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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.