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– 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. Hint: They are my lifeblood. I would make One Pot recipes every single day of my life if I could get away with it. I want to send a gift basket to whoever it is that first came up with the idea. There are few things that I think are so easy to make, so customizable, so tasty, and so impressive all in one. IN SUMMATION, I LOVE THEM.
I also love mushrooms and can almost NEVER make foods with them because James has “texture issues” with fungi. He wasn’t around this week though, so I vowed to put mushrooms all up in my food. The first thing to come to mind? 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. Give it a go and let me know what you think of the single-pot technique!
- 1 – 1.5 lb boneless, skinless chicken breasts, cubed
- 3/4 – 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
- 1/2 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 1/2 cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- 1/4 cup parmesan cheese, grated
- 1/4 cup heavy cream
- Parsley, to garnish
- 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.
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