Recreate the restaurant experience at home with this Olive Garden Copycat Chicken Marsala Fettuccine! This creamy pasta dish features tender chicken breasts sautéed in a rich Marsala wine sauce, served over fettuccine for a deliciously comforting meal that’s perfect for any occasion.
If you love Olive Garden Copycat Recipes, try my recipe for Olive Garden Eggplant Parmigiana, Olive Garden Chicken Scampi, Olive Garden Chicken Alfredo Tortellini, or Air Fryer Olive Garden Stuffed Ziti Fritta.
Why You Will Love This Recipe!
- Rich Flavor: The combination of Olive Garden Chicken Marsala the ingredients, creates a rich and savory sauce.
- Creamy Texture: The creamy sauce coats the fettuccine beautifully, making every bite indulgent and satisfying.
- Quick to Prepare: This recipe can be made in under 30 minutes, making it a perfect option for busy weeknights or last-minute dinner plans.
- Versatile Dish: The Chicken Marsala fettuccine can easily be customized by adding your favorite vegetables or adjusting the seasoning to suit your taste.
- Comfort Food: This dish embodies the essence of comfort food, providing a warm and hearty meal that the whole family will enjoy.
- Copycat Experience: Recreating the beloved Olive Garden classic at home allows you to enjoy this favorite without the wait or the expense of dining out.
Ingredients Needed For Olive Garden Chicken Marsala Fettucine Recipe
- Chicken Breasts (boneless and skinless): Chicken breasts, boneless, chicken thighs, or chicken tenderloins.
- Cornstarch: The key to achieve a golden brown crust on the chicken.
- Olive Oil: For sautéing the chicken.
- Sliced Mushrooms: Adding a delightful umami flavor.
- Marsala Wine: Infuses the dish with distinct sweet and nutty notes.
- Chicken or Beef Broth: Forms the base of the sauce.
- Heavy Cream: Adds richness and a velvety texture to the sauce.
- Spinach: Fresh spinach or frozen spinach that has been drained.
- Seasonings and Spices: Oregano, Garlic Powder, Kosher Salt and Black Pepper
- Fettuccine Pasta: For Serving
How to make Olive Garden Chicken Marsala Fettuccine
Step One: Boil the fettuccine according to the package directions as you prepare the rest of the dish.
Step Two: Toss chicken tenderloins in cornstarch, oregano, garlic powder, salt, and pepper to evenly coat—heat olive oil in a large skillet over medium-high heat. Add the chicken tenderloins and brown well on both sides, cooking until a meat thermometer registers at least 165 degrees F when inserted into the thickest piece. Remove chicken from skillet and set aside.
Step Three: Reduce heat to medium. Add the sliced mushrooms to the residual oil in the skillet and sauté until browned. Stir in garlic and sauté 1 additional minute. Pour in marsala and heavy cream and bring up to a simmer. For more flavor, stir in beef bouillon. Let simmer for 3 minutes. Stir in fresh spinach and cook for 1 minute, just until wilted.
Step Four: Stir in cooked fettuccine and chicken tenderloins and cook for 1 minute until the sauce coats the pasta—season with salt and pepper to taste and serve immediately.
Olive Garden Chicken Marsala Fettuccine Recipe Tips
- Choose High-Quality Ingredients: Use fresh, high-quality chicken breasts and mushrooms to elevate the flavors of your Chicken Marsala.
- Pound the Chicken: Lightly pound the chicken breasts to an even thickness before coating them in flour.
- Sear the Chicken: Place the chicken in a hot pan with olive oil and butter.
- Saute the Mushrooms: For a deeper, more concentrated flavor, sauté the sliced mushrooms separately until they release moisture and turn golden brown before adding them to the sauce.
- Deglaze the Pan: After sautéing the chicken and mushrooms, deglaze the pan with Marsala wine, scraping up the browned bits from the bottom.
- Control the Heat: Adjust the heat when cooking the sauce to avoid overcooking or curdling the heavy cream.
- Taste and Adjust: Taste the sauce before serving and adjust the seasoning as needed.
- Garnish with Fresh Herbs: Sprinkle freshly chopped parsley over the finished dish for a burst of color and freshness.
- Pair with the Perfect Side: Serve your Copycat Olive Garden Chicken Marsala with your favorite side dishes, such as buttery mashed potatoes, creamy polenta, or al dente pasta, to complete the meal.
