Indulge in this easy comfort food with this mouthwatering Copycat version of Olive Garden’s Chicken Marsala Fettuccine. From the rich and aromatic Marsala wine sauce to the perfectly cooked chicken and al dente fettuccine, this dish will warm your soul and satisfy your taste buds.
We don’t eat at Olive Garden a lot but I do love some of their menu items!
Olive garden chicken marsala was one of the first dishes I fell in love with there, years ago.
So when I saw their Chicken Marsala Fettuccine on the menu, I just had to try and make my own version at home! I love Olive Garden Copycat Recipes and this one became a new favorite!
Ingredients For Chicken Marsala Fettuccine:
- olive oil
- chicken tenderloins, diced
- salt
- black pepper
- Italian seasoning
- garlic cloved
- baby bella mushrooms
- flour
- onion powder
- marsala cooking wine
- Vegetable Broth
- heavy cream
- pasta water
- fresh spinach
- Fettuccine pasta
This recipe makes 4 servings but you can double the sauce recipe to us all 16 ounces of pasta in the box!
Ingredient amounts and entire recipe directions in recipe card below with print option!
How To Make Chicken Marsala Fettuccine:
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Add 1 tablespoon olive oil to a large skillet.
Heat on medium heat. -
Season chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon Italian seasoning.
Cook chicken for 6-8 minutes or until fully cooked.
-
Remove chicken from skillet and set aside.
-
To the same skillet, add 1 tablespoon olive oil and garlic.
-
Sauté garlic for 2-3 minutes and then add mushrooms.
-
Sauté and cook for 7-8 minutes or until mushrooms are golden brown.
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Sprinkle mushrooms with flour and stir.
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Stir and cook for about 5 minutes.
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Pour in marsala wine to deglaze the pan, making sure to scrape all cooked spots from bottom of pan and stir.
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Let wine reduce by half and then add in heavy cream and veggie broth; let simmer.
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Bring a large salted pot of water to a boil, add fettuccini pasta and cook according to box directions, uncovered, stirring occasionally for 12 minutes.
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When pasta is almost done, add 3-4 tablespoons of pasta water to marsala sauce.
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Add chicken back into skillet with sauce.
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Add spinach to marsala sauce and stir until wilted.
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Add pasta to sauce and toss to coat.
Serve with garlic bread!
What Kind Of Mushrooms Should I Use For A Marsala Sauce?
I personally think it is best to use a mushroom like baby bellas to add more flavor and compliment the marsala wine. You can also adding in shiitake or oyster if you’d like. I do recommend that you don’t use plain white button mushrooms for this dish because they just won’t bring out the flavor you want in a marsala sauce.
Do I Have To Use Chicken Tenderloins For This Dish?
Of course not! You can use boneless, skinless chicken breasts or boneless, skinless chicken thighs. I just like using the tenders because they’re easy to dice up in a hurry when I’m making dinner.
Can I Use Chicken Broth Instead of Vegetable Broth?
You sure can! I used veggie broth when I was working on this recipe but you can absolutely use chicken broth instead.
More Marsala Flavored Recipes:
More Olive Garden Copycat Recipes:
Chicken Marsala Fettuccine
Olive Garden's Copycat Chicken Marsala Fettuccine
Indulge in this easy comfort food with this mouthwatering Copycat version of Olive Garden's Chicken Marsala Fettuccine. From the rich and aromatic Marsala wine sauce to the perfectly cooked chicken and al dente fettuccine, this dish will warm your soul and satisfy your taste buds.
Ingredients
- 1 tablespoon olive oil, divided
- 1.5 pounds chicken tenderloins, diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 2 garlic cloves, minced
- 8 ounces sliced baby bella mushrooms
- 1 tablespoon flour
- 1/2 tablespoon onion powder
- 1/2 cup marsala cooking wine
- 1 cup heavy cream
- 1 cup vegetable broth
- 3-4 tablespoons pasta water
- 2 handfuls fresh spinach, chopped
- Salt and Pepper to taste
- 8 ounces Fettuccine pasta
Instructions
- Add 1 tablespoon olive oil to a large skillet.
- Heat on medium heat.
- Season chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon Italian seasoning.
- Cook chicken for 6-8 minutes or until fully cooked.
- Remove chicken from skillet and set aside.
- To the same skillet, add 1 tablespoon olive oil and garlic.
- Sauté garlic for 2-3 minutes and then add mushrooms.
- Sauté and cook for 7-8 minutes or until mushrooms are golden brown.
- Sprinkle mushrooms with flour and stir.
- Stir and cook for about 5 minutes.
- Pour in marsala wine to deglaze the pan, making sure to scrape all cooked spots from bottom of pan and stir.
- Let wine reduce by half and then add in heavy cream and veggie broth; let simmer.
- Bring a large salted pot of water to a boil, add fettuccini pasta and cook according to box directions, uncovered, stirring occasionally for 12 minutes.
- When pasta is almost done, add 3-4 tablespoons of pasta water to marsala sauce.
- Add spinach to marsala sauce and stir until wilted.
- Add chicken back into skillet with sauce.
- Add pasta to sauce and toss to coat.
- Salt and Pepper to taste.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love it? Pin it to Pinterest!
How much veggie broth? Not listed in ingredients.
Hey! Sorry about that! 1 cup.