Description
This Creamy Chicken Marsala Pasta is a deliciously rich and flavorful dish featuring tender chicken breast pieces seared to perfection, sautéed mushrooms and shallots, and a luscious Marsala wine sauce enriched with cream cheese. Paired with perfectly cooked penne pasta, this meal is both comforting and elegant, perfect for a satisfying weeknight dinner or a special occasion.
Ingredients
Scale
Pasta
- 8 oz penne pasta, uncooked
Chicken
- 1.5 lbs chicken breast, cubed
- 3 tablespoons flour, divided
- 0.75 tsp kosher salt, divided
- Fresh cracked black pepper, to taste
- Olive oil spray, for cooking
Vegetables
- 1 shallot, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 1/2 cup skim milk (can substitute almond or cashew milk)
- 2 tablespoons reduced-fat cream cheese
Optional
- Fresh parsley, chopped for garnish
Instructions
- Prepare Pasta: Weigh out 8 oz of uncooked penne pasta, roughly half a box. Bring a large pot of salted water to a boil, then cook the pasta according to the package directions until al dente. Drain and set aside.
- Coat Chicken: Cube the chicken breast into bite-sized pieces. In a small bowl, combine 2 tablespoons of flour, 1/4 teaspoon kosher salt, and fresh cracked black pepper. Toss the cubed chicken thoroughly in this flour mixture to coat evenly.
- Sear Chicken: Preheat a large frying pan over medium-high heat and add a generous spray of olive oil. In two batches to avoid overcrowding, add half the chicken pieces to the pan and sear on all sides for a total of about five minutes to develop a golden brown crust; the chicken won’t be fully cooked yet. Remove the chicken and place it in a bowl. Repeat with the remaining chicken.
- Sauté Vegetables: Add another spray of olive oil to the pan. Add the sliced mushrooms and shallots along with the remaining 1/2 teaspoon kosher salt and more cracked pepper. Cook for 5 minutes until softened. Add the minced garlic and cook for an additional 1 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 browned bits. Bring the liquid to a boil.
- Cook Chicken in Sauce: Return the partially cooked chicken pieces to the pan. Reduce heat slightly and simmer the mixture for about 10 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Make Creamy Sauce: In a measuring cup, whisk together the skim milk and remaining 1 tablespoon of flour until smooth. Slowly pour this mixture into the pan with the sauce and chicken. Add the reduced-fat cream cheese and whisk thoroughly to combine, creating a creamy Marsala sauce.
- Toss Pasta and Finish: Add the cooked penne pasta directly into the pan. Toss everything together well to coat the pasta with the creamy sauce. Cook for another 1-2 minutes so the pasta absorbs the sauce and all flavors blend beautifully. Adjust seasoning to taste.
- Serve: Garnish with chopped fresh parsley if desired and serve warm for a comforting, flavorful meal.
Notes
- Using reduced-fat cream cheese helps keep the sauce creamy but lighter.
- You can substitute the milk with unsweetened almond or cashew milk for a dairy-free option.
- Do not overcrowd the pan when searing chicken to ensure a nice crust.
- Be sure to scrape the pan well while adding the wine and broth to incorporate all the browned flavorful bits.
- Adjust salt and pepper according to your taste preference.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 85 mg
