Description
Creamy Chicken Marsala Pasta is a rich and flavorful dish featuring tender chicken breast pieces seared to golden perfection, sautéed mushrooms and shallots, and a luscious Marsala wine sauce enhanced with cream cheese and milk. Tossed with penne pasta, this comforting Italian-American meal is perfect for a satisfying dinner that combines the bold flavors of Marsala wine with a creamy, smooth texture.
Ingredients
Scale
Pasta
- 8 oz penne pasta, uncooked
Chicken and 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
Sauce Ingredients
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 1/2 cup skim milk (can substitute almond milk or cashew milk)
- 2 tbsp reduced-fat cream cheese
Optional Garnish
- Fresh parsley, chopped
Others
- Olive oil spray, as needed for cooking
Instructions
- Prepare the pasta: Weigh out 8 oz of penne pasta (uncooked). 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.
- Coat the chicken: Cube the chicken breasts into bite-sized pieces. In a small bowl, combine 2 tablespoons of flour with 1/4 tsp kosher salt and fresh cracked pepper. Toss the chicken pieces thoroughly in this flour mixture to coat evenly.
- Sear the chicken: Preheat a large frying pan over medium-high heat and spray generously with olive oil spray. In two batches to avoid overcrowding, add half the chicken pieces and sear on all sides for a total of about 5 minutes. The chicken should develop a golden brown crust but does not need to be fully cooked. Remove cooked chicken and set aside. Repeat with the second batch.
- Sauté vegetables: In the same pan, add more olive oil spray if necessary. Add sliced shallots and mushrooms along with the remaining 1/2 tsp kosher salt and fresh cracked pepper. Cook for about 5 minutes until softened and fragrant.
- Add garlic and deglaze: Add the minced garlic and cook for an additional minute. Pour in the Marsala wine and chicken broth, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring the mixture to a boil.
- Simmer chicken in sauce: Return the partially cooked chicken pieces to the pan. Simmer the mixture for 10 minutes to cook the chicken through and let flavors meld.
- Make cream sauce: In a measuring cup, whisk together the 1/2 cup skim milk with the remaining 1 tablespoon flour until smooth.
- Combine sauce components: Pour the milk and flour mixture into the pan with chicken and sauce. Add the 2 tablespoons of reduced-fat cream cheese and whisk until the cream cheese dissolves fully and the sauce becomes creamy and slightly thickened.
- Toss pasta with sauce: Add the cooked penne pasta to the pan and toss well to coat all the pasta in the creamy Marsala sauce. Cook for another 1-2 minutes to allow the pasta to absorb the sauce and blend flavors. Adjust seasoning to taste.
- Garnish and serve: If desired, garnish with freshly chopped parsley before serving for a pop of color and fresh herb flavor.
Notes
- Do not overcrowd the pan when searing chicken to ensure a good golden crust.
- You can substitute almond or cashew milk to keep the sauce dairy-free with a slightly different flavor.
- Use reduced-sodium chicken broth to keep sodium levels moderate.
- The sauce thickens as it simmers; whisking the milk and flour before adding helps avoid lumps.
- Fresh parsley adds brightness but is optional.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 70mg
