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!
When my wife and I were first married, before kids…hard to remember that time but yep, before kids…we used to eat chicken marsala and twice baked potatoes for dinner at least once a week.
You can see how much I like chicken marsala recipes…I’ve made these Chicken Marsala Portobello Mushrooms, Chicken Marsala Mac and Cheese, Chicken Marsala Wings…there might even be a few more but I do like my chicken marsala.
And back in those days it was just the wife that did the cooking so she had that dinner down to a science, like on the table in 30.
But every once in a while either because we were out of potatoes or just to switch things up she’d swap out the potatoes for pasta. Just plain pasta really isn’t my favorite but something about ho the sauce from the chicken marsala combined with the pasta made it unbelievably tasty.
This Chicken Marsala Alfredo is my version of that dinner from way back then…but with a cheesy alfredo sauce instead of plain pasta. You know I’ve got to kick things up just a little bit more.
Don’t get all freaked out when you see the steps here, although this might not be a really quick and easy dinner, it’s still doable in about 30 minutes. Especially if you grab a rotisserie chicken from the store.
I like prosciutto in this Chicken Marsala Alfredo but if you want to swap out bacon that’s totally fine, the pancetta isn’t smoked though so it does give this recipe a different flavor than bacon that I really like.
Crisp the pancetta in a pan then take it out but leave any drippings behind to cook up the mushrooms. You want to get the mushrooms nice and brown so ti’s going to take about 10 minutes for that step.
But don’t worry, you save all that time buying the chicken already, just skin it, shred it and set it aside.
After the mushrooms are browned, add the onions and garlic, cook for a few minutes for the onion to soften then pour in marsala wine. Try not to use the cooking wine that they sell in the grocery store for this – it’s really pretty awful tasting and there’s a lot of marsala in here so you want the good stuff.
The good marsala only costs like 10 bucks a bottle in the liquor store so it’s not a huge investment. And if you’re planning on making this Chicken Marsala Alfredo as much as we do, it’ll be a good investment too.
Now you’re going to pour in cream, butter and parmsesan cheese – yep this is an alfredo sauce. Lots of rich ingredients going on here…but we’re going to add los of fresh pasta so it’s not going to be drowning in sauce.
When the alfredo sauce is thickened you can add the shredded chicken to the pan along with the crispy prosciutto and pasta. Toss it all together and serve.
I think it’s easier to put the drained pasta back in the pot and pour the sauce over the top, then toss. It’s a lot of food going on here so the large pasta pot gives you more room to combine the ingredients. Because you want every piece of pasta covered in sauce, no doubt.
Serve this Chicken Marsala Alfredo withe fresh chopped parsley and some more parmesan cheese on top if you’re like me and my boys and want the most cheese possible…then dig in.
I’m trying to make this recipe a lot these days since the boys like it so much, trying to get it down to a 30 minutes meal like back in the days of our chicken marsala and twice baked potatoes!
Watch And See How Quickly This Pasta Dinner Comes Together!
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.
Keywords: pasta recipe, pasta dinner, dinner recipes, comfort food, chicken recipes, recipes with rotisserie chicken