Did you know Chicken Marsala Fettuccine is a top Italian-American pasta recipe? It has over 5,000 shares online. This dish combines tender chicken, earthy mushrooms, and a rich Marsala wine sauce. It makes a restaurant-quality meal at home.
I’m excited to show you how to make this favorite Italian dish. In just 50 minutes, you’ll have a delicious dinner for six. Let’s explore Chicken Marsala Fettuccine and improve your pasta skills!
This recipe calls for 16 ounces of fettuccine, 1.5 pounds of chicken breast tenderloins, and 8 ounces of fresh cremini mushrooms. The sauce mixes 1.5 cups of Marsala wine with chicken stock and heavy cream. It’s a rich, flavorful base for our pasta. With 861 calories per serving, it’s a hearty meal perfect for special occasions or treating yourself.
Ready to create this Italian-American classic? Let’s start your journey to mastering Chicken Marsala Fettuccine!
The Italian-American Classic Dish
Chicken Marsala Fettuccine is a beloved comfort food that mixes Italian and American flavors. It’s a favorite among home cooks and food lovers. Let’s explore its origins and why it’s so popular.
Origins of Chicken Marsala
Chicken Marsala began as a simple Italian dish with chicken cutlets in Marsala wine. Italian immigrants brought it to America, where it grew into a hearty meal. Adding fettuccine made it a satisfying chicken pasta dish perfect for family dinners.
Why Fettuccine Makes the Perfect Pasta Pairing
Fettuccine’s wide noodles are great for soaking up Marsala sauce. This pasta shape brings together flavors and textures, making the dish more than just chicken. The tender chicken, earthy mushrooms, and Marsala wine sauce all cling well to the fettuccine.
Key Ingredients Overview
To make this tasty dish, you’ll need these key ingredients:
- Chicken breast tenderloins (1½ pounds)
- Fettuccine pasta (1 pound)
- Marsala wine (½ cup)
- Fresh mushrooms (1 pound)
- Heavy cream (½ cup)
| Ingredient | Amount | Purpose |
|---|---|---|
| Chicken breast | 1½ pounds | Main protein |
| Fettuccine | 1 pound | Pasta base |
| Marsala wine | ½ cup | Flavor base for sauce |
| Mushrooms | 1 pound | Texture and flavor |
| Heavy cream | ½ cup | Sauce thickener |
With these ingredients, you’re set to make a delicious Chicken Marsala Fettuccine. It’s a mix of Italian flavors and American comfort food, loved by many home cooks.
Essential Ingredients and Equipment
To make the perfect Chicken Marsala Fettuccine, you need quality ingredients and the right tools. Let’s explore what you’ll need to make this Italian-American classic at home.
Choosing the Right Chicken Cuts
You’ll need about 2 pounds of chicken for this recipe. Boneless skinless chicken breasts are traditional, but thighs can add flavor. Each piece should weigh 5-6 ounces. Season them with ½ teaspoon each of salt and pepper.
Selecting Quality Marsala Wine
The dish’s star is the marsala wine sauce. Use 1 cup of dry Marsala cooking wine for the best flavor. This gives the sauce a rich, complex taste without being too sweet.
Fresh vs. Pre-Sliced Mushrooms
Choose 8 ounces of fresh cremini mushrooms, also known as baby bella. Freshly sliced mushrooms offer better texture and flavor. They’ll need about 4-5 minutes to cook until golden and tender.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken | 2 pounds | Breast or thigh |
| Marsala Wine | 1 cup | Dry variety |
| Cremini Mushrooms | 8 ounces | Freshly sliced |
| Fettuccine | 16 ounces | Dry pasta |
Kitchen Tools Needed
Equip your kitchen with a large skillet for cooking chicken and making the sauce. Also, a pot for boiling pasta, and basic utensils like tongs and a whisk. Don’t forget a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F.
With these quality ingredients and proper tools, you’re ready to make a restaurant-worthy Chicken Marsala Fettuccine in your own kitchen.
Preparing Chicken Marsala Fettuccine
Want to make a top-notch chicken marsala pasta at home? It’s great for quick weeknight meals or special events. Let’s get started on making our fettuccine chicken marsala.
