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- 2 boneless, skinless chicken breasts, sliced into thin strips - Salt and pepper, to taste - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (such as cremini or button) - 1 cup chicken broth - 1 cup heavy cream - 8 ounces fettuccine or penne pasta - 1 teaspoon dried thyme - 1 teaspoon Italian seasoning - 1 tablespoon fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) The chicken breasts are the star of the dish. They provide protein and flavor. Use fresh chicken for the best taste. The mushrooms add earthiness and depth to the sauce. I love using cremini for their rich flavor. Heavy cream gives the sauce its creamy texture. It makes each bite smooth and rich. Chicken broth enhances the dish with savory notes. The herbs, thyme and Italian seasoning, add freshness and warmth. You can swap chicken with turkey or even tofu for a lighter option. For the mushrooms, try zucchini or spinach if you prefer. If you want a lighter sauce, use half-and-half instead of heavy cream. For a gluten-free meal, use gluten-free pasta. You can also replace Parmesan with nutritional yeast for a vegan option. 1. First, heat the olive oil in a large pot over medium heat. 2. Season the chicken strips with salt and pepper. Add them to the pot. 3. Sauté the chicken for about 5-7 minutes, until it's browned and cooked through. 4. Once the chicken is done, remove it from the pot and set it aside. 5. In the same pot, add the diced onion. Sauté it for 3-4 minutes until it softens. 6. Next, add the minced garlic and sliced mushrooms. Cook for another 5 minutes. 7. Stir often until the mushrooms are golden brown. 8. Now, pour in the chicken broth and bring it to a gentle simmer. 9. Use a spatula to scrape the bottom of the pot. This helps to deglaze the pot. 10. Add the pasta to the pot. Stir it well to ensure it’s submerged in the broth. 11. Cover the pot and cook according to the package instructions, usually 10-12 minutes. 12. Stir occasionally to prevent sticking. 13. Once the pasta is cooked, reduce the heat to low. 14. Stir in the heavy cream, cooked chicken, dried thyme, and Italian seasoning. 15. Mix well and let it cook for an additional 2-3 minutes until the sauce thickens. 16. Taste and adjust seasoning with more salt and pepper if needed. 17. Finally, remove from heat and garnish with fresh parsley and grated Parmesan cheese. - For the Chicken: Make sure to cut the chicken into thin strips. This helps it cook faster and evenly. - For the Onion: Dicing the onion finely ensures it cooks quickly and adds flavor all over. - For the Mushrooms: Let the mushrooms brown well. This adds a rich, savory taste to the dish. - For the Pasta: Stir the pasta occasionally as it cooks. This prevents it from clumping together. - For the Sauce: When adding cream, do it slowly while stirring. This helps it blend smoothly. While I can't provide images directly, I recommend checking out cooking videos on platforms like YouTube. Look for “One-Pot Creamy Chicken Marsala Pasta.” These videos show the process step-by-step, making it easy to follow along. You can also find great visual guides on food blogs that focus on pasta recipes. To cook chicken well, use thin strips. This helps it cook evenly. Always season with salt and pepper. This adds flavor right from the start. Sauté chicken in hot olive oil. This gives a nice brown color. Cook for about 5-7 minutes. Make sure it is no longer pink inside. Then, remove it from the pot to keep it juicy. For a creamy sauce, use heavy cream. It gives that rich texture we love. Stir in the cream after cooking the pasta. This prevents it from curdling. Let it cook on low heat. This allows it to thicken up nicely. Add in your cooked chicken and seasonings afterward. Mix well for even flavor. Taste and adjust with salt and pepper. Use a large pot for this dish. It gives enough space for cooking. A sharp knife helps slice the chicken easily. A wooden spoon is great for stirring. A measuring cup ensures you use the right amount of broth and cream. Finally, a ladle will help serve the pasta without mess. {{image_2}} You can easily make a vegetarian version of this dish. Replace the chicken with firm tofu or chickpeas. Both options add protein and texture. Use vegetable broth instead of chicken broth for a rich flavor. You can also add more veggies, like spinach or bell peppers, to boost nutrition. This version still keeps the creamy sauce and delicious taste. While the recipe calls for fettuccine or penne, you can use any pasta you like. Try bowtie, or whole wheat pasta for a hearty meal. Gluten-free pasta works well too if you need it. Just adjust the cooking time based on the type of pasta you choose. The sauce will still coat the pasta perfectly. Want to kick up the flavor? Add some red pepper flakes for heat. A splash of white wine can deepen the taste, too. Fresh herbs like basil or oregano can brighten up the dish. You might even sprinkle in some sun-dried tomatoes for a bit of sweetness. These simple changes can make the dish even more exciting! Store your One-Pot Creamy Chicken Marsala Pasta in an airtight container. Let it cool to room temperature first. This helps keep it fresh. Place it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When you’re ready to eat leftovers, reheating is simple. You can use the microwave or a pot on the stove. For the microwave, heat it for 1-2 minutes. Stir halfway to warm it evenly. If using a pot, add a splash of chicken broth. Heat on low until warm. This keeps the pasta creamy and tasty. To freeze, pack the pasta in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as described above. Freezing can change the texture slightly, but it still tastes great! You can pair this dish with a fresh salad or garlic bread. A simple green salad adds crunch. You can use mixed greens, cherry tomatoes, and a light vinaigrette. Garlic bread brings warmth and a nice buttery touch. You can also serve steamed vegetables for a healthy side. Broccoli or green beans work well. For a touch of fun, add some crusty bread for dipping in sauce. Yes, you can easily make this dish gluten-free. Just swap regular pasta for gluten-free pasta. Look for brands that cook well and hold their shape. Check the chicken broth label to ensure it is gluten-free. Most brands are safe, but always read the ingredients. To add some spice, you can use red pepper flakes. Sprinkle them in while cooking the chicken or mushrooms. You can also try adding some chopped fresh basil or oregano. For a tangy twist, a splash of lemon juice works great. If you like it creamy and spicy, add a dash of hot sauce before serving. You learned about the ingredients needed for One-Pot Creamy Chicken Marsala Pasta. We covered key ingredients and substitutions. I shared step-by-step cooking instructions and helpful tips for the best results. You explored variations and learned how to store leftovers safely. Remember, this dish is tasty and adaptable. You can make it fit your needs. Enjoy trying new flavors and techniques. Cooking is fun, so keep experimenting!

