I stole this recipe for One-Pot Creamy Chicken Marsala Pasta from tasty.co. This one pot meal is perfect for a weeknight. Chopped chicken is cooked in a large pot and set aside. Then mushrooms and onions are added to the pot. Next the chicken is returned to the pot with chicken stock, heavy cream, marsala and uncooked pasta. The pasta is cooked until tender, then Parmesan cheese is stirred in before serving. Since everything cooks together in one pot, you only can easily time when this meal will be ready, no extra timers needed.

Start this recipe by heating a large pot over medium-high heat. Add 2 tbsp olive oil and 1 ½ lbs chopped chicken breasts. Season with salt and pepper.

Cook chicken until chicken is no longer pink. Remove from heat and set aside. Then add 1 tbsp oil and 2 cups sliced mushrooms and 1 diced onion.

Cook until onions are browned, stirring occasionally. Return chicken to the pot, add 3 cups uncooked penne pasta.

Next add 3 cups chicken stock, 1 ½ cups heavy cream, 1 cup marsala wine and bring up to a simmer and cover.

Simmer until pasta is tender, about 15-20 minutes, stirring occasionally to keep the pasta from sticking. (I add 5 oz fresh baby spinach in last 5 minutes of cooking.)

When the pasta is tender, stir in 1 cup shredded Parmesan cheese until smooth. The cheese will melt and help thicken the sauce.

Then remove the pot from the stove top. Garish with parsley and extra grated Parmesan cheese if desired.

If you liked this recipe for One-Pot Creamy Chicken Marsala Pasta you can try other weeknight meals like One-Pot Creamy Beef Stroganoff, Creamy Shrimp Pasta with Mushrooms, One Pan Parmesan Chicken with Broccoli or Beef Noodle Main Dish Soup.

Print

One-Pot Creamy Chicken Marsala Pasta

This one pot meal is perfect for a weeknight. Chopped chicken is cooked in a large pot and set aside. Then mushrooms and onions are added to the pot. Next the chicken is returned to the pot with chicken stock, heavy cream, marsala and uncooked pasta. The pasta is cooked until tender, then Parmesan cheese is stirred in before serving.

Course Entree

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6 people

Ingredients

• 3 tbsp olive oil
• 1 ½ lbs boneless, skinless chicken breasts, cut into chunks
• 2 cups white mushrooms sliced
• 1 white onion sliced
• 3 cups chicken stock
• 1 ½ cups heavy cream
• 1 cup marsala wine
• 3 cups penne pasta uncooked
• 1 cup shredded Parmesan cheese
• Salt / pepper
• 1 tbsp fresh parsley

Instructions

1. Heat a large pot over medium-high heat. Add 2 tbsp olive oil and chicken breast. Season with salt and pepper.
2. Cook chicken until chicken is no longer pink. Remove from heat and set aside.
3. Add 1 tbsp oil and the mushrooms and onion. Season with salt and pepper. Cook until onions are browned, stirring occasionally.
4. Return chicken to the pot. Add the stock, cream, wine and pasta; bring up to a simmer and cover.

5. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.

6. When pasta is tender, stir in the Parmesan cheese until smooth. Remove from heat.
7. Garish with parsley.

Recipe Notes

I add 5 oz fresh spinach in last 5 minutes of cooking.