Description
Creamy Chicken Marsala Pasta is a rich and decadent dish featuring tender, bite-sized chicken breast pieces coated in a flavorful mushroom and Marsala wine sauce. Tossed with perfectly cooked pasta and finished with a creamy sauce made from skim milk and reduced fat cream cheese, this all-in-one meal delivers a perfect balance of savory, sweet, and creamy flavors ideal for a satisfying dinner.
Ingredients
Scale
Pasta
- 8 oz uncooked pasta (penne recommended)
Chicken & Coating
- 1.5 lbs chicken breast, cubed into bite-sized pieces
- 3 tablespoons flour, divided
- 0.75 tsp kosher salt, divided
- Fresh cracked pepper, to taste
Vegetables & Aromatics
- 1 shallot, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Liquids & Dairy
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 1/2 cup skim milk (or substitute almond milk or cashew milk)
- 2 tablespoons reduced fat cream cheese
Optional Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Weigh out 8 oz of uncooked pasta, about half a box. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare Chicken Coating: Cube the chicken breasts into bite-sized pieces. In a small bowl, combine 2 tablespoons flour, 1/4 tsp kosher salt, and fresh cracked pepper. Toss the chicken pieces in this mixture until well coated.
- Sear the Chicken: Heat a large frying pan over medium-high heat and add olive oil spray. Working in two batches to avoid overcrowding, sear half of the coated chicken pieces for approximately 5 minutes total, turning to achieve a golden brown crust on all sides. The chicken will be partially cooked. Remove from the pan and place in a bowl. Repeat with the other half of the chicken.
- Sauté Vegetables: Add more olive oil spray to the pan. Add the sliced mushrooms, shallots, remaining 1/2 tsp kosher salt, and more fresh cracked pepper. Cook for about 5 minutes until the mushrooms soften and the shallots are translucent. Add the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer: Pour in the Marsala wine and chicken broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the liquid to a boil.
- Cook Chicken in Sauce: Return the partially cooked chicken to the pan. Simmer the mixture together for 10 minutes, allowing the chicken to finish cooking and absorb the Marsala sauce flavors.
- Prepare Creamy Sauce: In a measuring cup, whisk together the remaining 1 tablespoon flour and 1/2 cup milk until smooth. Pour this mixture into the pan with the chicken and sauce. Add the reduced fat cream cheese and whisk until fully incorporated and the sauce becomes creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the pan and toss gently to coat in the creamy Marsala sauce. Cook an additional 1-2 minutes to let the pasta absorb flavors fully. Taste and adjust seasoning if necessary.
- Garnish and Serve: Remove from heat. Garnish with fresh chopped parsley if desired. Serve warm and enjoy this flavorful, creamy chicken Marsala pasta dish.
Notes
- This dish is an all-in-one flavor fest—juicy chicken, sweet Marsala wine sauce, mushrooms, and creamy texture—all combined with pasta for a complete meal with no side needed.
- You can substitute skim milk with almond milk or cashew milk for a dairy-free option, but creaminess may vary slightly.
- Work in batches when searing chicken to ensure a golden crust and avoid steaming.
- Using reduced-sodium chicken broth helps control the saltiness of the dish.
- Fresh parsley adds a bright color and fresh flavor as a garnish but is optional.
Nutrition
- Serving Size: 2 cups
- Calories: 576 kcal
- Sugar: 10 g
- Sodium: 712 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 49 g
- Cholesterol: 114 mg
