One-Pot Chicken & Mushroom Marsala with Farfalle

One-Pot Chicken & Mushroom Marsala with Farfalle: A Rich, Comforting Delight

If you’re craving a restaurant-quality dish that’s both cozy and elegant, look no further than One-Pot Chicken & Mushroom Marsala with Farfalle. This hearty, savory meal brings together tender chicken breast, earthy mushrooms, aromatic herbs, and al dente farfalle pasta, all simmered in a luxurious Marsala wine sauce. The best part? It’s made entirely in one pot—minimizing cleanup while maximizing flavor. Whether you’re cooking for a weeknight dinner or impressing guests on the weekend, this recipe delivers gourmet satisfaction with minimal effort.

The History of Chicken Marsala

Chicken Marsala is an Italian-American classic with roots tracing back to Sicily, where Marsala wine was first produced in the late 18th century. Named after the fortified wine from the town of Marsala, this culinary staple originally featured veal (known as scaloppine di vitello al Marsala). As Italian immigrants brought their traditions to the United States, they adapted regional recipes using more accessible proteins like chicken, giving rise to Chicken Marsala as we know it today. Over time, the dish evolved beyond its traditional pan-seared format to include creative variations—such as incorporating pasta, which transforms it into a complete, comforting meal. Our version elevates the classic by integrating farfalle (bow-tie pasta) directly into the cooking process, blending rustic Italian flavors with modern convenience.

Ingredients Breakdown: What Makes This Dish Shine

The magic of this recipe lies in the harmony of simple yet high-quality ingredients. Each component plays a crucial role in building layers of umami, richness, and texture:

Chicken Breast: Lean and tender, it absorbs the Marsala sauce beautifully. For deeper flavor, consider using boneless thighs.
Mushrooms: Cremini or button mushrooms offer a meaty bite and earthy depth. Their natural glutamates enhance the savoriness of the sauce.
Marsala Wine: The star ingredient—a sweet or dry fortified wine from Sicily. Sweet Marsala adds richness; dry offers a more nuanced, balanced profile.
Farfalle Pasta: Also known as bow-tie pasta, farfalle holds sauces exceptionally well due to its ruffled edges and central fold. Its sturdy shape stands up to bold flavors without becoming mushy.
Garlic & Shallots: Provide aromatic complexity and subtle sweetness when sautéed gently.
Chicken Broth: Forms the base of the sauce, adding savory depth and helping cook the pasta evenly.
Heavy Cream: Lends silkiness and rounds out the acidity of the wine. For a lighter option, half-and-half or full-fat coconut milk can be substituted.
Fresh Herbs: Thyme and parsley add brightness and herbal nuance—key to cutting through the richness.
Butter & Olive Oil: A combination ensures rich flavor and ideal browning temperature.
Parmesan Cheese: Adds salty, nutty notes and helps thicken the sauce slightly.

Using fresh, quality ingredients makes a noticeable difference—especially when the dish relies so heavily on its core components.

Step-by-Step Recipe: How to Make One-Pot Chicken & Mushroom Marsala with Farfalle

Prep Ingredients: Slice 1.5 lbs of chicken breast into thin cutlets. Clean and slice 8 oz of cremini mushrooms. Mince 3 garlic cloves and finely chop 1 small shallot. Measure out 1 cup of dry Marsala wine, 2 cups of low-sodium chicken broth, ½ cup of heavy cream, and ¾ cup of farfalle pasta. Have 2 tbsp butter, 2 tbsp olive oil, 1 tsp fresh thyme leaves, salt, pepper, and grated Parmesan ready.
Season & Sear Chicken: Pat chicken dry and season both sides with salt and black pepper. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
Sauté Mushrooms: In the same pan, add another ½ tbsp oil if needed. Add mushrooms and cook for 6–7 minutes until deeply browned and moisture has evaporated. Remove and set aside with chicken.
Aromatics Base: Reduce heat to medium. Add remaining olive oil and sauté shallots for 2 minutes until soft. Add garlic and thyme, stirring for 30 seconds until fragrant.
Wine Reduction: Pour in Marsala wine, scraping up any browned bits from the bottom of the pan. Simmer for 4–5 minutes until reduced by half, concentrating the flavor.
Add Liquids & Pasta: Stir in chicken broth and heavy cream. Bring to a gentle boil. Add farfalle pasta, ensuring it’s submerged. Cover, reduce heat to medium-low, and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
Return Chicken & Mushrooms: Nestle chicken and mushrooms back into the pot. Simmer uncovered for 3–4 minutes to reheat and blend flavors.
Finish with Butter & Cheese: Remove from heat. Stir in cold butter piece by piece for a glossy sauce. Add Parmesan and chopped parsley. Adjust seasoning with salt and pepper.
Serve Immediately: Spoon into warm bowls, garnish with extra Parmesan, parsley, and a crack of black pepper.

