Creamy Marsala Fettuccine
This chicken marsala pasta has become my go-to impressive dinner because it combines tender chicken thighs with perfectly caramelized onions and mushrooms in this incredible marsala wine sauce that coats every strand of fettuccine and what makes it really special is how it tastes just like something from a fancy Italian restaurant while being totally doable at home plus the sauce gets this amazing rich flavor from the wine and cream that makes everyone think you spent hours in the kitchen and I love how elegant it looks on the plate even though it's not actually complicated to make and the leftovers taste even better the next day.
Chicken Marsala Pasta
A comforting pasta dish combining tender chicken, sautéed mushrooms, and caramelized onions in a creamy Marsala wine sauce.
Cuisine: Italian-American
Yield: 6 Servings (6 portions)
Dietary: ~
Ingrédients
1 pound fettuccine.
1 pound chicken thighs.
10 ounces cremini mushrooms, sliced.
1 red onion, sliced.
2 garlic cloves, minced.
3 tablespoons butter, divided.
2 tablespoons olive oil.
1/3 cup all-purpose flour.
1 cup Marsala wine.
1 cup chicken broth.
1/4 cup heavy cream.
1/4 cup sour cream.
1/2 cup Parmesan cheese, grated.
1/4 cup fresh parsley.
Salt and pepper to taste.
Instructions
Boil salted water. Cook fettuccine. Reserve 1 cup pasta water.
Season with salt and pepper. Sear 2 minutes per side. Set aside, then chop.
Caramelize onions (20 min). Add mushrooms, garlic. Cook until golden.
Add flour, cook briefly. Add wine, simmer 1 minute. Add broth and cream. Add chicken. Simmer 10 minutes.
Stir in sour cream. Add pasta. Mix in Parmesan. Add pasta water if needed. Garnish with parsley.
Notes
Restaurant quality dish.
Can prep ahead.
Use fresh mushrooms.
Save pasta water.
Great date night meal.
Customizable spice level.
Tools You'll Need
Large pot.
Large saucepan.
Colander.
Measuring cups.
Sharp knife.