The rich, earthy aroma of Marsala wine mingles with the savory scent of garlic and chicken, creating an irresistible invitation to dig in. As the sauce simmers, it thickens into a velvety coating that hugs each strand of fettuccine, making every bite feel like a cozy hug for your taste buds. The mushrooms add an earthy depth that perfectly balances the sweetness of the wine, while the tender chicken provides a juicy contrast. It’s the kind of dish that feels both elegant and comforting, perfect for a special occasion or just a weeknight when you need a little something to brighten your evening.
What I love most about this Chicken Marsala Fettuccine is how easily it elevates the simple act of cooking into a moment of indulgence. There’s something magical about creating a meal that’s both easy to make and impressively flavorful. As the sauce reduces, it transforms into a rich, glossy finish that glistens under the light, almost like it’s begging to be scooped up with the next bite of pasta. Trust me, when this dish hits the table, the whole room will be filled with eager anticipation. And if you’re anything like me, you’ll be savoring each bite and savoring the little moments that come with it.
If you’re looking to add your own twist to this classic, feel free to play with the types of mushrooms you use. I’ve found that a mix of cremini and shiitake can give the dish a wonderful depth of flavor, but even a simple button mushroom will do just fine. Don’t be afraid to get a little creative with your spices either. A dash of thyme or a sprinkle of fresh parsley on top can really elevate the dish and add a fresh, fragrant finish that makes it feel like you’ve just come back from a trip to Italy.
Key Ingredients in Chicken Marsala Fettuccine
To bring this delicious dish to life, we rely on a few key ingredients that each play an important role in balancing the rich, savory, and subtly sweet flavors. Let’s take a closer look at what makes this Chicken Marsala Fettuccine so irresistible.
- Chicken Breast
The star of the show, chicken breast provides lean, tender meat that soaks up the savory Marsala sauce. Its mild flavor creates the perfect canvas for the richness of the sauce, and when cooked just right, it remains juicy and succulent with every bite. - Fettuccine
Fettuccine is the perfect pasta for this dish. Its wide, flat shape allows the velvety sauce to cling to each strand, making every bite a delicious combination of smooth pasta and flavorful sauce. It gives the dish that comforting, hearty feeling we crave in a meal. - Marsala Wine
Marsala wine is the foundation of the sauce, bringing both depth and a touch of sweetness. It’s a fortified wine that adds a rich, caramel-like flavor that perfectly complements the savory chicken and earthy mushrooms. It’s what gives this dish its signature taste. - Garlic
Garlic is the fragrant backbone of many Italian dishes, and Chicken Marsala Fettuccine is no exception. Its aromatic punch enhances the other flavors, adding a savory layer of complexity to the sauce. Just a little garlic can go a long way in making the dish extra flavorful. - Mushrooms
Mushrooms bring an earthy, umami flavor that balances the sweetness of the wine. Whether you choose cremini, shiitake, or button mushrooms, they absorb the sauce beautifully and add a comforting, meaty texture to the dish. - Heavy Cream
Heavy cream is what gives the sauce its luxurious, silky texture. It helps to mellow out the acidity from the wine and creates that creamy, luscious finish that clings to the fettuccine. It turns the sauce into something irresistible, with just the right amount of richness. - Butter
Butter adds a bit of indulgence to the dish, enriching the sauce with its velvety, smooth quality. It also helps in sautéing the chicken and mushrooms, allowing everything to caramelize beautifully and creating a lovely golden brown color on the chicken. - Fresh Parsley
Fresh parsley isn’t just for garnish—it adds a burst of color and a subtle, fresh flavor that lightens up the richness of the dish. A sprinkle on top just before serving makes the plate feel fresh and inviting. - Chicken Broth
Chicken broth helps to build the base of the sauce, providing savory depth and helping to balance the sweetness of the Marsala wine. It gives the sauce body, making sure it coats the pasta perfectly without being too heavy.
