Chicken Marsala Fettuccine

This Chicken Marsala Fettuccine is a healthier, lighter, dairy free twist on the Italian favorite. It's rich, creamy, and the perfect meal for date nights in. Have this flavorful pasta on the table in less than 1 hour.

Course Main Course

Cuisine American, Italian

Diet Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 20

Cook Time 37

Total Time 57

Servings servings

Calories 651kcal

Author Alana Lieberman

Cost $20

Equipment

large skillet

Ingredients

3 boneless, skinless chicken breasts (about 2 pounds total)
½ cup all purpose flour
¾ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons olive oil, divided
6 cups thinly sliced baby bella mushrooms, scrubbed clean (about 1 pound)
2 cups thinly sliced yellow onion (about 1 medium onion)
¾ cup thinly sliced shallots (about 2 shallots)
2 tablespoons minced garlic (about 5 cloves of garlic)
2 cups dry marsala wine
16 ounces (1 pound) fettuccine pasta
1 (14.5 ounce) can low sodium chicken broth (or 1 ¾ cups)
½ teaspoon Italian seasoning

Instructions

Butterfly chicken breasts, cutting all the way through lengthwise, so you end up with 6 thin cutlets.
Combine flour, salt, and pepper in a shallow bowl. Reserve 1 tablespoon of the flour mixture and set it aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Once the oil is hot, coat both sides of each chicken cutlet in the flour mixture and place them in the skillet.
Cook for 5 to 7 minutes (or until lightly golden brown), then flip and cook for another 3 to 4 minutes, until both sides are golden. The chicken does not need to be cooked all the way through. It’ll cook through later in the sauce.
Remove chicken from the skillet and place on a clean plate. With the skillet still over medium heat, add 1 tablespoon of olive oil.
Add in the sliced mushrooms, onions and shallots, stirring occasionally so the bottom does not burn. Cook for about 5 minutes, or until the juices the mushrooms give off have fully evaporated.
Stir in the garlic and reserved 1 tablespoon of the flour mixture. Cook for 30 seconds.
Add in the marsala wine. Allow the wine to cook down for 10 to 12 minutes, stirring occasionally, until there is barely any wine left in the pan.
While the wine reduces, boil the fettuccine pasta in salted water according to the package instructions. Reserve ½ cup pasta water before draining.
Once the wine has reduced, add the chicken broth and chicken back into the pan, as well as any drippings remaining on the plate.
Make sure the chicken is covered in the broth and simmer the sauce with the chicken, uncovered, for 8 to 10 minutes, or until cooked through to 165 degrees F in the middle, and the sauce has thickened.
Remove the chicken to a cutting board. Let it sit for 5 minutes, before slicing it into thin strips.
Season the sauce in the pan with Italian seasoning. Pour in ¼ cup of the reserved pasta water (keep the remaining ¼ cup in case you need to thin out the sauce later).
Allow the sauce to reduce to your desired thickness, about 3 more minutes, or at least thick enough to coat the pasta and the chicken.
When the sauce is done reducing, stir in the fettuccine noodles. Serve pasta topped with chicken and extra sauce.

Notes

When done cooking the chicken in the skillet, don't worry about the brown bits stuck to the pan. As the mushrooms and onion sweat, their juices will lift the brown bits from the pan and add flavor to the sauce.
This recipe can be made without the fettuccine pasta and served with your favorite side dish instead. I like pairing the chicken with mashed potatoes and roasted vegetables.

Nutrition