Olive Garden Chicken Marsala Fettuccine: Popular Recipe

Come and get inspired with me as we indulge in the irresistible taste of Olive Garden’s Chicken Marsala Fettuccine, a classic Italian dish guaranteed to satisfy your cravings for some Italian food. This delicious pasta features tender slices of chicken breast sautéed with spicy mushrooms in a rich Marsala wine sauce. All this is served with perfectly cooked fettuccine noodles. This combination is simply delicious, and it’s no wonder that Olive Garden Chicken Marsala Fettuccine is a favorite of almost all pasta lovers around the world. Transport yourself straight to the heart of Italy with this great recipe and treat yourself to the ultimate Italian dining experience with Olive Garden’s Chicken Marsala Fettuccine today! You will surely add this dish to your favorites, and you will love to come back to it.

Recipe

Ingredients in this recipe

• 8 ounces of fettuccine pasta
• 2 boneless, skinless chicken breasts
• Salt and black pepper to taste
• 1/2 cup all-purpose flour
• 4 tablespoons olive oil, divided
• 8 ounces sliced mushrooms
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter

Step-by-step instructions

Step 1

• Cook the fettuccine pasta according to package directions until al dente. Drain and set aside for now.

Step 2

• While the pasta is cooking, prepare the chicken. Season the chicken breasts on both sides with salt and black pepper. Do not overdo it; you can add flavor to the dish later.

Step 3

• Place the flour in a shallow bowl and dredge the chicken breasts in the flour, shaking off the excess.

Step 4

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken breasts and fry until golden, about 5-6 minutes on each side. Remove the chicken from the pan and set aside.

Step 5

• Add the remaining 2 tablespoons of olive oil to the same pan. Add the sliced mushrooms and cook until golden brown and soft, about 5 minutes.

Step 6

• Deglaze the pan by adding the Marsala wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for about 3 minutes to reduce slightly.

Step 7

• Add the chicken stock and heavy cream to the pan. Bring the mixture to a boil and let it cook for another 3 minutes until it thickens slightly.

Step 8

• Stir in the butter until it melts and is well combined with the sauce.

Step 9

• Return the cooked chicken breasts to the pan and let them simmer in the sauce for a few minutes to warm through.

Step 10

• To serve, place a portion of the cooked fettuccine on each plate. Top with the chicken breasts and pour the Marsala mushroom sauce over the chicken and pasta.