Chicken Marsala Fettuccini Alfredo is a delicious mix of my favorites dinners! Creamy alfredo sauce with marsala wine make this pasta dinner irresistible!
If you love marsala flavor as much as we do, try our ULTIMATE CHICKEN MARSALA recipe! And we’ve got more…these CHICKEN MARSALA WINGS are a party favorite, and for a low carb recipe try these CHICKEN MARSALA PORTOBELLO MUSHROOMS!
Fettuccini Alfredo With A Twist!As I have mentioned before, chicken marsala is on the TOP of my dinner list, especially when I go out to eat! Chicken marsala is on our at home dinner menu often, but I also like to how how restaurants do it differently, in as many ways as I can.
Now take those delicious, marsala wine flavors and combine it with creamy alfredo sauce and pasta…how can that not be a dinner recipe WIN?
Well, it is. And I’m here to tell you why in ALL ways – even besides just the flavor – this pasta and chicken recipe is going to be in your constant dinner rotation.
Rotisserie Chicken Recipes
We could write an entire book on rotisserie chicken recipes! Grabbing a rotisserie chicken from the grocery store makes recipes like this Chicken Marsala Fettuccini Alfredo so much easier, am I right?
The list of things to make with rotisserie chicken goes on and on…try our CHICKEN POT PIE SPAGHETTI SQUASH CASSEROLE for a comforting low carb dinner. Or a staple in our house, homemade CHICKEN FRIED RICE. Our boys could eat homemade fried rice any day of the week!
AND a new low carb favorite at our house is this CHICKEN STUFFED ZUCCHINI ENCHILADAS – wasn’t sure if our boys were going to love that chicken recipe, but they totally did.
So we grab rotisserie chickens pretty much every time we hit the grocery store, especially when they go on sale. Then we stock up, break off all the chicken and freeze it for another time.
Did you guys know you can even make a quick chicken stock or bone broth with leftover rotisserie chicken bones? Yep, you can and we do it all the time! Why waste it?
An important step in this recipe is browning the mushrooms. Let them brown for the full amount of time in the recipe so they get those nice, crispy edges. Because soggy, undercooked mushrooms are not a good thing.
When mushrooms are properly browned they hold up much better in a recipe, too. And this pasta recipe is packed with ingredients so your mushrooms are going to need a fighting chance.
Can You Substitute Jarred Sauce In This Recipe?
Making homemade alfredo sauce really isn’t hard to do. You have your basic ingredients, cream, parmesan cheese, butter and garlic. For this recipe we’re adding a splash of marsala wine to the homemade alfredo sauce.
Once you get the sauce together you can add in the shredded chicken and some crispy prosciutto or bacon if you have that instead. Prosciutto is similar to bacon without being smoked, so it’s actually a little more mild in flavor.
Yes, you can buy your favorite jarred alfredo sauce if you are really short on time, too. The addition of the fresh mushrooms and prosciutto will brighten up the flavor of the jarred sauce, but I really recommend you try making it homemade!
Cook the fettuccini according to the package directions, then drain and add back to the pot you cooked it in. This way you’ll have plenty of room to pour in the sauce and toss it all together.
We’re talking a very hearty chicken and pasta dinner here, you need some room to work. Once you get the Fettuccini tossed together with the sauce and chicken, it’s time to dig in.
Can I Make This Fettuccini Alfredo Recipe Ahead Of Time?
This pasta recipe, like most pasta recipes is best eaten when you first make it. Although I will say leftovers of this dish aren’t bad AT ALL. We usually do have leftovers when we make this recipe and I can tell you none of it goes to waste.
If the pasta is dry when you go to reheat it, just add a splash of cream and/or chicken stock and you’ll be good to go. Another way to make this recipe ahead of time is to make the alfredo sauce, up to a day or two ahead of time, then have the rest of your ingredients prepped and ready to go.
That way come dinner time you’re only looking at about 15 minutes to getting this dinner on the table.
Looking For More Pasta Recipes?
This comforting pasta recipe tastes better than a meal from a restaurant! Grab a rotisserie chicken from the store to save some time!
- 2 (9 oz.) packages of fresh fettuccine (can substitute a 1 pound box of dried pasta)
- 1 tablespoon olive oil
- 10 ounces of mushrooms, stems removed, cleaned and sliced
- 1 onion, chopped
- 3 large cloves of garlic, minced
- 3 ounces of prosciutto, chopped
- 1 rotisserie chicken, skin removed and shredded (about 3 cups)
- 2 cups of heavy cream
- 4 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1/2 cup marsala wine
- Kosher salt and pepper to taste
- Fresh chopped parsley, for garnish
- Extra parmesan cheese for garnish
- Start a large pot of water to boil for the pasta.
- Add the olive oil to a large skillet over medium heat. Add the prosciutto and brown for 5 minutes until crisp, then remove from the skillet to a paper towel lined plate.
- Add the mushrooms to the same skillet and brown for 8-10 minutes. Season the mushrooms with salt and pepper to taste, then add the onions and cook for an additional 5 minutes.
- Stir the garlic into the onions and mushrooms, then pour the marsala wine into the skillet and let reduce for 2-3 minutes.
- Stir in the cream, butter and parmesan cheese and let the sauce come to a gentle simmer.
- While the sauce is thickening, cook the pasta according to the package directions, drain and add back to the pot.
- Add the shredded chicken and prosciutto to pot with the pasta then pour the sauce carefully into the pot.
- Toss together gently until all the pasta is combined with the sauce.
- Garnish with chopped parley and parmesan cheese then serve.
- Category: DInner
- Method: Stove top
- Cuisine: American
Keywords: pasta recipe, pasta dinner, dinner recipes, comfort food, chicken recipes, recipes with rotisserie chicken