Chicken Marsala Fettuccine

Chicken Marsala Fettuccine
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    6 People
  • VIEWS
    42

Indulge in the exquisite Chicken Marsala Fettuccine, a harmonious blend of tender chicken cutlets, earthy mushrooms, and vibrant spinach, all luxuriating in a velvety Marsala wine sauce. This Italian-American delight is the epitome of comfort, promising a symphony of flavors that will captivate your senses and leave you yearning for more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    78 g
  • Cholesterol
    169 mg
  • Fiber
    5 g
  • Protein
    57 g
  • Saturated Fat
    17 g
  • Sodium
    1219 mg
  • Sugar
    7 g
  • Fat
    34 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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01 Step

Recipe View 5 mins Step 1: Embark on your culinary journey by gathering all the necessary ingredients. (Prep time: 5 minutes)

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02 Step

Recipe View 8 mins Step 2: In a generously sized pot, bring salted water to a vigorous boil over high heat. Introduce the fettuccine, and cook until al dente, subtracting 2 minutes from the package's recommended cooking time. Once cooked, drain the pasta, reserving 1/2 cup of the precious cooking water. (Cook time: 8-10 minutes)

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03 Step

Recipe View 5 mins Step 3: As the pasta gracefully simmers, in a capacious bowl, harmonize 1/4 cup of flour and 1/4 teaspoon of salt. Gently introduce the chicken tenders, one at a time, ensuring each piece is generously coated with the flour mixture. Liberate the chicken from any excess flour, and tenderly transfer them to a waiting plate. (Prep time: 5 minutes)

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04 Step

Recipe View 8 mins Step 4: In a capacious skillet, over medium-high heat, orchestrate the dance of olive oil and butter. Allow them to meld and shimmer, approximately 30 to 45 seconds. Introduce the chicken tenders to the skillet, ensuring they lay in a single, harmonious layer. Cook, turning once with grace, until each tender is gloriously browned and registers an internal temperature of 165 degrees F (73 degrees C), approximately 8 minutes. Transfer the succulent chicken to a wire rack, allowing them to rest. (Cook time: 8 minutes)

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05 Step

Recipe View 4 mins Step 5: Introduce the finely chopped shallot to the skillet. Cook over medium-high heat, stirring with purpose, until the shallot achieves a translucent allure, approximately 1 minute. Now, introduce the sliced mushrooms, stirring with care, until they boast a delightful browned edge, approximately 3 minutes. (Cook time: 4 minutes)

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06 Step

Recipe View 4 mins Step 6: With a flourish, introduce the Marsala wine to the skillet. Cook, stirring occasionally and liberating the flavorful browned bits from the skillet's embrace, until the wine gracefully reduces, approximately 4 minutes. (Cook time: 4 minutes)

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07 Step

Recipe View 3 mins Step 7: Harmonize the chicken stock, heavy cream, Italian seasoning, black pepper, and garlic powder in the skillet. Allow the mixture to ascend to a gentle boil over medium-high heat. Then, reduce the heat to medium, and cook, stirring occasionally, until the sauce thickens ever so slightly, approximately 3 minutes. (Cook time: 3 minutes)

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08 Step

Recipe View 2 mins Step 8: In a small bowl, whisk together the remaining 2 tablespoons of flour and 1 1/4 teaspoons of salt until the mixture is as smooth as a whispered secret, approximately 1 minute. Introduce this mixture to the skillet, stirring until fully incorporated. Now, tenderly fold in the fresh spinach, cooking until it wilts with grace, approximately 1 minute. (Cook time: 2 minutes)

Image Step 09
09 Step

Recipe View 2 mins Step 9: Introduce the cooked pasta and chicken tenders to the skillet. Cook over medium-high heat, tossing with passion, until the pasta and chicken are thoroughly heated, approximately 2 minutes. Remove from the heat. Stir in the shredded Parmesan until it melts into the sauce, creating a symphony of flavors. If needed, introduce the reserved pasta water, 2 tablespoons at a time, until the sauce reaches your desired consistency. (Cook time: 2 minutes)

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10 Step

Recipe View 1 mins Step 10: Garnish your culinary masterpiece with freshly chopped flat-leaf parsley, and serve immediately. (Prep time: 1 minute)

For a richer flavor, consider using bone-in, skin-on chicken thighs.
If you don't have Marsala wine, dry sherry can be used as a substitute.
Adding a splash of lemon juice at the end can brighten up the dish.
Adjust the amount of red pepper flakes to your preferred spice level.
Serve with a side of crusty bread to soak up the delicious sauce.

Johnnie Schinner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 14 Ratings)
Total Reviews: (5)
  • Vivian Rutherford

    I made this for a dinner party, and it was a huge hit! Everyone raved about the creamy sauce and the perfectly cooked chicken. I will definitely be making this again.

  • Meaghan Kerluke

    This is now one of my go-to recipes for a quick and easy weeknight meal. It's so flavorful and satisfying, and it's always a crowd-pleaser.

  • Yessenia Hayes

    I was a little intimidated to make this recipe at first, but it was actually quite easy. The instructions were clear and easy to follow, and the end result was restaurant-quality.

  • Arnold Okuneva

    I added a little bit of cream cheese to the sauce for extra creaminess, and it was delicious! This recipe is definitely a keeper.

  • Myah Stehrroberts

    This recipe is absolutely amazing! The sauce is so rich and flavorful, and the chicken is perfectly tender. My family loved it!

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