One Pot Creamy Chicken Marsala Pasta

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Its 6pm and you just got home from work... You want to make a home-cooked meal but don't want to spend hours and use all the pots & pans in your kitchen... This recipe is for you! One pot  & 40 minutes!

I'm using the Le Creuset 6.75 round dutch oven, but any dutch oven will work!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield:  6-8 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


  1. Add chicken and flour to a gallon ziploc bag. Shake well to coat the chicken. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with parsley. Serve and enjoy!
Courtney SarianComment