Chicken Marsala Fettuccine

Chicken Marsala Fettuccine is a rich, and flavorful Italian-American dish featuring tender pan-seared chicken, mushrooms, and a savory Marsala wine sauce tossed with fettuccine pasta. Ready in just 30 minutes, it’s perfect for an easy, restaurant-quality dinner at home!

Course Main Course

Cuisine American, Italian

Keyword Chicken Marsala Fettuccine

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 769kcal

Author Julia

Ingredients

For the Pasta:

8 ounces fettuccine
Salt for boiling water

For the Chicken:

1 lb chicken tenderloins skinless, boneless
⅓ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoons olive oil
1 tablespoon unsalted butter

For the Marsala Sauce:

1 tablespoon unsalted butter
8 ounce cremini mushrooms sliced
3 cloves garlic minced
½ cup Marsala wine
½ cup chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
2 cups fresh spinach
Chopped fresh parsley for garnish

US Customary - Metric

Instructions

Boil a large pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a shallow bowl, mix flour, salt, black pepper and garlic powder.
Dredge each chicken tenderloin in the flour mixture, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat.
Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, add the butter, mushrooms and sauté for 3-4 minutes until softened.
Add garlic and cook for another 30 seconds until fragrant.
Pour in the Marsala wine, scraping the bottom of the pan to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Stir in chicken broth, heavy cream, salt, pepper and Italian seasonings, and let it simmer for another 5 minutes until slightly thickened.
Add Parmesan cheese and stir until melted. Stir in the spinach and cook for a minute in the sauce.
Add the cooked fettuccine, tossing everything together until well coated in the Marsala sauce.
Return the cooked chicken tenders to the skillet and toss gently until they are heated through.
Garnish with fresh parsley and extra Parmesan cheese and serve Chicken Marsala Fettuccine in a bowl.

Notes

Use a good quality dry Marsala wine and go for dry Marsala wine (not sweet) for the best flavor.
Do not overcook chicken: Since the chicken will be warmed up in the sauce, cook it just until golden and tender to prevent it from drying out.
Can you make it without Marsala wine? Yes, you can substitute it with chicken broth and a splash of white wine, though it will alter the flavor but still will be quite delicious.
Storage tips: Store leftovers pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to keep the sauce from drying out.
About freezing: If you freeze it, the sauce may separate when thawed, but you can freeze it for up to 2 months. Reheat slowly and stir well.
What to serve with this pasta? Of course, the usual suspects are garlic or olive Italian bread, breadsticks, a simple salad, and a glass of wine. You can also try some of my favorites:
Spinach & Ricotta Flatbread
Garlic Butter Dinner Rolls
Tomato Cucumber Avocado Salad with Basil Pesto
Apple Spinach Salad with Feta, Pistachios, and Dijon Honey Mustard Lemon Dressing
Cheesy Baked Asparagus with Bacon

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