Few dishes combine the rich, comforting flavors of Italian cuisine quite like Chicken Marsala Mushroom Fettuccine. This recipe brings together tender slices of chicken breast, earthy mushrooms, and a luscious Marsala-inspired sauce served over perfectly cooked fettuccine pasta. It’s an elegant yet approachable meal that feels special enough for a weekend dinner but simple enough to whip up on a busy weeknight. The balance of savory mushrooms and the tangy depth from balsamic vinegar makes this dish irresistibly delicious. Whether you’re looking to impress guests or enjoy a cozy night in, this Chicken Marsala Mushroom Fettuccine is sure to become a favorite in your recipe rotation.

What Sets This Recipe Apart

Unlike traditional Marsala recipes that often rely heavily on wine, this version uses balsamic vinegar to mimic that signature tangy sweetness, creating a vibrant sauce without overpowering the other flavors. The sauce thickens beautifully with a cornstarch slurry, ensuring every strand of fettuccine is coated with the perfect amount of silky richness. The choice of fresh parsley adds a burst of color and freshness, balancing the dish’s heartiness. Plus, the method is straightforward, making it accessible to cooks of all skill levels. Finally, pairing mushrooms with chicken and fettuccine pasta creates a hearty yet refined meal that feels both comforting and sophisticated.

What We’re Using

8 oz fettuccine pasta – The wide, flat noodles are perfect for holding the creamy mushroom sauce.
2 tablespoons olive oil – For sautéing the chicken and mushrooms, providing a subtle fruity base.
1 pound boneless, skinless chicken breasts, sliced – Tender protein that absorbs the sauce beautifully.
1 teaspoon salt – Enhances all the flavors.
1/2 teaspoon black pepper – Adds a gentle heat and depth.
1 cup mushrooms, sliced – Earthy and meaty, complementing the chicken perfectly.
2 cloves garlic, minced – For an aromatic punch.
1 cup chicken broth – The flavorful liquid base of the sauce.
1 tablespoon balsamic vinegar – Brings acidity and a subtle sweetness, replacing traditional wine.
1 tablespoon cornstarch – Thickens the sauce gently without clumping.
1/4 cup water – Mixed with cornstarch to create a smooth slurry.
1/4 cup fresh parsley, chopped – Adds freshness and color at the end.
Grated Parmesan cheese for serving – A salty, nutty topping to finish the dish.

Equipment at a Glance

Large pot – To boil the fettuccine pasta to al dente perfection.
Large skillet or frying pan – For sautéing chicken and mushrooms, then simmering the sauce.
Measuring spoons and cups – To ensure accurate ingredient quantities.
Cutting board and sharp knife – For prepping chicken, mushrooms, garlic, and parsley.
Mixing bowl – To combine cornstarch and water for the slurry.
Tongs or pasta fork – For handling and serving the fettuccine.

Make Chicken Marsala Mushroom Fettuccine: A Simple Method

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving about 1/2 cup of pasta water, and set aside.

Step 2: Sauté the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the 1 pound of sliced chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken slices to the hot skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Cook the Mushrooms and Garlic

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4: Make the Marsala Sauce

Pour in 1 cup of chicken broth and 1 tablespoon of balsamic vinegar to the skillet with the mushrooms and garlic. Stir to combine and bring the mixture to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water to create a slurry, then slowly pour it into the skillet while stirring. Continue to simmer the sauce for 2-3 minutes until it thickens.

Step 5: Combine Chicken and Pasta

Return the cooked chicken to the skillet, stirring to coat it well in the sauce. Add the drained fettuccine to the skillet, tossing everything together gently. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

Step 6: Garnish and Serve

Turn off the heat and sprinkle 1/4 cup of freshly chopped parsley over the pasta. Serve immediately with a generous amount of grated Parmesan cheese on top.

If you love the mushroom and Marsala flavor combo but want a twist, try the Mushroom Marsala Style Tagliatelle No Wine for a similar mushroom-forward dish that’s just as comforting.

Dairy-Free/Gluten-Free Swaps

Fettuccine: Use gluten-free pasta made from rice, corn, or chickpeas.
Parmesan cheese: Substitute with a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Chicken broth: Ensure it’s gluten-free or use vegetable broth if preferred.
Olive oil and other ingredients: Naturally free from dairy and gluten, so no changes needed.

Slip-Ups to Skip

Don’t overcook the chicken; it can become dry. Cook just until no longer pink inside.
Avoid adding the cornstarch slurry too quickly. Stir constantly to prevent lumps in the sauce.
Don’t forget to reserve some pasta water before draining. It helps adjust the sauce consistency perfectly.
Be careful not to burn the garlic, as it will turn bitter and overpower the dish.

Refrigerate, Freeze, Reheat

Store leftover Chicken Marsala Mushroom Fettuccine in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce. This dish can also be frozen for up to 1 month. Thaw overnight in the fridge and reheat as above for best texture and flavor.

Quick Questions

Can I use a different pasta instead of fettuccine?

Absolutely! While fettuccine’s broad shape works wonderfully here, penne or linguine would also pair well with the creamy mushroom sauce.

Is balsamic vinegar a good substitute for Marsala wine?

Yes, balsamic vinegar provides a similar sweet and tangy profile that mimics Marsala wine’s flavor without the alcohol, making it a great alternative for this recipe.

Can I make this recipe ahead of time?

You can prepare the sauce and chicken in advance and store them separately from the pasta. When ready to serve, cook the pasta fresh and combine everything just before eating.

What’s the best way to slice the chicken for this dish?

Slice the chicken breasts thinly and evenly to ensure quick, uniform cooking and tender bites in the final dish.

More Recipes You’ll Love

Baked Three Cheese Chicken Penne – A cheesy, comforting baked pasta that’s perfect for family dinners.
Garlic Butter Scallop Fettuccine – Elegant and flavorful seafood pasta with a luscious garlic butter sauce.

Let’s Eat

This Chicken Marsala Mushroom Fettuccine is a celebration of simple ingredients elevated to something extraordinary. The tender chicken, savory mushrooms, and tangy sauce wrapped in silky pasta make every bite a delight. It’s a dish that invites you to slow down, savor the flavors, and enjoy a little Italian-inspired comfort right at home. Gather your ingredients, follow the easy steps, and soon you’ll be enjoying a plateful of this delicious, satisfying meal that’s as beautiful as it is tasty. Buon appetito!

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