Fettuccine Chicken Marsala is a delicious, 30 minute pasta dish. It’s rich and decadent, but really easy to make.
If you love a flavorful chicken recipe, you have to try my Salsa Chicken Recipe and my Classic Chicken Provencal. They will both take boring chicken to the next level.
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Why this Fettuccine Chicken Marsala Recipe is a Keeper
This chicken marsala fettucine is simple, delicious and easy to customize for your family. Your whole family will love this restaurant-worthy chicken meal.
- Restaurant Flavor: A rich dry marsala wine sauce with mushrooms and tender chicken. Just like your favorite restaurant.
- Weeknight Friendly: Simple ingredients and quick cooking time.
- Comfort Food Classic: Pasta and creamy sauce make this a satisfying meal.
- Family Favorite: A dinner everyone at the table will enjoy.
- Special Occasion Worthy: It’s impressive enough to serve at a gathering or holiday.
- Serve With: Serve this rich chicken marsala fettuccine recipe with Best Caesar Salad, Instant Pot Mashed Potatoes {No Drain} or Rosemary Butter Rolls.
What Kind of Marsala Wine Should You Use for Chicken Marsala Pasta Recipe?
Try the true alcoholic version. The fortified wine is so much better than the grocery store version of rich marsala wine sauce.
Pro Tip for Fettuccine Chicken Marsala
Let the chicken rest for a few minutes after cooking before slicing. This helps keep the meat juicy.
Ingredient Notes for the Chicken Pasta Dinner
This chicken in marsala wine sauce uses only a few simple ingredients you can easily grab in one quick trip to the store.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken: Boneless skinless chicken breasts are best for making this chicken cutlets recipe. You could also use skinless chicken thighs.
- Wines: You will need both marsala wine and a dry white wine or sherry.
- Mushrooms: Mushrooms are one of the key ingredients in chicken marsala with fettuccine pasta.
Variations and Substitutions for Creamy Chicken Marsala
This recipe for chicken marsala is so easy to change up. I like to experiment with ingredients to make different varieties.
➡️ Add Cream: Stir in a splash of heavy cream for a creamy marsala sauce served over fettuccine noodles.
➡️ Swap the Pasta: Use linguine, spaghetti, or penne instead of fettuccine.
➡️ Add Spinach: Stir fresh spinach into the sauce before serving.
➡️ Use Chicken Thighs: Boneless thighs create extra juicy chicken.
Kitchen Tools To Make Chicken Marsala with Fettuccine
The only major pieces of equipment you’ll need are a large skillet and pot.
- Large Skillet: Needed for browning the chicken pieces and making the marsala sauce in one pan.
- Pasta Pot: A large pot allows you to cook the pasta easier.
How to Make Chicken Marsala Fettuccine
This creamy mushroom pasta comes together in 4 easy steps. It’s so good, it quickly became one of my family’s favorites.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prepare the Chicken: Slice chicken breasts in half, so that you have 4 thin breasts. Flatten them until they’re about 1/4 inch thick. Then season the chicken on both sides with some of the All Purpose Seasoning.
- Cook Pasta and Coat Chicken: Cook the fettuccine pasta according to package directions. In a shallow dish, mix together the flour, All Purpose Seasoning and Italian Seasoning. Dredge each piece of chicken in the flour mixture.
- Add the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken in the hot oil and sear the chicken for a couple minutes on each side. Set aside the seared chicken.
- Simmer with Sauce: Reduce heat to medium, and add butter to the pan. Add the mushrooms, season with salt and pepper, and and cook for a few minutes. Stir in the wines, then simmer with the chicken until it thickens some.
Prep Ahead and Short Cuts for Chicken Breast with Creamy Marsala Sauce
Preparing ingredients ahead of time can be the best way to quickly make this recipe.
➡️ Slice Mushrooms Early: Store sliced mushrooms in the fridge until ready to cook.
➡️ Cook Pasta Ahead: Cook pasta slightly under al dente and reheat in the sauce.
