Chicken Marsala Fettuccine Recipe

If you’re craving a dish that feels like a warm hug on a plate, you absolutely have to try this Chicken Marsala Fettuccine Recipe. It’s a beautiful blend of tender, perfectly cooked chicken breasts, earthy mushrooms, and a luxuriously rich Marsala wine sauce, all tossed with silky fettuccine. Every bite captures the essence of classic Italian flavors with a creamy twist, making it a standout meal whether for a cozy dinner at home or impressing guests. This recipe strikes the perfect balance between comfort and elegance, and trust me, once you make it, it’ll be a staple in your kitchen.

Ingredients You’ll Need

This Chicken Marsala Fettuccine Recipe comes together with a handful of simple yet essential ingredients, each playing a crucial role in creating that irresistible harmony of taste, texture, and color. From the hearty chicken breasts to the fragrant fresh parsley, every element adds something special to the dish.

• Chicken breasts: Fresh and tender, thoughtfully sliced and pounded for even cooking and juicy results.
• Fettuccine pasta: The perfect, wide noodles to hold onto the creamy sauce beautifully.
• All-purpose flour: Used for dusting the chicken to get a delicious golden crust when cooked.
• Salt and black pepper: Simple seasonings that enhance the natural flavors of chicken and mushrooms.
• Olive oil: Provides a rich base for sautéing and infuses a subtle fruity flavor.
• Unsalted butter: Adds creaminess and depth to the mushroom sauce.
• Cremini mushrooms: Earthy and meaty, they bring fantastic texture and savory notes.
• Dry Marsala wine: The star of the sauce, giving it that signature sweet, aromatic punch.
• Chicken broth: Boosts the flavor and helps develop the sauce’s body.
• Heavy cream: Makes the sauce luxuriously creamy and smooth.
• Fresh parsley: Brightens the dish with a fresh, herbal finish.
• Grated Parmesan cheese: Adds a salty, nutty richness and completes the dish beautifully.

How to Make Chicken Marsala Fettuccine Recipe

Step 1: Prepare and Pound the Chicken

Start by slicing your chicken breasts in half horizontally, ensuring thinner pieces that cook evenly. Sandwich them between plastic wrap or parchment paper and give them a gentle pounding with a meat mallet until they’re about half an inch thick. This little prep step guarantees juicy, tender chicken every time.

Step 2: Season and Flour the Chicken

Season both sides with salt and black pepper for that essential flavor foundation. Next, dredge each piece lightly in all-purpose flour, shaking off the excess. This coating crisps up beautifully in the pan, creating a lovely base for your sauce to cling to.

Step 3: Cook the Fettuccine Pasta

Bring a large pot of salted water to a boil and cook your fettuccine until al dente, about 9-11 minutes. Be sure to stir occasionally so the noodles don’t stick together. Don’t forget to save a little pasta water before draining; this starchy liquid can be a perfect solution if your sauce needs loosening later.

Step 4: Sear the Chicken

Heat olive oil in a skillet until it’s hot and shimmering, then lay the chicken pieces in carefully. Cook about 3-4 minutes per side until the chicken is golden on the outside and cooked through inside. Use a meat thermometer if you have one—a reading of 165°F ensures safety and juiciness. Set the cooked chicken aside on a plate while you move on to the sauce.

Step 5: Sauté the Mushrooms in Butter

Add unsalted butter to the same skillet and let it melt, then toss in your sliced cremini mushrooms. Stir regularly and cook until they become golden brown and their moisture evaporates, about 5-7 minutes. This step deepens their flavor and adds that incredible umami punch.

Step 6: Add and Reduce Marsala Wine

Pour in the dry Marsala wine, stirring everything together and scraping the browned bits from the pan’s bottom. Let it simmer for a few minutes until it’s reduced by half, concentrating the flavors and making the sauce beautifully aromatic.

Step 7: Simmer Chicken Broth

Pour in the chicken broth and let the sauce continue simmering for 3-4 minutes. This helps build the sauce’s complexity and starts that lovely thickening process that will coat your pasta perfectly.

