How do you thicken Chicken Marsala sauce?

To thicken Chicken Marsala sauce, you can: Use a cornstarch slurry – Mix 1 teaspoon cornstarch with 2 tablespoons water, then stir it into the sauce while simmering. Let it reduce – Simmer uncovered for a few extra minutes to naturally thicken the sauce. Add heavy cream or butter – Stirring in extra cream or cold butter at the end gives the sauce a rich, velvety texture. Use flour – Dredging the chicken in flour before cooking helps thicken the sauce as it simmers.

Should I marinate the chicken before cooking?

Marinating is not necessary for Chicken Marsala, as the sauce provides plenty of flavor. However, if you want extra tenderness, a quick 30-minute marinade with Marsala wine, olive oil, and seasonings can enhance the taste. Be sure to pat the chicken dry before dredging it in flour.

How long should I cook the Marsala sauce?

The sauce should simmer for about 10-12 minutes in total: 3-4 minutes to reduce the Marsala wine and cook off the alcohol. 2-3 minutes for the broth and mushrooms to blend flavors. 5-6 minutes after adding heavy cream to thicken the sauce. If the sauce gets too thick, add a splash of chicken broth or reserved pasta water.

Can I make Chicken Marsala Fettuccine in one pan?

Yes, you can cook everything in one pan by adding uncooked fettuccine directly to the skillet with broth. Let it simmer for 10-12 minutes, stirring occasionally until the pasta absorbs the liquid and becomes tender. However, this method requires careful stirring to prevent sticking, and the texture may be softer than traditional al dente pasta.

The Best Chicken Marsala Fettuccine Recipe

Description

This Chicken Marsala Fettuccine is a luxurious twist on the classic Italian-American dish. Tender chicken breasts are pan-seared to perfection and simmered in a rich Marsala wine sauce with mushrooms, garlic, and cream. Served over silky fettuccine, this dish is comforting, flavorful, and perfect for an elegant dinner or a cozy weeknight meal. The creamy sauce, infused with the deep, slightly sweet flavor of Marsala wine, pairs beautifully with the hearty pasta, making every bite irresistible.

Ingredients

Scale

For the Chicken Marsala:

2 boneless, skinless chicken breasts, sliced into thin cutlets
½ cup all-purpose flour (for dredging)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
2 tablespoons olive oil
3 tablespoons unsalted butter
8 ounces cremini or baby bella mushrooms, sliced
3 cloves garlic, minced
¾ cup Marsala wine (dry or sweet)
1 cup chicken broth
½ cup heavy cream
1 teaspoon Dijon mustard (optional, for extra depth)
¼ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

For the Fettuccine:

12 ounces fettuccine pasta
1 tablespoon salt (for pasta water)
1 tablespoon butter (for coating pasta)

Instructions

Prepare the Chicken:
- Place the chicken cutlets between two sheets of plastic wrap and gently pound them to an even thickness (about ¼ inch thick).
- In a shallow dish, mix the flour, salt, pepper, garlic powder, and Italian seasoning.
- Dredge each chicken piece in the flour mixture, shaking off excess.
Cook the Chicken:
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add the chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove and set aside on a plate.
Make the Marsala Sauce:
- In the same skillet, melt the remaining 2 tablespoons butter.
- Add the sliced mushrooms and cook for 4-5 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the Marsala wine, scraping up any browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
- Add the chicken broth, bring to a gentle simmer, and let it reduce for 5 minutes.
- Stir in the heavy cream and Dijon mustard (if using), then return the cooked chicken to the pan. Simmer for 3-4 minutes until the sauce thickens slightly.
Cook the Fettuccine:
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente.
- Drain and toss with 1 tablespoon butter to prevent sticking.
Combine & Serve:
- Add the grated Parmesan cheese and chopped parsley to the sauce.
- Serve the Chicken Marsala over the cooked fettuccine, spooning extra sauce over the top.
- Garnish with additional Parmesan and parsley if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian-American