5 from 30 votes
Chicken Marsala Fettuccine
Chicken Marsala Fettuccine combines tender strips of chicken coated in seasoned flour, sautéed with mushrooms, and simmered in a creamy Marsala wine sauce. The sauce, thickened with cornstarch, is poured over cooked fettuccine noodles, creating a rich, flavorful pasta dish. The wine and mushrooms contribute a savory depth that balances the creamy texture.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
Calories:
530 kcal
Course:
Main Course, Dinner
Cuisine:
Italian
Ingredients
- 2 pounds chicken breast you can also use chicken tenders or chicken thighs, cut into thin strips
- 3/4 cup flour
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon oregano dried
- 4 tablespoon butter
- 4 tablespoon canola oil
- 1 teaspoon garlic
- 8 ounces mushroom sliced
- 1 cup marsala wine cooking wine
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/3 cup water
- 1/4 cup cornstarch or more if needed
- 16 ounces Fettuccine pasta prepared according to package directions, noodles
Instructions
- Cut chicken into even strips. If the chicken is uneven, you can place the strips in a plastic bag and pound flat with a mallet. In a large resealable plastic bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated.
- Heat butter, garlic and oil in an electric fry pan or large skillet. Add chicken.
- Cook over medium heat for about 8 minutes, turning once half-way through. The chicken should just barely be cooked through with an internal temperature of 165℉.
- Remove chicken from pan and add mushrooms. Sauté mushrooms over medium heat for 3-5 minutes. Slowly add marsala wine and cook for another 3-4 minutes without stirring. Gently stir in chicken broth and cream to mushrooms. Bring to a simmer and reduce heat to low.
- In a small bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce a little at a time until thickened. You may not need all of the corn starch mixture. Try to aim for the consistency of a thin gravy.
- Place chicken back into pan and continue to simmer for 3-5 minutes.
- Serve over cooked noodles.
Cup of Yum
Notes
- You may substitute chicken stock or dry white wine for the Marsala cooking wine if preferred.
Nutrition Information
Calories
530kcal
(27%)
Carbohydrates
34g
(11%)
Protein
40g
(80%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Cholesterol
125mg
(42%)
Sodium
586mg
(24%)
Potassium
765mg
(16%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
250IU
(5%)
Vitamin C
4.2mg
(5%)
Calcium
42mg
(4%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 530
% Daily Value*
| Calories | 530kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 40g | 80% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 125mg | 42% |
| Sodium | 586mg | 24% |
| Potassium | 765mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 42mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.