Creamy Chicken Marsala Fettuccine Recipe
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.
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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