Chicken Marsala Fettuccine is a delicious and easy spin on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion.
Thanks to my friends at Just BARE Chicken for sponsoring this post!
We’re down to the final week before Christmas! Amazingly, all of my shopping is finished and I’m feeling pretty relaxed which is not normal for me. Usually I’m running around like a crazy person, stressed out and not enjoying much of anything. I cut way back on the amount of baking and gift buying this year and it totally saved my sanity and has made me actually appreciate the buildup to Christmas.
The only thing left to do is plan Christmas morning breakfast and dinner. This year, it’s just going to be my husband and myself for Christmas, so a huge spread isn’t necessary. I’ve found that unlike Thanksgiving where roasting a turkey is practically a requirement, Christmas is more open to making whatever you want.
While ham, turkey or some kind of fancy cut of beef are great as a main dish for a crowd, it’s a bit much for two people. Last year I roasted a small turkey breast and served a couple side dishes with it, but this year I’m thinking of going a different direction and making this Chicken Marsala Fettuccine.
If you’ve never made chicken marsala it’s an Italian-American dish made of chicken cutlets, mushrooms and marsala wine. The classic is delicious on it’s own, but I wanted to take it up a notch and make it extra fancy, yet affordable for the holidays. I also wanted to keep it easy enough that it wouldn’t have me standing in the kitchen for hours.
The first change I made was to swap the chicken cutlets for a package of Just BARE Organic Boneless Skinless Chicken Thighs. They’re an affordable cut of meat and let’s be honest, thighs have a lot more flavor than the breast. They’re also more forgiving and don’t dry out if you cook them a couple minutes longer than you intended.
If you’ve been following me for a while, you probably know how much I love Just BARE chicken and especially their organic line. Compared to brands I’ve used in the past, the quality of their chicken is superior both in the way it’s raised and how it tastes.
Just BARE chickens are never given antibiotics during any point in their life cycle, ever. They’re fed 100% Organic feed and raised on organic family farms with access to the outdoors. Just BARE is transparent about sharing all the information for their products with consumers, which is something that’s important to me and should be to everyone. Knowing where our food comes from and how it’s raised is so important should be a priority.
Another ingredient that I added to this Chicken Marsala Fettuccine to make it a little more decadent was half and half. It gives the sauce a subtle creamy consistency without being over the top. Pasta is often served on with chicken marsala and in this case it’s a requirement. Top the fettuccine with the luscious, saucy, chicken and mushroom mixture and sprinkle (or make it rain) with the parmesan cheese! It’s the perfect holiday or special occasion dinner!
- 1 pound (1 package) Just BARE Organic Boneless Skinless Chicken Thighs, cut into bite size pieces
- 4 teaspoons olive oil, divided
- 4 teaspoons all purpose flour, divided
- 1 shallot, minced (approximately 3 tablespoons)
- 1 teaspoon grated garlic
- 16 ounces cremini mushrooms, sliced
- Kosher Salt and fresh ground black pepper to taste
- 1/2 cup marsala wine
- 1/2 cup low sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1/4 cup half and half
- 1/2 pound fettuccine
- Shredded Parmesan cheese, chopped parsley and thyme leaves for toppings
- In a large pot cook the fettuccine according to package instructions.
- In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
- Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
- Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
- Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.
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Amount Per Serving: Calories: 400Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 145mgSodium: 580mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 36g