One Pot Chicken Marsala Pasta

Craving the chicken marsala you love, but don’t think you have the time? This 20 minute One Pot Chicken Marsala Pasta is the gourmet flavor you’re craving, whipped up in a single pot with the accompanying pasta thrown right in- making it everybody’s Italian dream dinner.

We’re halfway through the first week back to school, and so far we’re all loving it. The night before the first day of school was a little tense though. On top of the normal jitters, the sons also were braving a case of nerves over starting at new schools since our move in the spring. The youngest son has always known the same school, bus route, and friends.

As promised, I’m bringing you all the one pan meals I can. ‘Tis the season for easy meals, but if you ask me, that season lasts all year. I have a lot of chicken marsala-inspired recipes on my site. Chicken marsala is one of Ben’s favorite meals and it’s a fun flavor combination to play around with. I’ve done a pretty classic, straightforward Instant Pot Chicken Marsala, and another one pan chicken marsala creation, except with quinoa.

Then things got a little more interesting with chicken marsala dip (creamy deliciousness!), and marsala roasted mushrooms. Marsala isn’t just limited to chicken and mushrooms, it also goes great with beef; try it in this beef marsala stew made in the slow cooker.

He was saying he was kind of looking forward to heading back the next morning, and I jokingly told him Mommy was really excited about it. Then I felt bad when he looked hurt, saying he knew I was happier about it than him because I wouldn’t have him here during the day anymore. Cue a major case of Mom guilt.

I mean, I do look forward to a bit more me time- but after the first week or two, I’m gonna miss ’em like crazy and wish they were back at home again. Little does he know!

INGREDIENTS

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

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.