Chicken Marsala Fettuccini Alfredo

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!

This Chicken Marsala Fettuccini Alfredo is one of our favorite pasta dinners!

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?

Chicken Marsala Fettuccini Alfredo starts with browning the mushrooms

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.

Chicken Marsala Fettuccini Alfredo Sauce, process shot of sauce in pan

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.

Chicken Marsala Fettuccini Alfredo twisted onto a fork

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.

This Chicken Marsala Alfredo is loaded tossed in a creamy, cheesy sauce

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Chicken Marsala Fettuccini Alfredo recipe collage for Pinterest

Chicken Marsala Fettuccini Alfredo is a pasta recipe that uses leftover chicken or turkey

Chicken Marsala Fettuccine Alfredo

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x

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


  1. Start a large pot of water to boil for the pasta.
  2. 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.
  3. 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.
  4. Stir the garlic into the onions and mushrooms, then pour the marsala wine into the skillet and let reduce for 2-3 minutes.
  5. Stir in the cream, butter and parmesan cheese and let the sauce come to a gentle simmer.
  6. While the sauce is thickening, cook the pasta according to the package directions, drain and add back to the pot.
  7. Add the shredded chicken and prosciutto to pot with the pasta then pour the sauce carefully into the pot.
  8. Toss together gently until all the pasta is combined with the sauce.
  9. Garnish with chopped parley and parmesan cheese then serve.
  • Category: DInner
  • Method: Stove top
  • Cuisine: American


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16 Responses
  1. Bonna Cornett

    You stated that this recipe will feed a crowd. Not sure how many people that might be. I’m planning to serve this at dinner club. Will it feed 8 people? Or should I double it?

  2. Dan

    I have on the recipe card that it serves 6, but even if you’re looking to serve 8 I think you’d be ok with this. It’s rich so you’re not going to be eating a giant portion – and if you’re having other sides to go along I think it’s fine. But if you want to be safe and double it, leftovers are great the next day! If you do double this, just cook the pasta in 2 batches so it doesn’t get gummy, then toss it together with a double batch of the sauce. Let me know how it goes!

  3. Bonna Cornett

    Hey, dinner club for 8 was great. I just added a little more of everything & we had just enough. It worked out really well and all the plates were clean! Thanks.

  4. Jan Painter

    I’m looking forward to trying this dish…looks and sounds amazing. Could the sauce be prepared, divided in half and the second half frozen for another dinner? It’s just the two of us so the full recipe is a bit too much.
    Thank you.

    1. Dan

      It depends on the size of your slow cooker. If you have a smaller slow cooker you should be fine, but if you only put 2 onions into a larger slow cooker they won’t caramelize properly. Keep in mind that you can make a batch or even a half of a batch and also freeze them! We freeze them in smaller sandwich bags so that we can pull out a portion or two at a time!

    2. Dan

      Cream sauces tend to not freeze very well, so I wouldn’t recommend freezing. It would be better if you just cut the recipe in half.

  5. mary

    i am not a fan of proscuitto because i have bought it and it was very chewy. i know there are a few different kinds. can you please tell me the best one to use. since its only a few ounces i will buy the best even if it is most expensive. recipe looks wonderful.

    1. Dan

      We buy our prosciutto from the deli counter, sliced fresh, or at an Italian market. But honestly, fresh sliced from the deli counter is usually really good!If you really don’t like it though, thin sliced bacon would be a good swap out!

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