Chicken and Mushroom Marsala Pasta Bake

The one-pot dinner you've been waiting for, complete with cheesy noodles and crunchy breadcrumbs.


  • Breadcrumbs:
  • 3/4 cup breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Salt and pepper
  • Pasta:
  • 8 ounces pasta of your choice, such as ziti or campanelle, cooked and drained
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • Salt and pepper to taste
  • 8 ounces cremini mushrooms, sliced
  • 1/2 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry marsala wine
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup heavy cream
  • Extra flat-leaf parsley, for garnish


  1. Cook pasta according to package directions, drain and set aside. Combine breadcrumb ingredients in a small mixing bowl. Set aside until ready to use. Salt and pepper the prepared chicken breast, and set aside while you prepare your skillet.
  2. Heat oil in a large cast-iron skillet. Add chicken and cook until it starts to brown. Add garlic, mushrooms and onions; cook until chicken is done.
  3. Pour in the marsala wine. Scrape the bottom of the skillet with your spatula to remove any brown bits. Bring to a simmer.
  4. Add butter, stir until melted. Sprinkle in the flour and stir until evenly coated.
  5. Pour in the chicken stock. Simmer until the sauce has thickened.
  6. Add in cooked pasta, Parmesan and heavy cream. Stir to make sure everything is well incorporated. Liberally sprinkle your prepared breadcrumbs over the pasta. Place skillet under broiler until top is browned and crispy.
  7. Serve with fresh flat-leaf parsley.