From the Cook
From the Cook
From the Cook
1/4
One Pot Chicken Marsala Pasta
Instructions
1
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In a large pot over medium heat, melt butter with olive oil. Add garlic and onion, and sauté until fragrant and translucent.
2
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Add cubed chicken and season with salt, pepper, garlic powder, onion powder, and thyme. Cook for 7–10 minutes until chicken is cooked through.
3
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If using, add mushrooms and sauté until lightly browned.
4
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Pour in chicken broth, milk, and Marsala wine. Bring to a simmer.
5
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Add cooked pasta and stir to combine. If the pasta is not fully covered, add more broth as needed.
6
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Cover the pot and simmer for 15–20 minutes until the liquid is reduced and pasta is tender.
7
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Stir in Parmesan cheese until melted and creamy.
8
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Top with additional Parmesan and fresh parsley. Serve warm.
My Calorie Intake
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Tips & Tricks (5)
- Marsala Wine Magic 🍷Choose a high-quality dry Marsala wine to elevate the sauce's depth and complexity, avoiding overly sweet cooking wines.
- Pasta Water Precision 💧Reserve 1/2 cup of pasta cooking water before draining to help adjust sauce consistency and create a silkier texture if needed.
- Chicken Searing Technique 🔥Pat chicken breasts completely dry with paper towels before seasoning to ensure a perfect golden-brown crust and prevent steaming.
- Mushroom Moisture Management 🍄Sauté mushrooms separately and drain excess liquid to prevent watering down the Marsala sauce and maintain rich flavor concentration.
- Cheese Melting Mastery 🧀Remove the pan from heat before adding Parmesan cheese to prevent breaking and ensure a smooth, creamy finish.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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