This Chicken Marsala Fettuccine is a classic recipe that brings together juicy chicken and rich marsala wine sauce drenched over al dente fettuccine noodles. The perfect meal for date night or a cozy weeknight dinner.
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I'm always looking for a pasta recipe for a special occasion and this spin on the classic Italian dish is just delightful! As you know Italian food is one of my favorites, if it's yours too you should try Pasta with Garlic Parm Chicken, Spicy Pork Rigatoni, or 30-minute Chicken Piccata.
🌟Why You'll Love this Recipe
- 25-minute recipe. This creamy chicken marsala pasta has a restaurant-quality marsala sauce and is whipped up in just 25 minutes.
- Creamy sauce. A delicious cream sauce pasta dish made right at home.
- Simple ingredients. Make this recipe any day of the week with simple and easy-to-find ingredients.
🥘Ingredients
- Boneless, skinless chicken breasts. I like chicken breasts for this recipe because they cook a bit faster but you can also use boneless-skinless chicken thighs! Be sure to use thin-sliced chicken.
- Shallot. Shallots have a delicate sweet mild flavor that adds a subtle enhancement to the sauce.
- Mushrooms. I used whole cremini mushrooms but sliced mushrooms, button mushrooms or shiitake mushrooms work great too.
- Marsala wine. Use a dry red marsala wine. Marsala wine forms the base of the sauce and contributes a distinctive sweet and nutty flavor profile to the dish.
- Heavy cream. Use either heavy cream or full-fat coconut milk to add richness and to thicken the sauce.
- Fettuccine pasta. My favorite pasta to use for this dish is fettuccine but another great option is rotini pasta. You can use whatever you have though.
See the recipe card below for the remaining ingredients and quantities.
📖Marsala Wine Substitutions
- Madeira. Madeira is the best substitute for marsala wine because it's another type of fortified wine. Other fortified wines such as commandaria, sherry, vermouth and port are also good substitutes.
- White wine and brandy. A dry white wine and brandy mixture is also a good substitute if you can't find a bottle of marsala wine.
- Non-alcoholic. For a non-alcoholic substitute, you can use a mixture of white grape juice, vanilla extract and sherry or red wine vinegar.
🔪Instructions
Step 1: Season the chicken breasts and coat them in flour on all sides. Shake off any excess.
Step 2: Heat oil in a large skillet over medium-high heat and add the chicken breasts. Cook for 5 minutes on each side until golden brown, set them aside for later.
Step 3: Add butter to the skillet, once melted, add the shallot and mushrooms and sauté for about 5 minutes until browned and soft. Add in the garlic and cook for 1-2 minutes.
Step 4: Deglaze the pan with a wooden spoon by adding the Marsala wine and chicken broth, and scraping up the brown bits from the bottom. Simmer for a few minutes until slightly reduced.
Step 5: Stir in the heavy cream or coconut milk and add the chicken back in.
Step 6: Simmer for 5 minutes until the sauce has thickened. Serve in large pasta bowls, over fettuccine and sprinkle with fresh parsley or parmesan cheese. Enjoy!
💭Recipe FAQs
Chicken Marsala pairs well with a variety of side dishes, including mashed potatoes, rice, roasted vegetables, or a simple green salad. Choose sides that complement the flavors of the dish and add variety to your meal.
Yes, you can prepare Chicken Marsala ahead of time and reheat it before serving. Store the cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
If the Marsala sauce is too thin, you can thicken it by simmering it uncovered over medium heat until it reduces and thickens slightly. You can also mix a small amount of cornstarch or flour with water to create a slurry and stir it into the sauce to thicken it.
👩🏻🍳Chef Tips
- Keep it classic. I try not to vary too much from the recipe in a classic dish like this. Some ingredients can be substituted but sticking to the recipe card will produce the best product.
- Use fresh ingredients. Whenever possible, use fresh mushrooms, shallots, garlic, and herbs for the best flavor.
- Don't overcrowd the pan. When sautéing the chicken and mushrooms, avoid overcrowding the pan. Cook in batches if needed.
- Adjust the seasoning. Always season to taste, take taste tests and add seasoning accordingly.
- Cook pasta al dente. Cook the fettuccine al dente, which means it should be tender but still have a slight bite to it.
🥗What to Serve with Chicken Marsala
Pair with a complementary wine. When serving Chicken Marsala, consider pairing it with a glass of Marsala wine or another complementary wine such as Pinot Noir, Chardonnay or Pinot Grigio.
Try serving this chicken marsala recipe over a fresh bed of arugula, or 30-minute mashed potatoes.
🥣Storage & Reheating
Store chicken marsala in the refrigerator in an airtight container for 3-4 days. Reheat in a large pan or the microwave.
Freeze the chicken and marsala sauce for up to 3 months in a freezer-safe bag or container. I recommend making pasta at the time of consumption. Defrost in the refrigerator overnight and reheat in a pan or microwave.
Similar Recipes
- Chicken Piccata Pasta30 Minutes
- Garlic Parmesan Chicken Pasta30 Minutes
- Lemon Ricotta Pasta with Arugula20 Minutes
- Simple Creamy Tomato and Spinach Pasta20 Minutes
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📋 Recipe
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Chicken Marsala with Fettuccine
KITCHEN TOOLS NEEDED
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Knife and cutting board
Ingredients
- 8 ounces fettuccine pasta
- 4 thin-sliced boneless skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup flour
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large shallot, diced
- 2-3 garlic cloves, minced
- 1 (8 ounce) package mushrooms, sliced
- ½ cup Marsala wine
- ½ cup chicken broth
- ½ cup heavy cream or full-fat coconut milk
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil water in a large pot and cook the fettuccine according to package directions.
- Season the chicken breasts with salt and pepper on all sides, then dredge them in flour and shake off the excess.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5 minutes on each side or until they are browned. Remove the chicken from the skillet and set aside for later.
- To the skillet, add the butter. Once melted, add the shallot and mushrooms and cook for about 5 minutes until they are browned and softened.
- Next, add in the garlic and cook for 1-2 minutes until fragrant.
- Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Simmer for a few minutes until slightly reduced.
- Stir in the heavy cream or coconut milk.
- Add the chicken back to the skillet and simmer for another 5 minutes until the sauce has thickened.
- Garnish with chopped parsley and serve over fettuccine.
Sarah's Tips
- Keep it classic. I try not to vary too much from the recipe in a classic dish like this. Some ingredients can be substituted but sticking to the recipe card will produce the best product.
- Use fresh ingredients. Whenever possible, use fresh mushrooms, shallots, garlic, and herbs for the best flavor.
- Don't overcrowd the pan. When sautéing the chicken and mushrooms, avoid overcrowding the pan. Cook in batches if needed.
- Adjust the seasoning. Always season to taste, take taste tests and add seasoning accordingly.
- Cook pasta al dente. Cook the fettuccine al dente, which means it should be tender but still have a slight bite to it.
- Store chicken marsala in the refrigerator in an airtight container for 3-4 days. Reheat in a large pan or the microwave.
- Freeze the chicken and marsala sauce for up to 3 months in a freezer-safe bag or container. I recommend making pasta at the time of consumption. Defrost in the refrigerator overnight and reheat in a pan or microwave.
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