Chicken Marsala With Fettuccine

Author Of Stella Coast

Grace

Indulge in the rich flavors of Chicken Marsala Fettuccine, a delightful twist on a classic Italian dish. This recipe brings together tender chicken breasts, perfectly sautéed with mushrooms in a luscious Marsala wine sauce with cream, paired perfectly over fettuccine for a hearty meal that’s both comforting and elegant.

Why You’ll Love This Chicken Marsala Fettuccine

This is one of my absolute favorite dishes to make at home. The sauce comes together by combining rich, savory flavors of tender chicken breasts sautéed in marsala wine and cream with mushrooms, onion, garlic and fresh herbs. The dish strikes the perfect balance between hearty and indulgent, making it a great choice for both weeknight dinners and special occasions. It’s simple to make, allowing you to whip up a restaurant-quality meal right in your own kitchen, impressing both yourself and your guests!

If you enjoyed this chicken marsala fettuccine recipe, you’ll love our other cozy recipes like our chicken and broccoli cheesy rice casserole, french onion soup, or red wine beef short ribs in the slow cooker!

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Ingredients

• Chicken
• Mushrooms
• Olive Oil
• Butter
• Marsala Wine
• Chicken Broth
• Heavy Whipping Cream
• Fresh Thyme
• Garlic
• Sweet Onion
• Flour
• Fettuccine Noodles
• Salt and Pepper

How to Make Chicken Marsala Fettuccine

First, start by prepping your ingredients. Finely dice the onion, mince the garlic cloves, slice the mushrooms, and cut the chicken breasts into bite-size pieces.

Season the chicken pieces with salt and pepper, then coat each piece in flour. Heat the olive oil in a pan over medium heat. Add the chicken to the pan and cook until cooked through and golden on the outsides. Remove to a separate plate.

• You may need to cook the chicken in batches to not overcrowd the pan.

Add the butter to your pan and sauté the mushrooms over medium heat for about 4-5 minutes. Add the onion and continue to sauté for another 3-4 until they are translucent, then add the minced garlic.

Once the garlic is fragrant, add the marsala wine and chicken broth and simmer for about 4 minutes. Add the thyme sprigs and heavy cream and stir. Add the chicken pieces to the sauce and turn the heat to low. Simmer covered for 30 minutes stirring occasionally.

While the sauce simmers, cook the fettuccine according to the box.

When ready to serve, scoop some fettuccine noodles into a bowl and cover in the creamy chicken marsala sauce. Top with fresh parsley and enjoy!

Tools You’ll Need

• Large Sauté Pan – All of the cooking will be done in one large sauté pan except cooking the pasta of course.
• Large Pot – to cook the fettuccine.
• Garlic Mincer – makes mincing garlic so easy!
• Knives – everyone needs a good set of kitchen knives and they are a must for the prep of this recipe.

Chicken Marsala Fettuccine

Recipe by GraceCourse: DinnerDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Ingredients

• 2 lbs chicken breasts

• 2 tablespoons olive oil

• 2.5 tablespoons butter

• 3 tablespoons flour

• 12 ounces cremini mushrooms, sliced

• 2 cloves garlic

• Half of a sweet onion, diced finely

• 1 cup marsala wine

• 3/4 cup chicken broth

• 1/2 cup heavy whipping cream

• 2 fresh thyme sprigs

• Salt and pepper

• Fettuccine noodles

Directions

• Cut the chicken breasts into bite-size pieces.
• Season the chicken pieces with salt and pepper. Sprinkle flour over the chicken and coat each piece.
• In a large sauté pan, heat the olive oil over medium heat. Add the chicken pieces to the pan and cook until golden and cooked through. Don’t overcrowd the pan—cook in batches if needed. Remove to a separate plate.
• Add the butter to the pan, once melted, add the sliced mushrooms and sauté over medium heat for 4-5 minutes. Add the finely diced onions and sauté for another few minutes until the onions are almost translucent. Add the minced garlic and stir for 30 seconds to a minute.
• Add the marsala wine and chicken broth, and let simmer for 3-4 minutes. Add the heavy whipping cream and fresh thyme to the sauce and stir. Add the cooked chicken back into the saucepan and simmer on low with a lid for 30 minutes, stirring occasionally.
• While the sauce simmers, cook your fettuccine according to the box.
• Remove the thyme sprigs. Serve the chicken marsala sauce over the fettuccine and enjoy!