One look at this dish, and you’re in for a treat! When I first made this Chicken Marsala Fettuccine recipe, I was blown away by how harmoniously the flavors came together. The creamy Marsala wine sauce, tender chicken, and perfectly cooked fettuccine deliver comfort in every bite.
Plus, the subtle hint of Parmesan and Italian seasoning tied it all beautifully. Believe me, whether you’re cooking for family or friends, this recipe will have everyone asking for seconds.
Credit: easyweeknightrecipes
Ingredients for Chicken Marsala Fettuccine
Here’s a list of everything you’ll need to make this decadent dish. Each ingredient plays a role, so make sure to choose the best quality ingredients for the tastiest results.
- 16 ounces fettuccine
Cooked just shy of al dente so it can fully absorb the flavors of the sauce while tossing. - 1/4 cup, plus 2 tablespoons all-purpose flour, divided
Used to dredge the chicken and thicken the sauce. Sifting helps avoid lumps. - 1 1/2 teaspoons kosher salt, divided
Seasoning essentials for layers of flavor. - 1 1/2 pounds boneless, skinless chicken breast tenderloins
Slice them equally-sized for even cooking. - 2 tablespoons olive oil
Perfect for crisping your chicken while keeping it moist. - 2 tablespoons unsalted butter
Adds richness to the sauce. - 1 large shallot, finely chopped
Shallots lend a mild, sweeter onion flavor that suits the sauce. - 8 ounces fresh cremini mushrooms, sliced
Fresh mushrooms elevate the umami. - 1 1/2 cups Marsala wine
The star of the sauce! Opt for sweet Marsala for an authentic taste. - 1 cup chicken stock
Lends depth while ensuring the sauce isn’t too heavy. - 1 cup heavy whipping cream
Creates a luxurious, creamy texture. - 2 teaspoons Italian seasoning
For a balanced herbal aroma. - 1/2 teaspoon freshly ground black pepper
Adds subtle warmth. - 1/2 teaspoon garlic powder
Enhances the savory base. - 10 ounces fresh baby spinach
Fresh spinach wilts beautifully without overpowering the flavors. - 4 ounces Parmesan cheese, finely shredded
Freshly grated Parmesan melts better and tastes incredible. - Fresh flat-leaf parsley, finely chopped, for garnish
Note: This recipe yields 6 servings of approximately 1 1/3 cups of pasta with chicken per portion.
Variations
You can always get creative with this recipe! Here are some alternatives and tweaks to suit different preferences:
- Dairy-Free Version: Swap heavy cream with coconut cream or use a dairy-free creamer.
- Vegetarian Option: Replace chicken with marinated tofu or roasted cauliflower.
- Low-Carb Option: Use zucchini noodles instead of pasta.
- Flavor Twist: Add sun-dried tomatoes for a tangy kick or fresh thyme for a more herbal note.
Cooking Time
A meal that’s decadent but quick to prepare? Yes, please! Here’s how long this one takes to whip up.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Equipment You Need
- Large pot: For boiling the fettuccine.
- Skillet: Perfect for sautéing and creating the sauce.
- Tongs: Handy for tossing the pasta and chicken into the sauce.
- Whisk: Essential for lump-free blending of the sauce.
- Cutting board and knife: For prepping chicken, shallots, and parsley.
- Colander: To drain your pasta.
How to Make Chicken Marsala Fettuccine?
This dish is easier to prepare than it looks. Just follow these simple steps, and you’ll have a masterpiece ready!
Cook the Fettuccine
Start by boiling a large pot of salted water. Toss in the fettuccine, cooking it just two minutes shy of the package’s al dente time. Reserve about half a cup of pasta water before draining. This starchy water will help in achieving a glossy sauce later.
Prepare the Chicken
Mix 1/4 cup of flour with 1/4 teaspoon of salt. Coat each chicken tenderloin evenly with the flour mixture, shaking off the excess. This thin coating ensures a perfect golden crust.
Heat olive oil and butter in a large skillet. Place the chicken in a single layer and cook until golden brown on both sides and cooked through (around 8 minutes). Remove the chicken and set it aside.
Sauté the Vegetables
Using the same skillet (don’t wipe it clean; those brown bits are pure flavor!), sauté the chopped shallots for about a minute. Add the cremini mushrooms and cook until they’re tender and slightly browned at the edges.
Create the Marsala Sauce
Pour Marsala wine into the skillet, scraping up any browned bits stuck to the pan. This deglazing process adds depth to the sauce. Cook for a few minutes until the wine reduces slightly. Stir in chicken stock, heavy cream, Italian seasoning, garlic powder, and black pepper. Bring it to a gentle boil, then reduce the heat to medium.
Thicken the Sauce
Make a slurry by whisking the remaining two tablespoons of flour with a small amount of water, then add it to the skillet. Stir the mixture to thicken the sauce. Toss in the spinach and cook until it’s wilted.
