Chicken Marsala Fettuccine

Why Chicken Marsala Fettuccine Is a Must-Try Classic

Chicken Marsala Fettuccine is a perfect example of a beloved Italian-American classic—combining traditional Italian flavors with American ingredients and cooking styles. Here’s why it’s one of my personal favorites (despite the obvious fact that I have way too many pasta recipes on my site):

• Quick and Easy: Just one pot for the pasta, one skillet for the sauce, and 30 minutes is all it takes! Minimal cleanup makes this perfect for busy weeknights.
• Dry Marsala Wine is a fortified Italian wine from Sicily with a rich, nutty flavor and a hint of sweetness. It's what gives the sauce its signature deep, nutty, savory-sweet complexity. With my recipe, you get a restaurant-quality meal at home without much effort.
• A Complete, Well-Balanced Meal: Chicken Marsala Fettuccine brings together creamy pasta, savory mushrooms, tender spinach, and juicy chicken. It’s got it all: protein, veggies, richness, and just the right amount of carbs to hit every craving while still feeling balanced.
• For more Italian-American favorites, try my baked chicken piccata, simple shrimp scampi, easy spinach and ricotta stuffed shells, protein-forward and veggie-packed chicken risotto, and vegetarian butternut squash lasagna.

The Ingredient Notes & Substitutions

• Chicken tenderloin: Skinless boneless chicken tenderloins are naturally softer and juicier than chicken breast - perfect for this creamy chicken pasta.
• Pasta: You can substitute fettuccine with linguine, spaghetti, or even penne pasta.
• All-purpose flour: Lightly coats the chicken to create a golden, slightly crispy texture.
• Seasonings: Salt, pepper, Italian seasonings, garlic powder, minced garlic, bring out the flavor of the entire dish.
• Olive oil and butter - A mix of oil and butter ensures the chicken gets a crispy sear and adds a rich flavor to the sauce.
• Mushrooms: Bring a deep, earthy flavor to the sauce. Cremini or baby bella mushrooms are ideal, but white button mushrooms work too.
• Marsala wine: The star of the dish! Dry Marsala wine adds a rich, nutty, and slightly sweet flavor to the dish. I don't recommend using Sweet Marsala - it can make the dish overly sweet.
• Chicken broth: Helps balance the richness of the sauce and keeps it from getting too thick. I have used low sodium chicken broth in the recipe.
• Heavy cream: Makes the sauce silky and smooth. 
• Parmesan cheese – Thickens the sauce, makes it creamy, salty, and flavorful. I always freshly grate a block of Parmesan.
• Parsley – Brightens up the dish and adds a fresh contrast to the rich sauce.

How to Make Chicken Marsala Fettuccine (Step-by-Step)

• This is just a quick overview (with photos)—find the full recipe with exact measurements in the recipe card below. I know you'll love this pasta dish!
• Cook the fettuccine in salted boiling water until al dente, drain and set aside.
• Meanwhile, dredge the chicken tenderloins in a seasoned flour mixture.

• Sear the chicken in olive oil and butter over medium-high heat until golden and cooked through, then remove from the pan.
• In the same skillet, sauté mushrooms in butter until softened, add garlic, and cook briefly.

• Deglaze the pan with Marsala wine, letting it reduce slightly, then stir in chicken broth, heavy cream, seasonings, and simmer until the sauce thickens.

• Melt in Parmesan cheese, add spinach, and cook until just wilted.
• Toss the cooked pasta in the sauce.

• Return the chicken to warm through, then garnish with parsley and extra Parmesan before serving.