Name: Easy Chicken Marsala (with The BEST Buttered Noodles)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 and 1/2 pounds (681g) boneless skinless chicken tenders; 1/2 cup (113g) all-purpose flour; 2 and 1/2 teaspoons garlic powder; 1 and 1/2 teaspoons onion powder; 1 teaspoon italian seasoning; 1/2 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 2 tablespoons (28ml) olive oil; 4 tablespoons (57g) unsalted butter; 3 shallots peeled and thinly sliced; 8 ounces cremini mushrooms sliced; 8 ounces shiitake mushrooms sliced; 2 and 1/2 teaspoons cornstarch; 1 cup (227ml) chicken bone broth; 4 cloves garlic minced; 1 cup (227ml) dry marsala wine; 2 tablespoons (20g) fresh parsley chopped; grated parmesan cheese for serving, optional; 1 pound egg noodles; 3/4 cup (170g) unsalted butter cubed; 2 cloves garlic minced; 2 tablespoons (20g) fresh parsley chopped

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There’s something undeniably comforting about a dish of Easy Chicken Marsala with the BEST Buttered Noodles. Picture tender chicken, sautéed until golden, nestled in a rich, savory sauce reflecting a fabulous blend of flavors. This dish combines the earthiness of mushrooms, the sweetness of marsala wine, and the buttery richness that makes each bite feel like a warm hug. It’s a culinary experience that brings both Italian and American comfort to your dinner table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Chicken Marsala (with The BEST Buttered Noodles)

Easy Chicken Marsala (with The BEST Buttered Noodles)

I vividly remember the first time I made this dish; it was a chilly evening, and the aroma that filled my kitchen was magical. I was craving something hearty, something that would not only satisfy my hunger but also lift my spirits. It was effortless to prepare and became an instant favorite among family and friends. The Easy Chicken Marsala with the BEST Buttered Noodles isn’t just another dinner; it’s a delightful experience you’ll want to recreate again and again. So grab your apron, and let’s dive into this delicious recipe that’s sure to impress!

Why You’ll Love This Recipe

Simple & Quick: Whip up this meal in under 30 minutes, perfect for busy weeknights or unexpected guests!
Irresistible Flavor: The combination of mushrooms and marsala envelops the chicken in rich, umami goodness.
Eye-Catching Appeal: The vibrant colors and aromas make this dish not just tasty but also visually enticing.
Flexible Serving: Enjoy it for a cozy family dinner or serve it at a dinner party; it’s always a hit.
Diet-Friendly Options: Swap in gluten-free noodles or use a vegetarian substitute for the chicken to cater to dietary needs.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: This lean protein cooks up tender and is quick to prepare. You can substitute with chicken breasts if preferred.
1/2 cup all-purpose flour: Essential for dredging the chicken, giving it a nice crust. You can use gluten-free flour if necessary.
2 and 1/2 teaspoons garlic powder: Adds a depth of flavor to the chicken. Fresh garlic can be used, but adjust the quantity to taste.
1 and 1/2 teaspoons onion powder: Enhances the overall taste, making it more savory and satisfying.
1 teaspoon Italian seasoning: This herb blend adds an aromatic touch. Fresh herbs like basil or parsley can also be used.
1/2 teaspoon cayenne pepper: For a hint of heat, which balances the sweetness of the marsala. Adjust for spice tolerance.
1/2 teaspoon black pepper: Provides a subtle kick; freshly ground is preferred for the best flavor.
1/2 teaspoon salt: Enhances all the flavors in the dish. Adjust to your dietary needs.
2 tablespoons olive oil: Used for cooking the chicken; it helps create a wonderful sear. Alternatives like avocado oil also work.
4 tablespoons unsalted butter: Adds richness to the sauce. For a lighter option, you could use ghee.
3 shallots peeled and thinly sliced: These sweet and mild alliums give a wonderful texture and flavor to the sauce.
8 ounces cremini mushrooms sliced: Earthy and delicious, they pair perfectly with the marsala. Feel free to use button mushrooms as a substitute.
8 ounces shiitake mushrooms sliced: These add a unique flavor profile with a chewy texture.
2 and 1/2 teaspoons cornstarch: This thickens the sauce without adding gluten; arrowroot powder is a great alternative.
1 cup chicken bone broth: Provides an excellent base of flavor. You can use low-sodium chicken stock as a substitute.
4 cloves garlic minced: Fresh garlic adds a robust flavor; feel free to adjust the amount based on your preference.
1 cup dry marsala wine: This sweet, fortified wine is key for authentic flavor; a non-alcoholic substitute could be grape juice mixed with a little vinegar.
2 tablespoons fresh parsley chopped: For a splash of color and fresh flavor, sprinkle on top before serving.
Grated parmesan cheese for serving (optional): A delicious finish for cheese lovers.
1 pound egg noodles: These hold sauce beautifully. You can substitute with gluten-free pasta for a dietary adjustment.
3/4 cup unsalted butter cubed: Used for buttered noodles, adding a rich finish that pairs perfectly with the sauce.
2 cloves garlic minced: This enhances the flavor of the buttered noodles; slice or finely chop to your preference.
2 tablespoons fresh parsley chopped: Adds a lovely freshness to the noodles.

