Chicken Marsala Pasta

A silky, restaurant-style chicken marsala pasta featuring tender chicken cutlets, earthy cremini mushrooms, and a glossy wine-kissed sauce that perfectly coats every ribbon of fettuccine.

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

For the noodles:

▢ 8.8 ounces egg fettuccine
▢ 4 tablespoons unsalted butter
▢ 0.5 cup grated parmesan

Instructions

Prep the pasta water and the chicken cutlets

Bring a large pot of water to a rolling boil and salt it generously until it tastes pleasantly briny to season the pasta from within.
Butterfly each chicken breast by slicing it in half lengthwise, then gently pound the pieces with a meat mallet to a uniform thickness for even cooking.
Season the chicken with garlic powder, kosher salt, and black pepper. Lightly coat each cutlet in 0.33 cup flour, shaking off any excess.
Set aside the remaining 2 tablespoons of flour to use as a thickener for the sauce later.

Sear the chicken for real flavor

Heat 2 tablespoons each of olive oil and butter in a large skillet over medium-high heat until shimmering.
Sear the chicken cutlets in batches for 3-4 minutes per side until they reach a deep golden-brown. Transfer to a plate when nearly cooked through.

Build the mushroom Marsala pan sauce

In the same skillet, add 1 tablespoon each of olive oil and butter. Sauté the cremini mushrooms for about 8 minutes until they bronze and release their juices.
Stir in the yellow onion, garlic, and fresh thyme. Season with salt and pepper and cook for 5 minutes until the onions soften.
Add 1 tablespoon of butter and the reserved flour, cooking for 1-2 minutes to toast the flour.
Deglaze the pan with the dry Marsala wine, scraping the bottom with a wooden spoon to incorporate the flavorful browned bits.
Simmer the wine for 2-3 minutes until the alcohol scent mellows. Add the chicken stock and simmer for another 3-5 minutes until the sauce thickens enough to coat a spoon.
Reduce heat to medium-low and stir in the heavy cream. Warm it through without letting it boil to maintain a velvety texture.

Cook the pasta, then assemble

Cook the egg fettuccine to al dente. Drain the pasta, reserving 1 cup of starchy pasta water.
Toss the hot pasta with butter and parmesan until glossy, adding reserved pasta water as needed to loosen.
Plate the buttered noodles, top with the chicken cutlets, and spoon the mushroom Marsala sauce over everything. Serve immediately.

Notes

Chef Tip: Pound the chicken cutlets to an even thickness to prevent rubbery spots and ensure they cook perfectly alongside the pasta.

Flavor Balance: If the sauce tastes too sweet due to the wine reduction, add a tiny splash of sherry vinegar at the end to lift the savory notes of the mushrooms.

Storage Tip: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to re-emulsify the cream sauce.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword chicken marsala pasta, cremini mushrooms, Fettuccine, marsala wine

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