This Chicken Marsala Fettuccine is the kind of cooking together recipe that feels effortlessly special - rich, creamy, and full of restaurant-worthy flavor. Add in thoughtfully chosen Chicken Marsala wine pairings, and suddenly an ordinary evening turns into something truly special.
If you love comfort food with a little elegance, this Chicken Marsala Fettuccine is for you. Crispy pan-fried chicken tenderloins and tender fettuccine are tossed with balsamic-roasted mushrooms and shallots, then finished in a creamy Marsala sauce with sage and Dijon for deep, restaurant-worthy flavor. With fresh spinach, delicate fried sage leaves, and optional pancetta, this is the kind of meal I make when I want an at-home cooking together dinner date to feel easy, intimate, and just a little bit special - the kind of night where you linger at the table and enjoy every bite.
And because the right glass can make the whole experience even better, be sure to check out the wine pairing section below to find the perfect match for your Chicken Marsala Fettuccine.
Looking for more at-home dinner date ideas? Try one of these next Braised Chicken with Apples, Sicilian Meatballs For Two, or baked salmon with cherry glaze.
Why You'll Love Chicken Marsala Fettuccine
This isn't just another creamy pasta - it's a thoughtfully layered Chicken Marsala Fettuccine designed to bring restaurant-quality flavor to your at-home cooking together date night table.
- Tender chicken tenderloins stay juicy and perfectly bite-size - no dry or chewy chicken here.
- Crispy pan-fried chicken adds golden texture that holds up beautifully in the creamy sauce.
- Balsamic-roasted shallots and mushrooms deliver deep, natural sweetness and richness you can't get from sautéing alone.
- The Marsala cream sauce with sage and Dijon is savory, lightly herby, and full of layered flavor without feeling heavy.
- Optional pancetta and fresh spinach let you customize the dish from indulgent to fresh.
- Fried sage leaves add a delicate, crisp finish that makes the entire plate feel special - and I'll show you exactly how to make them.
- Pair it with the perfect glass using the wine pairing section below to complete the experience.
- And if you don't cook with wine, white grape juice offers a simple, non-alcoholic Marsala substitute - see the Chicken Marsala without wine section below for details.
Together, these small details turn Chicken Marsala Fettuccine into a pasta that feels perfect for cooking together, a relaxed weekend dinner, or any evening you want to make a little more memorable.
Jump to:
- Why You'll Love Chicken Marsala Fettuccine
- How to Make Chicken Marsala Fettuccine
- Cooking Together Tips
- Share your thoughts
- Chicken Marsala wine pairing
- Chicken Marsala without wine
- What to serve with Chicken Marsala?
- Chicken Marsala Fettuccine Recipe - At Home Cooking Together Date Night
- my new cookbook is here!
How to Make Chicken Marsala Fettuccine
Let's make this Chicken Marsala Fettuccine together - it's easier than it looks, and I promise it's totally worth it. I'll walk you through step by step, just like we're in the kitchen side-by-side.
1. Roast the Balsamic Shallots and Mushrooms
Start by tossing your shallots and mushrooms into a baking dish with 1 tablespoon olive oil and 1 tablespoon balsamic vinegar.
Give everything a good toss so each piece is coated. Roast at 400°F for 30 minutes, stirring a few times so they caramelize evenly. This is where that deep, savory flavor starts building - you'll want to taste a piece straight from the oven!
2. Prep the Chicken
Slice your chicken tenderloins into thin pieces or gently pound them until they're about ½ inch thick throughout.
his helps the chicken cook quickly, making this a 40-minute meal, and ensures every bite has the perfect balance of chicken and sauce - no giant chunks of plain chicken stealing the show.
3. Add Mustard and Sage
Working with one tenderloin at a time, spread 1 teaspoon of mustard on each side and press 2 fresh sage leaves into the mustard side. This simple step adds a layer of flavor that really makes this dish sing.
4. Fry the Sage
In a 10-inch skillet (cast iron preferred), melt 1 tablespoon butter over medium heat. Add your sage leaves in a single layer and fry until crisp, about 30 seconds per side, until the butter turns nutty and brown. Transfer the sage to paper towels to drain and reserve the browned butter in the pan - don't toss it! That nutty flavor is going straight into the sauce.
5. Cook the Pancetta (Optional)
If you're using pancetta, add it to the skillet with the browned butter and cook until crisp and lightly browned. Remove and set aside. If you're skipping this step, go straight to dredging the chicken.
6. Dredge and Cook the Chicken
Working with one tenderloin at a time, lightly coat both sides in flour and shake off any excess. Heat the skillet over medium-high heat (the same one used to fry the sage and pancetta), add another tablespoon of oil if needed, and lay in the chicken. Cook until golden and crisp on the outside, about 4-5 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.
