Chicken Marsala with Fettuccine Recipe

Chicken Marsala with Fettuccine

This chicken marsala recipe is one of my favorites. This recipe shows you how to make an over-the-top delicious classic restaurant dish (chicken marsala with fettuccine) that is very really easy to make. The combination of chicken with rosemary, garlic, rich marsala wine sauce, and heavy cream in a flavorful broth with a kick of red chili flakes makes your mouth and mood happy which is what this recipe is all about. I am sure you will love this easy chicken marsala recipe.


Chicken breast – 1.5 pound

Chopped mushroom – 8 oz

Chopped shallot – 1 cup

Chopped rosemary – 1 tbsp

3 Garlic cloves, minced

Marsala wine Sauce – 1/3 cup

Heavy cream – 1/2 cup

Chicken broth – 1 cup

Butter – 1 tbsp x 2

Olive oil – 2 tbsp

Salt to taste

Black pepper – 1/2 tsp

Red chili flakes – 1 tbsp

All-purpose flour to dust the chicken

Fettuccine – 8 oz

Finely chopped parsley to garnish

Chicken Marsala with Fettuccine
  1. Cook the pasta according to the package instruction. Add some salt in the water.
  2. Chop all the veggies and keep it aside.
  3. Pound the chicken to flatten chicken breast. Add some salt and dredge in all purpose flour on both sides to coat the chicken.
  4. Heat 1 tbsp of butter and 1 tbsp of olive oil on a  skillet, add chicken breast and cook 4-5 minutes on each side. Transfer to a plate.
  5. On the same pan, add 1 tbsp of butter, mushroom, salt and pepper. Saute for couple of minutes.
  6. Add shallot, minced garlic, chopped fresh rosemary and stir-fry. Add marsala wine, chicken broth, heavy cream and let it simmer until thickened (2-3 minutes)
  7. Add red chili flakes, chicken breast and combine together. Garnish with chopped parsley.
  8. Drain the pasta and add it to the plate. Place the chicken and sauce with veggies on the plate and enjoy.
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