➡️ Prep Chicken in Advance: Slice chicken earlier in the day for faster cooking.
Alternate Cooking Methods for the Chicken and Fettuccine Recipe
Make this easy chicken marsala recipe another way by using your air fryer/crock pot/oven.
- Slow Cooker Chicken Marsala Pasta: Hands‑off, super tender chicken, and the sauce develops deeper sweetness from the long cook. Great for busy days, meal prep, or readers who love dump‑and‑go recipes.
- Instant Pot / Pressure Cooker: Fast, flavorful, and the pressure intensifies the Marsala sauce. Best for readers who want dinner in under 30 minutes.
How Do you Thicken Marsala Sauce for the Chicken Recipe?
Allowing the wine sauce to simmer over medium to medium-high heat thickens the creamy marsala wine sauce. Add a little pasta water or chicken stock to thin it out if it gets too thick.
Store, Reheat and Use Leftover Chicken Cutlets and Mushrooms
Proper storing and reheating can make chicken marsala and pasta leftovers just as good as they were the first time.
- Storing: Store creamy chicken marsala fettuccine in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in a pan on the stove until warmed through.
- Using Leftovers: Enjoy leftovers as a Frittata, cut the chicken and place in a soup with the noodles for a marsala flavor.
Expert Tips for Making Creamy Chicken Marsala with Fettuccine
This chicken marsala fettuccine is the perfect meal. Here are a few ways to make it even better. Try serve with grated parmesan cheese for more flavor.
➡️ Chicken Broth: If you’d prefer to not work with alcohol, replace it with chicken broth or stock.
➡️ Cheese: Make it a little cheesy by adding in some freshly grated parmesan cheese.
➡️ Gluten Free: Make it gluten free by subbing in your favorite gluten-free flour and pasta.
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Fettuccine Chicken Marsala
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Ingredients
- 2 Chicken Breasts, skinless , boneless
- ¼ cup Flour
- 1 teaspoon All Purpose Seasoning, divided
- ½ teaspoon Italian Seasoning Blend
- 4 Tablespoons Olive oil
- 4 Tablespoons Butter
- 8 ounces Mushrooms, sliced
- ½ cup Marsala wine
- ½ cup Dry white wine, or sherry
- 8 ounces Pasta, cooked
Instructions
- Slice chicken breasts in half length wise. You will end up with four thin chicken cutlets. Place the chicken pieces between two pieces of plastic wrap and flatten them until they are about ¼ inch thick. Season both sides of each chicken cutlet with All Purpose Seasoning.
- Cook pasta per package directions.
- In a shallow dish, combine flour, All Purpose Seasoning and Italian Seasoning blend. Dredge each chicken cutlet in flour mixture, making sure each piece is completely coated.
- In a large skillet, heat olive oil over medium high heat. Place chicken in the pan and brown for 3-4 minutes on each side. Depending on the size of your pan, you may have to do this in batches. Remove cooked chicken from the pan and set aside.
- Turn heat down to medium. Add butter to the pan. Once butter is melted, add mushrooms and season with salt and pepper. Saute mushroom for 4-5 minutes. Add Marsala wine and sherry to the pan and place the chicken back in the pan. Simmer for 3 minutes or until liquid has reduced slightly.
- Serve chicken and marsala sauce over the pasta.
Christina’s Notes
- Add Cheese: Top with a little parmesan cheese.
- Mushrooms: Feel free to mix up the mushrooms. Try using cremini mushrooms, baby portabellas or a variety.
- Garnish: Fresh parsley is a wonderful garnish for the chicken.
- Alternate ingredient: A little cream can be a great addition to the sauce or also a little chicken broth if the sauce is too thick.
- Alternate Distilled Spirit: Madeira, brandy, sweet marsala or dry marsala wine are all good alternatives.
- Chicken: Try bite-size pieces or chunks of chicken if you do not want to use cutlets.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
This is such a great recipe. The whole family loved it!
I love a good chicken marsala! This sounds great!