Looking for a dish that’s both comforting and full of flavor? This Chicken Marsala Fettuccine recipe is a perfect blend of tender chicken, rich Marsala wine, and creamy sauce, all served over a bed of luscious fettuccine. It’s an Italian-inspired meal that’s sure to impress, whether you’re cooking for a weeknight dinner or a special occasion.
The Marsala sauce adds a depth of flavor that’s hard to resist, and when paired with the silky pasta, it creates a satisfying dish that’s as elegant as it is easy to prepare. Whether you’re new to cooking or a seasoned chef, this recipe will guide you step by step to create a restaurant-worthy meal right at home. Ready to dive in? Let’s make this incredible Chicken Marsala with Pasta together!
Key Benefits
This Chicken Marsala Fettuccine is the perfect dish to bring a taste of Italy into your kitchen. Not only does it feature a rich, savory Marsala wine sauce, but it also offers the comforting creaminess that fettuccine lovers crave. Here’s why this recipe is a winner:
- Full of Flavor: The Marsala wine gives a sweet, slightly tangy undertone that pairs perfectly with the savory chicken. It’s a flavor profile that’s bold yet balanced.
- Creamy and Luxurious: The addition of cream makes the sauce rich and velvety, coating every strand of fettuccine for an indulgent, comforting bite.
- Easy to Make: With just 9 simple steps, you can create an elegant meal in no time. It’s a great option for both experienced cooks and beginners.
- Versatile: Whether you’re serving it for a weeknight dinner or a special occasion, this dish fits any setting. Plus, it’s customizable to suit your preferences (more on that in the Pro Tips section!).
Ingredients
For the best Chicken Marsala Fettuccine, you’ll need a few simple yet flavorful ingredients. Here’s everything you’ll need to get started:
- 2 boneless, skinless chicken breasts (pounded thin for even cooking)
- 1 cup Marsala wine (choose a dry or sweet Marsala depending on your preference)
- 8 oz fettuccine pasta (fresh or dried)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms (button mushrooms work well, but feel free to use cremini for a deeper flavor)
- 2 cloves garlic, minced
- 1/2 cup heavy cream (for a rich and creamy sauce)
- Salt and pepper (to taste)
- Fresh parsley (optional, for garnish)
- Grated Parmesan cheese (optional, for an added touch of flavor)
Instructions
Ready to cook? Let’s dive into the 9 easy steps for making this delicious Chicken Marsala with Pasta.
- Prep the Chicken: Begin by flattening the chicken breasts to an even thickness. This ensures they cook evenly. Season both sides with salt and pepper.
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, drain, and set aside. Reserve a cup of pasta water to help thicken the sauce later if needed.
- Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and garlic. Cook for 3-4 minutes until the mushrooms are soft and browned.
- Add Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-5 minutes until it reduces slightly.
- Make the Sauce: Stir in the heavy cream and cook for another 2-3 minutes, allowing the sauce to thicken and become creamy. Add a pinch of salt and pepper to taste.
- Combine the Chicken and Pasta: Slice the cooked chicken into strips and add it back to the pan with the sauce. Then, toss in the cooked fettuccine and stir everything together, ensuring the pasta is well-coated with the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Plate the dish by placing a generous portion of Chicken Marsala Fettuccine on each plate. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
- Enjoy!: Dig in and enjoy the rich flavors of tender chicken, creamy sauce, and perfectly cooked fettuccine!
Pro Tips and Variations
- Tender Chicken: For super tender chicken, try pounding the breasts to an even thickness or marinating them for 30 minutes in a little olive oil, lemon, and garlic before cooking.
- Marsala Wine Substitutes: If you don’t have Marsala wine, you can substitute with a dry white wine or sherry, though the flavor profile will be slightly different.
- Add Veggies: For extra texture and flavor, consider adding spinach, peas, or sun-dried tomatoes to the dish. These additions complement the creamy sauce wonderfully.
- Vegan Version: Swap the chicken for plant-based alternatives like tofu or tempeh, and use coconut cream instead of heavy cream for a dairy-free version.
Serving Suggestions
- Garlic Bread: A warm, crusty piece of garlic bread is perfect for soaking up the delicious Marsala sauce.
- Simple Salad: Pair this dish with a fresh green salad, dressed in a light vinaigrette, to balance the richness of the chicken and sauce.
- Roasted Vegetables: Roasted asparagus, green beans, or Brussels sprouts make a great side to complete the meal.
Conclusion
This Chicken Marsala Fettuccine recipe brings together the best of Italian comfort food in one delicious dish. With tender chicken, a creamy Marsala sauce, and perfectly cooked pasta, it’s a meal that will impress both your family and guests. Whether you’re new to cooking or a seasoned pro, this easy-to-follow recipe will help you create a gourmet meal in no time. Enjoy every bite!
FAQs
Can I use other types of pasta?
Yes, you can substitute fettuccine with other pasta shapes like linguine, spaghetti, or penne. The sauce will pair well with any of them!
What can I use instead of Marsala wine?
If Marsala wine isn’t available, you can use dry white wine, sherry, or even a mix of red wine and brandy as a substitute.
How do I store leftovers?
Store any leftover Chicken Marsala Fettuccine in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm on the stovetop with a splash of milk or water to loosen the sauce.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the ingredients in advance (slice the chicken, cook the pasta, and prepare the sauce separately) to make the cooking process quicker when you’re ready to serve.
Chicken Marsala Fettuccine
Ingredients
For the best Chicken Marsala Fettuccine, you’ll need a few simple yet flavorful ingredients. Here’s everything you’ll need to get started:
- 2 boneless skinless chicken breasts (pounded thin for even cooking)
- 1 cup Marsala wine choose a dry or sweet Marsala depending on your preference
- 8 oz fettuccine pasta fresh or dried
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms button mushrooms work well, but feel free to use cremini for a deeper flavor
- 2 cloves garlic minced
- ½ cup heavy cream for a rich and creamy sauce
- Salt and pepper to taste
- Fresh parsley optional, for garnish
- Grated Parmesan cheese optional, for an added touch of flavor
Instructions
- Prep the Chicken: Begin by flattening the chicken breasts to an even thickness. This ensures they cook evenly. Season both sides with salt and pepper.
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, drain, and set aside. Reserve a cup of pasta water to help thicken the sauce later if needed.
- Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and garlic. Cook for 3-4 minutes until the mushrooms are soft and browned.
- Add Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-5 minutes until it reduces slightly.
- Make the Sauce: Stir in the heavy cream and cook for another 2-3 minutes, allowing the sauce to thicken and become creamy. Add a pinch of salt and pepper to taste.
- Combine the Chicken and Pasta: Slice the cooked chicken into strips and add it back to the pan with the sauce. Then, toss in the cooked fettuccine and stir everything together, ensuring the pasta is well-coated with the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Plate the dish by placing a generous portion of Chicken Marsala Fettuccine on each plate. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
- Enjoy!: Dig in and enjoy the rich flavors of tender chicken, creamy sauce, and perfectly cooked fettuccine!