Chicken Marsala Pasta
A quick and creamy Chicken Marsala Pasta loaded with tender chicken, savory mushrooms, and a luscious Marsala wine sauce. High in protein and naturally low in saturated fat, this all-in-one pasta dish is perfect for weeknight dinners, meal prep, or a comforting weekend treat.
Equipment
- 1 large deep frying pan
- 1 large pot (for pasta)
- 1 Small Mixing Bowl
- Wooden spoon
- Measuring cup
Ingredients
- 8 oz uncooked pasta Penni recommended
- 1.5 lbs chicken breast cut into bite-sized pieces
- 3 tablespoons all-purpose flour divided
- 3/4 teaspoon kosher salt divided
- Fresh cracked black 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
- 1/2 cup skim milk or almond/cashew milk
- 2 tablespoons reduced-fat cream cheese
- Optional: fresh parsley for garnish
- Olive oil spray as needed
Instructions
- Measure and Boil Pasta: Weigh out 8 ounces of uncooked pasta (about half a standard box). Fill a large pot with water and bring it to a rolling boil over high heat. Add a pinch of salt to the water to season the pasta as it cooks. Carefully add the pasta and cook according to the package directions until al dente. Once cooked, drain the pasta and set aside.
- Prepare the Chicken Pieces: Take 1.5 pounds of chicken breast and cut them into bite-sized cubes, ensuring uniform pieces so they cook evenly. Place 2 tablespoons of flour in a small bowl. Season with 1/4 teaspoon kosher salt and freshly cracked black pepper. Toss the chicken cubes thoroughly in the flour mixture until each piece is lightly coated. This coating helps achieve a golden crust and thickens the sauce later.
- Sear the Chicken: Preheat a large deep frying pan over medium-high heat. Spray generously with olive oil spray. Add half of the floured chicken cubes to the pan in a single layer, avoiding overcrowding, which ensures even browning. Sear the chicken for about five minutes, turning occasionally, until all sides are golden brown. Remove the chicken and place it in a separate bowl. Repeat the process with the remaining chicken pieces. Note: the chicken will not be fully cooked yet; the goal is a flavorful crust.
- Sauté Aromatics and Mushrooms: In the same pan, add a light spray of olive oil. Add 8 ounces of sliced mushrooms and the thinly sliced shallot. Season with the remaining 1/2 teaspoon of kosher salt and a pinch of freshly cracked black pepper. Cook over medium heat for about five minutes, stirring occasionally, until the mushrooms release their moisture and become tender, and the shallots turn translucent.
- Add Garlic for Flavor: Add 3 minced garlic cloves to the mushroom and shallot mixture. Stir continuously for about one minute until fragrant. Be careful not to burn the garlic, as it will impart a bitter taste. This step infuses the base of the sauce with aromatic depth.
- Deglaze Pan with Marsala Wine: Pour 1 cup of Marsala wine into the pan, scraping the bottom with a wooden spoon to lift any flavorful browned bits. This step adds richness and complexity to the sauce. Allow the liquid to come to a gentle boil for 1–2 minutes to reduce slightly.
- Incorporate Chicken Broth: Add 1 cup of reduced-sodium chicken broth to the pan. Stir well and bring the mixture to a gentle boil. Return the partially cooked chicken to the pan. Reduce the heat to medium and simmer for 10 minutes, allowing the chicken to cook fully and the flavors to meld.
- Prepare Creamy Milk Mixture: In a measuring cup, whisk together 1/2 cup of skim milk (or almond/cashew milk) with the remaining 1 tablespoon of flour until smooth and lump-free. This mixture will thicken the sauce and add a creamy texture without heaviness.
- Combine Sauce and Cream Cheese: Slowly pour the milk mixture into the pan with the chicken and sauce, stirring constantly. Add 2 tablespoons of reduced-fat cream cheese and whisk until the cheese melts completely and the sauce becomes smooth and creamy. Taste and adjust seasoning with additional salt or pepper if needed.
- Add Pasta and Toss Together: Add the cooked pasta to the pan. Gently toss it with the creamy sauce and chicken to ensure every piece of pasta is coated. Cook for an additional 1–2 minutes to allow the pasta to absorb the flavors. The sauce should cling to the pasta beautifully, creating a rich, cohesive dish.
- Garnish and Serve: Remove from heat and transfer the pasta to serving plates. Optionally, sprinkle freshly chopped parsley over the top for color and a subtle fresh flavor. Serve immediately while hot for the best taste and texture.
Notes
- For best results, cut the chicken into uniform, bite-sized pieces to ensure even cooking and a consistent texture.
- Do not overcrowd the pan when searing the chicken; browning in batches helps achieve a golden crust and prevents steaming.
- Use Marsala wine labeled as “sweet” for a balanced, slightly caramelized flavor in the sauce.
- If you prefer a richer sauce, substitute half-and-half for the milk, or use full-fat cream cheese.
- For added fiber, swap regular pasta with whole wheat or legume-based pasta varieties.
- Freshly cracked pepper adds depth and brightness; avoid pre-ground pepper for this dish.
