The Best Creamy One Pot Chicken Marsala Pasta
Make this pasta-tively flavorful and quick dinner recipe for one pot chicken marsala pasta in under 40 minutes.
Servings 8 servings
- 1 pound boneless skinless chicken breasts, cubed
- 1/3 cup all-purpose flour
- 12 ounces mushrooms sliced
- 4 tablespoons butter
- 2-3 garlic cloves minced
- 4 ounces prosciutto thinly sliced
- 3 1/2 cups chicken broth
- 1 cup dry Marsala wine
- 10 ounces farfalle pasta
- 1/2 cup Parmesan cheese grated
- 1/3 cup heavy cream
- Parsley to garnish
Add chicken and flour to a gallon ziploc bag. Shake well to coat the chicken. Set aside.
In a Dutch oven, melt the butter over medium heat. Add in the chicken, prosciutto, and mushrooms. Cook for about 4-5 minutes on medium-high heat until chicken is browned. Add in garlic and cook for another 1 minute to develop flavors.
Stir in chicken broth and Marsala wine. Add in the pasta and mix well. Cover and let simmer on medium-low heat for 15-20 minutes until pasta is al dente.
When pasta is cooked and sauce is reduced, stir in Parmesan cheese and heavy cream. Mix well and let it warm for another 5 minutes to melt and incorporate flavors.
Garnish with parsley. Serve and enjoy!
Calories: 446kcal | Carbohydrates: 37g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 696mg | Potassium: 580mg | Fiber: 1g | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 1.5mg