Tips for Perfect One-Pot Chicken & Mushroom Marsala

Don’t Crowd the Pan: When searing chicken and mushrooms, work in batches to ensure proper browning. Crowding leads to steaming, not searing.
Use Dry Marsala: For a less cloying sauce, opt for dry Marsala instead of sweet. If only sweet is available, balance with a splash of lemon juice at the end.
Control Pasta Texture: Farfalle should be cooked just until tender. Check a minute before the suggested time—overcooked pasta turns mushy as it sits.
Reserve Extra Liquid: Keep ½ cup of warm broth on hand in case the mixture thickens too quickly before pasta is done.
Rest Before Serving: Let the dish sit off heat for 2–3 minutes after finishing. This allows the sauce to settle and flavors to meld.
Skillet Depth Matters: Use a heavy-bottomed pot or deep skillet with high sides to prevent boiling over and ensure even heat distribution.
Enhance Umami: Add a teaspoon of tomato paste with the shallots or a dash of Worcestershire sauce for deeper savory notes.

Variations and Customizations

This recipe is highly adaptable to suit dietary preferences, seasonal ingredients, or pantry limitations:

Creamy Vegan Version: Swap chicken for chickpeas or tofu, use vegetable broth, replace cream with coconut cream, and finish with nutritional yeast instead of Parmesan.
Gluten-Free Option: Use gluten-free farfalle (ensure it’s certified GF) and confirm Marsala wine is gluten-free (some brands may contain additives).
Protein Swaps: Try shrimp, scallops, or thinly sliced beef for a different twist. Adjust cooking times accordingly.
Mushroom Medley: Elevate flavor with a mix of shiitake, oyster, and porcini mushrooms. Dried porcini soaked in warm water add intense depth.
Herb Variations: Substitute thyme with rosemary (use sparingly) or sage for a woodsy note. Basil works well for a fresher finish.
Spicy Kick: Add red pepper flakes with the garlic or stir in harissa paste at the end for warmth.
Extra Veggies: Toss in spinach, sun-dried tomatoes, peas, or roasted bell peppers during the final simmer.
Pasta Alternatives: Penne, fettuccine, or orzo also work beautifully. Adjust cooking times based on package instructions.

Health Considerations and Nutritional Value

While undeniably rich, this dish can be part of a balanced diet with mindful modifications. Here’s a general nutritional breakdown per serving (1/4 of recipe):

Calories: ~520 kcal
Protein: 32g (supports muscle repair and satiety)
Fat: 24g (mostly from healthy fats in olive oil and butter; saturated fat can be reduced with substitutions)
Carbohydrates: 42g (primarily from pasta; choose whole grain farfalle for added fiber)
Fiber: 3g (increases with whole grains or added vegetables)
Sodium: ~600mg (can be lowered using low-sodium broth and limiting added salt)

Health Tips:

Heart-Healthy Fats: Olive oil provides monounsaturated fats, beneficial for cardiovascular health.
Mushroom Benefits: Rich in B vitamins, selenium, and antioxidants; support immune function and inflammation reduction.
Lean Protein: Chicken breast is low in saturated fat and high in essential amino acids.
Wine in Moderation: Marsala contributes polyphenols, but alcohol content should be considered for those avoiding ethanol. Non-alcoholic substitutes include grape juice mixed with vinegar (1:1 ratio), though flavor will differ.
Balancing the Meal: Serve with a crisp green salad or steamed broccoli to increase fiber and micronutrient intake.

