Chicken Marsala Fettuccine
Chicken Marsala Fettuccine is a classic Italian-American dish featuring tender chicken, fresh mushrooms, and a rich Marsala wine sauce, all combined with perfectly cooked fettuccine. This hearty meal is ideal for family dinners or special occasions, bringing restaurant-quality flavors to your home
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.