Chicken Marsala Fettuccine
Chicken Marsala Fettuccine is a delicious twist on the classic recipe! Easy enough to make for a weeknight dinner and fancy enough for a special occasion.
Servings: 4 servings
Equipment
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite size pieces
- 2 tablespoons olive oil, divided
- 2 tablespoons all-purpose flour, divided
- 1 shallot, minced (approximately 1/4 cup)
- 2 cloves garlic grated or minced
- 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 heavy cream or half and half
- 8 ounces fettuccine
- shredded Parmesan cheese, chopped parsley and thyme leaves for toppings
Instructions
- In a large pot filled with salted boiling water, 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 toss them together with a tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove the chicken onto a plate.
- Add the remaining tablespoon of olive oil to the skillet along with the mushrooms. Spread them into a single layer and cook for 3-4 minutes untouched. Add in the shallots and garlic and stir everything together. Sauté for another 3-4 minutes or until the mushrooms are golden brown all over. Season with salt and pepper.
- Deglaze the skillet with the marsala wine then pour in the chicken broth and thyme leaves. Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes.
- Sprinkle in the remaining tablespoon of flour and stir everything together. Return the chicken to the skillet and add in the heavy cream or half and half. Stir and bring everything back to a simmer. Cook for another minute or until the sauce thickens slightly. Taste for seasoning.
- Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.
Notes
The chicken marsala fettuccine will keep for 3-4 days in the fridge in an airtight container.
I don't recommend freezing the pasta. It will be mushy and the consistency of the sauce won't be the same once it's defrosted.
Nutrition
Calories: 400kcal | Carbohydrates: 30g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 145mg | Sodium: 580mg | Fiber: 2g | Sugar: 5g