When you’re craving a cozy, comforting meal, there’s nothing quite like a plate of Chicken Marsala paired with buttery, rich egg noodles. This dish combines tender chicken, earthy mushrooms, and a luscious Marsala wine sauce that brings everything together in a beautiful harmony of flavors. It’s the kind of meal that feels special enough for a dinner party, yet it’s simple and relaxed enough for a weekday family dinner. Trust me, this isn’t a recipe you want to miss!

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)

The moment you take that first bite, the warmth and depth of flavor create a comforting embrace that takes you straight to your happy place. Pairing the juicy chicken and hearty mushrooms with creamy buttered noodles makes it all the more delightful. This Chicken Marsala with the BEST Buttered Noodles will become one of your go-to recipes. You’ll absolutely love how easy it is to prepare, making it a fantastic choice for any occasion. Let’s get cooking, shall we?

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy weeknights.
Irresistible Flavor: Rich and complex, with layers of savory taste from the mushrooms and Marsala.
Eye-Catching Appeal: It looks as impressive as it tastes, making it perfect for entertaining guests.
Flexible Serving: Great for family dinners, date nights, or even meal prepping for the week.
Diet-Friendly Options: Can easily be made gluten-free with just a few substitutions.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: The chicken tenders stay juicy and cook quickly. If you prefer, you can use chicken breasts or thighs.
1/2 cup all-purpose flour: For dredging the chicken, it creates a lovely crust. You can substitute with gluten-free flour if needed.
2 and 1/2 teaspoons garlic powder: Adds a wonderful depth of flavor. Fresh garlic can also be used if preferred.
1 and 1/2 teaspoons onion powder: Enhances the savory taste. Feel free to use fresh onion if you want additional texture.
1 teaspoon Italian seasoning: A blend of herbs that captures the essence of Italian cuisine.
1/2 teaspoon cayenne pepper: A subtle heat that balances the richness of the sauce; omit if you’re sensitive to spice.
1/2 teaspoon black pepper: For a touch of warmth and flavor.
1/2 teaspoon salt: Enhances all flavors. Adjust to taste.
2 tablespoons olive oil: For cooking the chicken; it adds healthy fats and a lovely flavor.
4 tablespoons unsalted butter: To sauté the shallots and mushrooms, creating a rich base for the sauce.
3 shallots, peeled and thinly sliced: Unlike regular onions, shallots provide a milder, sweeter flavor.
8 ounces cremini mushrooms, sliced: Earthy and packed with flavor; you can use button mushrooms if you prefer a milder taste.
8 ounces shiitake mushrooms, sliced: Adds a unique, meaty texture to the dish.
2 and 1/2 teaspoons cornstarch: For thickening the sauce to a velvety consistency.
1 cup chicken bone broth: Provides a rich depth of flavor. You can also use low-sodium broth.
4 cloves garlic, minced: Fresh garlic infuses the sauce with robust flavor.
1 cup dry Marsala wine: Imparts a distinct sweetness and depth; consider a high-quality version for the best flavor.
2 tablespoons fresh parsley, chopped: For a fresh, herbaceous finish.
Grated parmesan cheese for serving, optional: Adds creaminess and flavor; you can omit for a lighter dish.
1 pound egg noodles: Perfect for soaking up the delicious sauce. You can substitute with whole wheat or gluten-free noodles if desired.
3/4 cup unsalted butter, cubed: Makes the buttered noodles rich and indulgent.
2 cloves garlic, minced: For flavoring the buttered noodles.
2 tablespoons fresh parsley, chopped: Brightens the noodle dish.

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

Prepare the Chicken: In a large bowl, combine 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 each piece of chicken in the flour mixture, shaking off the excess, and set on a clean plate.
Cook the Chicken: In a large skillet over medium-high heat, heat 2 tablespoons olive oil until it shimmers. Add the chicken pieces and cook for 3 minutes on each side until golden brown. Transfer the chicken to a clean plate and set aside.
Prepare the Sauce Base: In the same skillet, melt 4 tablespoons unsalted butter. Add 3 thinly sliced shallots and 8 ounces of sliced cremini and 8 ounces of sliced shiitake mushrooms. Stir well and reduce the heat to medium. Cook, stirring occasionally, until caramelized, about 20 minutes, watching for browning.
Combine Cornstarch and Broth: In a small bowl or measuring cup, whisk together 2 and 1/2 teaspoons cornstarch with 1 cup chicken bone broth. Set aside; this is your thickening agent for the sauce.
Add Garlic and Wine: Add 4 minced cloves of garlic to the pan and cook for about 1 minute until fragrant. Slowly whisk in 1 cup dry Marsala wine, deglazing the pan and scraping up any browned bits. Cook for 5 minutes, stirring frequently.
Thicken the Sauce: Pour in the broth/cornstarch mixture, stirring well to combine. Increase the heat to medium-high and bring the sauce to a simmer. Let it simmer for 5 to 6 minutes until slightly thickened. Taste and season with salt and pepper as needed.
Finish the Chicken: Return the cooked chicken to the pan and gently simmer for another 2 minutes to heat through. Remove from heat.
Cook the Noodles: Bring a large pot of water to a rolling boil. Add 1 pound of egg noodles and cook until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and transfer them to a large mixing bowl.
Prepare the Buttered Noodles: Add 3/4 cup cubed unsalted butter, 2 minced cloves of garlic, and the reserved pasta water to the noodles. Toss until the butter has melted and everything is well combined. Sprinkle with 2 tablespoons chopped fresh parsley.
Serve and Enjoy: Plate the buttered noodles and top with the Chicken Marsala. Add a sprinkle of fresh parsley and optional grated parmesan cheese, and serve warm.

