One-Pot Creamy Chicken Marsala Pasta Recipe
One-Pot Chicken Marsala Pasta is made in about 30 minutes with tender chicken, mushrooms, herbs, creamy marsala wine sauce and pasta - all conveniently cooked in one pot!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 boneless, skinless chicken breasts
- 3 tablespoon olive oil divided
- 8 oz mushrooms thinly sliced
- 0.5 white onion diced small
- 2 teaspoon minced garlic
- 1 cup Marsala wine not cooking wine
- 2 cups chicken broth
- 3 cups heavy cream
- 1 lb orecchiette pasta or any short pasta
- 1 teaspoon salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 1-2 tablespoon cornstarch mixed with milk
- 2 tablespoon milk
- 0.25 cup Parmesan freshly grated
- 0.5 bunch fresh parsley chopped, for garnish
Instructions
Instructions
- Heat 2 tablespoons olive oil in pressure cooker over medium-high. Season chicken with salt and pepper, sear 5–7 minutes per side until golden. Remove and set aside.
- Add remaining 1 tablespoon olive oil. Add mushrooms and onions, cook 5–6 minutes until softened and browned.
- Stir in garlic, sauté 1 minute. Pour in Marsala wine and cook 2–3 minutes, scraping the pot bottom.
- Pour in chicken broth and heavy cream. Add uncooked pasta, stir well to combine.
- Lock lid. Set valve to sealing. Cook on high pressure for 6 minutes.
- Do a quick release. When pressure is released, open lid carefully.
- Slice reserved chicken, return to pot. Stir to combine.
- Mix cornstarch with milk and stir in if sauce needs thickening. Simmer 2–3 minutes more.
- Sprinkle in Parmesan and chopped parsley.
- Serve hot. Enjoy!
Notes
Store leftovers in airtight container up to 3 days. Microwave with splash of broth or cream to revive sauce. For longer storage, freeze in small portions, thaw gently and stir before serving.