Chicken Marsala Fettuccine
This chicken Marsala fettuccine is the perfect comfort food. Slurp-able tender noodles, sautéed mushrooms, and caramelized onions are coated in a rich, creamy, flavorful Marsala sauce. So delicious!
Servings: 6 servings
Ingredients
For the pasta
- 1 tablespoon kosher salt
- 1 pound fettuccine
For the sauce
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 1½ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter divided
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 10 ounces cremini mushrooms sliced
- ⅓ cup all purpose flour
- 1 cup Marsala wine
- 1 cup chicken broth
- ¼ cup heavy cream
- ¼ cup sour cream more if desired
- ½ cup freshly grated Parmesan cheese optional
- Kosher salt and freshly ground black pepper to taste
- ¼ cup chopped fresh parsley
Instructions
- Boil water for the pasta. Bring a large pot of salted water to a boil.
- Cook the pasta. Cook the fettuccine per the package’s instructions. When the pasta is done cooking, reserve about a cup of pasta water before draining.
- Brown the chicken. Meanwhile, heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Season the chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper and add it to the pan. Sear the chicken for about 2 minutes on each side. Transfer the chicken to a plate and set it aside to cool.
- Caramelize the onions. Turn the heat to medium, melt 2 tablespoons of butter in the pan, add the onions, and season with ½ teaspoon salt. Saute the onions until they are caramelized. This should take about 20 minutes. Add a bit of chicken stock if the pan starts to dry out.
- Saute the mushrooms. Then, add the rest of the butter to the pan, followed by the garlic and the mushrooms. Saute until the mushrooms are golden brown.
- Chop the chicken. Chop the chicken into bite-sized pieces.
- Make it saucy. Stir the flour into the sauteed veggies and cook for 30 seconds or so. Add the wine and let it cook for 1 minute. Stir in the broth and the heavy cream. Add the chicken, turn the heat to low, and let everything simmer for about 10 minutes or until the sauce has thickened.
- Make it creamy. Stir the sour cream into the sauce until smooth.
- Put it all together. Stir the pasta into the sauce, being sure to coat every strand of pasta thoroughly. Stir in the Parmesan (if using). If at any point the sauce seems too thick and/or is having a hard time adhering to the pasta, stir in a bit of pasta water to help it along. Season with salt and pepper to taste.
- Serve. Serve the chicken Marsala fettuccine warm, garnished with fresh parsley.
Nutrition
Calories: 732kcal | Carbohydrates: 70g | Protein: 28g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 178mg | Sodium: 2170mg | Potassium: 504mg | Fiber: 3g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 4mg | Calcium: 152mg | Iron: 3mg