Full Ingredient List

1.5 lbs boneless, skinless chicken breasts, sliced into ½-inch cutlets
8 oz cremini mushrooms, sliced
1 small shallot, finely chopped
3 garlic cloves, minced
1 cup dry Marsala wine
2 cups low-sodium chicken broth
½ cup heavy cream (or substitute with half-and-half or coconut cream)
¾ cup farfalle pasta (regular or whole grain)
2 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1 tsp fresh thyme leaves (or ½ tsp dried)
¼ cup freshly grated Parmesan cheese, plus extra for serving
2 tbsp fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Detailed Directions

Prepare All Ingredients: Before beginning, chop, measure, and have everything within reach. This ensures smooth transitions between steps.
Sear the Chicken: Season chicken with salt and pepper. In a large, oven-safe skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken in a single layer, avoiding overcrowding. Cook 3–4 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
Brown the Mushrooms: Add ½ tbsp olive oil to the same pan. Increase heat slightly and add mushrooms. Cook undisturbed for 2 minutes, then stir and continue cooking 5–6 minutes until deeply caramelized. Remove and set aside with chicken.
Sauté Aromatics: Reduce heat to medium. Add remaining ½ tbsp oil. Stir in shallots and cook 2 minutes until translucent. Add garlic and thyme; cook 30 seconds until fragrant.
Reduce Marsala Wine: Pour in Marsala, scraping the bottom of the pan to release fond. Simmer 4–5 minutes until reduced by half and syrupy.
Combine Liquids & Pasta: Stir in chicken broth and heavy cream. Bring to a gentle boil. Add farfalle, pressing down to submerge. Cover with a lid and reduce heat to medium-low.
Cook Pasta: Simmer 10–12 minutes, stirring every few minutes to prevent sticking, until pasta is al dente and most liquid is absorbed.
Reincorporate Solids: Gently fold in chicken and mushrooms. Simmer uncovered 3–4 minutes to heat through and thicken sauce slightly.
Final Enrichment: Remove from heat. Stir in 1 tbsp cold butter and Parmesan until melted and glossy. Add parsley and adjust seasoning.
Serve Warm: Ladle into bowls. Garnish with extra Parmesan, parsley, and cracked pepper. Pair with crusty bread or a light arugula salad.

Frequently Asked Questions (FAQ)

Can I make this ahead of time?
Yes, but best served fresh. Reheats well in a covered skillet over low heat with a splash of broth to loosen the sauce.

Can I freeze leftovers?
Freezing is possible, but dairy-based sauces may separate upon thawing. Reheat slowly and whisk in a little cream or broth to restore texture.

What can I use instead of Marsala wine?
Substitutes include dry sherry, Madeira, or a mix of white wine with ½ tsp brown sugar. Avoid vinegar-only swaps as they lack body.

Is this recipe gluten-free?
Only if using certified gluten-free farfalle and checking all other ingredients (especially broth and wine) for cross-contamination.

Why did my sauce turn out too thin or too thick?
Too thin: Simmer uncovered longer to reduce. Too thick: Add warm broth or cream, 1 tbsp at a time.

Can I use frozen chicken?
Not recommended. Thaw completely first for even cooking and food safety.

How do I store leftovers?
Cool within 2 hours and refrigerate in an airtight container for up to 3 days.

Can I cook this in an Instant Pot?
Yes! Use Sauté function for chicken and mushrooms, then add all ingredients except butter, cheese, and parsley. Cook on Manual High Pressure for 4 minutes, quick release, then finish as directed.

Summary

One-Pot Chicken & Mushroom Marsala with Farfalle combines succulent chicken, earthy mushrooms, and al dente pasta in a velvety Marsala cream sauce—all made effortlessly in a single skillet. Luxurious yet simple, it’s comfort food elevated to gourmet status, perfect for busy nights or special occasions alike.

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