Chicken Marsala Fettuccine
Chicken Marsala Fettuccine

Savory Delight-Chicken Marsala Fettuccine Recipe


Chicken Marsala Fettuccine is a mouthwatering Italian-inspired dish that combines tender chicken, earthy mushrooms, and rich Marsala wine sauce with perfectly cooked fettuccine pasta. This recipe offers a delightful blend of flavors and textures, making it a favorite for family dinners and special occasions alike. Let’s dive into the culinary journey of creating this savory delight.

Ingredients.


For the Chicken.

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter

For the Marsala Sauce.

  • 2 cups of sliced mushrooms, either cremini or button mushrooms.
  • 2 cloves garlic, minced
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

For the Fettuccine.

  • 1 pound fettuccine pasta
  • Salt for pasta water

Instructions.

Prepare the Chicken.

    • Begin by flattening the chicken breasts until they are the same thickness. Sprinkle them with plenty of salt and pepper.
    • Coat the chicken breasts with flour, and shake off any extra.
    • In a big frying pan, warm olive oil and 2 tablespoons of butter on medium-high heat.
    • Cook the chicken breasts for about 5-6 minutes on each side or until golden brown and cooked through.Remove from the pan and set aside.

    Make the Marsala Sauce.

      • In the same pan, put in the rest of the butter and sliced mushrooms. Cook until the mushrooms turn golden brown and soft, which takes about 5 minutes.
      • Put chopped garlic in the pan and cook for one more minute until it smells good.
      • Pour in the Marsala wine and chicken broth, stirring to deglaze the skillet and scrape up any browned bits from the bottom.
      • Allow the sauce to simmer and reduce by about half, approximately 10-15 minutes.
      • Stir in the heavy cream and chopped parsley. Season with salt and black pepper to taste.

      Cook the Fettuccine.

        • Meanwhile, cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente.Pour out the water from the pasta but save about 1/2 cup of it.

        Combine and Serve.

          • Once the sauce has reduced and thickened, return the cooked chicken breasts to the skillet, nestling them into the sauce.
          • Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the Marsala sauce.
          • If the sauce is too thick, you can add a splash of reserved pasta water to loosen it up.
          • Allow the chicken and pasta to simmer together for a couple of minutes, allowing the flavors to meld.

          Garnish and Enjoy.

            • Garnish the Chicken Marsala Fettuccine with additional chopped parsley before serving.
            • Serve hot, accompanied by crusty bread and a simple green salad for a complete meal.


            Chicken Marsala Fettuccine is a classic Italian dish that never fails to impress. With tender chicken, flavorful mushrooms, and a luxurious Marsala wine sauce, this recipe elevates the dining experience to a whole new level. Whether you’re cooking for a special occasion or simply craving a comforting meal, give this recipe a try and indulge in its delicious flavors.

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