Chicken Marsala Fettuccine Recipe

This creamy Chicken Fettuccine Marsala is a delicious blend of tender chicken, rich Marsala wine, and fresh spinach, all enveloped in a velvety sauce. Perfect for a comforting dinner or impressing guests!

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 Italian 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
• Fresh flat-leaf parsley, finely chopped (for garnish)

Directions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook 2 minutes less than the package instructions to achieve al dente. Drain, reserving 1/2 cup of cooking water for later use.
2. While the pasta cooks, combine 1/4 cup of the flour and 1/4 teaspoon of salt in a large bowl. Add the chicken tenders one by one and toss them to coat evenly with the flour mixture. Shake off any excess flour and set the chicken aside on a plate.
3. In a large skillet, heat olive oil and butter over medium-high heat. Swirl occasionally until the butter melts, about 30 to 45 seconds. Add the chicken tenders to the skillet in a single layer and cook, turning once halfway through, until browned and the internal temperature reaches 165F (73C), about 8 minutes. Transfer the chicken to a wire rack to rest.
4. Add the chopped shallot to the skillet and cook over medium-high heat, stirring constantly, until translucent, about 1 minute. Add the mushrooms and cook, stirring frequently, until they are browned on the edges, about 3 minutes.
5. Pour in the Marsala wine, scraping the bottom of the skillet to release any browned bits. Let it cook, stirring occasionally, until the wine is slightly reduced, about 4 minutes.
6. Add chicken stock, heavy cream, Italian seasoning, black pepper, and garlic powder. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
7. Whisk in the remaining 2 tablespoons of flour and 1 1/4 teaspoons of salt until the sauce is smooth, about 1 minute. Stir in the spinach and cook, stirring often, until the spinach wilts, about 1 minute.
8. Add the cooked fettuccine and chicken tenders to the skillet. Toss everything together over medium-high heat until fully heated through, about 2 minutes.
9. Remove the skillet from the heat. Stir in the Parmesan cheese until fully incorporated. If the sauce is too thick, gradually add the reserved pasta water, 2 tablespoons at a time, until you reach the desired consistency.
10. Garnish with freshly chopped parsley and serve immediately. Enjoy your creamy Chicken Fettuccine Marsala!

Nutrition Facts (per serving)

• Calories: 861
• Total Fat: 34g (44% Daily Value)
• Saturated Fat: 17g (83% Daily Value)
• Cholesterol: 169mg (56% Daily Value)
• Sodium: 1219mg (53% Daily Value)
• Total Carbohydrates: 78g (28% Daily Value)
• Dietary Fiber: 5g (16% Daily Value)
• Total Sugars: 7g
• Protein: 57g (113% Daily Value)
• Vitamin C: 16mg (17% Daily Value)
• Calcium: 295mg (23% Daily Value)
• Iron: 6mg (35% Daily Value)
• Potassium: 1135mg (24% Daily Value)