If you're a fan of Olive Garden's cozy, flavorful Italian-American dishes, Chicken Marsala Fettuccine is likely one of your favorites. This dish epitomizes indulgent comfort food, combining tender chicken breasts, earthy mushrooms, a rich Marsala wine sauce, and creamy fettuccine pasta. Whether you're trying to recreate this restaurant favorite at home or just craving something hearty and elegant, this guide will walk you through everything you need to know.
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| Chicken Marsala Fettuccine (Olive Garden Style) – A Creamy Italian-American Delight |
What Is Chicken Marsala Fettuccine?
Chicken Marsala Fettuccine is a spin on the traditional Italian dish Chicken Marsala, which features pan-fried chicken breasts in a savory sauce made from Marsala wine and mushrooms. Olive Garden adds its twist by serving this dish over a bed of creamy fettuccine Alfredo, turning it into a rich and satisfying pasta entrée.
What is Olive Garden Chicken Marsala made of?
Olive Garden Chicken Marsala is made of pan-seared chicken breasts simmered in a savory Marsala wine and mushroom sauce. It’s served over creamy fettuccine Alfredo, combining rich, earthy flavors with a smooth, cheesy pasta base for a hearty and comforting dish.
What happened to Olive Garden chicken marsala?
Olive Garden's Chicken Marsala Fettuccine was discontinued during the COVID-19 pandemic as part of a menu streamlining effort to simplify operations. In its place, the packed Chicken Marsala was introduced, with grilled chicken breast packed with Italian cheeses and sun-dried tomatoes, topped with creamy Marsala sauce and served with mashed potatoes.
Why is it called Chicken Marsala?
Chicken Marsala is named after Marsala wine, a fortified wine from Sicily, Italy, and the main component in the dish's characteristic sauce. The wine gives the chicken a rich, slightly sweet, and savory flavor, making it a classic Italian-American recipe.
What alcohol is Marsala?
Marsala is a fortified wine from Sicily, Italy, prepared by adding a distilled liquor, typically brandy, to wine. It has a rich, sweet, or dry flavor and is commonly used in cooking and desserts, as well as enjoyed as a sipping wine.
What does Marsala taste like?
Marsala has a rich, complex flavor with notes of dried fruit, nuts, caramel, and spice. Sweet Marsala is smooth and slightly syrupy, while dry Marsala has a more savory, nutty taste—both are commonly used in cooking to add depth and warmth to sauces and dishes.
How to make Marsala sauce?
To make Marsala sauce, sauté sliced mushrooms and garlic in butter or olive oil, then deglaze the pan with Marsala wine. Add chicken broth and simmer to reduce. For a creamy version, stir in heavy cream. Season with salt, pepper, and fresh herbs as desired.
Tips and Variations:
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| Chicken Marsala Fettuccine (Olive Garden Style) – A Creamy Italian-American Delight |
Tips:
Use good-quality Marsala wine for the best flavor.
Don’t rush the reduction—simmer the sauce to concentrate flavors.
For a thicker sauce, add a small amount of flour or cornstarch slurry.
Always add salt and pepper to taste at the end.
6. Fresh herbs, such as parsley or thyme, provide a great finishing touch.
Variations:
Serving the Dish
To serve, place a bed of creamy fettuccine Alfredo on each plate. Top with a chicken cutlet and generously spread the mushroom Marsala sauce on top. Garnish with chopped parsley and extra Parmesan if desired.
Ingredients:
- For the Chicken Marsala:
- 2 large boneless, skinless chicken breasts, sliced into cutlets
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 3/4 cup Marsala wine (semi-sweet or dry, depending on preference)
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional, for extra richness)
- Fresh parsley, for garnish
- For the Fettuccine Alfredo:
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- A pinch of ground nutmeg (optional)
Instructions:
1. Cook the Fettuccine
Heat a big saucepan of salted water to a boil.
Cook the fettuccine according to the package directions until al dente.
Drain and set aside, reserving 1/2 cup pasta water.
2. Prepare the Chicken Marsala
Season chicken cutlets with salt and pepper. Dredge lightly in flour.
In a large skillet, heat the olive oil and butter over medium-high heat.
Sear the chicken for 4-5 minutes per side, or until golden and well done. Remove and set aside.
In the same skillet, add mushrooms and sauté for about 5 minutes, until browned and tender.
Add garlic and cook for 1 more minute.
Pour in the Marsala wine and chicken broth. Stir to deglaze the pan, scraping up any browned bits.
Simmer for 5–7 minutes until the sauce reduces slightly.
Stir in heavy cream for a richer sauce (optional), then return the chicken to the pan and simmer for 2–3 minutes.
3. Make the Alfredo Sauce
In a saucepan, melt butter over medium heat.
Add heavy cream and simmer gently for 2–3 minutes.
Stir in Parmesan cheese, salt, pepper, and nutmeg.
Combine with cooked fettuccine, adding reserved pasta water as needed for a smooth texture.