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Chicken Marsala Pasta

Creamy, savory, and deeply comforting, Chicken Marsala Pasta combines tender chicken thighs, mushrooms, and fettuccine in a rich, garlicky Marsala wine sauce—perfect for weeknights or casual dinner parties
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Ingredients
  

  • 1 pound fettuccine
  • 1 pound chicken thighs
  • 10 ounces cremini mushrooms sliced
  • 1 red onion thinly sliced
  • 2 garlic cloves minced
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste

Instructions
 

  • Cook fettuccine in salted boiling water until al dente (9–10 minutes). Reserve 1 cup of pasta water, then drain and set aside.
  • Season chicken thighs with salt and pepper. In a large skillet, heat 1 tbsp butter and 2 tbsp olive oil over medium-high. Sear chicken 2 minutes per side. Remove, chop into bite-sized pieces once cool.
  • In the same pan, reduce heat to medium. Add 1 tbsp butter and sliced red onions. Cook for 20 minutes, stirring until soft and golden.
  • Add mushrooms and cook 6–8 minutes until browned. Stir in garlic, cook for 30 seconds.
  • Sprinkle in flour and stir 1–2 minutes. Pour in Marsala wine, scrape the pan, and simmer 1 minute.
  • Add chicken broth, heavy cream, and chopped chicken. Simmer on low for 10 minutes until slightly thickened.
  • Turn off heat. Stir in sour cream and Parmesan. Toss in pasta. Add reserved pasta water as needed for consistency.
  • Top with parsley and extra Parmesan. Serve hot.