This chicken Marsala fettuccine is creamy, comforting, and deeply satisfying. Tender fettuccine, sautéed cremini mushrooms, and caramelized onions are coated in a rich Marsala-based cream sauce for an elegant yet easy pasta dinner.
A hearty pasta dinner is a go-to on busy nights. This chicken Marsala fettuccine is one of those recipes I make again and again: it’s simple to prepare but feels special. Tender chicken, savory mushrooms, and sweet, caramelized onions are finished with Marsala wine, cream, and a touch of sour cream for a silky sauce that clings to every strand of fettuccine.
Why You’ll Love This Pasta Recipe
If you need a reliable weeknight dinner that’s also elegant enough for company, this dish delivers. Highlights include:
- Layered flavors. Seared chicken and umami mushrooms pair with sweet caramelized onions, while Marsala wine and a touch of sour cream add depth and brightness.
- Ultra-creamy sauce. The sauce is rich and smooth, coating noodles and chicken for a comforting mouthful every bite.
- Versatile and satisfying. Simple enough for a weeknight, impressive enough for a date night or family dinner.
5 from 5 votes
Chicken Marsala Fettuccine
by Katerina | Easy Weeknight Recipes
This chicken Marsala fettuccine is classic comfort food: silky noodles, sautéed mushrooms, and caramelized onions in a flavorful, creamy Marsala sauce.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Ingredients
For the pasta
- 1 tablespoon kosher salt
- 1 pound fettuccine
For the sauce
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, divided
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- ⅓ cup all purpose flour
- 1 cup Marsala wine
- 1 cup chicken broth
- ¼ cup heavy cream
- ¼ cup sour cream, more if desired
- ½ cup freshly grated Parmesan cheese (optional)
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
Instructions
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Boil water for the pasta. Bring a large pot of salted water to a boil.
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Cook the pasta. Cook the fettuccine according to package instructions. Reserve about 1 cup of pasta water before draining.
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Brown the chicken. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper. Sear about 2 minutes per side until golden. Transfer to a plate and let cool.
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Caramelize the onions. Reduce heat to medium, melt 2 tablespoons butter in the pan, add sliced onion and ½ teaspoon salt. Cook, stirring occasionally, until onions are deeply caramelized, about 20 minutes. Add a splash of broth if the pan gets dry.
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Sauté the mushrooms. Add the remaining butter, then garlic and mushrooms. Sauté until the mushrooms are golden.
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Chop the chicken. Cut the seared chicken into bite-sized pieces.
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Make the sauce. Stir in the flour and cook 30 seconds. Add the Marsala wine and cook about 1 minute to reduce slightly. Stir in chicken broth and heavy cream, add the chicken, lower heat, and simmer until the sauce thickens, about 10 minutes.
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Finish with sour cream. Stir the sour cream into the sauce until smooth and well combined.
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Combine and serve. Toss the cooked fettuccine into the sauce, coating it thoroughly. Stir in Parmesan if using. If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency. Season to taste with salt and pepper and garnish with chopped parsley. Serve warm.
Nutrition
Calories: 732kcal | Carbohydrates: 70g | Protein: 28g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and tools used.
Ingredient Notes
Quick notes on key ingredients used in this chicken Marsala fettuccine:
- Olive oil – For browning the chicken; a neutral oil can be substituted.
- Boneless, skinless chicken thighs – Tender and flavorful; breasts or tenders can be used if preferred.
- Butter – Unsalted is recommended so you can control seasoning.
- Veggies – Red onion, garlic, and cremini mushrooms. Yellow or white onion works too.
- Flour – Thickens the sauce for a silky texture.
- Marsala wine – A fortified wine similar to sherry; choose a relatively dry Marsala for balance.
- Chicken broth – Low-sodium is best to control saltiness.
- Heavy cream & sour cream – Combine for a creamy finish.
- Parmesan – Freshly grated melts best into the sauce.
- Fresh parsley – Adds brightness as a garnish.
- Fettuccine – Wide noodles hold the sauce well; any pasta shape may be used.
How to Make Chicken Marsala Fettuccine
Here’s a concise walkthrough—follow the recipe card above for full details and quantities.
- Bring a large pot of salted water to a boil. While it heats, prepare the sauce.
- Brown the chicken. Season and sear the chicken in olive oil; set aside and chop after resting.
- Caramelize the onions. Cook slowly in butter until deeply browned for sweetness and depth.
- Sauté the mushrooms. Add garlic and mushrooms and cook until golden.
- Build the sauce. Add flour, then Marsala to deglaze, followed by broth and cream. Return chicken and simmer until thickened.
- Cook the pasta. Prepare fettuccine according to package instructions and reserve some pasta water.
- Finish and combine. Stir sour cream into the sauce, toss pasta into the sauce, add Parmesan if desired, and adjust consistency with reserved pasta water. Season and garnish with parsley.
Recipe Tips
- Don’t crowd the pan. Sear chicken in a single layer so it browns instead of steaming. Work in batches if needed.
- Keep broth nearby. Add a splash while caramelizing onions if the pan dries out to prevent burning.
- Salt the pasta water. Properly seasoned water enhances the pasta’s flavor.
- Reserve pasta water. The starchy liquid helps loosen and bind the sauce to the noodles if needed.
Variation Ideas
- Vegetarian: Omit the chicken and add extra mushrooms or a mix of roasted vegetables.
- Different pasta: Swap fettuccine for spaghetti, bucatini, or your favorite shape.
- Serve differently: Spoon the Marsala sauce over creamy mashed potatoes, polenta, or rice instead of pasta.
Serving Suggestions
Serve this rich pasta with crusty bread and a simple green salad or roasted vegetables to balance the dish. Roasted asparagus or honey-roasted carrots are great complements.
How to Store and Reheat Extras
- Store in the fridge: Cool to room temperature, then seal in an airtight container for up to 4 days.
- To reheat: Microwave portions in 30-second intervals, stirring between heating cycles, or rewarm gently in a skillet with a splash of water or broth to revive the sauce.
More Pasta Dinner Ideas
- Shrimp Alfredo
- Rasta Pasta
- Gigi Hadid Pasta
- Easy Cheesy Baked Ziti