Chicken Marsala Fettuccine is a deliciously rich dish that combines tender chicken, savory mushrooms, and a flavorful Marsala wine sauce over perfectly cooked fettuccine pasta. The creamy sauce infuses each bite with deep, earthy flavors, making this dish an absolute favorite for pasta lovers. It’s perfect for a cozy night in or a special dinner with loved ones.
My Cooking Experience 👩🍳
With 4-5 years of cooking experience, I’ve fine-tuned this Chicken Marsala Fettuccine recipe to create the perfect balance of rich flavors and textures. The Marsala wine sauce is the star of the dish, and I’ve perfected it to ensure it’s creamy yet full of depth. This dish is easy to make and will certainly impress your guests!
Cooking Time ⏲️
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Ingredients 🍽️
- 2 chicken breasts, sliced into thin cutlets
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 cup sliced mushrooms (preferably cremini or white button)
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions 🍳
Step 1: Prepare the Fettuccine 🍝
Cook the fettuccine according to the package instructions. Drain and set aside, reserving a bit of pasta water for later if needed.
Step 2: Cook the Chicken 🍗
Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets with salt, pepper, and garlic powder. Cook the chicken for 4-5 minutes per side, until golden and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Make the Marsala Sauce 🍷
In the same skillet, add the mushrooms and cook for 3-4 minutes, until they’re tender. Pour in the Marsala wine and chicken broth, stirring to combine. Let the sauce simmer for 5 minutes, allowing it to reduce and thicken slightly.
Step 4: Combine the Pasta and Sauce 🍽️
Add the heavy cream and butter to the skillet, stirring until the sauce becomes smooth and creamy. Return the chicken to the skillet, then toss the cooked fettuccine into the sauce. Stir well to coat the pasta, and sprinkle with Parmesan cheese. Garnish with fresh parsley and serve immediately.
Try like this chicken pad thai
Variations 🧑🍳
- Vegetarian Marsala Fettuccine: Replace the chicken with extra mushrooms or a combination of mushrooms and tofu for a vegetarian twist.
- Spicy Marsala Fettuccine: Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Creamy Marsala Mushroom Sauce: For an even richer sauce, use a mixture of heavy cream and mascarpone cheese.
Equipment You’ll Need 🍴
- Large skillet
- Pot for boiling pasta
- Knife and cutting board
- Strainer for pasta
- Spoon or spatula for stirring
Why You’ll Love This Recipe ❤️
Chicken Marsala Fettuccine brings together the best of both worlds: tender chicken, creamy sauce, and a rich Marsala wine flavor. The fettuccine absorbs the delicious sauce, creating a comforting, flavorful meal that feels indulgent yet is easy to prepare. Perfect for special dinners or when you simply want to enjoy a hearty, satisfying meal.
Nutritional Information 🍔
- Calories: 650
- Protein: 45g
- Carbs: 55g
- Fat: 28g
- Sodium: 900mg
Conclusion 🎉
Chicken Marsala Fettuccine is an elegant, flavorful dish that’s perfect for any occasion. The combination of tender chicken, rich Marsala sauce, and creamy pasta makes it a guaranteed hit. Whether you’re cooking for a special dinner or just want something delicious, this recipe will leave everyone at the table wanting more. Give it a try today!
chicken marsala fettuccine
Ingredients
Method
- Cook the fettuccine according to the package instructions. Drain and set aside, reserving a bit of pasta water for later if needed.
- Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets with salt, pepper, and garlic powder. Cook the chicken for 4-5 minutes per side, until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the mushrooms and cook for 3-4 minutes, until they’re tender. Pour in the Marsala wine and chicken broth, stirring to combine. Let the sauce simmer for 5 minutes, allowing it to reduce and thicken slightly.
- Add the heavy cream and butter to the skillet, stirring until the sauce becomes smooth and creamy. Return the chicken to the skillet, then toss the cooked fettuccine into the sauce. Stir well to coat the pasta, and sprinkle with Parmesan cheese. Garnish with fresh parsley and serve immediately.
Notes
- Vegetarian Marsala Fettuccine: Replace the chicken with extra mushrooms or a combination of mushrooms and tofu for a vegetarian twist.
- Spicy Marsala Fettuccine: Add a pinch of red pepper flakes to the sauce for a spicy kick.
- Creamy Marsala Mushroom Sauce: For an even richer sauce, use a mixture of heavy cream and mascarpone cheese.
