This Chicken Marsala with Fettuccine is a classic recipe that combines juicy chicken and rich marsala wine sauce drenched over al dente fettuccine noodles. This 25-minutes creamy pasta recipe is one of my favorites to make for date night or a cozy weeknight dinner.
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Chicken Marsala with Fettuccine Recipe
I’m always on the hunt for pasta recipes that are perfect for special occasions, and this spin on a classic Italian dish is absolutely delightful. If it’s creamy and loaded with mushrooms, I’m all in! This creamy chicken marsala is a gourmet meal you can easily recreate at home with simple ingredients.
It's one of my go-to recipes when I want to impress guests. The rich, creamy marsala sauce infuses deep aromatics, marsala wine, and earthy mushrooms, delivering restaurant-quality flavor in less than 30 minutes. Italian chicken recipes are some of my favorites, and I always rotate between chicken marsala pasta, garlic parmesan chicken pasta, or chicken piccata.
Ingredients
- Boneless, skinless chicken breasts. I like chicken breasts for this recipe because they cook faster, but you can also use boneless skinless chicken thighs!
- 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 for the base of the sauce. Alternatives include Madeira, dry white wine, or red wine vinegar for a non-alcoholic substitute.
- Heavy cream. Use either heavy cream or full-fat coconut milk to add richness and thicken the sauce.
- Fettuccine pasta. My favorite pasta to use for this dish is fettuccine, but another great option is rotini. You can use whatever you have, though.
See the recipe card below for the remaining ingredients and quantities.
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 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!
Sarah's Top 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.
- When sautéing the chicken and mushrooms, avoid overcrowding the pan. Cook in batches if needed.
- If the Marsala sauce is too thin, you can thicken it by simmering it uncovered over medium heat until it reduces. 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.
- 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.
Serving
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 recipe over a fresh bed of arugula, or 30-minute mashed potatoes.
Storage & Reheating
Store leftovers 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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Chicken Marsala with Fettuccine
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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.
- When sautéing the chicken and mushrooms, avoid overcrowding the pan. Cook in batches if needed.
- If the Marsala sauce is too thin, you can thicken it by simmering it uncovered over medium heat until it reduces. 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.
- 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 leftovers 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.
KITCHEN TOOLS NEEDED
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Knife and cutting board
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