Chicken Marsala with Fettuccine

A white plate with fetuccini, chicken marsala and mushrooms.

Chicken Marsala with Fettuccine

This Chicken Marsala with Fettuccine is a classic Italian-American dish that combines tender pan-seared chicken breasts with a rich and flavorful Marsala wine sauce, served over a bed of creamy fettuccine pasta. Each bite of chicken is complemented by the earthy flavor of the mushrooms and the richness of the Marsala wine sauce, creating a deliciously comforting and satisfying meal that's perfect for a weekend meal.

Course Main Course

Cuisine Italian-American

Keyword chicken marsala over fettucine, chicken marsala with fettuccine

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 773kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

8 ounces dry fettuccine pasta
4( 5-6) ounce boneless skinless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
½ cup all-purpose flour (for dredging)
2 Tablespoons olive oil
4 Tablespoons unsalted butter
8 ounces baby bella mushrooms (thinly sliced)
2 cloves garlic peeled and minced
1 cup Marsala wine (dry)
¾ cup chicken broth
½ cup heavy cream
1 Tablespoon chopped fresh parsley optional garnish
Grated Parmesan cheese optional garnish

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 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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Storage Instructions: Leftover chicken and pasta can be stored in the refrigerator in an airtight container for up to 3 days.

To reheat, microwave until the chicken is heated through or place the chicken back onto a skillet and cook on low until it is heated through.

Variation 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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Nutrition