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.8 ounces fettuccine pasta
- Season the chicken breasts with salt and pepper on all sides, then dredge them in flour and shake off the excess.4 thin-sliced boneless skinless chicken breasts, 1 teaspoon salt, ½ teaspoon black pepper, ¼ cup flour
- 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.1 tablespoon olive oil
- 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.2 tablespoons butter, 1 large shallot, 1 (8 ounce) package mushrooms
- Next, add in the garlic and cook for 1-2 minutes until fragrant.2-3 garlic cloves
- 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.½ cup Marsala wine, ½ cup chicken broth
- Stir in the heavy cream or coconut milk.½ cup heavy cream or full-fat 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.2 tablespoons fresh parsley
Video
Notes
- Use dry Marsala, not sweet. Sweet Marsala can make the cream sauce taste sugary.
- Let the mushrooms sit before stirring so they brown instead of steam.
- Let the wine reduce before adding the cream so the sauce thickens and doesn't taste thin.
- Watching sodium? Use low-sodium chicken broth and season to taste at the end.
- Dairy-free? Use full-fat coconut milk and simmer an extra minute or two.
- 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
