Chicken Marsala Fettuccine with Mushrooms

Chicken Marsala Fettuccine with Mushrooms is a rich and elegant Italian-American pasta dish that combines tender chicken, earthy mushrooms, and a luscious Marsala wine cream sauce, all tossed with perfectly cooked fettuccine. It’s an irresistible balance of savory, sweet, and creamy flavors that feels restaurant-quality yet can easily be made at home.

This dish originated as a twist on the classic Chicken Marsala — an Italian-American favorite — by pairing the flavorful sauce with comforting pasta instead of serving it solo. The result is a luxurious and satisfying meal that tastes like something you’d order at a fine Italian trattoria.

❤️ Why I Love This Recipe

I adore this recipe because it’s both comforting and sophisticated. The aroma of Marsala wine simmering with mushrooms fills the kitchen with warmth, and the sauce — rich with cream and herbs — coats every strand of fettuccine beautifully.

The chicken stays juicy and flavorful, while the mushrooms add a depth of umami that’s absolutely divine. It’s one of those recipes that feels special enough for guests but simple enough for a weeknight dinner.

Why It’s a Must-Try Dish

Chicken Marsala Fettuccine is a must-try for anyone who loves creamy, savory pasta with a gourmet touch. The combination of seared chicken and the nutty sweetness of Marsala wine creates a sauce that’s unlike any other — smooth, aromatic, and deeply flavorful. Plus, it’s versatile: you can make it with or without cream, and it pairs beautifully with garlic bread or roasted vegetables.

This dish turns any evening into a cozy, restaurant-style dining experience at home.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4 servings
• Calories: ~560 kcal per serving

Cuisine & Course

• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Chicken:

• 2 large boneless, skinless chicken breasts (sliced into thin cutlets)
• Salt and black pepper to taste
• ½ cup all-purpose flour (for dredging)
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Sauce:

• 2 tablespoons butter
• 2 cloves garlic, minced
• 250 g (8 oz) cremini or button mushrooms, sliced
• ¾ cup Marsala wine (dry preferred)
• 1 cup chicken broth
• ¾ cup heavy cream
• 1 teaspoon Dijon mustard (optional, for depth)
• 1 teaspoon dried thyme or fresh chopped thyme
• Salt and pepper, to taste

For the Pasta:

• 300 g (10 oz) fettuccine pasta
• Salt, for pasta water

For Garnish:

• 2 tablespoons grated Parmesan cheese
• Fresh parsley or thyme, chopped

Simple Cooking Directions

1. Dredge chicken in flour, season, and sear until golden.
2. Sauté mushrooms and garlic in butter.
3. Deglaze the pan with Marsala wine and chicken broth.
4. Add cream and simmer until thickened.
5. Cook fettuccine and toss it in the creamy Marsala sauce with chicken.
6. Garnish with Parmesan and herbs before serving.

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Slice the chicken into thin cutlets. Season with salt and pepper.
2. Dredge each piece lightly in flour, shaking off excess.
3. Heat olive oil and butter in a large skillet over medium-high heat.
4. Sear chicken for 3–4 minutes per side until golden brown and cooked through.
5. Remove from the skillet and set aside.

Step 2: Cook the Mushrooms

1. In the same pan, add 2 tablespoons of butter.
2. Add mushrooms and sauté until golden brown (5–6 minutes).
3. Add garlic and cook for another minute.

Step 3: Make the Marsala Sauce

1. Deglaze the pan with Marsala wine, scraping up the browned bits.
2. Let it simmer for 2–3 minutes until slightly reduced.
3. Add chicken broth, thyme, and Dijon mustard (if using).
4. Stir in the heavy cream and simmer for 5–6 minutes, until the sauce thickens.
5. Season with salt and pepper.

Step 4: Cook the Pasta

1. Boil fettuccine in salted water until al dente.
2. Reserve ½ cup of pasta water, then drain.

Step 5: Combine Everything

1. Return the cooked chicken to the pan with the sauce.
2. Add the pasta and toss everything together until well coated.
3. Add a splash of pasta water if the sauce is too thick.

Step 6: Serve

1. Sprinkle with Parmesan cheese and fresh parsley.
2. Serve warm with extra sauce spooned on top.

How to Serve

Serve this dish hot, straight from the pan, in shallow pasta bowls. Garnish with extra Parmesan and parsley for a touch of freshness. Pair it with:

• Garlic bread or focaccia
• A crisp green salad with lemon vinaigrette
• A glass of dry white wine or Chardonnay

Additional Recipe Tips

• Use dry Marsala wine for a more authentic and less sweet flavor.
• Don’t overcook the chicken — remove it once golden and juicy.
• Add a touch of lemon juice to brighten the sauce if it feels too heavy.
• For a lighter version, use half-and-half instead of heavy cream.
• You can thicken the sauce with 1 teaspoon cornstarch mixed with water if needed.

Variations

• Mushroom-Only Version: Skip the chicken for a rich vegetarian meal.
• Cream-Free Version: Use extra broth and reduce longer for a lighter sauce.
• Spicy Marsala: Add a pinch of crushed red pepper for gentle heat.
• Gluten-Free: Use gluten-free fettuccine and rice flour for dredging.
• Cheesy Twist: Mix in some grated Asiago or Pecorino Romano for extra depth.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month (though cream sauces may slightly change texture).
• Reheating: Reheat on the stove over low heat with a splash of cream or broth to revive the sauce.

Special Equipment Needed

• Large skillet or sauté pan
• Pasta pot
• Tongs or slotted spoon
• Whisk for sauce

FAQ

Q1: Can I use another type of wine instead of Marsala?
Yes! You can substitute with dry sherry or white wine, though the flavor will differ slightly.

Q2: Can I make it without cream?
Yes, use a bit of butter and more broth for a lighter, non-creamy sauce.

Q3: What type of mushrooms are best?
Cremini or baby bella mushrooms give the best depth of flavor, but white button mushrooms also work.

Q4: Can I use another pasta type?
Absolutely — linguine, spaghetti, or tagliatelle are excellent substitutes.

Q5: How do I keep the sauce from curdling?
Make sure to add cream after lowering the heat, and avoid rapid boiling once it’s added.

Conclusion

Chicken Marsala Fettuccine with Mushrooms is the definition of indulgent comfort food — elegant enough for date night yet easy enough for a cozy family dinner. The silky Marsala sauce, rich with mushrooms and herbs, perfectly coats the tender pasta and juicy chicken, making every bite luxurious.