Chicken Marsala Fettuccine Recipe

Name: Chicken Marsala Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons flour; 1/2 teaspoon dried thyme; 1/4 teaspoon ground black pepper; 1 lb boneless skinless chicken breast half (pounded evenly ); 1 tablespoon olive oil; 1/2 cup dry marsala wine; 1 cup reduced-sodium chicken broth; 1 (8 ounce) package mushrooms, sliced; 1/4 cup onion, chopped; 2 garlic cloves, minded; 12 ounces whole wheat fettuccine, cooked per package directions; fresh ground black pepper; 2 cups baby spinach leaves, chopped

Servings: persons

3 tablespoons flour
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 lb boneless skinless chicken breast half (pounded evenly )
1 tablespoon olive oil
1/2 cup dry marsala wine
1 cup reduced-sodium chicken broth
1 (8 ounce) package mushrooms, sliced
1/4 cup onion, chopped
2 garlic cloves, minded
12 ounces whole wheat fettuccine, cooked per package directions
fresh ground black pepper
2 cups baby spinach leaves, chopped

1
In shallow dish, combine flour, thyme and pepper.
2
Coat chicken in flour mixture; reserve remaining flour mixture.
3
In large nonstick skillet, heat olive oil over medium-high heat.
4
Add chicken; cook until browned and internal temperature reaches 165*, about 3 to 4 minutes per side.
5
Remove chicken from skillet; cover to keep warm.
6
In same skillet, add wine; stir to scrape browned bits from bottom of pan.
7
Stir reserved flour mixture into broth.
8
Add broth, mushrooms, onion and garlic; bring to boil.
9
Reduce heat and simmer stirring occasionally until vegetables are tender and sauce thickens, about 3 to 4 minutes.
10
Place pasta in large serving bowl; season with pepper.
11
Thinly slice chicken.
12
Add chicken, sauce, and spinach to pasta; toss until well combined.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons flour, 1/2 teaspoon dried thyme, 1/4 teaspoon ground black pepper, 1 lb boneless skinless chicken breast half (pounded evenly ), and more.

Yes, Chicken Marsala Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Marsala Fettuccine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions