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–+ servings

Chicken Marsala Fettuccine

You’re going to our homemade version of Olive Garden's chicken marsala fettuccine. It’s creamy, comforting, and full of flavor from the marsala wine and umami-packed mushrooms - with a little heavy cream to add a richness. This recipe is the perfect balance of elegance and ease - fancy enough to impress guests, but simple enough for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

  • 1 16- ounce package fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound boneless (skinless chicken breasts)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup all-purpose flour (for dredging)
  • 2 tablespoons unsalted butter
  • 1 shallot (diced)
  • 8 ounces button mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
  • 1/2 cup dry Marsala wine
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 1/3 cup freshly grated parmesan cheese
  • Fresh parsley (chopped, for garnish)

Instructions

  • Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions to al denté. Reserve 1/2 cup of pasta water before draining.
  • Cook the chicken. If needed, pound the chicken to an even 1-inch thickness. Season the chicken with salt, pepper and garlic powder. Then dip each piece to coat with flour. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until each side is golden brown, about 6 minutes. Transfer to a plate and set aside.
  • Cook the mushrooms. Add butter to the pan and allow it to melt. Then sauté the shallots and garlic until fragrant, about 1 minute. Add mushrooms to the pan and continue to cook for about 4 minutes, or until the mushrooms are tender.
  • Make the sauce. Sprinkle 2 tablespoons of flour over the mushrooms and stir to coat. Then, whisk in the marsala wine, chicken stock and heavy cream. Allow the sauce to come to a simmer and thicken. Remove from heat and stir in the parmesan cheese.
  • Garnish and serve. Add the cooked pasta to the sauce and stir to coat. If needed, stir in a few tablespoons of reserved pasta water at a time to reach desired consistency. Then, slice the chicken and return it to the pot. Garnish with fresh parsley before serving.

Nutrition

Calories: 497kcal Carbohydrates: 51g Protein: 25g Fat: 20g Saturated Fat: 9g Polyunsaturated Fat: 2g Monounsaturated Fat: 7g Trans Fat: 0.2g Cholesterol: 120mg Sodium: 488mg Potassium: 533mg Fiber: 2g Sugar: 4g Vitamin A: 502IU Vitamin C: 2mg Calcium: 95mg Iron: 2mg