Creamy Chicken Marsala Pasta

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Creamy Chicken Marsala Pasta:- This Lightened-Up Creamy Chicken Marsala Pasta is a pasta meal that manages to be both rich and indulgent all at the same time. Pieces of chicken breast that are juicy and bite-sized are coated in a sauce made of sweet mushrooms and Marsala wine. These pieces are then tossed with pasta and made creamy by the inclusion of some unexpected ingredients. There is no need for a side dish because this dish is completely flavorful on its own.

 

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Creamy Chicken Marsala Pasta

mushroom pasta

 

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Cooking with wine

The Marsala wine is one of the primary components that go into making this dish. It is characterised by a flavour that is quite distinct; it has a sweet taste, and it is what truly distinguishes this meal. Marsala cooking wine is what I use for this recipe, so please don’t judge me for using it.

It goes without saying that purchasing a great bottle of Marsala wine from the liquor shop would be the best way to achieve the desired flavour profile in this recipe; nevertheless, there are instances when this is simply not feasible. The supermarkets in New York City do not sell alcoholic beverages or wine, although they do sell alcohol and cooking wine. In order to prepare this recipe, I simply go to the grocery store and purchase some cooking wine that I may use.

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In most cases, the cooking wine is located in the same aisle as the oils and vinegars that are intended for consumption. In spite of the fact that there are those who look down on the use of cooking wine, I am fine with it for this recipe. I believe that it is successful, and it is a more cost-effective alternative. As a matter of personal preference, there are some individuals who might avoid recipes that call for the use of wine.

In most cases, chicken stock is an excellent alternative to white wine when it comes to recipes. Unfortunately, Marsala wine cannot be swapped for any other type of wine when it comes to this dish. Unfortunately, there is no substitute for it because it is the primary component that contributes to the flavour of this dish.

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mushroom pasta

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How to make creamy chicken marsala pasta

Prepping the pasta

The first thing you should do is bring a large pot of water to a boil so that you can cook the pasta. It was penne that I used for this recipe. My opinion is that it is an excellent shape for this dish, and the small ridges in the pasta do a fantastic job of holding the sauce in place. Any shape that you have available to you can be used. Utilising the scale in your kitchen, measure out eight ounces of rice pasta. Uncooked pasta should be measured and weighed. Two ounces is the amount of pasta that cannot be cooked. In order to accommodate four individuals, we will be using eight ounces for this dish.

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Cooking the chicken

To cook the chicken, start off by cubing it into bite-sized pieces.  In a small mixing bowl, combine 2 tablespoons of the flour, along with 1/4 tsp of kosher salt and some fresh cracked pepper.  Then, toss the cubed chicken around in the flour to coat. Get your large frying pan preheating over medium high heat, and then add some olive oil spray.  Working in batches, sear the chicken for 5 minutes, flipping it every so often to get color on all sides. The chicken is not going to cook through at this point, we are just looking for a golden brown crust and some flavor.  It will continue cooking later on in the sauce.

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Making the sauce

Once the chicken is browned on all sides and removed from the pan, we can build the pan sauce in the same frying pan.  That frying pan is full of flavor from cooking the chicken, so we are going to work with it! Thinly slice the shallots, and mince the garlic in preparation for making the sauce. Add more olive oil spray to the pan, and then add the mushrooms and shallots.  Add 1/2 tsp of kosher salt and some fresh cracked pepper, and cook the vegetables for 5 minutes, or until tender

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How to make it creamy

After the chicken has cooked in the sauce for 10 minutes, it will be fully cooked and the sauce will have thickened up a bit.  It naturally thickens up as the flour on the outside of the chicken releases into the sauce and makes it thicker.  Now, it’s time to make it creamy!  Measure out 1/2 cup of milk, and add the remaining tablespoon of flour to it.  Whisk it together, and then pour it into the pan.  At this point, you can also add the cream cheese.  Make sure to whisk everything really well, so that any clumps are broken down, and the creaminess is incorporated evenly.

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Putting it all together

After the pasta is cooked, drain it and add it to the pan.  Stir everything to combine, and then cook it over a low flame for a few minutes to that the pasta fully absorbs the cream sauce, and so that all the flavors combine.   You can add some fresh parsley for garnish, if desired.  But it’s not necessary! The serving size for this dish is 2 cups.  It’s a great, generous portion!

Lightened Up Creamy Chicken Marsala Pasta

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Ingredients

  • 8 oz pastaweighed uncooked; I used Penne
  • 1.5 lbs chicken breast
  • 3 tablespoons flourdivided
  • .75 tsp kosher saltdivided
  • fresh cracked pepper
  • 1 shallot
  • 8 oz mushroomssliced
  • 3 cloves garlic
  • 1 cup Marsala wine
  • 1 cup reduced-sodium chicken broth
  • 1/2 cup skim milkcan sub: almond milk or cashew milk
  • 2 tbsp reduced fat cream cheese
  • optional: fresh parsley

 

Instructions

  • 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.

Nutrition

Serving: 2cups | Calories: 576kcal | Carbohydrates: 61g | Protein: 49g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 712mg | Potassium: 1144mg | Fiber: 3g | Sugar: 10g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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