Chicken Marsala Fettuccine

Chicken marsala over fettucine is a wonderfully rich Italian-American dish. Think chicken cutlets, mushrooms, and spinach cooked in a creamy Marsala wine sauce served over pasta—the ultimate comfort food.

Preparation Details

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 6 (serving size: about 1 1/3 cups pasta, about 2 tenderloins)

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 pounds boneless, skinless chicken breast tenderloins , patted dry
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large shallot , finely chopped
• 1 (8 ounce) package fresh sliced cremini mushrooms
• 1 1/2 cups Marsala wine
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 2 teaspoons I talian seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 (10 ounce) package fresh baby spinach
• 4 ounces Parmesan cheese , finely shredded
• finely chopped fresh flat-leaf parsley

Steps

1. Gather all ingredients.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir in Marsala; cook, stirring occasionally and scraping browned bits off bottom of skillet, until slightly reduced, about 4 minutes.
7. 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.
8. 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.
9. 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.