Recipe Details

Chicken Marsala Fettuccine

Chicken marsala fettucine is a classic Italian-American dish. Chicken cutlets, mushrooms, and spinach are cooked in a Masala-flavored cream sauce and served over pasta. Comfort food at its finest.

Makes:6 servings

Ingredients

1 (16 ounce) package uncooked fettuccine
1/4 cup, plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons kosher salt, divided
1 1/2 pound boneless, skinless chicken breast tenderloins, patted dry
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large (4 ounce) shallot, finely chopped (about 1/2 cup)
1 (8 ounce) package fresh sliced cremini mushrooms (3 cups)
1 1/2 cups Marsala wine
1 cup chicken stock
1 cup heavy whipping cream
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 (10 ounce) package fresh baby spinach (about 8 cups packed)
4 ounces Parmesan cheese, finely shredded (about 1 cup)
Chopped fresh flat-leaf parsley

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Directions

Prep:15 mCook:35 mReady:50 m

Gather all ingredients.
Bring a large pot of salted water to a boil over high. Add fettuccine; cook 2 minutes less than package instructions for al dente. Drain, reserving 1/2 cup cooking water.
While pasta cooks, stir together 1/4 cup of the flour and 1/4 teaspoon of the salt in a large bowl. Add chicken tenders, one at a time, and toss to coat evenly with flour. Shake excess flour off chicken, and transfer to a plate.
Heat a large skillet over medium-high, add oil and butter; cook, swirling often, until butter melts, 30 to 45 seconds. Place chicken tenders in skillet in a single layer, and cook, turning once halfway through, until browned and a thermometer inserted into the thickest part of the tender registers 165 degrees F (73 degrees C), about 8 minutes. Transfer chicken to a wire rack.
Add shallot to skillet; cook over medium-high, stirring constantly, until translucent, about 1 minute. Add mushrooms; cook, stirring often, until browned on edges, about 3 minutes.
Stir in Marsala; cook, stirring occasionally and scraping browned bits off bottom of skillet, until slightly reduced, about 4 minutes.
Stir in chicken stock, cream, Italian seasoning, black pepper, and garlic powder; bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, until sauce is slightly thickened, about 3 minutes.
Whisk in remaining 2 tablespoons flour and 1 1/4 teaspoons salt until smooth, about 1 minute. Stir in spinach; cook, stirring often, until spinach is wilted, about 1 minute.
Add pasta and chicken tenders; cook over medium-high, tossing constantly, until heated through, about 2 minutes. Remove from heat. Stir in Parmesan until combined, adding reserved pasta water 2 tablespoons at a time, if needed, to reach desired consistency. Garnish with chopped fresh parsley and serve immediately.