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To make this creamy one-pot chicken Marsala pasta, you need: - 2 boneless, skinless chicken breasts, sliced into strips - 8 ounces fettuccine pasta - 2 cups chicken broth - 1 cup heavy cream - 1 cup mushrooms, sliced (button or cremini) - 1 medium onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - ½ cup grated Parmesan cheese When measuring, use a kitchen scale for the chicken and pasta. This ensures you get the right amounts for the best taste. - Chicken: Slice it thinly to cook evenly. - Pasta: Choose fresh or dry fettuccine. If you prefer another shape, feel free to swap it out. - Mushrooms: Clean them with a damp cloth instead of washing them. This keeps them from getting soggy. - Herbs: Fresh herbs can replace dried ones. Use three times more fresh herbs than dried ones. - Cream: Use heavy cream for richness. You can use half-and-half as a lighter option. You can easily make swaps based on what you have at home: - Chicken: Use turkey or firm tofu for a different flavor. - Pasta: Swap fettuccine for penne or gluten-free pasta if needed. - Mushrooms: Use any mushrooms you like, such as shiitake or portobello. - Broth: Vegetable broth works well for a vegetarian option. - Parmesan: Nutritional yeast gives a cheese-like flavor for a vegan dish. These tips and substitutions help you create a dish that suits your taste and needs. 1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. 2. Season 2 sliced chicken breasts with salt and pepper. Add them to the pot. 3. Cook the chicken for about 5-7 minutes until it is browned and cooked through. 4. Remove the chicken from the pot and set it aside on a plate. 5. In the same pot, add 1 diced onion and 1 cup of sliced mushrooms. 6. Sauté for about 5 minutes until the mushrooms are tender and the onion is clear. 7. Add 3 minced garlic cloves and cook for another minute, stirring to avoid burning. 8. Pour in 2 cups of chicken broth and bring it to a boil. 9. Add 8 ounces of fettuccine pasta, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. 10. Cover the pot and reduce the heat to a simmer. Cook for about 10-12 minutes until the pasta is al dente. 11. Stir in 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Mix until creamy. 12. Return the cooked chicken to the pot and stir to combine. Heat for another 2-3 minutes. 13. Adjust the seasoning with more salt and pepper if needed. 14. Remove from heat and garnish with fresh parsley before serving. - Keep an eye on the chicken to avoid overcooking. It should be golden brown. - For pasta, check the package for the exact cooking time. Al dente is the goal. - Stir the dish often to ensure even cooking and to prevent sticking. - If the pasta is too sticky, add a splash of chicken broth or cream and stir. - If the sauce is too thick, thin it with a little extra broth or cream. - For uneven cooking, make sure to cut the chicken evenly. This helps in cooking time. To make this dish pop, use fresh herbs. Fresh thyme and oregano add a bright taste. You can also add a pinch of red pepper flakes for a little heat. Don’t forget to taste as you go! Adjust salt and pepper to make it just right. For a richer sauce, try using more heavy cream. You can mix in some cream cheese, too. This adds a velvety texture. Stir the sauce well to blend all the flavors together. For extra umami, a splash of soy sauce or Worcestershire sauce works wonders, too. You will need a large pot for cooking. A wooden spoon helps stir everything smoothly. A sharp knife makes slicing the chicken easy. Use a cutting board for safe chopping. A measuring cup ensures you get the broth and cream right. Lastly, a serving spoon helps dish up your meal beautifully. {{image_2}} You can make this dish vegetarian by swapping out chicken for plant-based proteins. Try using tofu or tempeh. Both options soak up flavor well. You can also use chickpeas for a hearty texture. Just sauté them until golden before adding to the pasta. This way, you still get a filling meal packed with protein. If you need a gluten-free option, choose gluten-free pasta. There are many types available, like rice or corn pasta. They cook similarly to regular pasta, but check the package for timing. You can also try using spiralized vegetables like zucchini or squash. They add a fresh taste and keep the meal light. Herbs can change the taste of your dish. While thyme and oregano are great, feel free to experiment. Try fresh basil or parsley for a bright flavor. You can also use rosemary for a woodsy taste. Just add these herbs toward the end of cooking to keep their flavor strong. Adjust the amounts to suit your taste. To keep your creamy chicken Marsala pasta fresh, place it in an airtight container. Make sure to let it cool down first. This will help keep moisture in and prevent the pasta from drying out. Store it in the fridge for up to three days. If you want to enjoy it later, use separate containers for the pasta and sauce if possible. This can help maintain texture. When you're ready to enjoy your leftovers, reheating is easy. You can use a microwave or stovetop. If using a microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat it for one minute, stir, then heat for another minute. If you're using the stovetop, add a splash of chicken broth to a pan and heat on low. Stir often to keep it creamy and prevent sticking. If you want to save your chicken Marsala pasta for later, freezing is a great option. Let the pasta cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it gently on the stove or in the microwave. Add a little cream or broth to revive its creamy texture. Cooking the pasta takes about 10 to 12 minutes. Follow the package instructions for the best results. Stir the pasta occasionally to keep it from sticking. You want it to be al dente, which means it's firm but not hard. Yes, you can use other meat options. Chicken thighs work well for a richer flavor. You can also try turkey or pork if you prefer. Just make sure to adjust the cooking time based on the meat you choose. This dish pairs great with a simple side salad. A fresh green salad with lemon dressing is a perfect match. Garlic bread also makes a tasty side. You can even serve some roasted vegetables for a colorful plate. Yes, you can prepare this dish in advance. Cook the pasta and sauce, then store them separately. When you're ready to eat, reheat them together on the stove. Just add a splash of broth or cream to revive the sauce's creaminess. You can make this dish without cream. Use a mix of chicken broth and milk instead. It will not be as rich, but it will still taste great. You can also try using a plant-based cream for a dairy-free option. We explored all the key parts of making Chicken Marsala Pasta. From ingredients to cooking steps, you now have the tools to create a great dish. Don't forget the tips for flavor and storage. This recipe offers room for variations, so feel free to mix things up. You can enjoy delicious meals and impress friends and family. Use the knowledge you've gained to make cooking easier and more enjoyable. Happy cooking!

Creamy One-Pot Chicken Marsala Pasta

Indulge in a deliciously creamy one-pot chicken Marsala pasta that's perfect for busy weeknights! This easy recipe combines tender chicken, fettuccine, and savory mushrooms in a rich, creamy sauce. With just one pot to clean, you’ll have more time to enjoy your meal. Discover how to whip up this satisfying dish in just 30 minutes. Click through to explore the full recipe and impress your family at dinner tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into strips

8 ounces fettuccine pasta

2 cups chicken broth

1 cup heavy cream

1 cup mushrooms, sliced (button or cremini)

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

½ cup grated Parmesan cheese

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Season the chicken strips with salt and pepper, then add them to the pot. Cook until the chicken is 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 sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and the onion is translucent.

      Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

        Pour in the chicken broth and bring it to a boil. Add in the fettuccine pasta along with the dried thyme and oregano. Reduce the heat to a simmer, cover, and cook according to the pasta package instructions, usually around 10-12 minutes, until the pasta is al dente.

          Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese. Mix well until the sauce is creamy and everything is combined.

            Return the cooked chicken to the pot and stir to combine, heating for an additional 2-3 minutes to warm the chicken through. Adjust seasoning with more salt and pepper if needed.

              Remove from heat and garnish with freshly chopped parsley before serving.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in deep bowls, with an extra sprinkle of Parmesan cheese on top and a few sprigs of parsley for a vibrant finish.