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Chicken Marsala Casserole – Creamy Baked Pasta

Chicken Marsala Casserole combines pasta, chicken, mushrooms, turkey ham, and creamy Parmesan sauce.This halal-friendly version uses chicken broth and balsamic vinegar instead of Marsala wine.Top with mozzarella and Parmesan, then bake until creamy, bubbly, and golden.
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Prep Time 20 minutes
Course Main Course
Cuisine Italian-American Inspired

Ingredients
  

  • 1/2 pound rigatoni or other short pasta
  • 2 tablespoons olive oil
  • 1 lb chicken breast diced
  • Salt to taste
  • Black pepper to taste
  • 4 oz halal turkey ham diced
  • 16 oz baby bella mushrooms thinly sliced
  • 6 tablespoons butter
  • 1 garlic clove minced
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups halal chicken broth divided
  • 1/4 cup balsamic vinegar
  • 1/2 cup half-and-half
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese for topping
  • 1/4 cup fresh parsley roughly chopped

Instructions
 

  • Preheat the oven to 350°F (175°C). Lightly grease a casserole or baking dish.
  • Cook the pasta according to the package directions until just al dente. Drain and set aside.
  • Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and black pepper.
  • Add the chicken to the skillet and sauté until golden and cooked through. Transfer it to a large bowl.
  • Add the diced turkey ham to the same skillet. Cook briefly until lightly browned around the edges, then transfer it to the bowl with the chicken.
  • Add the sliced mushrooms and minced garlic to the skillet. Cook until the mushrooms release their moisture and become tender and golden. Transfer them to the bowl with the chicken and turkey ham.
  • Reduce the heat to medium and melt the butter in the same skillet. Sprinkle in the flour and whisk continuously for about 1 minute.
  • Gradually whisk in 1 1/2 cups chicken broth. Add the balsamic vinegar and continue whisking until the sauce is smooth and begins to thicken.
  • Stir in the remaining 1/4 cup chicken broth, followed by the half-and-half and 1/4 cup Parmesan. Cook gently until creamy and smooth.
  • Return the chicken, turkey ham, and mushrooms to the skillet. Stir until everything is evenly coated in sauce.
  • Add the cooked pasta and gently toss everything together.
  • Transfer the Chicken Marsala Casserole mixture to the prepared baking dish.
  • Sprinkle the mozzarella and remaining 1/2 cup Parmesan evenly over the top.
  • Bake uncovered for approximately 20 minutes, or until the center is hot and the cheese is melted and lightly golden.
  • For additional browning, broil briefly at the end, watching carefully to prevent burning.
  • Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

Penne, ziti, fusilli, or another sturdy short pasta can replace rigatoni.
For a lighter casserole, substitute whole milk for half-and-half, keeping in mind that the finished sauce will be less rich.
You can leave out the turkey ham for a simpler chicken and mushroom pasta bake.