Chicken Marsala Fettuccine
Craving creamy Chicken Marsala Fettuccine? Follow these 9 easy steps to create a delicious dinner.
Ingredients
For the best Chicken Marsala Fettuccine, you’ll need a few simple yet flavorful ingredients. Here’s everything you’ll need to get started:
- 2 boneless skinless chicken breasts (pounded thin for even cooking)
- 1 cup Marsala wine choose a dry or sweet Marsala depending on your preference
- 8 oz fettuccine pasta fresh or dried
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup sliced mushrooms button mushrooms work well, but feel free to use cremini for a deeper flavor
- 2 cloves garlic minced
- ½ cup heavy cream for a rich and creamy sauce
- Salt and pepper to taste
- Fresh parsley optional, for garnish
- Grated Parmesan cheese optional, for an added touch of flavor
Instructions
- Prep the Chicken: Begin by flattening the chicken breasts to an even thickness. This ensures they cook evenly. Season both sides with salt and pepper.
- Cook the Fettuccine: Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, drain, and set aside. Reserve a cup of pasta water to help thicken the sauce later if needed.
- Brown the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter over medium heat. Add the sliced mushrooms and garlic. Cook for 3-4 minutes until the mushrooms are soft and browned.
- Add Marsala Wine: Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 3-5 minutes until it reduces slightly.
- Make the Sauce: Stir in the heavy cream and cook for another 2-3 minutes, allowing the sauce to thicken and become creamy. Add a pinch of salt and pepper to taste.
- Combine the Chicken and Pasta: Slice the cooked chicken into strips and add it back to the pan with the sauce. Then, toss in the cooked fettuccine and stir everything together, ensuring the pasta is well-coated with the sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Serve: Plate the dish by placing a generous portion of Chicken Marsala Fettuccine on each plate. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
- Enjoy!: Dig in and enjoy the rich flavors of tender chicken, creamy sauce, and perfectly cooked fettuccine!