Chicken Marsala Fettuccine
This Chicken Marsala Fettuccine combines pan-seared chicken with Marsala’s nutty sweetness and the comforting embrace of fettuccine. A perfect weeknight hero ready in 40 minutes with a rich, customizable sauce.
Equipment
- Large Skillet
- Wooden Spatula
Ingredients
Chicken
- 2 pieces chicken breasts butterflied and pounded to ½ inch thickness
- 1 tsp smoked paprika
- 2 tbsp olive oil
Sauce
- 8 oz baby bella mushrooms sliced
- 1 small shallot minced
- ½ cup dry Marsala wine
- ½ cup heavy cream
- 1 tsp Dijon mustard
- ¼ cup pasta water reserved
Pasta & Garnish
- 12 oz fettuccine cooked al dente
- 1 tsp lemon zest
- 2 tbsp fresh parsley chopped
Instructions
- Season the chicken breasts with smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Sear chicken for 4 minutes per side until golden brown. Transfer to a plate and keep warm.
- In the same skillet, add mushrooms and cook until they release their juices and begin to brown. Stir in shallots and cook for 1 more minute.
- Deglaze the pan with Marsala wine, scraping up browned bits. Simmer until reduced by half.
- Lower heat and stir in heavy cream and Dijon mustard. Simmer for 2 minutes until thickened.
- Return chicken to the skillet, spooning sauce over the top. Let it rest for 5 minutes.
- Toss cooked fettuccine in the sauce, adding reserved pasta water as needed for consistency.
- Garnish with lemon zest and fresh parsley before serving.
Notes
For extra depth, swap out Marsala wine with port or add a teaspoon of fish sauce to the sauce. Leftovers can be revived by reheating with a splash of broth.