How to Make Easy Chicken Marsala (with The BEST Buttered Noodles)

Prepare the Chicken: In a large bowl, combine the 1/2 cup all-purpose flour, 2 and 1/2 teaspoons garlic powder, 1 and 1/2 teaspoons onion powder, 1 teaspoon Italian seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Dredge the 1 and 1/2 pounds boneless skinless chicken tenders in the seasoned flour, ensuring each piece is coated evenly. Set aside on a clean plate.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add in the coated chicken tenders and cook for about 3 minutes on each side or until they are golden brown. Once cooked through, transfer to a clean plate and set aside.
Sauté Shallots and Mushrooms: In the same skillet, add 4 tablespoons unsalted butter and stir until melted. Add the 3 sliced shallots, and 8 ounces each of sliced cremini and shiitake mushrooms. Reduce the heat to medium and sauté, stirring occasionally, for about 20 minutes, until they are deeply caramelized and tender.
Mix the Sauce: While the mushrooms are cooking, whisk together 2 and 1/2 teaspoons cornstarch with 1 cup chicken bone broth in a spouted measuring cup until combined. Once the shallots and mushrooms are caramelized, add 4 cloves of minced garlic to the pan and cook for about 1 minute, until fragrant.
Deglaze the Pan: Slowly pour in 1 cup of dry marsala wine, scraping the bottom of the skillet with a wooden spoon to release any delicious bits stuck there. Let the mixture simmer for about 5 minutes, stirring frequently.
Thicken the Sauce: Pour in the broth and cornstarch mixture, stirring to combine. Increase the heat to medium-high until the sauce reaches a simmer. Let it simmer for about 5 to 6 minutes or until it thickens slightly. Be sure to taste and adjust the seasoning with salt and black pepper.
Add Chicken Back: Return the cooked chicken to the pan and gently simmer for an additional 2 minutes, just to ensure it’s heated through. Remove from the heat and set aside.
Prepare the Noodles: In a large pot, bring water to a rolling boil. Cook 1 pound of egg noodles according to the package instructions until al dente. Remember to reserve 1/2 cup of pasta water before draining the noodles.
Butter the Noodles: Transfer the drained noodles to a large mixing bowl. Add in 3/4 cup cubed unsalted butter, 2 cloves of minced garlic, and the reserved pasta water. Toss well until the butter is melted and the noodles are coated. Finish with 2 tablespoons of chopped fresh parsley.
Serve: To serve, plate the buttered noodles and spoon over the chicken marsala. Sprinkle with additional fresh parsley and grated parmesan cheese, if desired. Enjoy warm!

Storing & Reheating

To store leftovers, let them cool to room temperature before transferring to an airtight container and refrigerating for up to 3 days. For longer storage, freeze portions in safe, airtight containers for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in a skillet over medium heat until warmed through. Remember, the noodles may become a bit softer upon reheating, but adding a splash of broth can help refresh the texture.

Chef’s Helpful Tips

Don’t overcrowd the pan when cooking the chicken; this ensures it browns properly rather than steaming.
Always let chicken rest for a couple of minutes after pan-frying to retain its juices.
If the sauce is too thick, add a bit more broth to reach your desired consistency.
For the best flavor, use fresh garlic and herbs; they elevate the dish significantly.
If making ahead, consider storing the chicken separately from the sauce and noodles to maintain texture.

This Easy Chicken Marsala with the BEST Buttered Noodles comes together beautifully and offers such a rich flavor that will surely have everyone asking for seconds. The combination of tender chicken, savory mushrooms, and buttery noodles is truly a winner. Don’t hesitate to experiment with your favorite mushrooms or add some spinach for an extra pop of color and nutrition. Enjoy every mouthful, and relish the compliments you’re bound to receive!

Recipe FAQs

Can I use different types of noodles?

Absolutely! While egg noodles work wonderfully, feel free to use any pasta you enjoy. Fettuccine, fusilli, or even gluten-free pasta can be delicious alternatives.

What can I substitute for marsala wine?

If you prefer not to use marsala wine, a mixture of grape juice and a splash of vinegar can mimic the sweetness and acidity. Alternatively, cooking sherry is a common substitute that works well.

How do I keep the sauce from getting too thick?

If your sauce thickens more than desired during cooking, simply add a little more chicken broth or water until you reach your preferred consistency. Don’t forget to taste and adjust the seasoning if necessary!

Can I make this dish gluten-free?

Certainly! Simply use gluten-free flour to dredge the chicken and choose gluten-free pasta. The flavor will remain fantastic, ensuring everyone can enjoy this dish!