why make this recipe
Chicken Marsala Fettuccine is a delightful twist on the classic Italian dish. This recipe combines tender chicken and rich mushrooms in a creamy Marsala sauce, tossed with fettuccine pasta. It’s a comforting and satisfying meal that is perfect for family dinners or special occasions. The blend of flavors makes it irresistible, and it’s surprisingly easy to make.
how to make Chicken Marsala Fettuccine
Ingredients:
- 8 ounces fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup marsala wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Directions:
- Cook the fettuccine according to package instructions; drain and set aside.
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and slice.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are tender, about 4-5 minutes.
- Pour in the marsala wine and let it simmer for about 2-3 minutes.
- Lower the heat and stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens slightly.
- Toss the cooked fettuccine in the sauce, adding the sliced chicken on top.
- Garnish with fresh parsley and serve immediately.
how to serve Chicken Marsala Fettuccine
Serve Chicken Marsala Fettuccine warm, garnished with fresh parsley. It pairs wonderfully with a side of garlic bread or a simple green salad. A glass of white wine also complements this dish nicely.
how to store Chicken Marsala Fettuccine
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may need to add a splash of water or cream to loosen the sauce.
tips to make Chicken Marsala Fettuccine
- Make sure to slice the chicken evenly to ensure it cooks properly.
- Use fresh mushrooms for the best flavor, but any type of mushroom will work.
- Adjust the amount of garlic based on your preference; you can add more for extra flavor.
- For a thicker sauce, let it simmer a bit longer before adding the fettuccine.
variation (if any)
You can easily customize Chicken Marsala Fettuccine by adding vegetables like spinach or bell peppers for extra nutrition. Switching to whole wheat fettuccine can also make it a healthier option.
FAQs
What is Marsala wine?
Marsala wine is a fortified wine from Sicily, Italy. It has a rich, sweet flavor that enhances the taste of many dishes, making it perfect for sauces.
Can I use chicken thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs if you prefer. They will add a different flavor and texture to the dish.
Is this dish suitable for meal prep?
Yes, Chicken Marsala Fettuccine can be made ahead of time and stored in the refrigerator. Just be sure to reheat it gently to maintain its creamy texture.
Chicken Marsala Fettuccine
Ingredients
Main ingredients
- 8 ounces fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced Use fresh mushrooms for best flavor.
- 2 cloves garlic, minced Adjust based on preference.
- 1 cup marsala wine A fortified wine from Sicily.
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Cook the fettuccine according to package instructions; drain and set aside.
- Season chicken breasts with salt and pepper.
Cooking
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side. Remove from skillet and slice.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are tender, about 4-5 minutes.
- Pour in the marsala wine and let it simmer for about 2-3 minutes.
- Lower the heat and stir in the heavy cream and Parmesan cheese. Cook until the sauce thickens slightly.
- Toss the cooked fettuccine in the sauce, adding the sliced chicken on top.
Serving
- Garnish with fresh parsley and serve immediately.