If you’re in the mood for a delicious meal that feels like a cozy hug, let me introduce you to my chicken Marsala Fettuccine! This creamy, rich dish combines tender chicken, savory mushrooms, and fresh spinach, all atop perfectly cooked fettuccine. It’s a comforting favorite that’s easy to make and even easier to devour—who wouldn’t want to dig in?

Cook Time: 35

Prep Time: 15

Yields: 6

Calories: 861

Simple Ingredients for delicious Chicken Marsala Fettuccine

To whip up the comforting and rich Chicken marsala Fettuccine, you won’t need to hunt down rare ingredients. Here’s a simple list of what you’ll need to create this delightful dish:

16 ounces uncooked fettuccine – This will be the base of our dish,providing that perfect pasta fix.
1 ½ pounds boneless, skinless chicken breast tenderloins – The star protein, tender and juicy.
¼ cup plus 2 tablespoons all-purpose flour – For coating the chicken and thickening the sauce.
1 ½ teaspoons kosher salt – Essential for seasoning throughout the cooking process.
2 tablespoons olive oil and 2 tablespoons unsalted butter – These fats will create a delicious crust on the chicken and add richness to the sauce.
1 large shallot, finely chopped – This will add a sweet onion flavor to the dish.
8 ounces fresh sliced cremini mushrooms – For that earthy flavor and texture.
1 ½ cups Marsala wine – This sweet and rich wine gives the sauce its distinctive flavor.
1 cup chicken stock – Adds depth to the sauce.
1 cup heavy whipping cream – For a creamy finish that binds everything together.
2 teaspoons Italian seasoning – A blend of herbs that scream comfort.
½ teaspoon freshly ground black pepper – A pinch of spice to elevate the flavors.
½ teaspoon garlic powder – For that warm, aromatic touch.
10 ounces fresh baby spinach – Adding color and nutrition to our dish.
4 ounces Parmesan cheese, finely shredded – A delicious topping that brings everything together.
Fresh flat-leaf parsley, for garnish – A pop of color and freshness to finish off the dish.

These ingredients will transform into a delightful meal that warms your heart and satisfies your cravings. Let’s gather everything and prepare for a delicious cooking experience.

Step-by-Step Instructions for Making Chicken Marsala Fettuccine

Ready to dive into this tasty adventure? Follow these simple steps to make your Chicken Marsala Fettuccine come to life!

Cook the Fettuccine: Begin by bringing a large pot of salted water to a boil over high heat. Add the fettuccine and cook it for about 2 minutes less than the package instructions for al dente texture. Before draining, reserve ½ cup of the pasta cooking water. This will help adjust the sauce later.

Prepare the Chicken: In a large bowl, mix ¼ cup of flour and ¼ teaspoon of salt. Toss the chicken tenderloins in the flour mixture until they’re evenly coated, shaking off the excess. Set them aside on a plate.

Sear the chicken: Heat a large skillet over medium-high heat and add olive oil and butter. Once the butter melts (about 30-45 seconds), place the chicken tenderloins in a single layer. Cook them for about 8 minutes, turning once, until they are golden brown and cooked through. A thermometer inserted into the thickest part should read 165°F (73°C). Remove the chicken and let it rest on a wire rack.

Sauté the Vegetables: In the same skillet, add the shallot and sauté over medium-high heat for about a minute until translucent. Then, add the mushrooms and cook for another 3 minutes until they start to brown.

Make the Sauce: Pour in the Marsala wine and let it simmer, scraping up any browned bits from the skillet, for about 4 minutes. Then, stir in the chicken stock, heavy cream, Italian seasoning, black pepper, and garlic powder. Bring this mixture to a boil and let it cook for 3 more minutes until it thickens slightly.

Finishing Touches: whisk in the remaining 2 tablespoons of flour and 1 ¼ teaspoons of salt until smooth.Add the spinach and stir until it wilts, about 1 minute. toss in the cooked fettuccine and the chicken, mixing everything together for about 2 minutes to heat through. Stir in the Parmesan cheese, using reserved pasta water as needed to reach your desired consistency.

Plate and Serve: Garnish with freshly chopped parsley and serve your Chicken Marsala Fettuccine immediately. Enjoy a plate of comfort that feels like a warm hug!

These easy steps will lead you to a flavorful and comforting dish that you’ll want to make over and over again. Let’s get cooking!

Serving and Storage Information for Chicken Marsala Fettuccine

Once you’ve mastered this delightful Chicken Marsala Fettuccine, you’ll want to know how to best serve and store it. This dish is perfect for a cozy family dinner or a gathering with friends. Here’s how to make the most of your culinary creation:

Serving Suggestions

Plate it Right: For the best presentation, serve the fettuccine in wide, shallow bowls.This allows the creamy sauce to shine and gives an inviting appearance.
Garnish: Sprinkle freshly chopped flat-leaf parsley and add some extra Parmesan cheese on top. This not only adds a pop of color but enhances the flavor too.
Pairing: Consider pairing this dish with garlic bread or a simple side salad, like a mixed greens salad with a light vinaigrette. It complements the richness of the fettuccine beautifully.

storage Tips

Refrigeration: If you have leftovers (which is rare!), let the dish cool to room temperature before transferring it to an airtight container.It can be stored in the fridge for up to 3-4 days.
Freezing: While I recommend enjoying it fresh, you can freeze this dish. Just make sure to place it in a freezer-safe container.It’s best used within 2-3 months for optimal flavor and texture.
reheating: When you’re ready to enjoy leftovers, reheat in a skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce. Stir occasionally until warmed through, about 5-10 minutes.

These serving and storage tips will help you enjoy your Chicken Marsala Fettuccine to the fullest, whether you’re serving it fresh or savoring the leftovers.

Recipe Notes and Troubleshooting for Chicken Marsala Fettuccine

Cooking can sometimes come with a few hiccups, but don’t worry—I’m here to help you troubleshoot any issues you might encounter while making this Chicken Marsala Fettuccine. here are some helpful notes and tips to ensure you achieve the best results.

Tips for Success

Chicken Tenderloins vs. Chicken Breasts: If you can’t find tenderloins, boneless, skinless chicken breasts work just as well. Just slice them into thinner pieces for even cooking.
adjusting the Sauce: If you prefer a thicker sauce, you can whisk in an additional tablespoon of flour mixed with a bit of water. For a thinner sauce, add more chicken stock or cream until you reach the desired consistency.
Wine Substitutes: If you prefer not to use Marsala wine, you could substitute with dry sherry or even a non-alcoholic white wine.The flavor will differ slightly but still be enjoyable.

Common Troubleshooting

Sauce Too Thick: If your sauce becomes too thick, simply add a little of the reserved pasta water or more chicken stock to loosen it up.
Chicken Not Browning: For perfectly browned chicken, make sure your skillet is hot enough before adding the chicken.Avoid overcrowding the pan, as this can cause the chicken to steam rather than sear.
Flavor Is flat: If you find your dish lacks flavor, increase the seasoning with a bit more salt, pepper, or even a squeeze of fresh lemon juice to brighten everything up.

By keeping these notes in mind, you’ll be well-equipped to make a delicious Chicken Marsala Fettuccine every time. Happy cooking!