Lightened-Up Chicken Marsala + VIDEO

Published on Mar 9, 2014
Updated on Nov 27, 2018

Lightened-Up Chicken Marsala // Tried and Tasty

Lightened-Up Chicken Marsala // A great alternative to a traditionally rich and guilty meal. | Tried and Tasty

One of my favorite things to get from the Olive Garden is the chicken marsala. The only problem is the hefty price you have to pay for it. No, I’m not talking about the price tag on the menu. I’m talking about the calories. I’ll spare you the heartache and not reveal the astounding reality. But if you’re like me – you’ll look it up for yourself anyway. Don’t fear! There’s still a way to have your chicken marsala and eat it too! By swapping just a few of the key ingredients with lighter versions you can cut the calories by more than half. The best part about it? It still tastes delicious! No, it’s not rich and thick and buttery like the traditional variety BUT it is still chicken marsala, just lightened-up a bit!

Did you know March is National Noodles & National Sauce Month? Put it together and you’ve got National Pasta Month. I decided it would be fun to make my own pasta for this months it was so fun! Check it out, I hope you like it! 

P.s. I love comments, so if you like what you see, let me know!

Lightened-Up Chicken Marsala

Course: Main Course
Cuisine: Italian
Keyword: Chicken Marsala
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 674 kcal
Author: Yvonne

This Lightened-Up Chicken Marsala is a great alternative to a traditionally rich and guilty meal.



  • 2 boneless skinless chicken breasts
  • 1 oz. olive oil
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped shallots or minced onion
  • 1 c. whole wheat flour
  • 2 c. sliced mushrooms
  • 3 oz. marsala wine
  • 3 oz. chicken stock
  • 2 c. half-n-half
  • Whole wheat fettuccine or angel hair pasta
  • Salt & pepper to taste


  1. Preheat oven to 400 F. Dredge chicken in flour mixed with salt and pepper. Add oil to a hot pan (if there is smoke it is too hot). Sear chicken on both sides. Place into the oven.

  2. In the same pan that the chicken was seared add mushrooms. When the mushrooms are almost done add garlic and shallots, garlic will burn easily so watch closely. When the garlic starts to darken add the marsala wine. 

  3. Cook until the wine has reduced by half.

  4. Add chicken stock. Cook until reduced by half.

  5. Add half-n-half and cook until slightly thickened (it won't thicken like heavy cream will, so you are aware) stirring gently to keep anything from sticking to the bottom.

  6. Salt and pepper to taste. When the chicken is cooked all the way place it on the cooked pasta. Pour the sauce over the top.

Recipe Video

Recipe Notes

Adapted from My friend, Ryan P.

Nutrition Facts
Lightened-Up Chicken Marsala
Amount Per Serving
Calories 674 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 119mg40%
Sodium 119mg5%
Potassium 874mg25%
Carbohydrates 94g31%
Fiber 7g29%
Sugar 4g4%
Protein 29g58%
Vitamin A 340IU7%
Vitamin C 3.8mg5%
Calcium 133mg13%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Lightened-Up Chicken Marsala // A great alternative to a traditionally rich and guilty meal. | Tried and Tasty

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18 comments about “Lightened-Up Chicken Marsala + VIDEO

  1. Laurie

    Oh, this looks WONDERFUL! I can’t wait to try it. Do you know if I can buy fresh whole wheat pasta anywhere? I don’t have a kitchen aid (yet), no pasta machine, and me and the rolling pin just don’t get along very well (ha-ah). Your videos are so fun!

    1. Yvonne

      Thanks Aimee! It’s WONDERFUL!!! I am a goober – I totally forgot to post the noodle recipe :) I’ll be sure and update the recipe!!

  2. courtney

    Yum! I agree with Allison, love how you have the nutritional facts with the recipe, this makes it so easy to know what i’m consuming! looks delicious!

    1. Yvonne

      Thanks Alli! It’s a part of my recipe card – It’s not 100% accurate, but it’s pretty close. Glad you like it!

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