Chicken Marsala Orzo Pasta (Print-Friendly Version)
Orzo simmered with chicken, marsala wine, mushrooms, and parmesan in a creamy one-pot stovetop dish.
# Ingredients:
→ Main
01 -
15 ml olive oil
02 -
28 g unsalted butter
03 -
225 g cremini or white mushrooms, sliced
04 -
1/2 medium onion, chopped
05 -
1 clove garlic, minced
06 -
1/2 teaspoon Dijon mustard
07 -
120 ml Marsala wine (semi-secco or dry recommended)
08 -
480 ml chicken broth
09 -
240 ml heavy cream
10 -
170 g orzo pasta, uncooked
11 -
280 g cooked rotisserie chicken, shredded
12 -
50 g Parmesan cheese, freshly grated
13 -
Salt, to taste
14 -
Black pepper, to taste
15 -
Chopped fresh parsley, optional, to taste
# Steps:
01 -
Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Once the butter is melted, add mushrooms and onion. Cook, stirring occasionally, until the mushrooms release their moisture, liquid evaporates, and both mushrooms and onions develop a deep golden color, about 10–12 minutes.
02 -
Add minced garlic, Dijon mustard, and Marsala wine. Stir and cook until the wine reduces by half, approximately 1–2 minutes.
03 -
Pour in chicken broth and heavy cream, then stir in orzo. Increase heat if needed until the mixture just comes to a boil, then lower to medium or medium-low. Simmer uncovered, stirring frequently, for 10 minutes, ensuring the mixture bubbles gently and the orzo cooks through without excessive evaporation.
04 -
Stir in shredded chicken and Parmesan cheese. Remove the pot from heat, cover, and let stand for 5 minutes to allow the chicken to warm and the sauce to thicken. Adjust seasoning with salt and black pepper as necessary.
05 -
Garnish with chopped fresh parsley if desired. Serve promptly while hot.
# Notes & Tips:
01 -
A semi-secco or dry Marsala wine delivers balanced flavor. If desired, omit Dijon mustard to suit personal taste. If orzo absorbs liquid too quickly, add more broth as needed. For a thicker sauce, simmer briefly or allow to stand covered after cooking.