One-Pot Chicken Marsala Linguine

Description

Chicken cutlets simmer with mushrooms, shallots, and fresh sage in a savory Marsala wine reduction, combined with linguine in a single pan for elegant Italian flavors. This herby, umami-packed dish takes about 35 minutes and freezes well as a braised-style meal with broth-based sauce. Thaw overnight and reheat gently to preserve the tender chicken and al dente pasta.

Cultural Background

Chicken Marsala originated in Sicily, where the fortified Marsala wine has been produced since the 18th century. The dish as known today is an Italian-American creation from the mid-20th century, blending traditional Sicilian ingredients with American preferences for quick skillet preparations. Fresh sage reflects classic Italian herb use in poultry dishes, while the one-pot method draws from modern adaptations of braised pastas common in Italian home cooking.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Medium

Ingredients

• 1.5 pounds boneless skinless chicken breasts, sliced into thin cutlets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 3 medium shallots, thinly sliced
• 3 cloves garlic, minced
• 12 fresh sage leaves, chopped
• 1 1/4 cups dry Marsala wine
• 3 cups low-sodium chicken broth
• 12 ounces linguine, broken in half
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Season the chicken cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper, then lightly dredge in flour, shaking off excess. Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the chicken cutlets in a single layer and cook for 3-4 minutes per side until golden brown and nearly cooked through. Remove to a plate and set aside. The cutlets should register about 155°F internally.
3. Reduce heat to medium and add the remaining 1 tablespoon olive oil and butter to the pan. Add the mushrooms and shallots, cooking for 5-6 minutes until softened and lightly browned, stirring occasionally.
4. Stir in the garlic and chopped sage, cooking for 1 minute until fragrant. Pour in the Marsala wine, scraping up any browned bits from the bottom, and simmer for 2-3 minutes to reduce slightly.
5. Add the chicken broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer, then add the broken linguine. Cook uncovered for 8-10 minutes, stirring frequently, until the pasta is al dente and most of the liquid is absorbed into a light broth sauce. The pasta should be slightly underdone at this stage for optimal freezing.
6. Return the chicken cutlets to the pan, nestling them into the pasta and sauce. Simmer for 2-3 more minutes until the chicken reaches 165°F and the sauce thickens lightly. Stir in the Parmesan cheese until melted and incorporated.
7. Remove from heat, garnish with chopped parsley, and serve immediately.

Tips

- For best one-pot results, stir the pasta frequently during simmering to prevent sticking and ensure even cooking in the broth.
- Avoid over-reducing the sauce before adding pasta, as the starch from the linguine will naturally thicken it to the perfect consistency.
- Substitute dry sherry or a mix of white wine and brandy if Marsala is unavailable, or use boneless chicken thighs for a more forgiving cut that stays moist.

Nutrition

Calories: 520
Protein: 38g
Carbs: 52g
Fat: 16g

Tags

Freezes well, Dinner, Italian, Chicken, Pasta, Savory/Umami, Herby/Fresh, One-Pot or One-Pan