Creamy Chicken Marsala with Fettuccine
This creamy Chicken Marsala is a classic recipe with a rich Marsala wine sauce served over fettuccine noodles. The perfect date night meal or comforting dinner that’s ready in 25 minutes.
Servings: 4 people
Calories: 351.9kcal
Equipment
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 351.9kcal | Carbohydrates: 13.26g | Protein: 26.47g | Fat: 17.59g | Saturated Fat: 8.13g | Polyunsaturated Fat: 1.34g | Monounsaturated Fat: 6.21g | Trans Fat: 0.01g | Cholesterol: 107.35mg | Sodium: 842.46mg | Potassium: 540.3mg | Fiber: 0.57g | Sugar: 4.25g | Vitamin A: 654.42IU | Vitamin C: 5.16mg | Calcium: 47.99mg | Iron: 1.18mg
