The Best Chicken Marsala Fettuccine Recipe: A Creamy Italian Classic

Introduction to Chicken Marsala Fettuccine

Chicken Marsala Fettuccine is a delicious combination of tender chicken, a rich Marsala wine sauce, and creamy pasta. This dish brings together the flavors of classic Italian-American cuisine and is perfect for a weeknight dinner or a special occasion.

Marsala wine, which originates from Sicily, is a key ingredient that gives the dish its deep, slightly sweet flavor. When combined with mushrooms, garlic, and cream, it creates a luxurious sauce that coats the fettuccine perfectly.

What makes this dish so popular is its balance of flavors and textures. The chicken is lightly coated in flour and pan-fried for a crispy exterior, while the fettuccine absorbs the creamy sauce, making every bite rich and satisfying. This recipe is easy enough for beginners but impressive enough to serve to guests.

Check out this Chicken Cheesesteak Recipe for another delicious chicken-based meal.

Ingredients You Need for the Perfect Dish

Main Ingredients

• Chicken breasts, boneless and skinless
• Fettuccine pasta
• Marsala wine, preferably dry
• Heavy cream for a smooth, rich texture
• Chicken broth to enhance the flavor
• Mushrooms, such as cremini or baby bella, for earthiness
• Garlic, minced, for depth of flavor
• Shallots or onions, finely chopped

For Seasoning and Cooking

• Salt and black pepper
• Italian seasoning for an herby touch
• All-purpose flour for dredging the chicken
• Olive oil and butter for sautéing

Garnishes and Optional Additions

• Fresh parsley for color and freshness
• Grated Parmesan cheese for extra richness

Step-by-Step Guide to Making Chicken Marsala Fettuccine

This step-by-step guide will walk you through preparing the perfect Chicken Marsala Fettuccine. From cooking the pasta to creating the rich, creamy Marsala sauce, every step is designed to bring out the best flavors.

1 Cooking the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fettuccine and cook according to the package instructions until al dente.
3. Reserve ½ cup of pasta water before draining to adjust the sauce consistency later.
4. Drain the pasta and set it aside while you prepare the chicken and sauce.

2: Prepping and Cooking the Chicken

1. Slice the chicken breasts in half lengthwise to create thin cutlets.
2. Season both sides with salt, black pepper, and a sprinkle of Italian seasoning.
3. Dredge each cutlet lightly in flour, shaking off any excess. This helps create a golden crust and thickens the sauce.
4. Heat a large skillet over medium-high heat. Add olive oil and butter.
5. Sear the chicken for about 4-5 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.

3 Making the Marsala Sauce

1. In the same skillet, add a little more butter if needed and sauté the shallots or onions for 1-2 minutes until softened.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the sliced mushrooms and cook for 4-5 minutes, allowing them to release their moisture and become golden brown.
4. Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 3-4 minutes to reduce slightly.
5. Add the chicken broth and bring the sauce to a gentle simmer. Let it cook for another 2-3 minutes to deepen the flavors.
6. Stir in the heavy cream and reduce the heat to low. Simmer for 2-3 more minutes until the sauce thickens slightly.

4 Combining Everything

1. Return the cooked chicken to the skillet, spooning some sauce over the top. Let it warm through for 2 minutes.
2. Add the cooked fettuccine, tossing it gently to coat with the sauce. If the sauce is too thick, add some reserved pasta water to loosen it.
3. Taste and adjust seasoning if needed.
4. Garnish with freshly chopped parsley and grated Parmesan cheese before serving.

Looking for a unique twist? Try this Chicken and Waffle Sandwich for a sweet and savory combination.

How to Thicken Chicken Marsala Sauce

A well-balanced Marsala sauce should be rich and creamy without being too runny or too thick. If your sauce is too thin, there are several ways to thicken it while maintaining its velvety texture.

Using Flour or Cornstarch

• One of the easiest ways to thicken the sauce is by adding a slurry made from cornstarch and water. Mix 1 teaspoon of cornstarch with 2 tablespoons of water, then stir it into the sauce while simmering.
• If you prefer using flour, whisk 1 tablespoon of flour with an equal amount of cold water and add it to the sauce. Cook for a couple of minutes until thickened.

