Get the Recipe: Chicken Marsala Fettuccine
Fettuccine with chicken and mushrooms, all bathed in a delicious creamy Marsala wine sauce. Just add a salad for a great weeknight pasta dinner.
Ingredients
- 10-12 oz fettuccine pasta, or pasta of your choice
- 8 oz boneless chicken breasts, sliced crossways (about 2 medium breasts)
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons butter, DIVIDED into a 1 Tbsp and 2 Tbsp piece
- 1 medium shallot, finely diced (can substitute red or yellow onion)
- 8 oz whole cremini or button mushrooms, thinly sliced
- 1 Tablespoon all-purpose flour
- 1/2 cup dry Marsala wine, not sweet Marsala (look for "Dry" on the label)
- 1 cup chicken broth
- 3 Tablespoons heavy whipping cream, 35% b.f.
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- salt and freshly ground pepper, as needed, to taste
- 1/4 cup fresh flat-leaf or curly parsley, chopped, plus more for garnish (or 1 1/2 Tbsp dried parsley)
- Parmesan cheese shavings, to serve
Instructions
- Bring a large pot of water to a boil for the pasta. When boiling, salt generously, then add the fettuccine. Cook to al dente according to the package instructions.
- Heat 3 Tablespoons of olive oil together with 1 Tablespoon of the butter in a large skillet over medium-high heat (or a bit higher, somewhere between medium-high and high). You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the chicken pieces to the pan.
- Allow the chicken to cook undisturbed until well-browned underneath, about 2. Flip and cook the other side until the chicken is well browned and no longer pink, about another 2 minutes. Transfer the chicken to a plate.
- With the skillet still over medium-high+ heat, melt the remaining 2 Tablespoons of butter in the pan. Add the shallots to the pan and cook about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes.
- Sprinkle the mushrooms with the flour and stir the flour together with the mushrooms until no dry flour is visible. Add the Marsala wine. Allow the Marsala to boil for about 1 minute, or until almost completely evaporated. Once the Marsala has mostly evaporated, add the chicken broth and stir in. Allow the sauce to simmer vigorously until the mixture is reduced by half, about 3 minutes. Stir in the cream and basil, thyme and oregano.
- Return the chicken and any accumulated juices to the pan. Cook the chicken with the sauce for 2-3 minutes to finish cooking the chicken (to 165F internal temperature). Taste the sauce and add additional salt and pepper, to taste and as needed.
- When the pasta is ready, use tongs to transfer the cooked pasta to the skillet with the sauce. Toss the pasta with the sauce, then cook together for about 2 minutes or until the pasta is coated well with the sauce. If the sauce over-reduces you can loosen it up with a bit of pasta cooking water or additional chicken broth.
- Add the parsley to the pasta and stir it in. Serve immediately, garnished with shaved Parmesan, freshly ground black pepper and additional parsley.
- This pasta is lovely served with a simple green salad and crusty bread.
- Refrigerate leftover for up to 3 days. Reheat gently in a skillet on the stovetop, adding a bit more broth to the skillet to loosen the pasta, as needed.
Tip! Take a minute to read the Recipe Tips in the Notes section below before starting, as it will ensure you will enjoy this delicious recipe at its best!
Add the cooked pasta gradually to the skillet with the sauce and toss together as you go. That way, you can add only as much pasta as is needed. You don't always need to use all the pasta you have cooked. It is better to leave a bit behind that to have a dry pasta due to too much pasta to sauce.
Notes
Tips!
Have all the ingredients prepared and ready! As this recipe cooks over high heat, it moves quickly. You won’t have time to find and measure out ingredients. Having all the ingredients prepared and at the ready will make for a stress-free cooking experience. Start with the right pan! I don’t recommend using a non-stick skillet for this recipe, as non-stick skillets aren’t recommended for higher heat cooking. Instead, reach for a cast-iron skillet, a heavy-bottomed stainless steel skillet, an enamelled cast-iron skillet or even a Dutch oven. Using the right pan will ensure lovely browned bits and a rich, dark sauce. High heat equals high flavour! This entire dish should be cooked over medium-high heat (or even a bit higher, depending on your oven). The high heat will produce great browning on the chicken, will cook the mushrooms quickly to a lovely golden colour, and will reduce the sauce quickly to a rich, dark colour. Don’t hesitate to nudge up the heat under just a bit if you feel it isn’t cooking quickly enough.Watch how to make it
Serving: 1serving, Calories: 659kcal, Carbohydrates: 61g, Protein: 25g, Fat: 32g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 131mg, Sodium: 146mg, Potassium: 674mg, Fiber: 3g, Sugar: 6g, Vitamin A: 529IU, Vitamin C: 1mg, Calcium: 68mg, Iron: 3mg
Tried this recipe?If you enjoyed this recipe, please leave a star rating and comment. It helps others to find it!