Begin by cutting 1.5 pounds of chicken tenderloins into slices. Mix flour, salt, and garlic powder for the coating. Heat olive oil in a pan and cook the chicken for 6-8 minutes until it’s golden. Then, set it aside.
Next, sauté garlic for 2-3 minutes. Add mushrooms and cook for 7-8 minutes until they’re golden. Use 1/2 cup of Marsala wine to deglaze the pan, letting it reduce by half. Then, add 1 cup each of heavy cream and vegetable broth. This will make a sauce as good as any from Olive Garden.
While the sauce simmers, cook 8 ounces of fettuccine as the package directs, about 12 minutes. When the pasta is almost done, add 3-4 tablespoons of pasta water to the marsala sauce. This will enhance the flavor and consistency.
| Ingredient | Amount | Cooking Time |
|---|---|---|
| Chicken Tenderloins | 1.5 pounds | 6-8 minutes |
| Mushrooms | 12 ounces | 7-8 minutes |
| Fettuccine | 8 ounces | 12 minutes |
| Marsala Wine | 1/2 cup | Reduce by half |
Lastly, mix the cooked fettuccine with the chicken and marsala sauce. Add 2 cups of fresh spinach for color and extra nutrition. Your homemade chicken marsala pasta is now ready to be enjoyed!
Step-by-Step Cooking Process
Let’s dive into the heart of our chicken marsala recipe. This Italian-American classic combines tender chicken, a rich sauce, and perfectly cooked pasta for a memorable meal.
Preparing and Coating the Chicken
Start by dredging 450g of chicken breast mini fillets in a mixture of 2 tablespoons of flour, salt, and pepper. This coating helps achieve that coveted golden brown color when cooked.
Creating the Marsala Sauce
Heat 1 tablespoon of olive oil in a skillet. Cook the chicken for about 5 minutes until golden brown. Set aside. In the same pan, sauté 300g of sliced mushrooms and half a chopped onion for 5 minutes. Add 125ml of Marsala wine, letting it reduce to concentrate flavors. Pour in 250ml of chicken broth and 250ml of heavy cream. Simmer for a few minutes until the sauce thickens.
Cooking the Perfect Fettuccine
While the sauce simmers, cook 250g of fettuccine in salted water until al dente, following package instructions. Remember, the pasta will continue cooking slightly when combined with the hot sauce.
Combining Components
Return the chicken to the skillet with the Marsala sauce. Toss in the cooked fettuccine, ensuring everything is well-coated. Heat through for a minute or two, and your Chicken Marsala Fettuccine is ready to serve!
| Component | Cooking Time | Key Ingredients |
|---|---|---|
| Chicken | 5 minutes | 450g chicken breast, 2 tbsp flour |
| Marsala Sauce | 10-12 minutes | 300g mushrooms, 125ml Marsala wine, 250ml each of chicken broth and cream |
| Fettuccine | As per package | 250g fettuccine |
| Final Combination | 2-3 minutes | All components |
Professional Tips and Variations
Ready to elevate your Chicken Marsala Fettuccine? Let’s dive into some pro tips and tasty twists to make it even better.
Sauce Consistency Adjustments
Getting the sauce just right is essential. If it’s too thick, add some pasta water to thin it out. This starchy water helps the sauce stick to the pasta better than plain water.
If you want a thinner sauce, just simmer it longer. This will concentrate the flavors. Remember to scrape up those browned bits from the pan when deglazing. They’re full of umami flavor!
Make-Ahead Options
Running short on time? Prep the chicken and sauce ahead of time. Reheat them gently and toss with fresh fettuccine when you’re ready. This saves time without losing flavor.
For the best taste, cook the pasta just before serving. Also, save some pasta water to adjust the sauce.
Wine Pairing Suggestions
Pair your Chicken Marsala Fettuccine with Marsala wine or a dry white wine like Pinot Grigio. These pairings complement the dish well. For a final touch, sprinkle some parmesan cheese on top.