Reducing the Sauce for a Richer Consistency

• Simmer the sauce uncovered for a few extra minutes to allow excess liquid to evaporate. This naturally thickens the sauce while concentrating the flavors.
• Make sure to stir occasionally to prevent sticking or burning.

Adding Heavy Cream or Butter

• If you prefer a creamier consistency, stir in an extra tablespoon of heavy cream or a small cube of cold butter at the end. This gives the sauce a silky texture and enhances the overall flavor.
• If the sauce becomes too thick, simply add a splash of chicken broth or reserved pasta water to loosen it up.

Should You Marinate the Chicken? Pros & Cons

Marinating chicken can enhance its flavor and tenderness, but is it necessary for Chicken Marsala Fettuccine? Let’s explore the pros and cons of marinating the chicken before cooking.

Pros of Marinating Chicken for Chicken Marsala

• Enhances flavor – A marinade with garlic, Italian seasoning, and a splash of Marsala wine infuses the chicken with deeper flavors.
• Tenderizes the meat – Ingredients like lemon juice or yogurt can break down proteins, making the chicken juicier.
• Adds moisture – Marinating prevents the chicken from drying out while cooking.

Cons of Marinating Chicken for Chicken Marsala

• Not traditional – Classic Chicken Marsala recipes don’t require marinating since the sauce provides plenty of flavor.
• Takes extra time – A marinade needs at least 30 minutes to be effective, which adds to preparation time.
• Coating issues – If the chicken is too wet from the marinade, the flour coating may not stick properly, affecting the golden crust.

Quick Marinade Ideas for Extra Flavor

If you have time and want to marinate the chicken, try this simple mix:

• ¼ cup Marsala wine
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

Let the chicken sit in the marinade for 30 minutes to 2 hours in the fridge, then pat it dry before dredging it in flour.

Discover more hearty dinner ideas like this Cream of Mushroom Chicken for a creamy, comforting dish.

When Marinating Isn’t Necessary

If you’re short on time, skip the marinade and focus on seasoning the chicken well before cooking. Since the Marsala sauce is already packed with flavor, the dish will still taste amazing without marinating.

Cooking Time for Marsala Sauce & Pasta Tips

Cooking times play a crucial role in achieving the perfect texture and flavor for both the Marsala sauce and fettuccine. Overcooking can lead to a mushy consistency, while undercooking may result in a watery or bland sauce.

How Long Should You Cook the Marsala Sauce?

The Marsala sauce should be simmered just long enough to develop rich flavors while maintaining the right consistency.

1. Sautéing the aromatics and mushrooms – Cook for 4-5 minutes until the mushrooms are golden and softened.
2. Reducing the Marsala wine – Allow it to simmer for 3-4 minutes so the alcohol cooks off, leaving a deep, slightly sweet flavor.
3. Simmering the sauce – After adding the broth and cream, let it cook for 5-7 minutes, stirring occasionally until it thickens.

If the sauce is too thick, add a bit of chicken broth or reserved pasta water to loosen it up.

Best Pasta Cooking Techniques for Fettuccine

Cooking the pasta correctly ensures it holds up well in the creamy sauce. Follow these key tips:

• Use plenty of water – A large pot with salted boiling water prevents sticking and ensures even cooking.
• Cook until al dente – Fettuccine should be firm to the bite, which usually takes 10-12 minutes depending on the brand.
• Reserve pasta water – Before draining, save ½ cup of the pasta water. This starchy liquid helps the sauce cling to the noodles.
• Toss with sauce immediately – Don’t let the pasta sit too long after draining. Mixing it with the sauce right away helps absorb the flavors.

By following these cooking times and pasta tips, you’ll achieve the perfect texture and flavor in your Chicken Marsala Fettuccine.

Can You Make Chicken Marsala Fettuccine in One Pan?

Cooking Chicken Marsala Fettuccine in one pan can save time and reduce cleanup, but it requires a few adjustments to ensure everything cooks properly. While the traditional method involves cooking the pasta separately, you can modify the process to make it a true one-pan dish.

