Chicken Marsala Fettuccine is such a rich, tasty and creamy chicken and mushroom pasta dish. This quick & easy chicken dinner recipe is ready in 30 minutes!
Prep Time10 minutesmins
Cook Time26 minutesmins
Total Time36 minutesmins
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken Marsala Fettuccine
Servings: 4servings
Author: Jen CIncyshopper
Ingredients
2large Chicken Breasts boneless and skinless
1tspSalt
1/2tspBlack Pepper
1/2cupFlour
2tbspOlive Oil
5tbspButterdivided
8ozBaby Bella Mushrooms
1tbspminced Garlic
1 1/2cupMarsala Wine
1 1/2cupHeavy Cream
8ozFettuccine
Instructions
Slice each chicken breast in half horizontally to create 2 thin cutlets. Pound all 4 cutlets to about 1/4 inch thickness.
Season chicken with salt and pepper on both sides.
Dredge each cutlet in flour and shake off any excess.
Clean, trim stems and thick slice the mushrooms. Set aside.
In a large skillet, heat olive oil and 2 tablespoons of butter on medium heat.
Brown the chicken, 2 cutlets at a time, for 4-5 minutes on each side. Chicken should be golden brown and internal temperature should be 165.
Transfer cooked chicken to a plate and set aside.
Now is the time to start the water for your pasta. Cook fettuccine according to package directions.
Add the remaining butter to the skillet and add the mushrooms. Cook for 3 minutes.
Add the garlic and cook for 1 minute.
Add the marsala wine and deglaze the pan. Scrape any fond in the pan lose with a wooden spoon.
Allow to simmer until wine is reduced by half (about 3 minutes).
Reduce heat to low, and add the heavy cream cooking for 3 minutes.
Return the chicken to the sauce to warm it, cook for 2-3 minute then remove from heat.
Serve chicken marsala over fettuccine.
Notes
Be sure the temperature on your chicken reaches 165 degrees.