Storing & Reheating

Store any leftovers in an airtight container, keeping them in the refrigerator for up to 3 days. If you wish to save it longer, you can freeze the Chicken Marsala for up to 3 months. When reheating, the best method is gently warming it in a skillet over medium heat until heated through. If the sauce has thickened, stir in a splash of broth or water to restore the texture. The flavors may deepen, but the dish will be just as comforting!

Chef’s Helpful Tips

Avoid overcooking the chicken; it should be golden brown on the outside and juicy inside.
Use fresh ingredients, especially garlic and herbs, to amplify flavors.
Feel free to play around with the mushrooms—you can use your favorites to customize the dish.
If thickening isn’t quite right, stir in a little more cornstarch mixed with water.
For a creamier sauce, stir in a splash of heavy cream just before serving.

This wholesome, soothing dish is not only a crowd-pleaser, but it also delivers exceptional flavors effortlessly. Chicken Marsala with the BEST Buttered Noodles is a delightful dish that celebrates simple ingredients and pure comfort. Don’t hesitate to adjust the flavors or ingredients to suit your style.

Take a seat at the table, savor every forkful, and share this comforting plate with the ones you cherish most. Enjoy the warmth of home-cooked goodness with this delightful recipe that hits all the right notes.

Recipe FAQs

Can I use other types of wine for Chicken Marsala?

Absolutely! While Marsala wine is traditional, you can substitute it with a dry sherry or a white wine for a different flavor profile. Just keep in mind that the taste will vary slightly.

Can I make this dish gluten-free?

Yes! Simply use gluten-free all-purpose flour for dredging the chicken and gluten-free noodles to accommodate dietary needs without sacrificing flavor.

How can I make this dish vegetarian?

To adapt it for vegetarians, you can replace the chicken with a hearty protein like portobello mushrooms or vegetable cutlets. Also, swap chicken broth with vegetable broth for an equally delicious result.

How can I ensure my chicken stays tender while cooking?

Make sure to cook the chicken at medium-high heat and avoid overcrowding the pan. If needed, cook in batches to allow even browning and prevent steaming the chicken.

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Easy Chicken Marsala (with The BEST Buttered Noodles)

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Author: Peter
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Pan-fry
Cuisine: Italian

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Description

This Easy Chicken Marsala features tender chicken, sautéed mushrooms, and the most delightful buttered noodles. Ready in no time, it’s a comforting dish that combines rich flavors for a satisfying meal, perfect for any weeknight dinner.

Ingredients

Scale

1 and 1/2 pounds boneless skinless chicken tenders
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
1/2 teaspoon salt
2 tablespoons olive oil
4 tablespoons 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 chicken bone broth
4 cloves garlic minced
1 cup dry marsala wine
2 tablespoons fresh parsley chopped
grated parmesan cheese for serving, optional
1 pound egg noodles
3/4 cup unsalted butter cubed
2 cloves garlic minced
2 tablespoons fresh parsley chopped

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Instructions

Combine the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt in a large bowl.
Dredge chicken tenders in the flour mixture, ensuring they are coated evenly. Shake off any excess flour and set them aside on a clean plate.
Heat olive oil in a large skillet over medium-high heat until shimmering. Cook the chicken for 3 minutes on each side until golden brown. Remove and place on a clean plate.
Proceed with making the sauce by returning the skillet to the stovetop.

Notes

For a richer flavor, consider adding a splash more Marsala wine to the sauce.
Make sure to not overcrowd the skillet when cooking the chicken; this helps achieve a golden crust.
For added flavor, sprinkle some fresh parsley over the chicken before serving.