One-Pot Creamy Chicken Marsala Pasta

Indulge in a delicious and creamy chicken Marsala pasta that’s sure to impress! This quick recipe features tender chicken, sautéed mushrooms, and a rich, flavorful sauce, all tossed with your favorite pasta. Perfect for a hearty dinner, this dish is easy to make and perfect for family or friends. Click through for the full recipe and elevate your mealtime with this creamy chicken Marsala pasta that will leave everyone craving more!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

Salt and pepper, to taste

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (such as cremini or button)

1 cup chicken broth

1 cup heavy cream

8 ounces fettuccine or penne pasta

1 teaspoon dried thyme

1 teaspoon Italian seasoning

1 tablespoon fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

In a large pot, heat the olive oil over medium heat. Season the sliced chicken with salt and pepper, then add to the pot. Sauté until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.

    In the same pot, add the diced onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic and sliced mushrooms. Cook for another 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

      Pour in the chicken broth and bring to a gentle simmer. Scrape the bottom of the pot to deglaze, incorporating any flavorful bits.

        Add the pasta to the pot and stir well. Ensure that the pasta is submerged in the broth, cover the pot, and cook according to the package instructions (usually around 10-12 minutes), stirring occasionally.

          Once the pasta is cooked, reduce the heat to low and stir in the heavy cream, cooked chicken, dried thyme, and Italian seasoning. Mix well and let it cook for an additional 2-3 minutes until the sauce thickens slightly.

            Taste and adjust seasoning with more salt and pepper if needed.

              Remove from heat and garnish with fresh parsley and grated Parmesan cheese before serving.

                Prep Time, Total Time, Servings: 10 min | 30 min | 4 servings