Name: Creamy Chicken Marsala with Fettuccine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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); 1/2 cup Marsala wine; 1/2 cup chicken broth; ½ cup heavy cream or full-fat coconut milk; 2 tablespoons fresh parsley (chopped)

This creamy chicken marsala with fettuccine is one of my favorite cozy dinners. Chicken breasts get a light dusting of flour and a golden sear, and then they simmer in a creamy Marsala wine sauce with earthy mushrooms and shallot. The rich Marsala wine sauce and juicy chicken feel special, but it's ready in about 40 minutes, pasta included. The sauce turns silky and a little nutty, and it soaks right into the fettuccine. If you've been looking for restaurant-style chicken marsala you can make in one skillet, this is it. Perfect for busy nights or date night at home.

Chicken marsala with fettucine next to a glass of wine.

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A Restaurant Classic with a Creamy Twist
Ingredients & Substitutions
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Similar Recipes
Creamy Chicken Marsala with Fettuccine
Comments

A Restaurant Classic with a Creamy Twist

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. If this is your kind of dinner, ground beef stroganoff without sour cream has that same creamy, cozy feel with ground beef instead of chicken.

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 about 40 minutes. Italian chicken recipes are some of my favorites, and I always rotate between chicken marsala pasta, garlic parmesan chicken pasta, or chicken piccata.

The secret to that restaurant flavor is the browned bits in the pan. The flour on the chicken leaves a golden layer behind in the skillet, and the mushrooms add even more when they get a real sear. Let the mushrooms sit for a few minutes before you stir them. If you stir too soon, they release their water and steam, and they turn gray instead of golden. When the Marsala goes in, it lifts all of that flavor off the bottom of the pan and into the sauce.

Ingredients & Substitutions

Ingredients needed to make chicken marsala.

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 love using cremini mushrooms for their earthy flavor. If you bought a large pack and have some left over, they are also the star of the show in my creamy mushroom pasta.
Marsala wine. Use a dry red marsala wine for the base of the sauce. Dry Marsala tastes nutty and savory with just a hint of sweetness, so it balances the cream. Sweet Marsala is meant for desserts, and in this sauce it can taste sugary, almost like caramel. Look for "dry" on the label, usually in the wine aisle near the sherry and port. If you only have sweet Marsala, you can still use it, but add a splash more chicken broth at the end to tone down the sweetness. Alternatives include Madeira, dry white wine, or red wine vinegar for a non-alcoholic substitute. Madeira tastes closest to Marsala. Dry white wine makes a lighter, less nutty sauce. Red wine vinegar is much sharper, so use about 2 tablespoons and make up the rest with chicken broth.
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

Avoid overcrowding the pan. When sautéing the chicken and mushrooms, avoid overcrowding the pan. Cook in batches if needed. Crowded chicken and mushrooms steam instead of browning, and those browned bits are what flavor the whole sauce.
Get the sauce to the right thickness. Let the Marsala and broth reduce before you add the cream, so the sauce doesn't end up thin in the first place. If the Marsala sauce is still 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.

Serving

Chicken marsala is classic over fettuccine with extra sauce spooned on top, and that's all it needs to feel like a full dinner. Try serving this chicken recipe over a fresh bed of arugula, or 30-minute mashed potatoes. The peppery arugula cuts through the rich cream sauce, so the meal feels lighter. Mashed potatoes are the cozier choice, and they soak up the sauce just like the pasta does. For a green veggie on the side, crispy parmesan air fryer green beans cook from frozen while the sauce simmers. Their crunch is a nice contrast to the tender chicken and creamy sauce.

Storage & Reheating

Fridge: Store leftovers in the refrigerator in an airtight container for 3-4 days. If you can, keep the pasta separate so it doesn't soak up all the sauce.

Freezer: 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. The cream sauce may look a little separated after thawing, but a good stir while it reheats brings it back together.

Reheating: Reheat in a large pan or the microwave. On the stovetop, use medium-low heat and add a splash of broth to loosen the sauce. In the microwave, heat in 1-minute bursts and stir in between. High heat can make the cream sauce split.