Creamy Chicken Marsala Pasta is a rich and decadent all-in-one pasta dish. Juicy, bite-sized pieces of chicken breast are coated in a sweet mushroom and Marsala wine sauce, then tossed with pasta and made creamy with the addition of some surprise ingredients. This dish is an all-in-one flavor fest, no side dish required.
Course dinner, lunch, Main Course
Keyword chicken marsala, chicken pasta, pasta
Prep Time 5minutes
Cook Time 30minutes
large deep frying pan
8ozpastaweighed uncooked; I used Penne
fresh cracked pepper
1cupreduced-sodium chicken broth
1/2cupskim milkcan sub: almond milk or cashew milk
2tbspreduced fat cream cheese
optional: fresh parsley
Weigh out 8 oz of pasta (uncooked). This is half of a pound, or half of a box.
Bring a large pot of water to a boil; add salt and then cook pasta according to package directions.
Cube the raw chicken breast into bite-sized pieces.
Place 2 tablespoons of flour in a small bowl and add 1/4 tsp kosher salt and fresh cracked pepper.
Toss the cubed chicken pieces in the flour mixture to coat.
Place a large frying pan over medium high heat to preheat.
Add a generous spray of olive oil spray.
Working in two batches, add half the chicken to the pan and sear on all sides for five minutes total. Do not overcrowd the pan.
The chicken will not be cooked at this point. We are just looking for a golden brown crust and for the chicken to be partially cooked.
Once the chicken is done, remove from the pan and set aside in a bowl. Repeat this process with the second half of the chicken.
Thinly slice the shallot, and mince the garlic.
After all of the chicken is cooked, add more olive oil spray to the pan.
Add the mushrooms and shallots, and remaining 1/2 tsp kosher salt and fresh cracked pepper.
Cook the mushrooms and shallots for 5 minutes.
Add the minced garlic and cook for 1 additional minute.
Add the wine and the chicken stock to the pan. Scrape the bottom of the pan using a wooden spoon to remove any browned bits on the bottom of the pan.
Let the liquid come to a boil.
Add the partially-cooked chicken back to the pan and cook this mixture for 10 minutes.
In a measuring cup, combine the milk and the remaining tablespoon of flour and whisk together.
Pour the milk mixture into the pan with the sauce and chicken.
Add the 2 tablespoons of cream cheese into the pan.
Whisk for the milk and cream cheese to combine into the sauce. Add the cooked pasta and toss to coat.
Cook for another 1-2 minutes or until the pasta absorbs the creamy sauce and all of the flavors combine. Taste for seasoning.
Garnish with parsley, if desired.
11 WW points (green)
10 WW points (blue plan)
5 WW points (purple plan, if you use whole wheat pasta)