Low Fat Chicken Marsala Rigatoni made with boneless chicken breast, mushrooms and Marsala wine is a deliciously quick and easy weeknight meal.
Did you ever feel like making chicken or pork marsala at home, but didn’t have the time; especially on a busy weeknight?
Well now you can enjoy all of the flavors you love in one complete dish with this Low Fat Chicken Marsala Rigatoni.
The entire meal takes only 30 minutes to make from start to finish! And by substituting olive oil for butter and low fat chicken broth for regular, you’ll save approximately 10 grams of fat per serving.
I will definitely be making this Low Fat Chicken Marsala Rigatoni again as it was so quick and easy! We served ours with a tossed salad and had a complete meal in 30 minutes. ~Enjoy!
Ingredients Needed
For this recipe you’ll need the following ingredients:
- Rigatoni Pasta: One of my favorite pasta shapes is rigatoni, but you can use any type of pasta you prefer.
- Boneless Chicken Breasts: You can also use leftover roasted chicken or store bought rotisserie chicken to save some time.
- Extra Virgin Olive Oil
- Sliced Mushrooms
- Minced Garlic
- Chopped Parsley
- All Purpose Flour
- Marsala Wine: Marsala wine adds a nutty flavor to the dish, but if you can’t find any, you can use white wine with a splash of brandy or cognac. If you don’t like to cook with alcohol, you can use all chicken broth; though this technically won’t be called Chicken Marsala Rigatoni any longer.
- Low Fat/Low Sodium Chicken Broth
- (Optional) Grated Pecorino Romano Cheese: Because cheese makes everything taste better! 😊
How do you make Chicken Marsala Rigatoni?
Bring a large pot of water to a boil with a dash of salt. Cook the pasta al dente according to instructions; then drain the water and return the pasta back to the pot.
While the pasta is cooking, heat the oil in a large nonstick skillet over medium high heat. Add the diced chicken and cook until no longer pink; approximately 5 minutes.
Next, add the mushrooms, garlic and parsley and cook another 3-5 minutes until the mushrooms soften.
Add the flour directly to the skillet, stir; then add the Marsala wine and chicken broth. Pour the mushroom sauce over the cooked pasta, mix well; then place in a serving bowl.
Sprinkle with extra parsley or grated cheese and serve!
Visit the recipe index to search for more recipes by category.
More Chicken and Pasta Recipes
- Skillet Pesto Chicken Pasta
- Rigatoni Martino {Carrabba’s Copycat}
- Italian Ground Chicken Pasta Skillet
- Gluten Free Lemon Chicken Spinach Pasta
- Grilled Chicken Buffalo Pasta
- Herbed Grilled Chicken Mac and Cheese
- Creamy Chicken Stroganoff Bake
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Low Fat Chicken Marsala Rigatoni
Ingredients
- 1 pound rigatoni pasta
- 8 ounces boneless chicken breasts, small to medium dice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all purpose flour
- 10 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 3/4 cup marsala wine
- 1/2 cup chicken broth
- grated pecorino romano cheese, to taste
Instructions
- Bring a large pot of water to a boil with a dash of salt. Cook the pasta al dente according to instructions; then drain the water and return the pasta back to the pot.
- While the pasta is cooking, heat the oil in a large nonstick skillet over medium high heat. Add the diced chicken and cook until no longer pink; approximately 5-7 minutes.
- Next, add the mushrooms, garlic and parsley and cook another 3-5 minutes until the mushrooms soften.
- Add the flour directly to the skillet, stir; then add the Marsala wine and chicken broth.
- Pour the mushroom sauce over the cooked pasta, mix well; then place in a serving bowl. Sprinkle with extra parsley or grated cheese and serve.
Notes
Nutrition
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*Originally shared January 2015/Updated November 2022
I adore this recipe. I love a good chicken marsala. You’ve made it lighter and added pasta. Yum!
Thanks Christie. I love it as well, but it isn’t the healthiest thing on the menu.This was perfect!