Step 8: Incorporate Heavy Cream

Add the heavy cream to the skillet and stir well, cooking for another couple of minutes until the sauce thickens to a luscious, silky consistency. If it gets too thick, don’t hesitate to add a little reserved pasta water to get it just right.

Step 9: Slice and Return Chicken to Sauce

While the sauce simmers, slice your cooked chicken into strips or bite-size pieces. Return the chicken to the skillet, toss it gently in the sauce, and let everything mingle for a few minutes so the flavors fully meld.

Step 10: Toss Pasta in the Sauce

Add your cooked fettuccine directly into the skillet with the chicken and sauce. Toss gently to make sure every noodle is coated in that heavenly Marsala cream sauce. Again, adjust the sauce consistency by adding a splash of pasta water if needed.

Step 11: Finish with Parsley and Parmesan

Finally, sprinkle in the fresh chopped parsley and grated Parmesan cheese. Give it one gentle toss to combine that fresh herbaceous kick and cheesy richness throughout the dish.

Step 12: Serve and Enjoy

Plate the Chicken Marsala Fettuccine right away, garnished with extra parsley and Parmesan if you like. This ensures every forkful is packed with flavor and warmth, a perfect celebration of Italian comfort food.

How to Serve Chicken Marsala Fettuccine Recipe

Garnishes

Fresh chopped parsley and a generous sprinkle of grated Parmesan are classic garnishes that provide vibrancy and enhance the flavor profile. Feel free to add a pinch of red pepper flakes if you want a subtle kick or drizzle a bit of extra virgin olive oil for added richness.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed in a light vinaigrette to balance the creaminess. Roasted or steamed vegetables like asparagus, broccoli, or green beans make great companions, adding freshness and texture contrast.

Creative Ways to Present

For a special occasion, serve the fettuccine nest-style on plates with the chicken strips artfully placed on top. Garnish with edible flowers or microgreens for visual appeal. Alternatively, offer grated Parmesan and fresh herbs on the side so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

Chicken Marsala Fettuccine leftovers keep well in an airtight container in the refrigerator for up to 3 days. This makes it perfect for meal prep or saving a delicious dinner for the next day without compromising flavor or texture.

Freezing

While the sauce and chicken freeze well, the fettuccine may become a bit soft after reheating. If freezing, store the components separately when possible, or freeze the whole dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of water or chicken broth to loosen the sauce if it thickens. Microwave reheating also works; cover loosely and heat in short intervals, stirring in between for even warming.

FAQs

Can I use a different type of pasta for this Chicken Marsala Fettuccine Recipe?

Absolutely! While fettuccine is ideal for holding the creamy sauce, you can substitute with linguine, tagliatelle, or even penne for a slightly different texture. Just cook according to the package directions as usual.

What can I substitute for Marsala wine if I don’t have any on hand?

If you don’t have Marsala wine, a dry white wine or a mix of grape juice and brandy can work as alternatives. Keep in mind the flavor will differ slightly, but these options will still add that nice wine essence to your sauce.

Is it possible to make this recipe gluten-free?

Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken. Ensure your chicken broth and other ingredients are labeled gluten-free to avoid any hidden gluten.

Can I use chicken thighs instead of breasts?

Chicken thighs can be used, and they add extra juiciness and richness. Just be sure to adjust cooking time slightly as thighs are thicker and fattier, and consider trimming excess fat before cooking.

How can I make this Chicken Marsala Fettuccine Recipe dairy-free?

To make it dairy-free, skip the butter and heavy cream. Use olive oil or a dairy-free butter substitute for sautéing the mushrooms and opt for coconut cream or cashew cream as a cream replacement to maintain that luscious texture.

Final Thoughts

This Chicken Marsala Fettuccine Recipe is a joyful celebration of flavor, comfort, and Italian-inspired goodness. It’s a dish that feels special but is surprisingly easy to prepare, making it perfect for both weeknight dinners and entertaining. I encourage you to gather the ingredients and give it a try—you’ll find it becomes one of those dishes that brings everyone back to the table with a smile.

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