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