Description
This Chicken Marsala Fettuccine is a delightful Italian-inspired dish featuring tender chicken breasts cooked in a rich and creamy Marsala wine sauce with sautéed cremini mushrooms, served over perfectly cooked fettuccine pasta. The sauce combines dry Marsala wine, chicken broth, and heavy cream for a luscious coating, finished with fresh parsley and Parmesan cheese for a flavorful, comforting meal that’s perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Coating
- 2 chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 8 ounces fettuccine pasta
Sauce and Cooking
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the chicken: Slice each chicken breast horizontally to create thinner pieces, then pound them between plastic wrap to an even thickness of about 1/2 inch for even cooking.
- Season and dredge: Season both sides of the chicken with salt and pepper, then dredge in all-purpose flour, shaking off excess flour, and set aside.
- Cook pasta: Boil salted water and cook the fettuccine according to package directions until al dente. Drain and reserve 1/2 cup pasta water.
- Sear chicken: Heat olive oil in a skillet over medium heat, cook the coated chicken 3-4 minutes per side until golden brown and fully cooked (165°F), then transfer to a plate.
- Sauté mushrooms: Add butter to the skillet; once melted, cook the sliced mushrooms for 5-7 minutes until golden and moisture has evaporated.
- Deglaze with Marsala wine: Pour in the Marsala wine, stirring to loosen browned bits, and simmer until reduced by half (2-3 minutes).
- Add broth: Stir in chicken broth and simmer an additional 3-4 minutes to slightly thicken the sauce.
- Incorporate cream: Add heavy cream, stirring and cooking for 2 more minutes until sauce thickens. Thin with reserved pasta water if needed.
- Slice chicken: Cut cooked chicken into strips or bite-sized pieces and return to skillet, stirring to coat with sauce, cooking for 2-3 minutes more.
- Toss pasta: Add cooked fettuccine to skillet and gently toss with chicken and sauce, adding reserved pasta water as necessary to reach desired sauce consistency.
- Add final touches: Sprinkle chopped parsley and grated Parmesan over the pasta and gently toss to combine.
- Serve: Plate immediately, optionally garnished with additional parsley and Parmesan for a beautiful presentation.
Notes
- Ensure the chicken is pounded to even thickness for uniform cooking.
- Use dry Marsala wine for authentic flavor; sweet Marsala alters the taste.
- Reserve pasta water to adjust sauce consistency as needed.
- Check chicken temperature with a thermometer to avoid under or overcooking.
- Fettuccine can be substituted with other pasta shapes like linguine or tagliatelle.
