This Chicken Marsala Fettuccine is a classic Italian dish that combines the rich flavors of chicken, mushrooms, and Marsala wine. It's a hearty and comforting meal perfect for a simple dinner yet fancy enough for guests.
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Why you'll love this recipe
- Chicken Marsala Fettuccini requires a few simple ingredients so you don't spend a lot of money at the grocery store.
- This easy dinner recipe is simple to make yet feels gourmet so it's great for a special occasion or dinner party.
- Chicken Marsala is a crowd favorite with young and old alike.
Ingredient List
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- dry fettuccine pasta
- boneless skinless chicken breasts
- salt
- black pepper
- all-purpose flour
- olive oil
- unsalted butter
- baby bella mushrooms
- fresh garlic cloves
- dry Marsala wine
- chicken broth
- heavy cream
- fresh parsley
- Grated Parmesan cheese
Equipment
- dredging pans
- Measuring Spoons and Cups
- knife
- Cutting Board
- 8 Quart Pasta Pot
- Colander
- Wooden Spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Cook the pasta according to the package directions. Meanwhile, trim the chicken breasts and season them with salt and pepper.
- Then dredge them in the flour mixture and shake off any excess.
- Sear the chicken in the preheated skillet for 4 minutes on each side. Remove from the skillet and set aside.
- Add butter, once melted, add mushrooms and garlic. Cook until mushrooms are tender.
- Pour in marsala wine and deglaze the pot.
- Add chicken broth. Simmer for 5 minutes. Then add heavy cream and simmer for 2-3 minutes.
- Once the sauce is thickened to your liking, add the chicken breasts back to the skillet.
- Then add the fettuccine and garnish with fresh parsley and freshly grated Parmesan cheese if desired.
Eileen's Tips for Success
- I like to pound the chicken breasts so that they are the same thickness; this will allow them to all cook at the same time.
- Make sure to use a hot skillet when searing the chicken breasts; this will give a nice crust on the chicken breasts.
Frequently Asked Questions
What is chicken marsala sauce?
Is chicken marsala breaded?
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- If your family doesn't consume alcohol you can use chicken stock instead of wine to make this recipe.
- My family loves how the fettuccine noodles soak up the sauce, however, you can use any type of pasta that you have on hand or that your family enjoys.
- Once you add the wine to the skillet, use a wooden spoon and scrape as many of the brown bits off the bottom of the skillet as you can. This will give you a great flavor to your sauce.
Make ahead, storage, and freezer tips
Storage - Store the leftover chicken in an airtight container in the freezer for up to 3 days.
Make ahead - This dish is best enjoyed fresh, however, if you want to save a little time in the kitchen, you can season and dredge the chicken and then store it in the fridge covered with plastic for up to 10 hours.
Serving Suggestions
My family loves it when I serve this fettuccine chicken marsala with a simple side salad like this Wedge Salad and homemade garlic bread made with this Instant Pot French Bread recipe.
Similar recipes
Do you love delicious pasta recipes like this? Then next time, give one of these tasty recipes a try.
Check out all our chicken recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Chicken Marsala with Fettuccine
Equipment
Ingredients
Instructions
- Cook 8 ounces dry fettuccine pasta according to the package directions simultaneously while cooking the chicken and sauce. Drain the pasta and set aside.
- Season 4( 5-6) ounce boneless skinless chicken breastsgenerously with ½ teaspoon kosher salt and ½ teaspoon black pepper on both sides. Dredge the chicken in ½ cup all-purpose flour, shaking off any excess.
- In a large skillet, heat 2 Tablespoons olive oil over medium-high heat. Add the 4 seasoned chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet as the chicken was cooked, melt 4 Tablespoons unsalted butter over medium heat. Add 8 ounces baby bella mushrooms (thinly sliced) and 2 cloves garlic to the skillet and cook until the mushrooms are golden brown and tender, about 4-5 minutes.
- Pour 1 cup Marsala wine into the skillet and deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in ¾ cup chicken broth and bring the mixture to a simmer. Let it simmer for 5 minutes to reduce slightly. Add back in the browned chicken breasts, then stir in ½ cup heavy cream and simmer for another 2-3 minutes until the sauce thickens.
- Add the cooked fettuccine to the chicken and marsala sauce and coat evenly.
- Serve the Chicken Marsala and fettuccine pasta with 1 Tablespoon chopped fresh parsley and Grated Parmesan cheeseoptional garnish.
Nutrition
Notes
Marsala wine - a dry sherry wine can be used. The flavor may not be exactly the same.
Mushrooms: Use any favorite mushroom type, such as button mushrooms, cremini, or shiitake mushrooms, depending on what you prefer Vegetables: Add fresh spinach or kale to this dish for more vegetables. Make sure your chicken is cooked through and reaches an internal temperature of 165°F
The sauce will thicken once it has cooled slightly. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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