Description
Comforting chicken marsala casserole brings classic Italian-American flavors to hearty family dinners. Creamy mushroom sauce and tender chicken create a satisfying one-pan meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 pounds chicken breasts (cubed)
Vegetables:
- 8 ounces (226 grams) baby bella mushrooms
- 1 medium onion
- 3 cloves garlic
Dairy and Cheese:
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
- 1 cup mozzarella cheese
- 2 tablespoons butter
Liquids and Seasonings:
- 1/2 cup marsala wine
- 1 cup chicken broth
- 2 tablespoons olive oil
Pasta and Herbs:
- 12 ounces (340 grams) penne or rigatoni pasta
- 1 tablespoon Italian seasoning
Seasonings:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the oven to 375F (190C) for optimal cooking temperature.
- Cook pasta until al dente, then drain and set aside for later incorporation.
- Sear chicken cubes in a combination of olive oil and butter until golden brown and fully cooked, then transfer to a separate plate.
- Using the same skillet, sauté onions, minced garlic, and sliced mushrooms until they become tender and release their aromatic flavors.
- Pour Marsala wine into the skillet, allowing it to deglaze and combine with chicken broth and heavy cream, creating a rich, velvety sauce.
- Simmer the sauce for approximately 5 minutes, stirring occasionally to help it thicken and develop deeper flavors.
- Gently fold the cooked pasta and seared chicken into the creamy sauce, ensuring even distribution of ingredients.
- Transfer the mixture to a greased casserole dish, creating an even layer for consistent cooking.
- Sprinkle a generous layer of mozzarella and Parmesan cheese across the top of the casserole.
- Bake in the preheated oven for 20-25 minutes until the cheese melts completely and develops a golden, bubbly crust.
- Remove from oven and let rest for a few minutes before serving to allow the flavors to settle and the dish to cool slightly.
Notes
- Enhance the chicken’s flavor by marinating it in Marsala wine and herbs for 30 minutes before cooking to add depth and tenderness.
- For a lighter version, substitute heavy cream with low-fat Greek yogurt or half-and-half to reduce calories without sacrificing creaminess.
- Customize the dish by adding spinach or roasted bell peppers for extra nutrition and color, which will boost the overall vegetable content.
- Ensure optimal texture by not overcooking the pasta during initial boiling, as it will continue cooking in the oven and can become mushy if pre-cooked too long.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg