Creamy Chicken Marsala Pasta

Creamy Chicken Marsala Pasta embodies a delightful fusion of flavors that resonates beautifully with lovers of both Italian cuisine and hearty comfort food. The origins of this dish can be traced back to traditional Italian recipes that celebrate Marsala wine, a fortified wine from the Sicilian region that has long been a staple in both cooking and culinary pairings. The unique sweetness of Marsala blends harmoniously with earthy mushrooms and tender chicken, resulting in a symphony of flavors that are beautifully complemented by a creamy sauce. This rich dish captivates the palate while providing a satisfying dining experience.

 Choosing and Cooking Your Base

When embarking on the delightful journey of preparing creamy chicken marsala pasta, selecting the right type of pasta is a crucial decision that can greatly influence the dish’s overall flavor and texture. A variety of pasta shapes can be paired with this rich and savory sauce. For instance, fettuccine or pappardelle are excellent choices due to their broad surfaces, which allow them to cling to the creamy sauce effectively. Alternatively, penne or rigatoni can offer a delightful bite, as their tubular shapes capture bits of chicken and mushrooms, ensuring a burst of flavor in every mouthful.

Cooking pasta to the perfect al dente texture is essential for achieving an exceptional creamy chicken marsala pasta dish. The term “al dente” refers to pasta that is tender yet firm to the bite, which provides a pleasing contrast to the velvety sauce. To achieve this texture, it is recommended to follow the package instructions but to taste the pasta a minute or two before the suggested cooking time ends. Generally, aim for a texture that’s not overly soft; it should retain a slight chewiness when tasted. An anecdote that many home cooks share is the practice of adding a pinch of salt to the boiling water, as it enhances the flavor of the pasta itself, enriching the overall dish.

Creating the Creamy Sauce

At the core of the creamy chicken marsala pasta lies a rich and indulgent sauce that elevates the entire dish. The process begins with sautéing tender pieces of chicken in a hot skillet. This initial step not only imparts a golden color to the chicken but also sets the stage for developing deeper flavors. As the chicken cooks, it is essential to ensure it browns evenly, creating a savory base for the sauce.

In the same skillet, the addition of aromatic shallots and earthy mushrooms plays a critical role in enhancing the overall flavor profile. Shallots provide a subtle sweetness, while mushrooms contribute umami, resulting in a well-rounded sauce. Sautéing these ingredients until they become tender and slightly caramelized allows their natural flavors to meld together, creating a more complex taste experience.

Plating and Serving

When it comes to serving creamy chicken marsala pasta, an impressive presentation can elevate the dining experience. The dish itself is rich and visually appealing, and the way it is plated can significantly enhance its allure. Begin by choosing a wide, shallow bowl or a large white plate to highlight the pasta’s vibrant colors and creamy sauce. Twirl the fettuccine or whichever pasta shape you prefer into a generous nest in the center of the dish. To ensure a well-balanced plate, take care to spoon an ample amount of the luscious chicken and mushroom sauce over the pasta, allowing it to cascade down the sides.

Ingredients

• 8 oz pasta, weighed uncooked; I used Penne
• 1.5 lbs chicken breast
• 3 tablespoons flour, divided
• 75 tsp kosher salt, divided
• fresh cracked pepper
• 1 shallot
• 8 oz mushrooms, sliced
• 3 cloves garlic
• 1 cup Marsala wine
• 1 cup reduced-sodium chicken broth
• 1/2 cup skim milk, can sub: almond milk or cashew milk
• 2 tbsp reduced fat cream cheese
• optional: fresh parsley

Instructions

1. Weigh out 8 oz of pasta (uncooked). This is half of a pound, or half of a box.
2. Bring a large pot of water to a boil; add salt and then cook pasta according to package directions.
3. Cube the raw chicken breast into bite-sized pieces.
4. Place 2 tablespoons of flour in a small bowl and add 1/4 tsp kosher salt and fresh cracked pepper.
5. Toss the cubed chicken pieces in the flour mixture to coat.
6. Place a large frying pan over medium high heat to preheat.
7. Add a generous spray of olive oil spray.
8. 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.
9. 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.
10. 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.
11. Thinly slice the shallot, and mince the garlic.
12. After all of the chicken is cooked, add more olive oil spray to the pan.
13. Add the mushrooms and shallots, and remaining 1/2 tsp kosher salt and fresh cracked pepper.
14. Cook the mushrooms and shallots for 5 minutes.
15. Add the minced garlic and cook for 1 additional minute.
16. Add the wine and the chicken stock to the pan. Scrape the bottom of the pan using a wooden spoon toremove any browned bits on the bottom of the pan.
17. Let the liquid come to a boil.
18. Add the partially-cooked chicken back to the pan and cook this mixture for 10 minutes.
19. In a measuring cup, combine the milk and the remaining tablespoon of flour and whisk together.
20. Pour the milk mixture into the pan with the sauce and chicken.
21. Add the 2 tablespoons of cream cheese into the pan.
22. Whisk for the milk and cream cheese to combine into the sauce. Add the cooked pasta and toss to coat.
23. Cook for another 1-2 minutes or until the pasta absorbs the creamy sauce and all of the flavors combine. Taste for seasoning.
24. Garnish with parsley, if desired.