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Chicken Marsala Fettuccine

This Chicken Marsala recipe from @playswellwithbutter combines tender, pan-seared chicken and savory mushrooms, all simmered gently in a rich and creamy Marsala wine sauce. Twirled together with perfectly cooked fettuccine, each bite offers a comforting embrace of hearty and aromatic indulgence. Whether you're looking to impress at a dinner party or simply spice up your weeknight meal routine, our Chicken Marsala Fettuccine promises to transport your senses straight to the heart of Italy.

  • Prep Time

    20min

  • Cook Time

    30min

  • Total Time

    50min

  • Servings

    4-6

  • Recipe Category Dinner

  • Recipe Cuisine Italian

  • Recipe Level Simple

Recipe By: Jess Larson @playswellwithbutter

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, sliced in half lengthwise
  • heaping ½ teaspoon garlic powder
  • kosher salt and ground black pepper, to season
  • ⅓ cup plus 2 tablespoons all-purpose flour, divided
  • 3–4 tablespoons DeLallo Extra Virgin Olive Oil, divided
  • 5–6 tablespoons unsalted butter, divided
  • 12 ounces cremini mushrooms (baby bella), quartered
  • ½ yellow onion, finely chopped
  • 6 cloves garlic, finely chopped or grated
  • 6 sprigs fresh thyme (can substitute 2 teaspoons dried thyme leaves)
  • 1 cup dry marsala wine
  • ½ cup chicken stock/broth
  • ½ cup heavy cream
  • 8.8 ounces DeLallo Fettuccine Egg Pasta or pasta of choice
  • 4 tablespoons unsalted butter
  • ½ cup finely grated parmesan

Directions

  • Prep: Bring a large pot of water to a boil. Once boiling, generously season the water with salt.
  • Prepare the chicken cutlets: Carefully butterfly each chicken breast, slicing it in half lengthwise. Use a meat mallet to lightly pound each piece of chicken into uniform thickness. (If you do not have a meat tenderizer, drape a piece of parchment paper over the chicken and pound it out with a rolling pin.)
  • Brown the chicken: Add 2 tablespoons each olive oil and butter to a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken cutlets to the skillet, working in batches as needed to avoid overcrowding the skillet. Cook 3-4 minutes per side, until deeply browned and nearly cooked through. Transfer to a plate and set aside. If needed, add an extra tablespoon of olive oil and butter to the pan between batches and repeat with any remaining chicken.
  • Brown the aromatics and mushrooms: To the same skillet used to cook the chicken, add 1 tablespoon each olive oil and butter. Once melted, add the mushrooms. Stir to combine. Cook, stirring occasionally, until the mushrooms are softened and juicy, about 8 minutes. Stir in the yellow onion, garlic, and thyme. Season with 1 teaspoon kosher salt and ground black pepper as desired. Continue to cook, stirring occasionally, until everything is softened and fragrant, about 5 minutes longer.
  • Prepare the creamy marsala sauce: Add 1 tablespoon butter to the skillet with the mushrooms. Once melted, stir in the reserved flour. Cook 1-2 minutes, then deglaze the skillet by slowly pouring in the marsala wine, using a wooden spoon to scrape up any browned bits on the bottom of the pan. Let the wine simmer for 2-3 minutes, then stir in the chicken stock and simmer 3-5 minutes longer, until thickened. Reduce the heat to medium low and stir in the heavy cream. Cook until just heated through—do not bring to a boil. If the sauce it a little too thick, thin it out with a splash of chicken stock. Taste and adjust seasoning as needed.
  • Boil the pasta: Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse. Tip! ⇢ For a perfectly timed meal, wait to drop the pasta until you’re building the marsala sauce.
  • Toss the buttered noodles: Return the cooked pasta to the pot with the butter and parmesan cheese. Toss to combine well – the butter and cheese should evenly coat the pasta. Add in some of the reserved pasta water if the sauce needs to loosen up a little; increase the heat if it needs to tighten up more. Remove from the heat for serving.
  • Serve immediately, serving the buttered fettuccine with the chicken cutlets. Drizzle extra marsala sauce over top as desired.

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Keywords:

Chicken marsala recipe , Chicken marsala recipes , Marsala chicken , Chicken marsala fettuccine

Chicken Marsala Fettuccine

This Chicken Marsala recipe from @playswellwithbutter combines tender, pan-seared chicken and savory mushrooms, all simmered gently in a rich and creamy Marsala wine sauce. Twirled together with perfectly cooked fettuccine, each bite offers a comforting embrace of hearty and aromatic indulgence. Whether you're looking to impress at a dinner party or simply spice up your weeknight meal routine, our Chicken Marsala Fettuccine promises to transport your senses straight to the heart of Italy.