Chicken Marsala Fettuccine

Chicken Marsala Fettuccine Succulent strips of chicken breasts in a thick and slurpy wine and cream sauce, golden mushrooms, and fat fettuccine noodles make up the heart-stopping dish known as chicken marsala fettuccine, which sounds fancy but is incredibly easy to prepare. The family will be clamoring for more of this Mafia-worthy delicacy.Chicken Marsala Fettuccine

Chicken Marsala pasta

For those who are unfamiliar with this Italian staple, the main component in this dish is Marsala, a sweet and syrupy fortified wine from Sicily. The deep overtones in this and any Marsala dish come from the aroma of burnt toffee and nuts. In any case, I enjoy using wine in my cooking, so it brings me great joy to discover new flavor profiles to add to sauces.Chicken Marsala Fettuccine

Mushrooms are commonly used to make marsala sauce. I swear they were already there, even though I am an unapologetically mushroom fan! And with good reason—the mix of sweet-fleshed chicken, woody mushrooms, and Marsala’s robust earthy flavor is exquisite.Chicken Marsala Fettuccine

My own additions, a generous dollop of cream and a grating of salty Parmesan, have further complicated the meal. It’s mine!Chicken Marsala Fettuccine

Although I used chestnut mushrooms since I had them in the fridge and I believe they enhance the dish’s caramel color, you are free to use any type of mushroom. However, I personally stay away from button and white mushrooms. What do they actually contribute?Chicken Marsala Fettuccine

My family often serves chicken marsala (without cream) over mashed potatoes, so this creamy chicken pasta version is a nice change of pace. If you don’t have fettuccine, don’t feel pressured to eat it. Any long pasta, such as linguine or spaghetti, will work just as well. And who will know if you only have penne or fusilli?Chicken Marsala Fettuccine

Recipe tips and notes

1. In this recipe for chicken marsala fettuccine, I used small fillets. Conveniently, they are the ideal size. Slice the full-size chicken breasts into small pieces if using them. Each bite will be incredibly delicate because smaller parts will cook more evenly.Chicken Marsala Fettuccine
2. To thicken the sauce, the chicken breasts are typically dredged in flour. However, I’m taking a shortcut, so I added the flour straight to the pan instead of dredging it.
3. If you put too many mushrooms in the pan, they will steam instead than fried. Give the slices considerable room if you want them to be flavorful and bronzed.
4. I adore the hefty feel of chestnut mushrooms, and they have a gorgeous color. Feel free to add another mushroom or use a different one if you have a favorite fungus. This dish will get more complex with variety.
5. Sherry is a readily available substitute for marsala; semi-sweet will work best. The closest in flavor is probably Madeira wine, but it can be equally difficult to obtain!
6. Cream was not a part of the original recipe for chicken Marsala. But a big dollop of single (light) cream gives it a posh feel.
7. My sauce does not contain Parmesan cheese. I added a little extra saltiness by grating a sprinkling over the top of the dish before serving because the wine and mushrooms have a lot of flavor.

Serving suggestions

This chicken pasta is already served with ribbony fettuccine; it just needs some greenery on the side, and who wouldn’t want some garlic bread?

Because it’s packed with butter and herbs and only takes five minutes to prepare, this air fryer recipe is currently my go-to garlic bread! Or a plain sourdough focaccia, which is more subdued in terms of flavor.

Regarding greens, this dish for miso-roasted cabbage is incredibly tender and buttery. Tenderstem broccoli with lemon garlic vinaigrette is another option for added crispness and a little acidity to cut through the rich Marsala sauce.

Storage and leftovers

I’m not really one to save leftover pasta. The second time, it seems excessively claggy and sticky to me. However, I also struggle with wasting delicious meals! Cover and refrigerate this chicken marsala fettuccine for two to three days.

To make sure the chicken pieces are heated in the middle before serving, reheat on the hob. You may need to add a little water or chicken stock to loosen it up.

However, freeze it at that point! Unpleasantly unsatisfying is a creamy sauce that has been thawed and reheated.

Ingredients

• Grated Parmesan cheese to serve
• 450g / 1 lbs chicken breast mini filet
• Flat leaf parsley
• Salt and pepper
• 250g / 8 oz fettuccine / tagliatelle
• 2 tbsp olive oil divided
• 250ml / 1 cup single / light cream
• ½ ` white onion chopped
• 250ml / 1 cup chicken stock
• 300g / 3 cups chestnut mushrooms sliced
• 125ml / ½ cup Marsala wine
• 2 tbsp flour

Instructions

1. Season both sides of the bite-sized pieces of chicken breast with salt and pepper, then cook them in 1 tablespoon of olive oil over medium-high heat for about 5 minutes, or until golden. Because the chicken breasts will be tiny and cook quickly, avoid overcooking them. Transfer to a different plate and reserve.
2. Bring water to a boil in a pot. Add pasta and a touch of salt once it has boiled. Follow the directions on the package to cook.
3. Heat another tablespoon of olive oil in the pan where you cooked the chicken. Add the sliced mushrooms, salt, and pepper. Sauté them for five minutes over medium heat. Then, put them aside and add the chopped onions. After cooking them for two to three minutes on low heat, add two tablespoons of flour, stir, and cook for another minute. Next, add the marsala wine and increase the heat to medium. Finally, add the chicken stock and bring it to a simmer. Finally, lower the heat to a low simmer and put the chicken back in the pan. After adding the cream and letting it boil through, simmer the sauce for a few minutes to achieve the appropriate consistency.
4. After cooking, drain the pasta and immediately add it to the chicken sauce, tossing to coat. Add grated Parmesan cheese on top.