Description
Creamy Chicken Marsala Pasta is a rich and flavorful one-pan dish featuring tender bite-sized chicken breast pieces simmered in a sweet Marsala wine and mushroom sauce, combined with perfectly cooked pasta and a creamy finish from reduced-fat cream cheese and milk. This easy-to-make meal delivers a delicious balance of savory, sweet, and creamy textures, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz uncooked penne pasta
Chicken
- 1.5 lbs chicken breast, cubed
- 3 tablespoons flour, divided
- 0.75 tsp kosher salt, divided
- Fresh cracked pepper, to taste
- Olive oil spray, as needed
Vegetables and Aromatics
- 1 shallot, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Dairy
- 1 cup Marsala wine
- 1 cup reduced-sodium chicken broth
- 1/2 cup skim milk (or almond/cashew milk as substitute)
- 2 tablespoons reduced-fat cream cheese
Optional
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Weigh 8 oz of uncooked penne pasta and bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, then drain and set aside.
- Prepare Chicken: Cube the chicken breasts into bite-sized pieces. In a small bowl, mix 2 tablespoons of flour with 1/4 tsp kosher salt and fresh cracked pepper. Toss chicken cubes in this flour mixture to coat evenly.
- Sear Chicken: Heat a large frying pan over medium-high heat and spray with olive oil. In two batches to avoid overcrowding, add half the coated chicken pieces and sear on all sides for about 5 minutes total, until golden brown but not fully cooked. Remove chicken to a bowl and 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, and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Deglaze Pan: Pour in the Marsala wine and chicken broth, scraping the pan’s bottom with a wooden spoon to release any browned bits. Bring the liquid to a boil.
- Simmer Chicken: Return the partially cooked chicken to the pan and simmer the mixture for 10 minutes to cook through and meld flavors.
- Make Sauce Creamy: In a measuring cup, whisk together the remaining 1 tablespoon of flour with the 1/2 cup skim milk. Pour this mixture into the pan along with the reduced-fat cream cheese. Whisk continuously to combine the sauce until creamy and slightly thickened.
- Finish Pasta: Add the cooked pasta to the pan and toss well to coat with the creamy Marsala sauce. Cook for another 1-2 minutes to allow the pasta to absorb the flavors.
- Serve: Taste and adjust seasoning as needed. Garnish with freshly chopped parsley if desired and serve warm.
Notes
- This dish offers a full, flavorful meal with protein, veggies, and pasta all in one pan, minimizing cleanup.
- You can substitute the milk with almond or cashew milk to suit dietary preferences.
- Using reduced-fat cream cheese keeps the sauce creamy while lowering calories and fat.
- Ensure not to overcrowd the pan when searing chicken to get a nice golden crust.
- Marsala wine lends an authentic sweet and earthy flavor; avoid substituting with other wines for best results.
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
