Looking for a cozy dinner recipe that feels like it came straight from your favorite Italian restaurant? I’ve got you covered! This Chicken Marsala Fettuccine Recipe is creamy, comforting, and loaded with flavor.
When I made it, the combination of tender chicken, mushrooms, and a velvety Marsala wine sauce had everyone asking for seconds. And the best part? It pairs perfectly with al dente fettuccine for a complete, satisfying meal. Trust me, you’ll feel like a gourmet chef pulling this dish together in less than an hour.
Looking for the perfect dessert to pair with your Chicken Marsala Fettuccine? Check out this delightful Carrot Cake Recipe for a sweet and satisfying finish to your meal!
Ingredients You’ll Need
Get ready to gather these simple (yet flavor-packed) ingredients. Here’s why each one is essential:
- 16 oz package of uncooked fettuccine – Opt for high-quality pasta for the best texture.
- 1/4 cup + 2 tbsp all-purpose flour – Helps thicken the sauce and coat the chicken.
- 1 1/2 tsp kosher salt, divided – Enhances overall flavor.
- 1 1/2 lbs boneless, skinless chicken tenders – Tenderloins cook faster and stay juicy.
- 2 tbsp olive oil – Adds a light, fruity base for cooking.
- 2 tbsp unsalted butter – For richer flavor in the sauce.
- 1 large shallot, finely chopped – Brings mild onion flavor without overpowering.
- 8 oz sliced cremini mushrooms – These add an earthy depth to the sauce.
- 1 1/2 cups Marsala wine – The star ingredient! Go for a dry variety for a more balanced taste.
- 1 cup chicken stock – Adds body to the sauce while enhancing the savory notes.
- 1 cup heavy cream – Makes the sauce irresistibly creamy.
- 2 tsp Italian seasoning – A perfect blend of herbs for that Italian flair.
- 1/2 tsp freshly ground black pepper – Subtle heat to balance the creaminess.
- 1/2 tsp garlic powder – A hint of garlic without the need for fresh cloves.
- 10 oz fresh baby spinach – Wilts beautifully into the sauce.
- 4 oz Parmesan cheese, finely shredded – Freshly grated is best for melting.
- Fresh flat-leaf parsley, finely chopped – For garnish and a bright, fresh finish.
Note: This recipe serves approximately 6 people.
Variations for Chicken Marsala Fettuccine
Want to make this dish suit your specific needs? Here are some twists you can try:
- Dairy-Free: Swap heavy cream with full-fat coconut cream and use a dairy-free Parmesan alternative.
- Gluten-Free: Use gluten-free fettuccine and replace flour with cornstarch or gluten-free flour for dredging the chicken.
- Low-Carb: Substitute pasta with zucchini noodles or cauliflower rice.
- Extra Flavor: Add a splash of balsamic vinegar to the sauce for a hint of tanginess.
- Vegetarian: Replace chicken with hearty veggies like cauliflower or tofu for a delicious meat-free version.
Cooking Time
Here’s how much time you’ll need to whip up this dish:
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Equipment You’ll Need
Make sure you have these tools ready for smooth cooking:
- Large pot – For boiling the fettuccine to al dente perfection.
- Large skillet – To cook the chicken and build the flavorful sauce.
- Tongs – Perfect for tossing pasta and handling chicken.
- Whisk – Ensures the sauce is lump-free.
- Measuring cups and spoons – For precise ingredient ratios.
How to Make Chicken Marsala Fettuccine
Follow these simple steps to create this masterpiece:
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente, about 2 minutes less than the package instructions. Drain and reserve 1/2 cup of pasta water to use later.
Step 2: Prepare the Chicken
Mix 1/4 cup of flour with 1/4 teaspoon salt in a bowl. Coat each chicken tender in the seasoned flour, shaking off any excess. This will help the chicken brown beautifully and thicken the sauce slightly.
Step 3: Cook the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken for about 8 minutes, turning halfway, until golden and cooked through. Transfer the chicken to a plate and set aside.
Step 4: Sauté the Aromatics
Add the shallot to the same skillet and cook for about a minute until softened. Toss in the mushrooms and cook for 2-3 minutes until browned. This step builds the base flavor for the sauce.
Step 5: Deglaze with Marsala
Pour in the Marsala wine, scraping up any browned bits from the skillet’s bottom. Simmer for 4-5 minutes until the wine reduces slightly and infuses the mushrooms with richness.
Step 6: Build the Sauce
Add chicken stock, heavy cream, Italian seasoning, black pepper, and garlic powder. Bring to a gentle boil, then reduce the heat. Stir the sauce occasionally until it thickens, around 3 minutes.
Step 7: Add Spinach and Cheese
Whisk in the remaining 2 tablespoons of flour with salt, then add the spinach. Cook until the spinach wilts down, about 1-2 minutes. Stir in the Parmesan cheese to create a velvety finish.
Step 8: Combine and Serve
Return the chicken to the skillet along with the cooked pasta. Toss everything together until heated through, adding reserved pasta water as needed for a smooth consistency. Garnish with parsley and serve hot!
Additional Tips for Making This Recipe Better
Here’s how I make this dish even more fantastic:
- Use freshly grated Parmesan for a smoother melt and deeper flavor.
- Keep the heat on medium when adding cream to avoid curdling the sauce.
- If using pre-sliced mushrooms, give them a quick rinse and pat them dry to avoid excess moisture.
- Want extra protein? Add pancetta or cooked shrimp along with the chicken.
How to Serve Chicken Marsala Fettuccine
Presentation is everything! Place pasta in a shallow bowl and top with chicken pieces. Drizzle extra sauce over the top, and sprinkle finely chopped parsley for a pop of color. For an added touch, you can shave extra Parmesan on top or serve with warm garlic bread and a crisp green salad.
Nutritional Information
Here’s a quick glance at the nutrition per serving:
- Calories: 861
- Protein: 57g
- Carbohydrates: 78g
- Fat: 34g
Make Ahead and Storage
Have leftovers or want to prep in advance? Here’s what you can do:
- Make Ahead: Prepare the sauce a day in advance and reheat it gently before mixing with fresh pasta and chicken.
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze portions in freezer-safe containers for up to 2 months.
- Reheating: Warm in a skillet over low heat, adding a splash of chicken stock to revive the sauce.
Why You’ll Love This Recipe
This recipe checks all the boxes for a perfect weeknight dinner. Here’s why:
- Easy to Prepare: Straightforward steps and easily available ingredients.
- Rich and Creamy: The Marsala sauce is luxurious without being heavy.
- Customizable: Make it your own with variations or add-ins.
- Perfect for Any Occasion: Works for casual dinners or special gatherings.
- Family-Friendly: Both kids and adults will love the flavors.
FAQs
Q: Can I use a different wine if I don’t have Marsala?
A: Yes, you can substitute with dry sherry or Madeira wine.
Q: Is there a non-alcoholic alternative to Marsala wine?
A: Use a mixture of chicken stock and grape juice or apple cider vinegar for a similar taste.
Q: Can I make this dish ahead of time?
A: Yes, the sauce can be prepared a day ahead. Just cook fresh pasta when ready to eat.
Q: What other pasta works with this dish?
A: Tagliatelle, pappardelle, or penne are great alternatives.
Enjoy making this delicious Chicken Marsala Fettuccine at home, and savor the flavors of this Italian-American classic!