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Creamy Chicken Marsala Pasta Recipe

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4.4 from 7 reviews

Creamy Chicken Marsala Pasta is a rich and decadent all-in-one Italian dish featuring juicy, bite-sized chicken breast pieces coated in a sweet mushroom and Marsala wine sauce. Tossed with penne pasta and made creamy with reduced fat cream cheese and milk, this flavorful dish requires no side, perfect for lunch or dinner.

Ingredients

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 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 milk/cashew milk as substitute)
  • 2 tbsp reduced fat cream cheese

Garnish

  • Fresh parsley, optional

Instructions

  1. Cook Pasta: Weigh 8 oz of uncooked penne pasta. Bring a large pot of water to a boil, add salt, and cook pasta according to package directions until al dente. Drain and set aside.
  2. Prepare Chicken Coating: Cube 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 pieces in this flour mixture to coat evenly.
  3. Sear Chicken: Preheat a large frying pan over medium-high heat and spray with olive oil. In two batches to avoid overcrowding, sear half the chicken pieces on all sides for about 5 minutes total until a golden brown crust forms but chicken is not fully cooked. Remove and set aside. Repeat with remaining chicken.
  4. Sauté Vegetables: Add more olive oil spray to the pan. Add sliced mushrooms, shallots, remaining 1/2 tsp kosher salt, and fresh cracked pepper. Cook for 5 minutes until softened. Add minced garlic and cook for another minute until fragrant.
  5. Deglaze and Simmer: Pour in Marsala wine and chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen browned bits. Bring liquid to a boil.
  6. Cook Chicken in Sauce: Return the partially cooked chicken to the pan. Simmer the mixture for 10 minutes allowing chicken to cook through and flavors to meld.
  7. Make Creamy Sauce: In a measuring cup, whisk together remaining 1 tablespoon flour and milk. Pour this mixture into the pan with chicken and sauce. Add 2 tablespoons of reduced fat cream cheese and whisk until the sauce is creamy and smooth.
  8. Toss Pasta: Add the cooked pasta to the pan and toss to coat the pasta evenly with the creamy Marsala sauce. Cook for an additional 1-2 minutes to allow pasta to absorb the flavors. Taste and adjust seasoning if needed.
  9. Garnish and Serve: Optionally sprinkle fresh parsley over the dish before serving.

Notes

  • WW Points: 11 points (Green plan), 10 points (Blue plan), 5 points (Purple plan when using whole wheat pasta)
  • Use almond or cashew milk as a dairy substitute for a lighter version
  • Do not overcrowd the pan when searing chicken to get a nice golden crust
  • Adjust seasoning after tossing pasta as sauce concentration may vary
  • Serve immediately for best texture and flavor

Find it online: https://recipesbyliza.com/creamy-chicken-marsala-pasta-recipe/