Chicken Marsala Fettuccine

Chicken thighs – Traditionally chicken marsala uses chicken cutlets or chicken breasts, however, chicken thighs are a delicious alternative! They’re perfect for dark meat lovers, are juicier and more tender, and less expensive.

Lighter pasta recipe – Most chicken marsala pasta recipes will use both butter and anywhere from a 1/2 cup to over a cup of heavy cream. My recipe uses olive oil and a 1/3 cup of heavy cream or half and half if you prefer.

30 minute dinner – This is an easy pasta recipe that boasts rich flavors that you wouldn’t expect to find in a 30 minute dinner. It’s great for weeknights, but also makes for a wonderful dinner for company or a stay at home date night.

Chicken thighs – Boneless skinless chicken thighs give the dish a meatier flavor and they stay juicier and are less likely to dry out.

Mushrooms – Cremini mushrooms (baby bellas) are the best for this chicken marsala pasta. They’re earthy and slightly nutty in flavor.

Shallots and Garlic – Shallots are a mild flavored onion. Fresh grated or minced garlic is best!

Olive oil – We’re using olive oil as a replacement for butter in this recipe. It has great health benefits. You can also use half olive oil and half butter if you want the butter flavor.

Flour – All-purpose flour is used to coat the chicken and give it a golden brown crust as it cooks. It’s also used to thicken the sauce.

Chicken broth – The base for the sauce. You can also use vegetable broth.

Heavy cream – Gives the sauce a velvety consistency.

Fresh herbs – I love using fresh thyme leaves for this recipe. It pairs nicely with the mushrooms and marsala sauce. You could also use chopped fresh parsley or basil.

Pasta – Fettuccine is my favorite for this recipe because it’s wider than spaghetti and holds onto the sauce better. Cook the pasta until al dente.

Parmesan cheese – Finish off the pasta with freshly shredded parmesan cheese. Grate it from the block for the best flavor and texture.

• If you like the flavor of butter it can be used instead of extra virgin olive oil. It doesn’t have the healthy fats that olive oil does, but will work for this recipe.
• Fettuccine can be swapped with linguine or for an extra rich pasta, try pappardelle. For extra fiber and whole grains use whole wheat pasta.
• If you want to skip the pasta, substitute with mashed potatoes.
• Flour can be substituted with an equal amount of cornstarch.
• Lean boneless skinless chicken breasts or chicken cutlets can be used in place of chicken thighs.
• Experiment with different types of mushrooms such as oyster mushrooms, shiitakes, or portobellos.
• Use low sodium chicken broth to ensure that the sauce isn’t too salty. You can always add a pinch of salt if needed.
• Half and half can be used in place of heavy cream. The sauce will be a little thinner and won’t be quite as rich, but it will still have a light creamy consistency and richer flavor than if you didn’t use it at all.

1. A marsala sauce typically contains olive oil or butter for sautéing the mushrooms and garlic. I like to use olive oil because of the healthy fats it contains and it’s heart healthy benefits.
2. I’ve found that dry or semi-dry marsala wine (Secco or semi-Secco) works the best for chicken marsala pasta. Sweet marsala (Dolce) is a better option for desserts and will be too sweet for this recipe. Don’t use cooking wine.
3. Many marsala sauces also use heavy creamy to give them a richer, velvety consistency. My lighter version has the option of using half and half or heavy cream and uses a modest amount in comparison to many recipes. All of that luscious creamy marsala flavor is still there, minus some of the heaviness.

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