7. Cook the Pasta and Spinach
Bring a large pot of salted water to a boil (my rule: 1 tablespoon salt per 4 cups water). Cook the fettuccine until just shy of al dente - it will finish cooking in the sauce. When the pasta is 30-60 seconds from done, add the fresh spinach to wilt.
Save 1 cup of the pasta water - here's a tip: put a Pyrex measuring cup over the drain as a reminder! Drain the pasta and set aside.
8. Make the Marsala Sauce
Return the empty pan to medium-high heat. Whisk in the Marsala wine, scraping up all those delicious brown bits from the bottom. Add the cream and simmer until slightly thickened. Turn the heat to medium-low and half of the pancetta, if using, to gently reheat. Stir in the remaining mustard and taste - adjust with salt and pepper.
9. Assemble the Dish
Combine the cooked pasta, spinach, roasted mushrooms and shallots with the Chicken Marsala sauce in your skillet. Stir to coat the noodles, adding a bit of the reserved pasta water if the sauce is too thick.
Serve the chicken on top - or slice it and mix it in like the restaurant does. Finish with crispy pancetta and fried sage leaves on top for that extra special touch.
Cooking Together Tips
A couple's cooking date is the perfect way to reconnect. A fun activity for any couple that likes to work and play together, and I offer 7 Cooking Together Date Night Tips to plan and keep it fun.
For this recipe, assign one person to be the "lead" and the other will be the "sous chef". The lead is in charge of reading the recipe and delegating tasks to the partner and to themselves.
While the "sous chef" gets to sit back, relax and worry about when to sip on their drink of choice while chopping and mixing, without thinking about what is next - sign me up!
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Chicken Marsala wine pairing
Choosing the best wine pairing for Chicken Marsala Fettuccine is all about balance - matching the wine's acidity and structure with the dish's rich, creamy, mushroom-forward Marsala sauce.
Food and wine pairings enhance how we experience both the dish and the wine. The right glass can highlight flavors you might not even notice on their own, creating a more memorable and layered dining experience with every bite.
Chicken Marsala is especially friendly to wine. The savory-sweet Marsala sauce pairs beautifully with both white and red wines, while the tender chicken and mushrooms offer earthy depth that welcomes a wide range of styles.
The goal is to choose a wine that complements the sauce rather than competes with it - one that can stand up to the buttery, mushroom-rich, wine-based flavors while keeping the dish balanced and elegant.
Let's explore the best options.
Dry White Wines
- Pinot Grigio
A classic pairing from Northern Italy, Pinot Grigio offers bright acidity and light fruit notes that cut through the creamy Marsala sauce while echoing the earthy mushrooms. - Sauvignon Blanc
Crisp and refreshing with citrus and herbal notes, Sauvignon Blanc cleanses the palate between bites and keeps the dish from feeling too heavy. - Other great white options:
Chardonnay, Chenin Blanc, and dry Riesling also work beautifully, especially when they lean toward brighter acidity rather than heavy oak.
Light-Bodied Red Wines
If you prefer red wine, lighter styles are an excellent match.
- Pinot Noir
With delicate cherry and raspberry notes, Pinot Noir complements the mushrooms and Marsala wine without overpowering the chicken. - Valpolicella
This Italian favorite brings flavors of cherry, spice, and subtle chocolate with bright acidity and gentle tannins - a natural partner for Chicken Marsala. - Gamay (Beaujolais)
Fresh, fruity, and lively, Gamay highlights the savory-sweet balance of the sauce while keeping the pairing light and approachable.
Medium-Bodied Red Wines
For those who enjoy a slightly bolder glass:
- Chianti
Dry, structured, and classic with Italian cuisine, Chianti offers notes of black cherry, dried herbs, and tobacco that balance the sweetness of the Marsala sauce beautifully. - Barbera
Fruity with earthy undertones and gentle spice, Barbera mirrors the savory complexity of the dish. - Merlot
Soft, smooth, and fruit-forward, Merlot is a versatile and approachable option that pairs comfortably with the mushrooms, chicken, and creamy sauce.
No matter which wine you choose, the key is harmony - letting both the Chicken Marsala Fettuccine and the wine elevate each other. Whether you reach for a crisp white or a gentle red, this dish makes every glass feel like part of the experience, especially for an at-home date night dinner.
Chicken Marsala without wine
While Marsala wine does add complexity to the dish, going alcohol free doesn't mean this dish lacks flavor. White grape juice makes a suitable substitute for Marsala wine.
Here's what to do: For every ½ cup of Marsala wine, use ¼ cup of white grape juice mixed with 2 tablespoons of sherry vinegar and 1 tablespoon of vanilla extract.
