Creamy Chicken Marsala

This Creamy Chicken Marsala recipe is a new way to enjoy an old Italian classic! The silky sauce coats every strand of pasta and is a perfect complement to a perfectly crisp and tender chicken cutlet.

📝 Ingredients

• 1 pound fettuccine pasta
• 2 chicken cutlets ((about 1 pound total))
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon garlic powder
• 3/4 cup all-purpose flour ((about 3 1/4 ounces))
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 8 ounces sliced baby bella mushrooms ((also called cremini))
• 3/4 cup marsala wine
• 2 cups heavy cream

👨‍🍳 Instructions

1. 1COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound fettuccine pasta and cook until al dente according to package directions. Drain and set aside.
2. 2SEASON CHICKEN: While the pasta cooks, pat 2 chicken cutlets dry with paper towels. Sprinkle both sides with ½ teaspoon kosher salt, ½ teaspoon fresh ground black pepper, and ¾ teaspoon garlic powder.
3. 3COAT IN FLOUR: Spread ¾ cup all-purpose flour on a dinner plate and lightly coat both sides of the seasoned chicken, shaking off any excess.
4. 4BROWN CHICKEN: Heat a large skillet (about 12 inches) over medium-high heat. Add 2 tablespoons extra virgin olive oil. When hot, sauté the floured chicken for about 3 minutes per side, until golden brown. Transfer to a plate and tent with foil to keep warm.
5. 5COOK MUSHROOMS: Reduce heat to medium. Add 2 tablespoons unsalted butter to the same skillet. Once melted, add 8 ounces sliced baby bella mushrooms and sprinkle with ½ teaspoon kosher salt. Sauté about 5 minutes, stirring occasionally, until golden and tender.
6. 6MAKE SAUCE: Pour in ¾ cup marsala wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes until reduced by half. Add 2 cups heavy cream and stir. Bring to a gentle simmer and cook 5 to 6 minutes, until slightly thickened and glossy.
7. 7FINISH CHICKEN: Return the browned chicken to the pan. Spoon sauce over the top and simmer 2 to 3 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
8. 8SERVE: Arrange cooked fettuccine on plates or a serving platter. Top with chicken and creamy mushroom marsala sauce. Serve warm.