Whether you're looking to impress guests at a special gathering or simply craving a comforting, restaurant-quality meal at home, our Chicken Marsala Fettuccine is sure to become a cherished favorite in your recipe repertoire. Savor pan-seared chicken breast, with a velvety Marsala wine sauce, tossed with al dente fettuccine noodles and garnished with fresh herbs and parmesan.
Enjoy more of our easy to make, creamy pasta recipes like our Pumpkin Pasta Sauce Recipe, our Creamy SPAM Tetrazzini Pasta, or even our Philly Cheesesteak Pasta. If you've for more time on your hands, I highly recommend trying our French Onion Chicken Pasta.
You can usually find Marsala cooking wine in larger grocery stores. Of course, real Marsala wine is preferred, and can be found for a reasonable price at your local liquor mart. I recommend using Dry Marsala Wine for this dish, over the sweet version. Scroll down to substitutions for other options.
- Fettuccine Pasta
- Chicken Breasts
- Marsala Wine
- Chicken Stock
- Heavy Cream
- Dijon Mustard
See recipe card for quantities.
Make this recipe any day of the week with this quick and easy way to cook you chicken breast. Follow these few steps and have dinner ready in no time!
Place your fettuccine in a large pot of (salted) boiling water. Cook until al dente. Reserve a cup of the pasta water and strain the out the rest of the water from the pasta.
Chop your mushrooms, shallot and garlic, and set aside. Place your cubed chicken in a large bowl with the flour and toss until well coated.
Drizzle olive oil in a large skillet over medium-high heat. Cook the coated chicken cubes. Once fully cooked, remove from the skillet, onto a clean plate or bowl.
Deglaze the skillet with half of the chicken stock and scrape off any stuck on bits from the pan. Add the shallot, garlic and mushrooms. Cook until mushroom are fully reduced. Add in the cream, Marsala wine, Dijon mustard and herbs.
Combine together in a small bowl, 1 tablespoon of flour and some of the sauce from the pan. Mix well and return to the skillet to thicken up the sauce.
Return the cooked chicken to the Marsala sauce and stir to combine everything together. Serve on top of the cooked fettuccine with chopped parsley and freshly grated parmesan.
- Dry Marsala Wine - Marsala Wine is a sweeter fortified wine. The closest substitution for it would be madeira wine since it has a similar flavor profile. Other fortified wines to use would be, Sherry or Port. In a pinch, you could even use Red Cooking Wine which is more widely available in grocery stores. Be careful not to use any type of wine vinegars.
- Fettuccine - This dish is commonly made with Fettuccine, but you can use any type of pasta for this dish.
- Vegetarian - You can omit the chicken in this recipe and use vegetable stock to make it vegetarian. Replacing it with 2 cups of a vegetarian substitute would also work. Replace the chicken stock with the same amount of vegetable stock.
Store any leftovers in the refrigerator. Toss the remaining sauce and pasta together and then portion it out in air-tight containers. I love to grate fresh parmesan on top of the portions before putting them away. Heat it back up for a delicious quick meal idea. If reheating it on the stove, drizzle with a little water and place a lid on your pan. The steam works wonders on bringing back the pasta to life, which has a tendency to dry up when refrigerated.
Chicken Marsala Fettuccine
- 400 grams Fettuccine , uncooked
- 3 large Chicken Breast , in 1 inch cubes
- ¼ cup All-Purpose Flour , to coat the chicken
- 2 tablespoon Olive Oil , to cook the chicken
- 1 large Shallot , thinly sliced
- 4 cloves Garlic , minced
- 300 grams Cremini Mushrooms , sliced
- 1 teaspoon Salt
- 1 cup Chicken Broth , divided
- ½ cup Heavy Whipping Cream
- ½ cup Dry Marsala Wine
- 1 tablespoon Dijon Mustard
- 1 teaspoon Dry Tarragon Leaves
- 1 tablespoon Dry Chives
- 1 tablespoon All-Purpose Flour , to thicken the sauce
- 2 tablespoon Fresh Parsley , chopped for garnish
- ¼ cup Parmesan Cheese , grated for garnish
- Boil a large pot of water and cook your fettuccine pasta as directed on the package, or until al dente. Reserve a cup of the cooked pasta water. Strain the pasta and reserve.
- While the pasta is cooking, prepare chicken and the sauce.
- Place the cubes of raw chicken in a large bowl. Sprinkle the ¼ cup of flour on the chicken and toss everything to coat.
- Drizzle the olive oil in a large non-stick skillet over medium-high heat. Place the coated chicken in the skillet. Once fully cooked and golden on all sides, remove from the pan and place in a clean bowl.
- Deglaze the skillet by slowly pouring in ½ cup of the chicken broth. Scrape up any stuck on bits from the bottom. Add the slices shallot and garlic into the skillet and cook for 2 minutes.
- Add the Mushrooms to the pan with the salt and cook until the mushrooms have reduced and are nice and golden. Deglaze the pan again with the other ½ cup of chicken broth.
- Add the heavy cream and Marsala wine to the pan. Bring to a simmer and add the tarragon, chives, and Dijon mustard. Stir to combine.
- In a small bowl, combine the 1 tablespoon of flour with about 2-3 tablespoons of the sauce from the skillet. Mix until smooth and pour back into the skillet. Stir until sauce has thickened.
- Add the cooked chicken cubes back into the sauce. You can combine the cooked pasta with the sauce before serving, or ladle the sauce over the pasta on the plates. Garnish with fresh parsley and grated parmesan cheese. Enjoy!