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Chicken Marsala over fettuccine pasta on a plate next to a fork and garnished with parsley.
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5 from 10 votes

Chicken Marsala Fettuccine

Chicken Marsala Fettuccine is a beautiful, indulgent show stopping pasta dish that looks fancy but it really simple to make. Fragrant and rich, your family will love this recipe!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken Marsala
Servings: 8
Calories: 530kcal
Author: Elise Donovan

Ingredients

  • 2 pounds chicken breasts, cut into thin strips (you can also use chicken tenders or chicken thighs)
  • 3/4 cup flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 4 tablespoon butter
  • 4 tablespoon canola oil
  • 1 teaspoon garlic
  • 8 ounces sliced mushrooms
  • 1 cup Marsala cooking wine
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 1/3 cup water
  • 1/4 cup cornstarch or more if needed
  • 16 ounces fettuccini noodles prepared according to package directions

Instructions

  • Cut chicken into even strips. If the chicken is uneven, you can place the strips in a plastic bag and pound flat with a mallet.
    In a large resealable plastic bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated.
    Ziplock bag with coated chicken pieces for Chicken Marsala.
  • Heat butter, garlic and oil in an electric fry pan or large skillet. Add chicken. 
    Skillet with oil, butter and pieces of chicken coated in flour for Chicken Marsala.
  • Cook over medium heat for about 8 minutes, turning once half-way through.
    The chicken should just barely be cooked through with an internal temperature of 165℉.
    Cooked chicken in a skillet for Chicken Marsala.
  • Remove chicken from pan and add mushrooms.
    Sauté mushrooms over medium heat for 3-5 minutes. Slowly add marsala wine and cook for another 3-4 minutes without stirring.
    Gently stir in chicken broth and cream to mushrooms. Bring to a simmer and reduce heat to low.
    Sautéed mushrooms in a skillet for Chicken Marsala.
  • In a small bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce a little at a time until thickened. You may not need all of the corn starch mixture. Try to aim for the consistency of a thin gravy.
    Sauce for Chicken Marsala in a skillet.
  • Place chicken back into pan and continue to simmer for 3-5 minutes.
    Skillet with chicken pieces in sauce for Chicken Marsala.
  • Serve over cooked noodles.
    Large platter of Chicken Marsala over fettuccine pasta.

Notes

  • If you really don't want to use the Marsala cooking wine, you can substitute with chicken stock or dry white wine 
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Nutrition

Calories: 530kcal | Carbohydrates: 34g | Protein: 40g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 586mg | Potassium: 765mg | Fiber: 1g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 4.2mg | Calcium: 42mg | Iron: 2.2mg