One Pot Chicken Marsala Pasta

This One Pot Chicken Marsala Pasta is a creamy, comforting twist on a classic. Tender chicken breast, sautéed onion, and optional mushrooms come together in a flavorful Marsala wine sauce enriched with milk and chicken broth. Tossed with al dente pasta and finished with Parmesan cheese, this dish is a rich, one-pan wonder that makes weeknight dinners feel special—with minimal cleanup required.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3 bowls

Calories: 612 kcal per serving

Ingredients

3 tablespoon - unsalted butter
1 tablespoon - olive oil
3 cloves - garlic
½ - yellow onion
2 - boneless skinless chicken breasts
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - dried thyme
5 ounce - mushrooms
1 cup - chicken broth
2 cup - whole milk
½ cup - Marsala wine
½ pound - pasta
½ cup - Parmesan cheese
⅛ - Fresh parsley

Instructions

In a large pot over medium heat, melt butter with olive oil. Add garlic and onion, and sauté until fragrant and translucent.
Add cubed chicken and season with salt, pepper, garlic powder, onion powder, and thyme. Cook for 7–10 minutes until chicken is cooked through.
If using, add mushrooms and sauté until lightly browned.
Pour in chicken broth, milk, and Marsala wine. Bring to a simmer.
Add cooked pasta and stir to combine. If the pasta is not fully covered, add more broth as needed.
Cover the pot and simmer for 15–20 minutes until the liquid is reduced and pasta is tender.
Stir in Parmesan cheese until melted and creamy.
Top with additional Parmesan and fresh parsley. Serve warm.