One-Pot Chicken Marsala Pasta


Holidays man. They’re killing me this year! Even though I planned ahead, it seems like the time is flying by and I don’t seem to have enough time to fit it all in. Anyone else with me?


How is a person supposed to impress guests with a 5 course meal and have time to do it all? They aren’t, that’s how! Bring on the one-pot meals. Limited dishes, people pleasing meals that can be adapted to your tastes.



This pasta is one that I would be more than happy to serve to holiday guests. I took the traditional chicken Marsala dish and made it about as easy as a meal could possibly get. Serve with extra cheese and a sprinkle of parsley on top and you have a dish that will impress any holiday guest and-dare I say- leave you a little extra time to actually enjoy the holidays?!


One-Pot Chicken Marsala Pasta


  • 1 large boneless, skinless chicken breast, cubed
  • 1 pound mushrooms (button or cremini)
  • 1 tablespoon oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced (I used roasted garlic)
  • 4 1/2 cups chicken broth
  • 1 cup Marsala wine
  • 1 lb short cut pasta of your choice
  • Salt and pepper, to taste
  • ¼ cup parmesan cheese, grated
  • ¼ cup heavy cream
  • Parsley, to garnish


  • In a deep saute pan, heat the oil, then melt the butter.
  • Add in the chicken. Stir often and cook until chicken is browned on each side, about 8 minutes. Add in the mushrooms and garlic, cook until mushrooms are just browned. Season with salt and pepper. Add in the wine, scraping the bottom of the pot to pull up any browned bits. Add the broth and pasta.
  • Bring to a low boil and then reduce to a simmer. Stir occasionally, until the pasta is cooked to al dente, When the pasta is cooked and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine, until it is all warm. Garnish with parsley and serve, topping with additional cheese if desired.
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