Chicken Marsala Fettuccini Alfredo Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium-high heat.
• STEP 2.Season the chicken breasts with salt and pepper, then add them to the skillet.
• STEP 3.Cook the chicken for 5-6 minutes on each side, or until cooked through.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, melt the butter and add the sliced mushrooms.
• STEP 6.Cook the mushrooms until they release their moisture and become golden brown.
• STEP 7.Add the Marsala wine to the skillet and cook for 2-3 minutes, or until the alcohol evaporates.
• STEP 8.Stir in the heavy cream and Parmesan cheese, and cook until the sauce thickens.
• STEP 9.Meanwhile, cook the fettuccini pasta according to the package instructions.
• STEP 10.Slice the cooked chicken and add it to the skillet with the sauce.
• STEP 11.Drain the cooked pasta and add it to the skillet, tossing to coat the pasta with the sauce.
• STEP 12.Serve the Chicken Marsala Fettuccini Alfredo hot, garnished with chopped parsley.

Cooking Tips

• If you don't have Marsala wine, you can substitute it with dry white wine or chicken broth.
• For a lighter version, you can use half-and-half or milk instead of heavy cream.
• Feel free to add sautéed onions or garlic to the sauce for extra flavor.

Storage and Serving

• Leftover Chicken Marsala Fettuccini Alfredo can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently heat the pasta in a skillet over low heat, adding a splash of milk or cream to prevent it from drying out.
• Serve the reheated pasta hot, garnished with fresh parsley.