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1
Start a large pot of water to boil for the pasta.
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2
Add 2 tablespoons of the olive oil into a large skillet over medium heat.
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3
Add in the chopped prosciutto and brown for 5 minutes until crisp.
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4
With a slotted spoon, take the prosciutto out of the pan and set aside to drain on a paper towel.
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5
Add the remaining tablespoon of olive oil to the same pan.
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6
Add the mushrooms, chopped onions, 1/2 teaspoon salt and a few grinds of black pepper.
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7
Cook for about 10 minutes, stirring often, until the mushrooms get browned.
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8
After the mushrooms have browned, add in the garlic and cook for a minute more.
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9
Add in the 1/2 cup of Marsala wine and scrape up the brown bits at the bottom of the pan.
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10
Let the wine reduce for 2-3 minutes, then add in the cream and the butter.
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11
Add in more salt and pepper to taste, stir and let it simmer for 10 minutes.
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12
Next add the shredded chicken, the prosciutto, and the Parmesan cheese.
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13
Stir then reduce heat to low and let the sauce sit until your fettuccine is ready.
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14
Make sure at this point you test again for seasoning.
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15
Lower the heat and keep warm.
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16
Once the water for the pasta comes to a boil, add in a small handful of salt then cook the fettuccine according to the package directions.
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17
Then drain the pasta and return it to the pot.
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18
Add the remaining 2 tablespoons of Marsala to the sauce and stir.
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19
Pour the chicken Marsala Alfredo sauce over the fettuccine and using tongs, toss well to combine.
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20
Garnish with chopped parsley and Parmesan cheese.