How to Make Chicken Marsala Fettuccine
- STEP 1: Prep the Chicken
Start by patting your chicken breasts dry with a paper towel. This will help them brown beautifully when you cook them. Next, season both sides generously with salt and pepper. You can also dust them lightly with flour for an extra golden crust, but this step is optional. Set the chicken aside while you prep the rest of the ingredients. - STEP 2: Cook the Fettuccine
Bring a large pot of salted water to a boil. Once boiling, add your fettuccine and cook according to the package directions until al dente. Drain the pasta and set it aside, but save about 1/2 cup of pasta water for the sauce just in case it needs a little thinning later on. - STEP 3: Sauté the Chicken
Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Once the butter is hot and bubbly, add the chicken breasts to the pan. Cook for 5-7 minutes per side, or until golden brown and cooked through (the internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside to rest. - STEP 4: Sauté the Mushrooms and Garlic
In the same skillet, add another tablespoon of butter. Once melted, toss in the sliced mushrooms and cook for 5-6 minutes, or until they’re tender and browned. Add the minced garlic and sauté for another 1-2 minutes, until fragrant. Be careful not to let the garlic burn—it should just become aromatic. - STEP 5: Deglaze the Pan with Marsala Wine
Pour in 1 cup of Marsala wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the skillet. These bits are packed with flavor, and they’ll infuse the sauce with richness. Let the wine simmer for 3-4 minutes, allowing it to reduce by about half. - STEP 6: Add the Chicken Broth and Cream
Once the Marsala wine has reduced, pour in 1/2 cup of chicken broth, followed by 1/2 cup of heavy cream. Stir to combine and bring the sauce to a simmer. Let it cook for an additional 4-5 minutes, until it thickens into a luscious, creamy consistency. - STEP 7: Slice the Chicken
While the sauce simmers, slice the rested chicken breasts into thin strips. This helps the chicken absorb the sauce and allows it to be evenly distributed throughout the dish. - STEP 8: Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the sauce, tossing gently to coat the pasta in the rich, creamy Marsala sauce. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up until it reaches your desired consistency. - STEP 9: Serve the Dish
Add the sliced chicken on top of the pasta, and give everything one last gentle toss to combine. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve immediately, and get ready to enjoy a meal that’s both comforting and elegant.
Serving Suggestions for Chicken Marsala Fettuccine
1. A Fresh Side Salad
Pair your Chicken Marsala Fettuccine with a light, refreshing side salad to balance the richness of the dish. A simple mix of arugula, cherry tomatoes, and shaved Parmesan, dressed with olive oil and a squeeze of lemon, will add the perfect crisp and tang to cut through the creamy sauce.
2. Garlic Bread
Let’s be real—garlic bread is always a crowd-pleaser. Serve a warm, crusty loaf alongside your pasta to soak up every last drop of that velvety Marsala sauce. There’s something extra cozy about a few slices of garlic bread on the side—trust me, it’ll disappear before you know it!
3. A Glass of Marsala Wine
Since Marsala wine plays such a starring role in this dish, why not enjoy a glass with your meal? A slightly chilled glass of Marsala complements the dish beautifully, enhancing the wine’s subtle sweetness and depth. It’s a lovely way to immerse yourself fully in the flavors of this comforting Italian-inspired meal.
How to Store Chicken Marsala Fettuccine
If you happen to have any leftovers (lucky you!), storing Chicken Marsala Fettuccine is simple and will help keep it tasting just as delicious when you’re ready for round two. Start by transferring the pasta and sauce into an airtight container. Make sure the dish has cooled down to room temperature before sealing it to avoid excess moisture building up inside.
When stored properly in the fridge, it should last for about 2-3 days. The sauce may thicken a bit as it sits, but don’t worry—it will come back to life when reheated. Simply add a splash of chicken broth or a bit more cream to loosen the sauce up when warming it up on the stove or in the microwave.
For longer storage, you can freeze the Chicken Marsala Fettuccine. Just make sure it’s in a freezer-safe container, and try to use it within 2-3 months for the best quality. When you’re ready to enjoy it again, thaw it overnight in the fridge and then reheat it on the stove, adding a little more liquid if needed. You’ll still get that creamy, comforting dish you love, even after some time in the freezer.
