4.3KThis Chicken Marsala Pasta is made with a perfectly crispy, tender chicken and a creamy marsala sauce filled with mushrooms. It’s made dairy-free without cream and can be made with gluten-free noodles.
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This Chicken Marsala Pasta is made with a perfectly crispy, tender chicken and a creamy marsala sauce filled with mushrooms. It’s made dairy-free without cream and can be made with gluten-free noodles.
Classic chicken marsala is one of my favorite things to get at a restaurant. This chicken marsala sauce is full of flavor, made lighter without butter or cream added! It’s also easy to make and comes together in less than 45 minutes.
HOW TO MAKE THE BEST CHICKEN MARSALA?
Start with slicing chicken breasts horizontally in half to make 4 fillets.
Then, dredge the fillets in a mixture of flour, salt and black pepper using hands or kitchen tongs. I like to use tapioca flour for this but any type of flour will work.
Heat avocado oil, add chicken fillets and cook until brown and crispy. Transfer cooked fillets into a plate.
CREAMY MARSALA WINE SAUCE
Add remaining oil, shallot and mushrooms to the same pan. Cook until browned and add garlic.
Stir in marsala wine and broth, bring to a boil, turn down the heat and simmer until thickened.
Then, add coconut milk and fresh thyme thyme. Coconut milk balances the strong taste coming from the wine and adds creaminess. Add cooked chicken and simmer for a few minutes until thickened, spooning the sauce over the chicken.
Easy creamy chicken marsala over pasta is a healthier restaurant quality dish. You and your family will love this from the very first bite!
BEST MARSALA WINE FOR CHICKEN MARSALA DISH
When making savory dishes, dry marsala wine is the best choice. Marsala wine is a fortified with brandy Italian wine with a rich flavor that creates a caramelized rich sauce in this recipe.
WHAT TO USE IN PLACE OF MARSALA WINE
Don’t worry if you don’t have any marsala wine on hand. I’ve made this recipe with a few different type of wines and it turned out amazing and unique every time!
Madeira wine- it’s very similar to marsala!
Dry red wine + brandy – dry red wine plus 1 tbsp of brandy for every 1/4 of wine
Dry red wine – I also tried this recipe with a dry red wine such as pinot noir and it turned out delicious too!
BEST PASTA FOR CHICKEN MARSALA
My favorite type of pasta to use for chicken marsala is pretty much any long pasta. But you can use any type of noodles you like! Gluten-free pasta works great here too. For this recipe, I used fettuccine.
Looking for more easy and healthy dinner recipes? Check out some more on the blog!
I hope you love this creamy chicken marsala fettuccine as much as we do! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
Creamy Chicken Marsala Pasta without Cream
- Total Time: 40 minutes
- Yield: 4 1x
Description
This chicken marsala pasta is made with a perfectly tender, crispy chicken and a creamy marsala sauce filled with mushrooms. It’s made dairy-free without cream added and can be made with gluten-free noodles.
Ingredients
Scale
10 oz noodles, cooked according to directions on the package
1 1/2 pound chicken, sliced horizontally in half to make 4 fillets
3–4 tbsp tapioca flour (or all-purpose)
3 tbsp avocado oil divided
1 shallot, finely chopped
10 oz cremni mushrooms, sliced
2 garlic cloves
¾ cup dry marsala wine
3/4 cup low-sodium vegetable broth
1 cup coconut milk
2 tbsp fresh thyme
salt, black pepper
Instructions
- In a bowl, combine flour, 1/2 tsp salt and ¼ black pepper. Dredge the chicken in the flour and shake off excess using kitchen tongs.
- Heat 2 tbsp of oil in a large pan. Cook chicken breasts until golden-brown on both sides, about 3-4 minute per side. Transfer to a plate.
- Add remaining tablespoon of oil along with shallot and mushrooms. Cook for about 4 minutes until browned, stirring occasionally and scraping any bits off the bottom of the pan. Add garlic and cook for another minute. Pour in wine and vegetable broth. Bring to a boil, turn down the heat and simmer for 10-15 minutes until thickened and reduced by around half, stirring occasionally. Season with salt and pepper.
- Stir in coconut milk, thyme and add cooked chicken. Simmer for 5 minutes, spooning the sauce over the chicken.
- Add in the noodles and toss with the sauce. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 30 minutes