Chicken Marsala Fettuccine

Why You’ll Love This Recipe 

• That sauce is next-level. Creamy Marsala with butter, cream, and parmesan clinging to every strand of pasta—it’s silky, savory, and slightly sweet all at once.
• Golden, juicy chicken. The chicken gets pan-seared until crispy on the outside and tender inside, then soaks up all that wine-infused sauce.
• Restaurant style meal at home. This feels like something you’d order at a fancy Italian spot, but you can make it in your own kitchen without the price tag.

Key Ingredients 

(full list of ingredients can be found in the recipe card) 

• Boneless Skinless Chicken Breasts: Seared to a golden crust, the chicken provides both protein and pan drippings that flavor the sauce.
• Shallots: Finely diced shallots add a subtle sweetness that enhances the Marsala wine instead of competing with it. Think of them as the quiet foundation that makes the sauce taste layered and “restaurant-y.” You can also use yellow onion instead if you don’t have shallots. 
• Baby Bella Mushrooms: Sliced mushrooms are sautéed until golden, which develops that umami flavor. They absorb the wine and cream, acting like little flavor bombs in every bite.
• Capers: bring that briny acidity. They cut through the richness of the cream and parmesan, preventing the sauce from becoming heavy or flat. Just a little goes a long way.
• Dijon Mustard: adds a tangy undertone to the marsala sauce. It helps emulsify the sauce too, keeping it silky instead of greasy.
• Marsala Wine: is the backbone of the dish. Reduced Marsala creates a nutty, caramel-like depth with a hint of sweetness. The reduction also deglazes the pan, pulling up all that fond from searing the chicken and mushrooms.
• Chicken Broth builds savory depth without weighing it down. It also balances the richness of the cream with clean, light chicken flavor.
• Heavy Cream softens the wine’s acidity, rounds out all of the sharp flavors. It also creates a glossy sauce that clings beautifully to the fettuccine.
• Parmesan cheese adds nutty, salty complexity and helps thicken the sauce as it melts in. It enhances umami and gives that crave-worthy “Italian finish.”

How To Make Chicken Marsala Fettuccine 

Step 1: On a cutting board, pat chicken dry and slice chicken breasts lengthwise. Season with salt, pepper, and garlic powder, to taste. 

Step 2: Add flour to a bowl and add chicken to the flour, coating liberally on both sides. 

Step 3: Add olive oil to a large skillet over medium heat. Let the pan warm for 2-3 minutes, then pan sear chicken for 5-7 minutes on both sides, until golden brown and cooked all the way through. Remove from the skillet and place onto a plate. Cover with foil and set aside.

Step 4: Add butter to the skillet. Once melted, add in the shallots and sliced mushrooms. Cook for 5-7 minutes, then season with kosher salt and black pepper. Add in remaining 2 tbsp of butter, then add garlic, minced capers, fresh thyme, flour, and chicken bouillon paste. Mix together until a paste forms, about 2-3 minutes. Pour in Marsala wine use a wooden spoon to scrape the browned bits off of the bottom of the pan. Cook for 5 minutes, then add in chicken broth, heavy cream, and dijon mustard. Mix everything together and bring to a boil.

Step 5: Reduce heat to a simmer and cook for 7-10 minutes, until the sauce begins to thicken, stirring occasionally to ensure the bottom of the pan doesn’t burn. While the creamy marsala sauce is cooking, bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package instructions. 

Step 6: Add  in the parmesan cheese, lemon juice and parsley. Stir to combine and add the chicken back into the skillet and cook for 5 minutes. Serve over fettuccine pasta.