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97% would make again

One-Pot Creamy Chicken Marsala Pasta

by Michael Pricefeatured in 4 Hearty Fall Pastas


for 6 servings

  • 3 tablespoons olive oil
  • 1 ½ lb boneless, skinless chicken breast (680 g), cut into chunks
  • 2 cups white mushroom (150 g), or button mushrooms, sliced
  • 1 white onion, sliced
  • 3 cups chicken stock (720 mL)
  • 1 ½ cups heavy cream (360 mL)
  • 1 cup marsala wine (240 mL)
  • 3 cups penne pasta (300 g), uncooked
  • 1 cup shredded parmesan cheese (100 g)
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh parsley, optional garnish

Nutrition Info

Shop ingredients with
    Calories 727
    Fat 32g
    Carbs 69g
    Fiber 2g
    Sugar 4g
    Protein 41g

Estimated values based on one serving size.


  1. Heat a large pot over medium-high heat.
  2. Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
  3. Cook until chicken is no longer pink. Remove and set aside.
  4. Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
  5. Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
  6. *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can’t get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
  7. Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
  8. When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
  9. Garnish with fresh parsley.
  10. Enjoy!