Print

Creamy Chicken Marsala Pasta with Fettuccine

Close-up of creamy chicken marsala pasta featuring tender chicken pieces and sautéed mushrooms over fettuccine noodles.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this restaurant style Chicken Marsala Pasta at home. This recipe combines tender chicken breasts and mushrooms in a rich, savory Marsala wine sauce served over fettuccine noodles for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Marsala wine (dry cooking wine is fine)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 12 ounces fettuccine pasta
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the pasta aside.
  2. In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken pieces lightly in the flour mixture, shaking off any excess.
  3. Heat the olive oil and butter in a large skillet over medium-high heat. Add the floured chicken and cook until golden brown on all sides, about 3-4 minutes per side. Remove the chicken and set it aside.
  4. Add the sliced mushrooms to the same skillet. Cook until they release their moisture and start to brown, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 3 minutes.
  6. Stir in the chicken broth and bring the sauce to a simmer. Cook for 5 minutes until the sauce thickens slightly.
  7. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth. Taste and adjust salt and pepper if needed.
  8. Return the cooked chicken to the skillet. Simmer for 2 minutes to heat through.
  9. Add the drained fettuccine to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  10. Serve immediately, garnished with fresh chopped parsley.

Notes

  • If you cannot find Marsala wine, you can substitute it with dry sherry or use 1/2 cup beef broth mixed with 1 tablespoon of balsamic vinegar for a similar depth of flavor.
  • For a richer sauce, use a mix of cremini and shiitake mushrooms.
  • This dish pairs well with a simple side salad dressed with vinaigrette.

Nutrition

Find it online: https://blissbatter.com/chicken-marsala-pasta-recipe/