What to serve with Chicken Marsala?
Because this Chicken Marsala Fettuccine is rich, creamy, and full of savory flavor, simple, fresh sides are the perfect balance - especially for an at-home date night dinner.
- A classic Caesar salad is always a win, and my mom's Caesar salad dressing (no anchovies) is the one I reach for every time. It's crisp, bold, and just garlicky enough to stand up to the Marsala sauce without competing with it.
- If you're in the mood for something a little sweeter and lighter, the apple spinach salad with warm bacon dressing adds brightness and seasonal contrast that pairs beautifully with the mushrooms and sage in the pasta.
- For the table, add warm crusty bread or a sliced baguette - perfect for soaking up every last bit of that Marsala cream sauce.
And because no at-home couples cooking together date night is complete without dessert, keep it simple but special with one of these chocolate-or-citrus finishes:
- Mini chocolate Bundt cakes for rich, cozy indulgence
- Lemon cakes baked in ramekins for something light and bright
- Or classic crème brûlée recipe for 2 it's easy, silky, and makes an elegant ending
With these pairings, your Chicken Marsala Fettuccine dinner becomes a full, restaurant-style experience - without ever leaving home.
Chicken Marsala Fettuccine Recipe - At Home Cooking Together Date Night
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Equipment
Ingredients
Chicken
- 8 to 10 ounces boneless skinless chicken tenderloins
- 2 Tablespoons Dijon mustard , divided
- 8 to 10 fresh sage leaves , divided
- 2 ounces pancetta diced (optional)
- 2 Tablespoons Olive oil
- 1 tablespoon butter, unsalted
Balsamic Shallots and Mushrooms
- 1 Tablespoon balsamic vinegar
- 4 ounces button or cremini mushrooms ,halved
- 5 shallot cloves, cut in half
- ¼ cup plus all-purpose flour or gluten-free all-purpose flour
Pasta and Sauce
- ½ pound fettuccine
- 1 cup baby spinach leaves
- ¾ cup sweet Marsala or see section on making chicken marsala without wine
- ½ cup heavy cream
- salt and pepper
Instructions
Roast the Shallots and Mushrooms
- Preheat oven to 400 degrees F. Toss shallots and mushrooms into a baking dish with 1 tablespoon olive oil and the vinegar. Roast in oven for 30 minutes, stirring several times.
Prepare the Chicken
- While the shallots and mushrooms are roasting, place each chicken tenderloin on a large sheet of plastic wrap, cover with second sheet.
- Starting in the center of each tenderloin, pound evenly out toward the edges, taking care not to tear the flesh. Pound with meat pounder or rolling pin until ½ -inch thick throughout. Working with one flattened tenderloin at a time, spread 1 teaspoon mustard on to one side of each breast and press 2 sage leaves into the mustard side of the tenderloin.
Fried Sage
- In a 10-inch skillet (cast iron preferred), melt 1 tablespoon butter over medium heat. Fry remaining sage leaves in a single layer until crisp, about 30 seconds per side. Transfer to paper towels and reserve the browned butter.
Cooking Pancetta (optional) and Sautéing Chicken
- Add pancetta to now empty pan, if using, cook until it is crisp and lightly brown, about 4 - 5 minutes. Remove the pancetta and set aside on paper towel to drain.
- Spread flour in shallow dish. Working with 1 tenderloin at a time, dredge in flour to coat both sides lightly, shaking off any excess flour.
- Heat another tablespoon of oil In the empty pancetta skillet, until it begins to shimmer. Lay chicken in skillet and cook until well browned on first side, about 4 -5 minutes. Flip chicken, reduce heat to medium and continue to cook, about 4-5 minutes. Transfer to a plate and tent loosely with aluminum foil.
Making the Marsala Sauce
- Raise heat to medium-high, whisk in the marsala, scraping up any browned bits. Add the cream and bring to a simmer, cooking until sauce is slightly thickened, about 3 minutes. Add half of the pancetta, remaining mustard to skillet to reheat. Taste and adjust seasoning with salt and pepper. To serve, top chicken with pancetta, roasted mushrooms and shallots, spoon the sauce over the top.
Pasta and Assembly
- Bring a large pot of salted water to a boil (1 tablespoon salt per 4 cups water). Cook fettuccine just shy of al dente. In the last 30-60 seconds, add fresh spinach to wilt. Reserve 1 cup pasta water, then drain pasta and set aside.
- Combine pasta, spinach, and roasted mushrooms/shallots with the sauce in skillet. Add reserved pasta water if needed. Serve chicken on top or sliced and mixed in. Garnish with fried sage leaves and crispy pancetta for extra flair.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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