Description
Creamy Chicken Marsala Pasta is a delicious, hearty dish featuring tender chicken breast pieces coated in a rich, flavorful mushroom and Marsala wine sauce. Tossed with perfectly cooked pasta and a creamy sauce made with reduced-fat cream cheese and milk, this recipe offers a perfect blend of savory and slightly sweet flavors, making it a satisfying all-in-one meal.
Ingredients
Scale
Main Ingredients
- 8 oz penne pasta (uncooked)
- 1.5 lbs chicken breast, cubed
- 3 tablespoons flour, divided
- 0.75 tsp kosher salt, divided
- Fresh cracked pepper, to taste
- 1 shallot, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 0.5 cup skim milk (or almond/cashew milk)
- 2 tbsp reduced fat cream cheese
- Olive oil spray, as needed
- Optional: fresh parsley for garnish
Instructions
- Cook pasta: Weigh out 8 oz of pasta (uncooked). Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare chicken coating: Cube the chicken breast into bite-sized pieces. In a small bowl, combine 2 tablespoons of flour, 1/4 tsp kosher salt, and fresh cracked pepper. Toss the chicken pieces in this mixture until well coated.
- Sear chicken: Preheat a large frying pan over medium-high heat. Spray generously with olive oil spray. Working in two batches to avoid overcrowding, add half the chicken to the pan. Sear each side for a total of 5 minutes combined, just to develop a golden crust and partially cook the chicken. Remove and set aside. Repeat with remaining chicken.
- Sauté vegetables: Add more olive oil spray to the same pan. Add sliced mushrooms and shallots. Season with remaining 1/2 tsp kosher salt and pepper. Cook for 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Deglaze and simmer: Pour in Marsala wine and chicken broth, scraping the pan’s bottom to release browned bits. Bring to a boil. Return the chicken to the pan and simmer the mixture for 10 minutes to finish cooking the chicken and meld flavors.
- Make cream sauce: In a measuring cup, whisk together the remaining tablespoon of flour with the milk until smooth. Pour this mixture into the pan, then add the reduced-fat cream cheese. Whisk to combine and thicken the sauce evenly.
- Combine pasta and sauce: Add the cooked pasta to the pan and toss well to coat with the creamy Marsala sauce. Cook for an additional 1-2 minutes to let the pasta absorb the flavors. Adjust seasoning to taste.
- Serve: Garnish with fresh parsley if desired and serve warm.
Notes
- This dish is a rich and creamy all-in-one meal that requires no side dishes.
- Substitute skim milk with almond or cashew milk for a dairy-free option.
- Use olive oil spray for a lower-fat cooking method.
- Ensure not to overcrowd the pan when searing chicken to get a good golden crust.
- Fresh parsley adds a nice 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
