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Chicken Marsala Fettuccine

A comforting Italian dish that blends tender chicken with rich Marsala wine, creamy fettuccine, and earthy mushrooms, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces boneless and skinless chicken breasts grass-fed for best flavor
  • 1 cup Marsala wine opt for a medium-dry variety
  • 1 cup sliced mushrooms cremini or button mushrooms work well
  • 2 cloves garlic minced, fresh is key for optimal flavor
  • 1 cup heavy cream to elevate the dish’s richness
  • 8 ounces fettuccine fresh or dried
  • 2 tablespoons olive oil extra virgin for enhanced flavor
  • Salt to taste
  • Pepper to taste
  • Parmesan cheese for serving, freshly grated adds that perfect touch

Method
 

Preparation
  1. Boil water in a large pot. Salt generously and cook the fettuccine according to package instructions until al dente, around 8-10 minutes. Reserve ½ cup of pasta water before draining.
  2. In a skillet over medium heat, add olive oil. Season both sides of the chicken breasts with salt and pepper. Cook them for about 5-7 minutes per side until golden brown. Remove from heat and set aside.
  3. In the same skillet, add minced garlic and sliced mushrooms. Sauté for 3-4 minutes until they’re soft and fragrant.
  4. Pour in the Marsala wine, and scrape up any tasty bits stuck to the bottom of the pan. Let it simmer for about 2-3 minutes until slightly reduced.
  5. Stir in the heavy cream and bring it to a gentle simmer. Return the chicken to the skillet, allowing it to soak in those flavors for about 5-7 minutes. Ensure the chicken is cooked through (internal temp should reach 165°F) and the sauce has thickened slightly.
  6. Toss the cooked fettuccine in the sauce, adding reserved pasta water as needed for a silky consistency. Plate up the fettuccine, slice your chicken, and top with freshly grated Parmesan cheese. Voilà!

Notes

For optimal results, allow your sauce to reduce its volume over heat to concentrate the flavors. Ensure not to overcook your fettuccine; it will continue to cook slightly once tossed in the pan. Store leftovers in an airtight container in the fridge for up to 3 days.