Chicken Marsala Fettuccine is a delightful fusion of two beloved dishes, blending the rich flavors of tender chicken and savory Marsala wine sauce with the comforting, creamy texture of fettuccine pasta. The combination of succulent chicken, perfectly sautéed to golden perfection, and the deep, slightly sweet essence of Marsala wine creates a sauce that’s both sophisticated and comforting. The fettuccine, with its wide, flat noodles, is the perfect vessel to soak up the robust sauce, creating a dish that feels both indulgent and satisfying. Whether served for a special occasion or a cozy dinner at home, this dish strikes the perfect balance between elegance and heartiness, offering a truly memorable meal that’s sure to please any palate.
Chicken Marsala Fettuccine
Chicken Marsala Fettuccine is a delicious and comforting dish that combines the rich flavors of tender chicken in a savory Marsala wine sauce with creamy, hearty fettuccine pasta. The dish blends the sophistication of the classic Chicken Marsala with the indulgent texture of pasta, creating a satisfying and flavorful experience.
Ingredients
- 1 (16 ounce) package uncooked fettuccine
- ¼ cup plus 2 tablespoons all-purpose flour, divided
- 1½ teaspoons kosher salt, divided
- 1½ pounds boneless, skinless chicken breast tenderloins, patted dry
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large shallot, finely chopped
- 1 (8 ounce) package fresh sliced cremini mushrooms
- 1½ cups Marsala wine
- 1 cup chicken stock
- 1 cup heavy whipping cream
- 2 teaspoons Italian seasoning
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 (10 ounce) package fresh baby spinach
- 4 ounces Parmesan cheese, finely shredded
- finely chopped fresh flat-leaf parsley
Instructions
- Collect all the necessary ingredients for the dish. This includes the pasta, chicken, seasonings, vegetables, and liquids, ensuring you have everything ready for preparation.
- Boil a large pot of salted water over high heat. Add the fettuccine and cook for 2 minutes less than the package directions to achieve an al dente texture. Drain the pasta, saving 1/2 cup of the cooking water for later use.
- As the pasta cooks, combine 1/4 cup of flour and 1/4 teaspoon of salt in a large bowl. Add the chicken tenders one by one, tossing them to ensure they are fully coated with the flour mixture. Shake off any excess flour and set the chicken aside on a plate.
- Heat a large skillet over medium-high heat and add the oil and butter. Swirl the pan frequently until the butter melts, about 30 to 45 seconds. Arrange the chicken tenders in a single layer and cook, flipping once halfway through, until golden brown and the internal temperature reaches 165°F (73°C), approximately 8 minutes. Once cooked, transfer the chicken to a wire rack.
- Add the chopped shallot to the skillet and sauté over medium-high heat, stirring frequently, until softened and translucent, about 1 minute. Next, add the mushrooms and cook, stirring regularly, until they begin to brown at the edges, about 3 minutes.
- Pour in the Marsala wine, stirring occasionally while scraping up any browned bits from the bottom of the skillet. Continue cooking until the wine has reduced slightly, about 4 minutes.
- Add the chicken stock, cream, Italian seasoning, black pepper, and garlic powder to the skillet. Bring the mixture to a boil over medium-high heat, then lower the heat to medium. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
- Whisk in the remaining 2 tablespoons of flour and 1 1/4 teaspoons of salt, stirring until the mixture is smooth, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts down, about 1 minute.
- Add the cooked pasta and chicken tenders to the skillet, cooking over medium-high heat while tossing continuously until everything is heated through, about 2 minutes. Remove from heat and stir in the Parmesan until fully incorporated. If the sauce needs thinning, gradually add the reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached. Garnish with fresh chopped parsley and serve right away.
