Chicken Marsala Fettuccine Recipe
Chicken Marsala Fettuccine is a delightful blend of tender chicken, savory mushrooms, and rich Marsala wine sauce, all tossed with perfectly cooked fettuccine. This dish is a sophisticated yet straightforward meal that can impress guests or serve as a comforting family dinner. Let’s explore how to create this delicious Italian-American favorite.
Preparing the Chicken
Start by preparing the chicken, which will be the star of the dish.
- Season and Coat the Chicken: Season the thinly sliced chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.
- Cook the Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken slices and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Cooking the Pasta
While the chicken is cooking, prepare the fettuccine.
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
Making the Marsala Sauce
The rich, flavorful Marsala sauce is the key to this dish.
- Sauté the Mushrooms: In the same skillet used for the chicken, add the sliced mushrooms. Sauté until they are browned and tender, about 5-7 minutes.
- Add Garlic and Wine: Add the minced garlic and cook for an additional minute. Pour in the Marsala wine, scraping up any browned bits from the bottom of the skillet. Let the wine simmer for about 5 minutes until it reduces by half.
- Add Broth and Cream: Stir in the chicken broth and heavy cream. Add the dried thyme and basil. Let the sauce simmer for another 5 minutes until it thickens slightly. Season with salt and pepper to taste.
Combining the Ingredients
Now it’s time to bring everything together.
- Return Chicken to Skillet: Add the cooked chicken back to the skillet with the sauce, allowing it to heat through and absorb some of the flavors.
- Toss with Pasta: Add the cooked fettuccine to the skillet, tossing gently to coat the pasta with the sauce and combine everything well.
Serving the Dish
Serve the Chicken Marsala Fettuccine with a few finishing touches.
- Plate the Pasta: Divide the pasta among plates, ensuring each portion has an even amount of chicken and mushrooms.
- Garnish: Sprinkle with chopped fresh parsley and grated Parmesan cheese for a burst of color and flavor.
Serving Suggestions
Chicken Marsala Fettuccine is a hearty dish that pairs well with a variety of sides:
- Green Salad: A simple green salad with a light vinaigrette can complement the rich flavors of the pasta.
- Garlic Bread: Serve with garlic bread or breadsticks to soak up any extra sauce.
- Roasted Vegetables: Roasted asparagus or green beans make a great side dish.
Tips for the Perfect Chicken Marsala Fettuccine
- Chicken Thickness: Ensure the chicken slices are thin and even for quick and uniform cooking.
- Wine Selection: Use a good quality Marsala wine for the best flavor. Dry Marsala is typically used for savory dishes.
- Pasta Cooking: Cook the pasta just until al dente, as it will continue to cook slightly when combined with the sauce.
Healthier Alternatives
For a lighter version of Chicken Marsala Fettuccine, consider these substitutions:
- Whole Wheat Pasta: Use whole wheat fettuccine for added fiber and nutrients.
- Light Cream: Substitute heavy cream with half-and-half or a non-dairy alternative like almond milk.
- Less Butter: Reduce the amount of butter used or replace it with a heart-healthy oil like olive oil.
Common Mistakes to Avoid
- Overcooking the Chicken: Overcooked chicken can be dry and tough. Keep an eye on the cooking time and remove the chicken from the skillet as soon as it’s done.
- Sauce Consistency: Ensure the sauce is thick enough to coat the pasta well. If it’s too thin, let it simmer a bit longer until it reaches the desired consistency.
- Proper Seasoning: Taste and adjust seasoning as needed to ensure the dish is flavorful.
Storing and Reheating Tips
- Storing: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed.
Conclusion
Chicken Marsala Fettuccine is a delectable and comforting dish that brings together the classic flavors of Chicken Marsala with the heartiness of fettuccine pasta. This recipe is perfect for a special dinner or a cozy night in, offering a satisfying meal that’s sure to impress. Give it a try and enjoy a delicious homemade Italian-American favorite.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as linguine or penne.
Is there a non-alcoholic substitute for Marsala wine?
You can use chicken broth with a splash of white grape juice or apple cider vinegar as a substitute.
Can I add vegetables to this dish?
Absolutely! Spinach, bell peppers, or peas make great additions to this dish.
What can I use instead of heavy cream?
You can use half-and-half, whole milk, or a non-dairy milk like almond milk for a lighter option.
How can I make this dish gluten-free?
Use gluten-free pasta and a gluten-free flour blend for dredging the chicken.
Chicken Marsala Fettuccine Recipe
Chicken Marsala Fettuccine is a delightful blend of tender chicken, savory mushrooms, and rich Marsala wine sauce, all tossed with perfectly cooked fettuccine. This dish is a sophisticated yet straightforward meal that can impress guests or serve as a comforting family dinner. Let’s explore how to create this delicious Italian-American favorite.
Ingredients
- 8 ounces uncooked pasta
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 chicken breasts
- 1/4 teaspoon garlic powder
- Flour for dredging
- 8 ounces cremini mushrooms
- 1/2 cup marsala wine
- 1/2 cup chicken broth
- 1/2 teaspoon Dijon mustard
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large, salted pot of water for the pasta. Cook your pasta according to package directions until al dente.
- Meanwhile, cut the chicken into bite-size pieces and sprinkle them with garlic powder, then coat them in flour.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.
- Once the skillet is hot, add the chicken. Cook it for about 5 minutes, turning with tongs, until the chicken is slightly browned (it'll finish cooking later so don't overcook). Transfer the chicken to a plate.
- Add the remaining butter to the skillet. Add the mushrooms and cook for 3-4 minutes or until the mushrooms have released water and it's cooked off a bit. Take the mushrooms out of the pan (ok to put on same plate as the chicken).
- Add the chicken broth, marsala, and Dijon mustard to the pan. Stir/whisk until the mustard has dissolved and let it bubble for 2 minutes or so (it should reduce a bit).
- Add the cream, chicken, and mushrooms to the pan, and reduce the heat to medium. Cook for a few minutes until the sauce has thickened and the chicken has cooked through.
- Season with salt & pepper as needed. Drain the pasta and toss it with the sauce (add a little water from the pasta if needed to thin the sauce) and serve with parmesan cheese if using.