Combine the Ingredients
Return the chicken to the skillet along with the cooked pasta. Toss everything together gently until the sauce coats every strand and tender piece. Sprinkle in the freshly grated Parmesan and mix well. If the sauce is too thick, incorporate a few tablespoons of reserved pasta water.
Serve and Garnish
Remove the skillet from the heat, then garnish the dish with fresh parsley before serving. Comfort food, done! For another hearty and flavorful dish, you can try this chicken riggies recipe with this dish that’s packed with bold flavors.
Credit: maryswholelife
Additional Tips for Making this Recipe Better
Here are a few tips from my experience to make this recipe even better!
- Use freshly grated Parmesan instead of pre-packaged shreds for better melting and flavor.
- If the cream sauce seems prone to separating, lower the heat when adding it.
- Don’t skip scraping the brown bits off the pan; they’re the essence of flavor!
- For a rustic presentation, serve it directly from the skillet at the table.
- If you want to meal-prep, cook the chicken and sauce ahead of time, adding the pasta just before serving.
How to Serve Chicken Marsala Fettuccine?
For a stunningly beautiful presentation, sprinkle some extra Parmesan cheese and fresh parsley right before placing the dish on your table. You can serve it with a side of crusty garlic bread to soak up the luscious sauce or complement it with a crisp green salad. For a unique twist, you can pair this dish with cheesy chicken recipe that’s equally comforting and delicious.
Nutritional Information
Here’s what you’re getting from each serving of this delicious meal:
- Calories: 861
- Protein: 57g
- Carbohydrates: 78g
- Fat: 34g
Make Ahead and Storage
Storing your leftovers properly means enjoying this deliciousness again!
- Restoring: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the pasta can be frozen, the cream-based sauce might separate. Freeze portions in microwave-safe containers for up to 2 months.
- Reheating: Use a stovetop with low heat and a splash of chicken stock to revive the creamy consistency.
Why You’ll Love This Recipe?
Who can resist a recipe like this? Here’s why it’s sure to become a favorite.
- Simple yet Special: It’s easy to make but feels like a gourmet indulgence.
- Versatile: Customize it with your favorite veggies or pasta preferences.
- Crowd-Pleaser: Perfect for family dinners or hosting guests.
- Balanced Flavors: The sweetness of Marsala pairs perfectly with the savory cream sauce.
- Comfort Food: It’s hearty, creamy, and oh-so-satisfying!
Now roll up your sleeves and give this Chicken Marsala Fettuccine a shot. It’ll become a go-to in your recipe book! Enjoy every creamy, savory bite. You can also enjoy similar chicken recipes for more inspiration.
Chicken Marsala Fettuccine Recipe
Ingredients
Method
- Start by boiling a large pot of salted water. Toss in the fettuccine, cooking it just two minutes shy of the package’s al dente time. Reserve about half a cup of pasta water before draining. This starchy water will help in achieving a glossy sauce later.
- Mix 1/4 cup of flour with 1/4 teaspoon of salt. Coat each chicken tenderloin evenly with the flour mixture, shaking off the excess. This thin coating ensures a perfect golden crust.
- Heat olive oil and butter in a large skillet. Place the chicken in a single layer and cook until golden brown on both sides and cooked through (around 8 minutes). Remove the chicken and set it aside.
- Using the same skillet (don’t wipe it clean; those brown bits are pure flavor!), sauté the chopped shallots for about a minute. Add the cremini mushrooms and cook until they’re tender and slightly browned at the edges.
- Pour Marsala wine into the skillet, scraping up any browned bits stuck to the pan. This deglazing process adds depth to the sauce. Cook for a few minutes until the wine reduces slightly. Stir in chicken stock, heavy cream, Italian seasoning, garlic powder, and black pepper. Bring it to a gentle boil, then reduce the heat to medium.
- Make a slurry by whisking the remaining two tablespoons of flour with a small amount of water, then add it to the skillet. Stir the mixture to thicken the sauce. Toss in the spinach and cook until it’s wilted.
- Return the chicken to the skillet along with the cooked pasta. Toss everything together gently until the sauce coats every strand and tender piece. Sprinkle in the freshly grated Parmesan and mix well. If the sauce is too thick, incorporate a few tablespoons of reserved pasta water.
- Remove the skillet from the heat, then garnish the dish with fresh parsley before serving. Comfort food, done!
Notes
- Use freshly grated Parmesan instead of pre-packaged shreds for better melting and flavor.
- If the cream sauce seems prone to separating, lower the heat when adding it.
- Don’t skip scraping the brown bits off the pan; they’re the essence of flavor!
- For a rustic presentation, serve it directly from the skillet at the table.
- If you want to meal-prep, cook the chicken and sauce ahead of time, adding the pasta just before serving.