How to Cook Chicken Marsala Fettuccine in One Pan

1. Sear the chicken – In a large skillet, cook the dredged chicken in olive oil and butter over medium-high heat until golden brown. Remove and set aside.
2. Sauté the mushrooms and aromatics – In the same pan, add the mushrooms, garlic, and shallots, cooking until softened.
3. Deglaze with Marsala wine – Pour in the wine, scraping up browned bits, and let it simmer for a few minutes.
4. Add the broth and uncooked fettuccine – Pour in chicken broth and enough water to cover the pasta, then add the dry fettuccine directly into the pan.
5. Simmer and stir – Cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Add the cream and chicken – Stir in the heavy cream and return the cooked chicken to the pan, letting everything simmer for a few more minutes.

Pros of One-Pan Cooking

• Less cleanup – Fewer pots and pans mean an easier cleanup.
• More flavor absorption – Cooking the pasta in the sauce allows it to absorb the Marsala and broth for extra depth of flavor.
• Faster process – Everything cooks together, cutting down on overall cooking time.

Cons of One-Pan Cooking

• Requires constant stirring – To prevent pasta from sticking or cooking unevenly, you need to stir frequently.
• Texture may differ – Pasta cooked directly in sauce can be slightly softer than traditional al dente fettuccine.
• Sauce may need adjusting – Since the pasta absorbs liquid, you might need to add extra broth or cream to maintain a creamy consistency.

Is One-Pan Chicken Marsala Fettuccine Worth It?

If you’re short on time or want an easy cleanup, the one-pan method is a great option. However, if you prefer perfectly cooked fettuccine with a silky, restaurant-style sauce, the traditional two-pan method is still the best choice.

Don’t miss our collection of Blackstone Chicken Recipes for more flavorful chicken dishes.

Serving Suggestions & Best Side Dishes

Chicken Marsala Fettuccine is a rich and creamy dish, so pairing it with the right sides can balance the meal and enhance the overall dining experience. Whether you want a light salad, a crusty bread, or a refreshing drink, here are the best serving ideas.

Best Side Dishes for Chicken Marsala Fettuccine

1. Garlic Bread or Breadsticks

A slice of warm, buttery garlic bread or crispy breadsticks is perfect for soaking up the delicious Marsala sauce.

2. Roasted or Steamed Vegetables

Lighter vegetable sides help balance the richness of the dish. Try:

• Roasted asparagus with lemon
• Steamed broccoli or green beans
• Sautéed spinach with garlic

3. Classic Italian Salad

A fresh salad adds crunch and acidity to cut through the creamy sauce. A simple mix of:

• Romaine lettuce
• Cherry tomatoes
• Red onions
• Cucumbers
• Balsamic vinaigrette

4. Parmesan Roasted Potatoes

If you prefer a heartier side, crispy oven-roasted potatoes tossed with Parmesan and herbs are a great option.

How to Store and Reheat Leftovers

Storing Leftovers

• Store Chicken Marsala Fettuccine in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing, as the creamy sauce may separate when thawed.

Reheating Tips

• Stovetop: Heat in a skillet over low heat, adding a splash of chicken broth or cream to restore the sauce’s texture.
• Microwave: Heat in 30-second intervals, stirring between each, and add a bit of water or milk if needed.

By pairing Chicken Marsala Fettuccine with the right sides and drinks, you can turn this meal into a full restaurant-style dining experience at home.

Frequently Asked Questions (FAQs)

Conclusion

Chicken Marsala Fettuccine is a perfect blend of creamy, savory, and slightly sweet flavors, making it an irresistible dish for pasta lovers. The combination of golden pan-seared chicken, earthy mushrooms, and a rich Marsala wine sauce creates a restaurant-quality meal that’s easy to prepare at home.

Whether you follow the traditional method or try a one-pan approach, this dish is a guaranteed crowd-pleaser. Pair it with a crisp salad, roasted vegetables, or a glass of white wine for a complete Italian-style dinner. Plus, with simple reheating tips, you can enjoy the leftovers just as fresh and flavorful as the first serving.

Now that you have the ultimate recipe for Chicken Marsala Fettuccine, it’s time to bring this classic to your kitchen. Give it a try, experiment with different variations, and make it your own. Happy cooking!