adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Marsala Fettuccine
Chicken Marsala Fettuccine
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a creamy Marsala-infused sauce with tender chicken, mushrooms, and spinach over fettucine pasta. An Italian-American classic that is pure comfort food bliss.
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
Instructions:
  • Prepare your mise en place.
  • 1. Bring a generous amount of salted water to a vigorous boil. Add fettuccine and cook for 2 minutes shorter than the al dente recommendation on the package. Drain, saving 1/2 cup of the cooking water.
  • As the pasta is cooking, combine 1/4 cup flour and 1/4 teaspoon salt in a large bowl. Coat chicken tenders one by one with the flour mixture, then transfer them to a plate after shaking off excess flour.
  • Preheat a large skillet over medium-high heat and add oil and butter. Cook, swirling often, until the butter melts, about 30 to 45 seconds. Arrange chicken tenders in a single layer in the skillet and cook, turning halfway, until golden brown and the internal temperature reaches 165°F (73°C), approximately 8 minutes. Transfer the cooked chicken to a wire rack to cool.
  • Sauté shallot in a skillet over medium-high heat, stirring constantly until translucent, approximately 1 minute. Add mushrooms and continue cooking, stirring often, until edges are golden brown, about 3 minutes.
  • Add the Marsala to the pan and cook for about 4 minutes, stirring occasionally and scraping off the flavorful browned bits from the bottom of the skillet until slightly reduced.
  • Combine chicken stock, cream, Italian seasoning, black pepper, and garlic powder in a pot and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until sauce slightly thickens, about 3 minutes.
  • In a smooth motion, incorporate the 2 tablespoons of flour and 1 1/4 teaspoons of salt until the mixture is smooth, about 1 minute. Add the spinach and continue to stir frequently until it is wilted, approximately 1 minute.
  • Cook pasta and chicken tenders together over medium-high heat, tossing constantly for about 2 minutes until heated through. Remove from heat and mix in Parmesan until well combined, adding reserved pasta water gradually as needed. Finish with a garnish of chopped fresh parsley and serve straight away.

Similar Recipes