This is a simple tale of how a weeknight dinner became easier and tastier than I ever expected.
Let me tell you about a one-pot dish everyone will love.
For years I boiled pasta the traditional way: a large pot of water, a watchful eye, and perfect al dente timing.
Then one tip changed the game — cook the sauce and pasta together in a single pot. The flavor and convenience sold me immediately.
(Full disclosure: I started writing casually and this was the result. Inspiration struck after rewatching an old favorite — coffee helped.)
If you’ve visited before, you likely know how much I adore one-pot pastas — they’re versatile, forgiving, and impressive. I’d happily make them every day. They’re customizable, easy to prepare, and require minimal cleanup. In short: I love them.
Mushrooms are a favorite of mine, though I don’t always get to include them because someone at home dislikes their texture. When he was away I went all-in and turned to a classic: Chicken Marsala.
I sautéed garlic, prosciutto, cubed chicken, and sliced mushrooms, deglazed with Marsala wine and added chicken broth. I poured in the pasta and let everything simmer together until the noodles were perfect and the sauce had reduced. A final stir of Parmesan and heavy cream made the sauce silky, and a sprinkle of parsley finished the dish. Dinner was ready with just one pot to wash — exactly how I like it.
My family devoured this One Pot Creamy Chicken Marsala Pasta. Try the single-pot method and see how quickly it becomes a favorite in your kitchen.
One Pot Creamy Chicken Marsala Pasta
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 3 reviews
- Author: Morgan
- Total Time: 40 minutes
- Yield: 5 1x
Ingredients
Units
Scale
- 1–1.5 lb boneless, skinless chicken breasts, cubed
- ¾–1 lb cremini mushrooms, sliced (button mushrooms work too)
- ½ 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 if needed
- 1 ½ cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- ¼ cup grated Parmesan cheese
- ¼ cup heavy cream
- Parsley, to garnish
Instructions
- Place the cubed chicken and flour in a sealable plastic bag and shake to coat. Set aside.
- In a large, high-walled skillet or pot, heat the oil over medium-high until warm but not smoking. Add the butter and let it melt. Add garlic, prosciutto, mushrooms, and chicken. Cook, stirring and turning often, until the chicken is browned, about 5 minutes.
- Add the chicken broth and Marsala wine, scraping the bottom of the pan to loosen any browned bits. Stir in the pasta and season with salt and pepper.
- Bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, until the pasta is al dente, about 12 minutes. Add more broth if the liquid becomes too low. It’s okay if the pasta peeks above the liquid as long as you stir so it cooks evenly.
- When the pasta is al dente and the sauce has reduced, stir in the Parmesan and heavy cream. Warm through for 3–5 minutes, stirring occasionally. Garnish with parsley and serve.
- Prep Time: 15 mins
- Cook Time: 25 mins
