Can this be made ahead and reheated?
Ginny says
Can you tell me the name of that specific pasta you used? Was it Trottole?
Donna says
I love your recipe and have made it several times. I’m having surgery and wondered if you can freeze individual portions and reheat them? If so, what’s the best way to reheat them?