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Creamy Chicken Marsala Fettuccine

A white bowl filled with fettuccine pasta topped with seared chicken pieces and mushrooms in a rich, creamy sauce, garnished with parsley, representing chicken marsala pasta.
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This recipe combines the rich, savory flavors of classic Chicken Marsala with tender fettuccine pasta in a simple, creamy sauce, perfect for a weeknight dinner.

Ingredients

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  • 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 dry Marsala wine
  • 1 cup low-sodium 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. Toss the cut chicken pieces with flour, salt, and pepper until lightly coated.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
  3. Add the sliced mushrooms to the same skillet and cook until they release their moisture and start to brown, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3 minutes.
  5. Stir in the chicken broth and bring the sauce to a simmer. Reduce heat to medium-low.
  6. While the sauce simmers, cook the fettuccine pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
  7. Stir the heavy cream and Parmesan cheese into the Marsala sauce. Simmer gently until the sauce thickens slightly, about 2 minutes.
  8. Return the cooked chicken to the skillet. Add the drained fettuccine to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • Use a good quality dry Marsala wine for the best flavor in your sauce. Cooking with cooking wine will result in a less complex taste.
  • Fettuccine works well because its flat shape holds the creamy sauce nicely, but penne or linguine are good substitutes.
  • For a richer sauce, you can add 1/4 cup of cream cheese along with the heavy cream.

Nutrition

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