Chicken Marsala Pasta with Creamy Mushroom Sauce
This Creamy Chicken Marsala Fettuccine combines golden pan-seared chicken, tender mushrooms, and fettuccine pasta tossed in a rich Marsala cream sauce. Made with simple ingredients and finished with Parmesan cheese, this comforting pasta dish brings restaurant-quality flavor right to your kitchen. Perfect for a cozy weeknight dinner or a special meal at home.
Equipment
- Large skillet or Dutch oven
- Large pot
- Tongs
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Cheese grater
- Wooden spoon
Ingredients
- 12 oz fettuccine pasta
- 1 lb chicken tenders
- ½ cup all-purpose flour, for dredging
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 8 oz button mushrooms, sliced
- 2 cloves garlic, minced
- ¾ cup dry Marsala wine
- ¾ cup chicken broth
- ½ cup heavy cream
- ¼ cup Parmesan cheese, freshly grated
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Before draining, reserve about 1 cup of pasta water. Drain the pasta and set aside.
- In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Lightly dredge the chicken in the seasoned flour mixture, shaking off any excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.
- In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms and cook for about 5 minutes until tender and golden. Stir in the garlic and cook for 30 seconds, until fragrant.
- Pour in the Marsala wine, scraping the bottom of the skillet to release all the flavorful browned bits. Let the wine simmer for 2 minutes, then add the chicken broth and simmer for another 3 minutes to allow the flavors to develop.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Add the remaining tablespoon of butter and gently simmer until the sauce is smooth and slightly thickened.
- Add the cooked fettuccine to the skillet and toss until the noodles are coated in the creamy mushroom Marsala sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- Return the chicken to the skillet and let it warm in the sauce for about 2 minutes.
- Top with fresh parsley and extra Parmesan cheese. Serve warm and enjoy.
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