Description
Creamy Chicken Marsala Pasta is a delightful and hearty dish that combines tender bite-sized chicken breast pieces with a luscious Marsala wine and mushroom sauce, all tossed with perfectly cooked pasta. Enhanced with cream cheese and milk, this creamy concoction delivers a rich, flavorful meal that’s perfect for family dinners or special occasions. Quick to prepare and packed with savory flavors, this pasta is a comforting Italian-inspired dish that needs no side accompaniment.
Ingredients
Scale
Protein & Pasta
- 8 oz pasta (uncooked; penne recommended)
- 1.5 lbs chicken breast
Dredging Mixture
- 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 almond/cashew milk substitute)
- 2 tbsp reduced fat cream cheese
Optional Garnish
- Fresh parsley, chopped
Instructions
- Prep the Pasta: Weigh out 8 oz of uncooked pasta (approximately 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 the Chicken: Cube the chicken breast into bite-sized pieces. In a small bowl, combine 2 tablespoons of flour with 1/4 teaspoon kosher salt and freshly cracked pepper. Toss the chicken pieces in this flour mixture until well-coated.
- Sear the Chicken: Heat a large frying pan over medium-high heat and add a generous spray of olive oil. Cook the chicken in two batches to avoid overcrowding, searing each side until golden brown and partially cooked, about five minutes total per batch. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add more olive oil spray. Add the sliced mushrooms and shallots along with the remaining 1/2 teaspoon kosher salt and fresh cracked pepper. Cook for 5 minutes until the mushrooms soften and shallots become translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Deglaze and Build Sauce: 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 mixture to a boil.
- Simmer Chicken in Sauce: Return the partially cooked chicken to the pan. Reduce heat slightly and simmer the mixture for 10 minutes, allowing the chicken to finish cooking and absorb the sauce flavors.
- Make Creamy Sauce: In a measuring cup, whisk together the skim milk and remaining 1 tablespoon of flour until smooth. Pour this mixture into the pan along with the cream cheese. Whisk continuously to combine and thicken the sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the pan and toss to coat evenly in the creamy Marsala sauce. Cook for another 1-2 minutes, allowing the pasta to absorb the sauce. Taste and adjust seasoning if needed.
- Serve: Garnish with chopped fresh parsley if desired and serve immediately for a rich and satisfying meal.
Notes
- This dish is a rich, one-pan pasta meal combining tender chicken, mushrooms, and a sweet Marsala wine sauce, perfect for an easy dinner with no additional sides needed.
- Using reduced-fat cream cheese and skim milk keeps the sauce creamy yet lighter than traditional versions.
- For dairy-free alternatives, substitute cream cheese with vegan cream cheese and use almond or cashew milk as suggested.
- Ensure not to overcrowd the pan while searing chicken to get a nice golden crust and prevent steaming.
- Fresh parsley adds a pop of color and freshness 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
