Best Chicken Marsala Fettuccine Recipe

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Chicken Marsala Fettuccine is a fusion of two classic dishes: tender chicken marsala and rich, creamy fettuccine pasta. This dish pairs the earthy flavor of mushrooms and the sweet, nutty essence of marsala wine with buttery pasta, creating a harmonious and indulgent meal perfect for any occasion.

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Why This Recipe Is the Best

1. Rich and Decadent Flavor: The marsala wine sauce is deeply flavorful, combining sweetness with a savory touch.
2. Creamy Pasta Base: The fettuccine is tossed in a creamy, velvety sauce that complements the chicken perfectly.
3. Restaurant-Quality at Home: Skip the takeout and enjoy a luxurious dish made with love in your own kitchen.
4. Easy Customization: Add vegetables or herbs to make it your own.

Step-by-Step Instructions

Step 1: Prep the Ingredients

1. Slice the chicken breasts into thinner fillets for even cooking.
2. Season both sides of the chicken with salt and pepper.
3. Dredge the chicken in flour, shaking off any excess.

Step 2: Cook the Chicken

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add the chicken fillets and cook for 3–4 minutes per side until golden brown.
3. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Marsala Sauce

1. In the same skillet, add the sliced mushrooms and cook until browned and tender, about 5 minutes.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Pour in the marsala wine and chicken broth, scraping up any browned bits from the skillet.
4. Simmer for 7–8 minutes to reduce the sauce slightly.
5. Stir in the heavy cream and allow the sauce to thicken for 3–4 minutes.

Step 4: Cook the Fettuccine

1. While the sauce is reducing, bring a large pot of salted water to a boil.
2. Cook the fettuccine according to package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain the fettuccine.

Step 5: Combine and Finish

1. Return the chicken to the skillet with the marsala sauce, spooning the sauce over the fillets.
2. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the sauce.
3. If needed, add a splash of reserved pasta water for a silkier consistency.
4. Stir in grated Parmesan cheese and additional butter for extra richness.

Serving Suggestions

1. Plating: Serve the fettuccine on a large platter with the chicken arranged on top. Drizzle extra sauce over everything.
2. Garnish: Sprinkle with fresh parsley or thyme and a light dusting of Parmesan.
3. Sides: Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

Tips for Success

1. Choose the Right Wine: Sweet marsala creates a more dessert-like flavor, while dry marsala keeps it savory. Either works; it’s a matter of preference.
2. Don’t Overcook the Chicken: Cooking the chicken just until golden ensures it stays tender and juicy.
3. Balance the Sauce: Taste the sauce before serving and adjust seasoning as needed. A pinch of salt can elevate the flavors.
4. Reserve Pasta Water: The starchy water helps bind the sauce to the pasta for a cohesive dish.

Variations

1. Vegetarian Option
   • Replace chicken with sautéed zucchini, eggplant, or tofu. Use vegetable broth instead of chicken broth.
2. Add Greens
   • Stir in fresh spinach or kale at the end for a boost of nutrients.
3. Spicy Twist
   • Add a pinch of red pepper flakes to the sauce for a subtle heat.
4. Gluten-Free
   • Use gluten-free fettuccine and substitute gluten-free flour for dredging the chicken.
5. Cheesy Upgrade
   • Top with shredded mozzarella and broil for 2 minutes for a cheesy crust.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Cook the chicken and sauce in advance and refrigerate. When ready to serve, reheat gently on the stove and cook the pasta fresh.

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What can I use instead of Marsala wine?

If Marsala wine is unavailable, substitute with dry sherry or a mixture of white wine and brandy. For a non-alcoholic option, use chicken broth with a splash of balsamic vinegar.

Can I freeze leftovers?

This dish is best enjoyed fresh, but you can freeze the sauce and chicken. Thaw and reheat gently on the stovetop, then combine with freshly cooked pasta.

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Final Thoughts

Chicken Marsala Fettuccine is a crowd-pleaser that combines the best of Italian-American cuisine. Whether you’re preparing it for a special occasion or a cozy family dinner, this recipe delivers restaurant-quality results every time. Creamy, flavorful, and utterly satisfying, it’s bound to become a staple in your meal rotation.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• For the Chicken
• 2 large boneless, skinless chicken breasts (cut in half lengthwise)
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil or unsalted butter
• For the Sauce
• 2 tablespoons unsalted butter
• 2 cups mushrooms (cremini or button), sliced
• 2 cloves garlic, minced
• 1/2 cup Marsala wine (sweet or dry)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• For the Fettuccine
• 12 oz fettuccine
• 2 tablespoons salt (for pasta water)
• 2 tablespoons grated Parmesan cheese (for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Fettuccine

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook according to package instructions until al dente.
3. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Prepare and Cook the Chicken

1. In a shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper.
2. Dredge each piece of chicken in the flour mixture, shaking off any excess.
3. Heat olive oil or butter in a large skillet over medium heat.
4. Add the chicken and cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

3. Make the Sauce

1. In the same skillet, melt 2 tablespoons of butter over medium heat.
2. Add the sliced mushrooms and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for an additional minute until fragrant.
4. Pour in the Marsala wine, scraping up any browned bits from the skillet.
5. Simmer for 2-3 minutes until the wine reduces slightly.
6. Add chicken broth, heavy cream, thyme, salt, and pepper. Stir well and let the sauce simmer for 5-7 minutes until thickened.

4. Combine Chicken and Sauce

1. Return the cooked chicken to the skillet, spooning the sauce over the top.
2. Simmer for 2-3 minutes to allow the chicken to absorb the flavors.

5. Toss with Fettuccine

1. Add the drained fettuccine to the skillet, tossing gently to coat in the sauce.
2. If the sauce is too thick, stir in a bit of the reserved pasta water until desired consistency is reached.

6. Garnish and Serve

1. Transfer the Chicken Marsala Fettuccine to plates or a serving dish.
2. Sprinkle with Parmesan cheese and fresh parsley for garnish.
3. Serve immediately with crusty bread or a side salad.

Notes

Comfort Food with a Twist: Classic chicken Marsala meets creamy pasta for a luxurious dish.

Simple Yet Elegant: Perfect for impressing guests without too much effort.

Flavorful and Satisfying: Earthy mushrooms, creamy sauce, and tender chicken make this a memorable meal.

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