Chicken Marsala Fettuccine Olive Garden Recipe FAQs
What is Chicken Marsala Fettuccine? Chicken Marsala Fettuccine is a classic Italian-American dish featuring tender chicken breast cooked in a Marsala wine sauce, served over fettuccine pasta.
Can I make Chicken Marsala Fettuccine ahead of time? While it’s best served fresh, you can prepare components ahead like cooking the chicken and making the sauce. Reheat gently and assemble just before serving for best results.
How do I store leftovers of Chicken Marsala Fettuccine? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use something other than Marsala wine? Yes, you can substitute Marsala wine with a mixture of white wine and a bit of brandy or sherry for a similar flavor profile. Non-alcoholic versions can use chicken broth with a splash of vinegar or lemon juice.
What can I serve with Chicken Marsala Fettuccine? It pairs well with a side salad, garlic bread, or steamed vegetables like broccoli or asparagus.
Can I use a different pasta instead of fettuccine? Yes! Linguine, spaghetti, or even penne would work well with the Marsala sauce and chicken.
How do I prevent the chicken from becoming tough? Cook chicken until it reaches an internal temperature of 165°F (74°C). Avoid overcooking, as this can make the chicken dry and tough.
Can I make Chicken Marsala Fettuccine gluten-free? Yes, use gluten-free fettuccine or any other gluten-free pasta, and ensure that all other ingredients, like chicken broth and seasonings, are gluten-free.
More Olive Garden Copycat Recipes
- olive garden chicken scampi
- olive garden chicken tortellini alfredo recipe
- olive garden stuffed ziti fritta
- olive garden chicken marsala recipe
- olive garden creamy garlic sauce
- air fryer copycat olive garden chocolate lasagna
- air fryer olive garden copycat lasagna fritta
- air fryer copycat olive garden shrimp alfredo
- air fryer copycat olive garden chicken parmigiana
- air fryer olive garden toasted ravioli
- instant pot copycat olive garden spinach artichoke dip
- air fryer olive garden fried mozzarella
Don’t Forget To Pin!
Copycat Olive Garden Chicken Marsala
Description
Ingredients
- 12 ounces fettuccine
- 1 1/4 pounds chicken tenderloins
- 1 tablespoon cornstarch
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces mushrooms, mince
- 2 teaspoons garlic, minced
- 1 cup marsala cooking wine
- 3/4 cup heavy cream
- 1 1/2 teaspoons beef bouillon , or base optional
- 3 cups fresh spinach, packed
Instructions
- Boil the fettuccine according to the package directions as you prepare the rest of the dish.
- Toss chicken tenderloins in cornstarch, oregano, garlic powder, salt, and pepper to evenly coat.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken tenderloins and brown well on both sides, cooking until a meat thermometer registers at least 165°F when inserted into the thickest piece. Remove chicken from skillet and set aside.
- Reduce heat to medium. Add the sliced mushrooms to the residual oil in the skillet and sauté until browned. Stir in garlic and sauté 1 additional minute.
- Pour in marsala and heavy cream and bring up to a simmer. For more flavor, stir in beef bouillon. Let simmer 3 minutes.
- Stir in fresh spinach and cook 1 minute, just until wilted.
- Stir in cooked fettuccine and cooked chicken tenderloins and let cook 1 minute, just until t
Equipment
- Skillet
- Cooking Spray
Notes
Nutrition
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Betsy
I like to cook but I admit I’m a lazy cook. I’m wondering if this could be made on the sauté mode in an instant pot? Cook the chicken on high and then the remaining ingredients on the regular/normal setting? I have an aversion to stovetop cooking, also, so sad! Thank you, Laurie.
Laurie
Yes, you can. I have sauteed chicken in the IP several times. But remember to make sure that the chicken tenders are coated in olive oil or butter, so they don’t stick to the pan.
Betsy
Terrific! I knew you’d have the answer, Laurie. Thank you so much. Guess what’s dinner tonight?
Betsy
Betsy, here again, as I had to return to let you know, Laurie, this was the tastiest and easiest chicken marsala I’ve eaten. Thanks to your confirmation that I could continue being lazy, I used the sauté function to cook the delicious and tender chicken. Fast forward to I bought a Ninja Foodi. I used your air fryer instructions and I cook it at least twice a month. Well, it’s so good with a perfect cook time, sometimes I’m eating eat weekly! My next experiment will be to put the pasta in a pan on a trivet with broth and make it with the chicken. I am learning so many cooking tricks from you so please know I appreciate your posts