My super simple and wholesome chicken marsala has always been an incredibly satisfying dinner. With the addition of Buitoni Agnolotti filled with fragrant mushrooms and creamy cheese, this fast and simple meal is elevated to a whole other level—perfect for busy weeknights or an impromptu weekend dinner party.
It has been a hectic month, and I’ve leaned on freezer staples and one-pan dinners to get meals on the table quickly. A well-stocked freezer with veggies, patties and fresh pastas has been a lifesaver. Of the fresh refrigerated pastas at my grocery store, I always reach for Buitoni. Their varieties of shapes and fillings are flavorful and wholesome—many are made without GMOs—and they capture that fresh, comforting pasta taste you’d expect from a traditional Italian kitchen.
Buitoni’s fresh pastas rekindle that homemade feeling—rich fillings and bright flavors that make a quick meal feel special. My little one shares my love of fresh pasta; tiny tortellini in my Tortellini en Brodo disappear first and always earn a big thumbs-up.
One evening while grocery shopping I found myself in the refrigerated pasta aisle and picked up several Buitoni items: roasted garlic and cheese tortelloni, spinach and artichoke ravioli, mushroom agnolotti and a couple of sauces like Alfredo and basil pesto. When my husband texted that a friend was coming for dinner in an hour, I knew the mushroom agnolotti would make dinner quick and delicious.
Back home I seared chicken breasts, built a marsala sauce using my double-reduction technique, and finished the dish in one pan by cooking the pasta right in the sauce—this helps the sauce become silky from released starch without turning gluey. I stirred in a touch of Buitoni Alfredo to enrich the sauce, added red pepper flakes, baby spinach and generous shavings of Parmesan. Fresh parsley and more Parmesan finished the dish; we served it with a green salad and crusty Italian bread to soak up every drop of sauce.
Everyone loved it and guessed the agnolotti were homemade—always a joyful moment.
Chicken Marsala with Mushroom Agnolotti (30 Minutes, One Pan)
5 from 2 reviews
- Author: Mila Furman
- Total Time: 25 minutes
- Yield: 4
Description
This easy, wholesome chicken marsala becomes a complete, elevated one-pan meal when finished with Buitoni Mushroom Agnolotti filled with savory mushrooms and creamy cheese. It’s quick enough for busy nights yet elegant enough for unexpected guests.
Ingredients
- 2 pounds chicken cutlets (or thinly sliced chicken breasts)
- 2 packages Buitoni Mushroom Agnolotti
- 1 (10 oz) package crimini mushrooms
- 1 shallot, chopped
- 3 garlic cloves, minced
- 2 cups Marsala wine (or a sweet sherry)
- ¼ cup chicken stock
- ½ cup Buitoni Alfredo sauce
- 1 cup baby spinach
- Salt and pepper
- Fresh Parmesan, for garnish
- Chopped parsley, for garnish
- Olive oil for sautéing
Instructions
- Season the chicken liberally with salt and pepper.
- Heat olive oil in a large pan until shimmering.
- Sear the chicken on both sides until it develops a golden crust.
- Transfer the chicken to a plate and let rest about 5 minutes, then cut into bite-size pieces.
- Reduce heat to medium-high and add the shallot (and more oil if needed). Scrape the bottom of the pan to release browned bits.
- Add the mushrooms and 1 cup Marsala wine.
- Sauté until the wine reduces and the mushrooms deepen in color, about 15 minutes.
- Add more Marsala, scraping the pan again to deglaze.
- Return the chicken to the pan, nestling it among the mushrooms and sauce.
- Reduce the sauce by half, then stir in the Alfredo sauce, chicken stock and the agnolotti. Taste and adjust seasoning with salt and pepper.
- Cook for 5 minutes, until the agnolotti are tender and the sauce is silky.
- Turn off the heat and stir in the spinach until wilted.
- Finish with chopped parsley, red pepper flakes if desired, and plenty of freshly shaved Parmesan.
- Serve immediately with a simple salad and crusty bread.
Notes
Nutritional information, if provided elsewhere, should be used for informational purposes only.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: One Pan Meal
- Cuisine: Italian
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are my own.
