Chicken Marsala Pasta – One Pan!
All the flavors of chicken marsala in a rich, creamy pasta – all made in one pan! This chicken marsala pasta is perfect for busy weeknights!
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.
This one pan creamy chicken marsala pasta is everything you want in chicken marsala, and more. Tender chicken, flavorful mushrooms, and a creamy, irresistible sauce coating whole wheat pasta.
And guys….it only gets one pan dirty. I mean, what did we do before the evolution of one pan pasta recipes?
Dishes, dishes are what we did. Lots of dishes.
Do you love one pan pasta recipes? WELL SO DO I. Here’s more!
- Easy Chicken Alfredo with Broccoli
- One Pot Taco Pasta
- Homemade Hamburger Helper
- One Pan Lemon Pasta with Sausage, Asparagus, and Dill
- Instant Pot Pasta with Sausage, Spinach, and Tomatoes
- Instant Pot Spaghetti
Chicken Marsala Pasta - One Pan!
All the flavors of chicken marsala in a rich, creamy pasta - all made in one pan! This chicken marsala pasta is perfect for busy weeknights!
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground peppers
- 16 ounces mushrooms, sliced
- salt and freshly ground black pepper to taste
- 1-2 cloves garlic, minced (about 1-2 teaspoons) – see note
- 1/2 cup marsala wine
- 1 package (13.25 oz) whole wheat penne pasta
- 2 cups low-sodium chicken broth
- 2 cups 2% milk
- 1/2 teaspoon dried thyme
- 1/2 cup heavy (whipping) cream, warmed
- 3/4 cup freshly grated Parmesan, more for serving if desired
- 1/4 cup minced fresh flat-leaf parsley
Instructions
- In a large, deep skillet (that has a cover available), heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through (about 6 minutes).
- Add mushrooms and continue to cook for about 4 minutes, or until they are browned.
- Add garlic and continue to cook, stirring for 1-2 minutes or until fragrant.
- Add wine and reduce for 4-5 minutes, or until liquid is reduced by about half.
- Add pasta, broth, milk, and thyme. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 10-12 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
- Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly, 5-10 minutes. It will thicken further as it cools.
- If desired, serve garnished with more cheese and parsley.
Notes
- If you like more garlic, feel free to add it! On the flip side, you can omit it or use 1/2 to 1 teaspoon of garlic powder for a more mild garlic flavor.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 477Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 141mgSodium: 733mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 48g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben loves this chicken marsala pasta! And the leftovers in his lunches.
Changes I would make: None are necessary!
Difficulty: Very easy!
10 Comments on “Chicken Marsala Pasta – One Pan!”
HI There I would like to make this recipe. Looks very tasty but
I am concerned that cooking the pasta that long will make it soft and mushy. I like my pasta chewy or al dente
You can cook the pasta as long as you like! Just add the cheese sooner, if you’d like.
This was fabulous! I have been using a lot of your recipes lately because my 14 year old daughter exclaims how much she loves your food throughout the meal! This was easy to make and very satisfying. The only thing I changed was adding Italian seasoning and topped it with fresh basil rather then parsley. Large enough for 2 family meals so we are planning to reheat it for dinner later in the week. Do you have any reheating tips to avoid it from drying out?
That makes me so happy to hear! I’m sure I’m much too late, but I’d reheat leftovers in a skillet or saucepan, covered, over medium low heat. Add a little extra broth if needed to keep it moist.
Made this to lunch prep for the work week and it was tasty but I was hoping there would be more sauce. Now my noodles are a little dry. Maybe I’ll increase the liquid portion next time to make it a little less dry?
Sorry to hear that! You could add another splash of cream (or milk for a lighter option) to help add some moisture back in. Sometimes the pasta soaks up more, especially as it sits when it’s done cooking. I hope that helps!
Yum! This looks delicious! Feel free to share your recipes on Kitchen Thyme. We share each recipe on social media, weekly meal plans, newsletters and recipe round ups. I hope you join us!
Thanks!
This looks so good! I love Chicken Marsala.
Thanks Denise! I hope you love it!