This Chicken Marsala Fettuccine is a cozy, restaurant-style dinner you can make right at home. It features tender, pan seared chicken, a creamy Parmesan sauce, and plenty of sautéed earthy mushrooms all tossed with fettuccine. A splash of Marsala wine adds just the right amount of depth and richness.
The chicken is seasoned simply and cooked until golden, then paired with mushrooms and shallots in a buttery wine sauce. Stir in cream, garlic, and Parmesan, and you've got a smooth, flavorful creamy sauce that clings perfectly to the pasta.
Serve it with a sprinkle of fresh thyme, a little extra Parmesan, and a crisp green salad on the side. Whether you're cooking for a crowd or just craving a comfort food favorite, this pasta delivers every time.
If you are looking for more delicious pasta recipes, check out our: Chicken Parmesan Alfredo, Creamy Mushroom Pappardelle Pasta or Miso Pasta.
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Why We Love This Recipe
- Restaurant quality: This dish looks and tastes like something you'd order at your favorite Italian spot, with perfectly cooked tender chicken, a glossy cream sauce, and elegant touches like fresh thyme and Marsala wine. This is a perfect choice for a special occasion or anytime you just wanted an elevated meal at home.
- Flavorful: Every bite has layers of flavor, from the seasoned chicken to the caramelized mushrooms and the rich, slightly sweet depth from the wine in the creamy Marsala sauce.
- Creamy: The Alfredo-style sauce is made with butter, cream, and Parmesan, creating a smooth, velvety texture that coats the pasta beautifully without feeling too heavy.
Ingredients
Here are the ingredients you will need for this fettuccine pasta recipe:
- Chicken: One pound of boneless skinless chicken breasts.
- Salt & black pepper
- Garlic powder
- Onion powder
- Olive oil
- Butter
- Shallot
- Mushrooms: I use 16 ounces of baby portobello mushrooms for this. Feel free to use white button mushrooms, cremini, or even a mix.
- Marsala wine: Use a good quality dry Marsala wine.
- Fettuccine
- Heavy whipping cream
- Garlic
- Parmesan cheese
- Thyme: Use fresh thyme as a garnish.
See recipe card below for quantities.
Instructions
Let's make this chicken pasta recipe together!
- Step 1: Season the chicken with salt, garlic powder, onion powder, and pepper.
- Step 2: Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, until fully cooked. Remove from the skillet and let it rest. Slice into strips once slightly cooled.
- Step 3: In the same skillet, cook the shallot until softened, about 5 minutes. Add the mushrooms and sauté until golden brown, about 8-10 minutes.
- Step 4: Pour in the Marsala wine and stir to deglaze the pan. Let it simmer for about 2-3 minutes
- Step 5: Cook the fettuccine in a large pot of salted boiling water according to the package directions. Reserve some pasta water, then drain.
- Step 6: To the mushroom mixture, add butter and heavy cream and simmer over medium heat for about 5 minutes. Stir in garlic, salt, and pepper. Add Parmesan cheese and whisk until fully melted and creamy.
- Step 7: Add the sliced chicken and cooked pasta to the skillet and toss to coat in the sauce. Use reserved pasta water if needed to loosen it up.
- Step 8: Serve warm, topped with fresh thyme and extra Parmesan.
Substitutions and Variations
Here are some common recipe substitutions and variations for this creamy chicken marsala.
- Chicken: Use boneless, skinless thighs instead of breasts for a juicier option.
- Marsala wine: Substitute with dry sherry, white wine and a splash of brandy, or chicken broth and balsamic vinegar for a non-alcoholic version.
- Fettuccine: Use linguine, spaghetti, or even short pasta like penne or rigatoni.
- Heavy cream: Replace with half-and-half for a lighter sauce (though it won't be quite as rich).
- Parmesan cheese: Romano or Asiago can work in a pinch.
- Additions: Stir in fresh spinach or thawed peas at the end for a pop of color and extra veggies. Add a pinch of crushed red pepper flakes or a dash of Cajun seasoning.
Top Tips
Here are some expert tips to make this juicy chicken recipe:
- Use good quality Marsala: For the best flavor you are going to want to use a good quality Marsala wine, not a cooking wine. Dry marsala will work best for this recipe.
- Fresh parmesan: Grate your own Parmesan cheese for the creamiest sauce. It melts much better than pre-shredded cheese.
- Let the chicken rest: Allowing the chicken to rest before slicing it helps the juices stay locked in.
FAQ
Yes, you can prep parts of this recipe ahead of time. Cook the chicken and mushrooms in advance and store them in the fridge for up to two days. Reheat gently and add the cream, cheese, and pasta just before serving for the best texture and flavor.
If your sauce thickens too much, stir in a bit of the reserved pasta water a little at a time until it reaches your desired consistency. The starch in the pasta water helps loosen the sauce without watering it down.
Yes! Boneless, skinless chicken thighs are a great substitute and often turn out even more flavorful and juicy. Just be sure to cook them fully, until they reach an internal temperature of 165°F.
Pairing
These are my favorite dishes to serve with this recipe:
Creamy Chicken Marsala Fettuccine Recipe
Equipment
- Large Skillet
- Tongs
- Pasta Bowl
Ingredients
For the Chicken Marsala:
- 1 lb boneless skinless chicken breasts
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 shallot diced
- 16 oz baby portobello mushrooms sliced
- ½ cup Marsala wine
For the Fettuccine:
- 1 lb fettuccine
- 4 Tbsp unsalted butter
- 1½ cups heavy whipping cream
- 4 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
- 2 cups grated Parmesan cheese plus more for serving
- Fresh thyme for garnish
Instructions
- Cook the Chicken:
 Season chicken breasts with salt, garlic powder, onion powder, and pepper. Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the skillet and let rest. Once slightly cooled, slice into strips.
- Cook the Vegetables:
 In the same skillet, add the diced shallot and cook for 5 minutes, until softened. Add mushrooms and sauté for 8-10 minutes, until golden brown. Pour in the Marsala wine and stir to deglaze the pan. Simmer for 2-3 minutes.
- Boil the Pasta:
 Cook fettuccine in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water, then drain the pasta.
- Make the Sauce:
 While the pasta cooks, add butter and heavy cream to the mushroom mixture in the skillet. Simmer over medium-low heat for 5 minutes. Stir in garlic, salt, and pepper. Add Parmesan cheese and whisk until fully melted and creamy.
- Combine Everything:
 Add sliced chicken and cooked fettuccine to the skillet. Toss gently to coat in the sauce. Add reserved pasta water as needed to loosen the sauce.
- Serve:
 Top with fresh thyme and additional Parmesan cheese. Serve warm.
Notes
Recipe Storage and Reheating:
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer Storage: This dish isn't ideal for freezing, as the cream sauce may separate, but if needed, freeze in a tightly sealed container for up to 1 month.
- Reheating Instructions: Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to help loosen the sauce.
Did You Make This Recipe?
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