Conclusion
And there you have it—a deliciously comforting plate of Chicken Marsala Fettuccine, perfect for any occasion. From the rich, velvety sauce to the tender chicken and mushrooms, this dish is one that’ll make your kitchen feel like a little slice of Italy. It’s the kind of recipe you’ll want to keep on hand, whether you’re cooking for a special gathering or treating yourself to a cozy dinner at home.
I hope this recipe inspires you to get in the kitchen and enjoy the magic that happens when simple ingredients come together to create something extraordinary. If you try it out (or make your own twist!), I’d love to hear how it turns out. Feel free to drop me a comment or ask any questions—you know I’m always here to chat about food! Happy cooking, and I can’t wait to hear all about your delicious creations.
Chicken Marsala Fettuccine
Description
Tender chicken, sautéed to perfection, drenched in a rich Marsala wine sauce, and paired with silky fettuccine pasta. The sauce is deep, earthy, and just the right amount of sweet, creating a comforting, savory dish that’s impossible to resist!
Ingredients
Instructions
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Begin by preparing the chicken breasts. Use a sharp knife to slice each breast in half horizontally to create two thinner pieces of chicken. This will allow for even cooking. Place the chicken pieces between two sheets of plastic wrap or parchment paper, then gently pound them with a meat mallet to an even thickness of about 1/2 inch.
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Once the chicken is prepared, season both sides with salt and black pepper. In a shallow dish or plate, pour the all-purpose flour. Dredge each piece of chicken in the flour, pressing lightly to ensure an even coating. Shake off any excess flour and set the coated chicken aside on a clean plate.
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Bring a large pot of salted water to a boil over medium-high heat. Once boiling, add the fettuccine pasta and cook according to the package instructions, typically about 9-11 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking together. Once done, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water in case you need it later for the sauce.
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In a large skillet, heat the olive oil over medium heat. When the oil is hot and shimmering, carefully place the chicken breasts into the skillet. Cook the chicken for about 3-4 minutes per side, or until golden brown and cooked through. To check doneness, insert a meat thermometer into the thickest part of the chicken; it should read 165°F. Once the chicken is cooked, transfer it to a plate and set aside.
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In the same skillet, add the unsalted butter and allow it to melt over medium heat. Once the butter has melted, add the sliced cremini mushrooms. Stir occasionally and cook the mushrooms for about 5-7 minutes, until they release their moisture and become golden brown.
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After the mushrooms are cooked, pour in the dry Marsala wine, stirring to combine with the mushrooms and scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes, letting it reduce by about half.
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Once the Marsala wine has reduced, add the chicken broth and continue to simmer for an additional 3-4 minutes. The sauce will begin to thicken slightly.
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Next, pour in the heavy cream and stir to incorporate. Allow the sauce to cook for another 2 minutes, stirring occasionally, until it has thickened to your desired consistency. If the sauce becomes too thick, you can add a little of the reserved pasta water to thin it out.
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While the sauce is simmering, slice the cooked chicken into strips or bite-sized pieces, depending on your preference. Add the sliced chicken back into the skillet with the sauce, stirring to coat the chicken evenly in the sauce. Continue cooking for 2-3 minutes to allow the chicken to heat through and absorb the flavors of the sauce.
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Add the cooked fettuccine pasta to the skillet with the chicken and sauce. Gently toss the pasta and chicken together, making sure the pasta is fully coated with the sauce. If the sauce seems too thick, add a little more pasta water until it reaches the desired consistency.
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Once the pasta is coated in the sauce, sprinkle the chopped fresh parsley and grated Parmesan cheese over the top. Toss everything gently to combine.
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Serve the Chicken Marsala Fettuccine immediately, garnished with additional parsley and Parmesan cheese if desired.
Note
- To ensure the chicken cooks evenly, be sure to pound it to the recommended 1/2 inch thickness.
- For a richer flavor, try using a mix of cremini and shiitake mushrooms.
- When cooking the chicken, resist the urge to overcrowd the skillet, as this may result in uneven browning.
- If you don't have dry Marsala wine, you can substitute with dry sherry or a combination of white wine and a splash of brandy.
- For a lighter version, you can use half-and-half instead of heavy cream.
