Creamy Chicken Marsala

Ingredients

• 454 g (1 pound)fettuccine pasta
• 2 cutlets (about 454 g / 1 pound total)chicken cutlets
• 5 g (1 teaspoon), dividedkosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 3.75 ml (¾ teaspoon)garlic powder
• 92 g (¾ cup; about 3¼ ounces)plain flour
• 30 ml (2 tablespoons)extra-virgin olive oil
• 28 g (2 tablespoons)unsalted butter
• 227 g (8 ounces)sliced baby bella mushrooms (cremini)
• 180 ml (¾ cup)Marsala wine
• 480 ml (2 cups)double cream

Instructions

1. 1

   Cook the pasta

   Bring a large pan of salted water to the boil. Add the fettuccine and cook until al dente, following the packet directions. Drain and set aside.

2. 2

   Season the chicken

   While the pasta cooks, pat the chicken cutlets dry with kitchen paper. Season both sides with ½ teaspoon salt, the black pepper and garlic powder.

3. 3

   Coat in flour

   Spread the flour on a plate. Lightly coat both sides of each seasoned cutlet, then shake off the excess.

4. 4

   Brown the chicken

   Heat a large frying pan, about 30 cm across, over medium-high heat and add the olive oil. When hot, cook the floured chicken for about 3 minutes per side, until golden. Transfer to a plate and cover loosely with foil to keep warm.

5. 5

   Cook the mushrooms

   Lower the heat to medium and melt the butter in the same pan. Add the mushrooms and remaining ½ teaspoon salt. Cook for about 5 minutes, stirring occasionally, until golden and tender.

6. 6

   Make the sauce

   Pour in the Marsala and scrape up the browned bits from the pan. Simmer for 2–3 minutes, until reduced by half. Stir in the cream, bring to a gentle simmer and cook for 5–6 minutes, until slightly thickened and glossy.

7. 7

   Finish the chicken

   Return the browned chicken to the pan and spoon the sauce over it. Simmer for 2–3 minutes, until the chicken is cooked through and reaches 74°C internally.

8. 8

   Serve the dish

   Divide the cooked fettuccine among plates or arrange it on a serving platter. Top with the chicken and creamy mushroom Marsala sauce, and serve warm.

What is chicken Marsala?

Chicken Marsala takes its name from Marsala, the fortified wine made in Sicily, and is a familiar Italian-American dish. Chicken is browned, then served with a pan sauce often made with mushrooms and Marsala.

This version adds cream and serves the sauce with fettuccine, turning the chicken-and-mushroom combination into a substantial pasta supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1221 calories, 42g protein, 111g carbs, 63g fat.

The fettuccine provides most of the carbohydrates, while the cream, butter and olive oil account for much of the fat. Chicken supplies protein, with smaller amounts from the pasta and cream. Balance the plate with a side of green vegetables or salad.

Why these ingredients work

Chicken cutlets: their thin shape helps them brown quickly and cook through in a short time.

Marsala and mushrooms: the wine lifts the browned flavour from the pan, while the mushrooms bring a savoury, tender element to the sauce.

Cream: it softens the wine’s sharpness and makes a smooth sauce that clings to the pasta.

Get a good golden sear

Dry chicken: pat the cutlets well before seasoning so surface moisture does not hinder browning.

Light flour coating: shake off the excess; a thin layer helps the chicken brown without leaving a heavy coating in the pan.

Hot pan: add the chicken once the oil is hot, and leave it undisturbed long enough to form a golden crust.

Build the sauce in the pan

Scrape the base: when you add the Marsala, loosen the browned bits with a spoon so their flavour goes into the sauce.

Reduce first: simmer the wine until it has reduced by half before adding the cream, as directed.

Gentle heat: keep the cream at a low simmer rather than a rolling boil; cook until the sauce looks glossy and lightly thickened.

Check the texture and doneness

Pasta: cook it until al dente, since it will be served under a generous sauce.

Mushrooms: give them about 5 minutes, stirring now and then, until tender and golden rather than pale and watery.

Chicken: finish the cutlets in the sauce for 2–3 minutes and check that the centre reaches 74°C.

Timing and serving

Cook the fettuccine while you season and flour the chicken to make good use of the time. Keep the drained pasta aside while you finish the sauce and chicken.

Serve straight away, spooning plenty of mushroom sauce over the pasta. A simple green salad or steamed green vegetables make a fresh contrast to the creamy sauce.

Recipe notes & tips

• Use a wide frying pan so the cutlets brown instead of crowding together.
• Salt the pasta water before adding the fettuccine.
• Keep the cooked chicken loosely covered while you make the sauce.
• Stir the cream in well and keep the sauce at a gentle simmer.
• Serve as soon as the chicken and sauce are ready so the pasta stays at its best.

Variations

• Add parsley: scatter chopped parsley over the finished dish for a fresh, herbal finish.
• Use another pasta: serve the sauce with tagliatelle or linguine if you do not have fettuccine.
• Include shallot: sauté finely chopped shallot with the mushrooms for extra savoury flavour.
• Add spinach: stir a handful of spinach into the sauce near the end and let it wilt.
• Use a lighter sauce: replace some of the cream with chicken stock for a less rich result.

Common mistakes to avoid

• Wet chicken: pat the cutlets dry before seasoning so they can brown properly.
• Too much flour: shake off the excess coating to avoid a pasty residue in the pan.
• Crowded pan: cook in batches if the cutlets do not fit in a single layer.
• Skipping the scrape: loosen the browned bits when adding Marsala so they flavour the sauce.
• Boiling the cream: keep the sauce at a gentle simmer to help it stay smooth.
• Guessing doneness: check the thickest part of the chicken reaches 74°C.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream if the sauce has thickened; the pasta and sauce may be stored together.

Frequently asked questions