Chicken Marsala Fettuccini Alfredo

By Ellie

6 Person

30 Minutes

647 Calories

This comforting pasta recipe tastes better than a meal from a restaurant! Grab a rotisserie chicken from the store to save some time!

Ingredients

Extra parmesan cheese for garnish
Fresh chopped parsley, for garnish
Kosher salt and pepper to taste
1/2 cup marsala wine
1/2 cup grated parmesan cheese
4 tbsp. butter
2 cups of heavy cream
1 rotisserie chicken, skin removed and shredded (about 3 cups)
3 ounces of prosciutto, chopped
3 large cloves of garlic, minced
1 onion, chopped
10 ounces of mushrooms, stems removed, cleaned and sliced
1 tbsp. olive oil
2 (9 oz.) packages of fresh fettuccine (can substitute a 1 pound box of dried pasta)

Method

01

Start a large pot of water to boil for the pasta.
02

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.
03

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.
04

Stir the garlic into the onions and mushrooms, then pour the marsala wine into the skillet and let reduce for 2-3 minutes.
05

Stir in the cream, butter and parmesan cheese and let the sauce come to a gentle simmer.
06

While the sauce is thickening, cook the pasta according to the package directions, drain and add back to the pot.
07

Add the shredded chicken and prosciutto to pot with the pasta then pour the sauce carefully into the pot.
08

Toss together gently until all the pasta is combined with the sauce.
09

Garnish with chopped parley and parmesan cheese then serve.

Related Tags

Chicken Recipes

Chicken Marsala Recipes

Chicken Marsala Fettuccini Alfredo

4.7

( By Ellie )

This comforting pasta recipe tastes better than a meal from a restaurant! Grab a rotisserie chicken from the store to save some time!

01 Information

Grade easy
Serving 6 servings
Calorie 647 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Extra parmesan cheese for garnish

Fresh chopped parsley, for garnish

Kosher salt and pepper to taste

1/2 cup marsala wine

1/2 cup grated parmesan cheese

4 tbsp. butter

2 cups of heavy cream

1 rotisserie chicken, skin removed and shredded (about 3 cups)

3 ounces of prosciutto, chopped

3 large cloves of garlic, minced

1 onion, chopped

10 ounces of mushrooms, stems removed, cleaned and sliced

1 tbsp. olive oil

2 (9 oz.) packages of fresh fettuccine (can substitute a 1 pound box of dried pasta)

03 Method

Step 1

Start a large pot of water to boil for the pasta.

Step 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.

Step 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.

Step 4

Stir the garlic into the onions and mushrooms, then pour the marsala wine into the skillet and let reduce for 2-3 minutes.

Step 5

Stir in the cream, butter and parmesan cheese and let the sauce come to a gentle simmer.

Step 6

While the sauce is thickening, cook the pasta according to the package directions, drain and add back to the pot.

Step 7

Add the shredded chicken and prosciutto to pot with the pasta then pour the sauce carefully into the pot.

Step 8

Toss together gently until all the pasta is combined with the sauce.

Step 9

Garnish with chopped parley and parmesan cheese then serve.