This creamy pasta with chicken, mushrooms, and Marsala wine is a polished supper for anyone who loves restaurant-style flavor at home. Tender strips of chicken, deeply browned mushrooms, and a velvet sauce of Marsala, cream, and Parmesan coat every ribbon of pasta, giving the dish a warm, gently caramelized aroma and a rich, comforting finish.
Ingredients
- Fettuccine or tagliatelle — 320g (11 oz)
- Chicken breast — 600g (1 lb 5 oz)
- Button mushrooms or cremini mushrooms — 300g (10 1/2 oz)
- Shallot — 1
- Garlic — 3 cloves
- Unsalted butter — 30g (2 tbsp)
- Olive oil — 2 tbsp
- All-purpose flour — 2 tbsp
- Marsala wine — 180ml (3/4 cup)
- Chicken broth — 250ml (1 cup)
- Heavy cream, 30% — 200ml (3/4 cup plus 1 tbsp)
- Finely grated Parmesan — 60g (2/3 cup)
- Fresh parsley — 10g (1/4 cup)
- Lemon juice — 1 tbsp, optional
- Salt — 1 tsp
- Black pepper — 1/2 tsp
Step-by-Step Recipe
- Cook the pasta in a large pot of well-salted water until al dente, following the package directions. Drain, reserving about 100ml (1/2 cup) of the cooking water.
- Prep the ingredients: slice the chicken breast into thin strips, cut the mushrooms into slices, finely chop the shallot, and mince the garlic.
- Combine the flour with a pinch of salt and pepper. Coat the chicken in this mixture, shaking off any excess.
- Heat a deep skillet. Add the olive oil and half the butter. Brown the chicken in batches until golden, about 3–4 minutes per batch, then transfer to a plate.
- In the same skillet, add the mushrooms and a pinch of salt. Cook over high heat until their moisture evaporates and they take on a deep golden color, then add the shallot and garlic and cook for 30–40 seconds more.
- Pour in the Marsala, scraping up the browned bits from the bottom of the pan. Simmer over medium heat until reduced by about half and the aroma turns rich and caramel-like.
- Add the broth and cream, then return the chicken and any juices from the plate. Simmer for 5–7 minutes, until the sauce thickens.
- Stir in the Parmesan and the remaining butter. Add pepper, then season with more salt if needed and a squeeze of lemon juice for balance.
- Toss the pasta with the sauce in the skillet. If needed, add a splash of the reserved pasta water to loosen the sauce to a silky, creamy consistency.
- Serve immediately, finished with chopped parsley and an extra sprinkle of Parmesan.
Nutrition
| Nutrition | Per serving |
|---|---|
| Calories | 640 kcal |
| Protein | 38 g |
| Fat | 22 g |
| Carbohydrates | 70 g |
| Fiber | 4 g |
| Sugars | 6 g |
| Sodium | 780 mg |
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Tips and Variations
- Marsala: choose dry Marsala for a more defined savory sauce; sweet Marsala brings a softer, more rounded note.
- Alcohol-free: replace it with a mix of strong chicken broth and apple juice in a 2:1 ratio, plus 1 tsp balsamic vinegar for depth.
- Mushrooms: cremini mushrooms give a fuller flavor, and you can mix in oyster mushrooms for extra texture.
- Cheese: swap part of the Parmesan for Pecorino Romano if you want a sharper finish.
- Texture: adjust the sauce with reserved pasta water; it helps emulsify everything and leaves the pasta beautifully glossy.
FAQ
What can I use instead of Marsala wine?
Dry sherry, Madeira, or a bold white vermouth all work well. For an alcohol-free version, use chicken broth with a little apple juice and a small splash of balsamic vinegar.
Can I use lower-fat cream?
Yes, but the sauce will be less plush and may split if it boils. Keep it at a gentle simmer and add a little grated cheese and reserved pasta water to help it hold together.
How do I make the sauce thicker and more flavorful?
Reduce the Marsala a little longer until syrupy, add another 10–15g (2 to 3 tbsp) of Parmesan, and finish with a small knob of butter for shine and body.