Chicken Marsala Fettuccine

Name: Chicken Marsala Fettuccine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 0.25 cup All-Purpose Flour; 1 cup Baby Spinach; 0.5 tsp Black Pepper; 1 cup Chicken Stock; 1.5 lb Chicken Tenderloin; 1 lb Fettuccine Pasta; 0 whole Fresh Parsley; 0.5 tsp Garlic Powder; 1 cup Heavy Cream; 2 tsp Italian Seasoning; 1.5 cups Marsala Wine; 2 tbsp Olive Oil; 4 oz Parmesan Cheese; 1.5 tsp Salt; 1 whole Shallot; 1 cup Sliced Mushrooms; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Comfort-Food

Chicken Marsala Fettuccine pairs tender, lightly browned chicken with mushrooms and spinach in a Marsala-kissed cream sauce, all tossed with fettuccine and Parmesan. It’s rich, savory, and comforting with a touch of sweetness from the wine, perfect for a cozy weeknight dinner or a relaxed dinner party.

Prep15 mins
Cook35 mins
Serves6
DifficultyMedium

1

Gather all ingredients.
2

Bring a large pot of salted water to a boil over high heat. Add the fettuccine; cook for 2 minutes less than the package directions for slightly firm pasta. Drain, reserving 1/2 cup of the cooking water.
3

While the pasta cooks, mix 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add the chicken tenders one at a time, tossing to coat evenly with the flour. Shake off any excess flour from the chicken and place on a plate.
4

Heat a large skillet over medium-high, add the oil and butter, and cook, swirling often, until the butter melts, 30 to 45 seconds. Arrange the chicken tenders in a single layer in the skillet and cook, turning once halfway through, until browned and a thermometer inserted into the thickest part of a tender reads 165 degrees F (73 degrees C), about 8 minutes. Transfer the chicken to a wire rack.
5

Add the shallot to the skillet and cook over medium-high, stirring constantly, until translucent, about 1 minute. Add the mushrooms and cook, stirring often, until the edges are browned, about 3 minutes.
6

Stir in the Marsala and cook, stirring occasionally and scraping up the browned bits from the bottom of the skillet, until slightly reduced, about 4 minutes.
7

Stir in the chicken stock, cream, Italian seasoning, black pepper, and garlic powder; bring to a boil over medium-high. Reduce the heat to medium and cook, stirring occasionally, until the sauce slightly thickens, about 3 minutes.
8

Whisk in the remaining 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, about 1 minute. Stir in the spinach and cook, stirring often, until the spinach wilts, about 1 minute.
9

Add the pasta and chicken tenders and cook over medium-high, tossing constantly, until heated through, about 2 minutes. Remove from the heat. Stir in the Parmesan until combined, adding the reserved pasta water 2 tablespoons at a time, if needed, to reach the desired consistency. Garnish with chopped fresh parsley and serve immediately.