The mix of rich sauce, tender chicken, and al dente pasta, with olive oil and parmesan, makes for a memorable meal.
| Component | Prep Time | Cook Time |
|---|---|---|
| Chicken | 15 minutes | 8-10 minutes |
| Sauce | 5 minutes | 5-7 minutes |
| Fettuccine | 2 minutes | 8-10 minutes |
Conclusion
You’ve learned how to make tasty chicken marsala with pasta at home. This dish is ready in 50 minutes and feeds 4 adults well. Each serving has about 1 1/3 cups of fettuccine and 2 chicken tenderloins, with 797 calories.
The marsala sauce pasta pairs well with tender chicken and mushrooms. You can also serve it over mashed potatoes for a different twist. Don’t forget to add salt, pepper, and fresh parsley for extra flavor and color.
This recipe is great for weeknight dinners or special events. You can store leftovers in the fridge for 3 days or freeze them for 2 months. When reheating, add some chicken broth to the sauce. Enjoy your meal with a glass of dry Marsala wine or a crisp Chardonnay for a memorable experience.
FAQ – Chicken Marsala Fettuccine
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! You can use boneless skinless chicken thighs for a flavorful twist. Just remember, thighs take a bit longer to cook through.
What type of Marsala wine should I use for Chicken Marsala Fettuccine?
Use a dry Marsala wine for the best flavor. It adds richness without being too sweet. Sweet Marsala can overpower the dish.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead. Reheat them gently before tossing with pasta. It’s perfect for busy nights or parties.
What’s the best way to achieve the right sauce consistency?
If the sauce is too thick, add pasta water. This makes the sauce cling to the pasta better. If it’s too thin, simmer it longer. Always adjust seasoning before serving.
Can I use pre-sliced mushrooms to save time?
Pre-sliced mushrooms can save time, but they’re not as fresh. They might affect the dish’s taste slightly.
What wine pairs well with Chicken Marsala Fettuccine?
The same dry Marsala used in cooking pairs well. A dry white wine like Pinot Grigio also complements the flavors. For red wine fans, a light-bodied Pinot Noir works well.
Can I serve Chicken Marsala without pasta?
Definitely! You can serve it over mashed potatoes or rice. It’s also great with roasted vegetables for a low-carb option.
How do I prevent the chicken from becoming tough?
To keep the chicken tender, don’t overcook it. Cook until it reaches 165°F (74°C). Pounding the chicken evenly helps it cook juicily.
Can I use a different type of pasta if I don’t have fettuccine?
While fettuccine is best, you can use other shapes like linguine or penne. Just cook the pasta al dente, as it will cook a bit more when tossed with the sauce.
How can I make this dish gluten-free?
Use gluten-free flour for the chicken and gluten-free pasta. Make sure your Marsala wine and chicken broth are also gluten-free.
Chicken Marsala Fettuccine
Ingredients
- 1½ pounds chicken breast tenderloins
- 1 pound fettuccine pasta
- ½ cup Marsala wine
- 1 pound fresh mushrooms
- ½ cup heavy cream
- 1 cup vegetable broth
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 3-4 tablespoons pasta water as needed
- ½ chopped onion
- 2 cloves garlic minced
Instructions
- Slice the chicken tenderloins into strips.
- Dredge the chicken in a mix of flour, salt, and garlic powder.
- Heat olive oil in a skillet and cook the chicken for 6-8 minutes until golden brown. Remove and set aside.
- Sauté garlic for 2-3 minutes, then add mushrooms and cook for 7-8 minutes until golden.
- Pour in Marsala wine, letting it reduce by half.
- Add heavy cream and vegetable broth, stirring well. Simmer until the sauce thickens.
- Cook fettuccine according to package instructions (about 12 minutes).
- Reserve 3-4 tablespoons of pasta water and add it to the Marsala sauce for better consistency.
- Return the chicken to the pan, then mix in the cooked fettuccine.
- Stir in fresh spinach and toss everything together.
- Serve hot, garnished with parmesan cheese if desired.
Notes
- If the sauce is too thick, add reserved pasta water to thin it out.
- For a richer taste, use boneless, skinless chicken thighs instead of breast tenderloins.
- Dry Marsala wine is best for an authentic flavor.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- When reheating, add a splash of chicken broth to maintain sauce consistency.
- This dish pairs well with a dry white wine like Pinot Grigio or a light-bodied red like Pinot Noir.
