Easy Chicken Marsala (with The BEST Buttered Noodles) is a delightful dish that beautifully combines tender chicken with a rich Marsala wine sauce, perfectly complemented by luscious buttered noodles. The savory, earthy flavors of mushrooms mingling with the robust notes of wine create an indulgent experience. This recipe strikes a balance between being simple enough for a weeknight dinner while also impressive enough to serve at special occasions. With the right touch of seasoning and buttery goodness, it’s sure to become a family favorite.

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)

When I first made this recipe, it was one of those evenings where I craved something warm and comforting. As the chicken sizzled and the aroma of garlic and wine filled my kitchen, I knew I had struck culinary gold! The best part? This easy Chicken Marsala never fails to impress. The buttery noodles make the perfect bed for the delectable chicken, creating a complete meal that is hard to resist. So let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: With the rich sweetness of Marsala wine and savory notes from the mushrooms, each bite is packed with flavor.
Eye-Catching Appeal: The vibrant colors and glossy sauce make this dish a showstopper on any table.
Flexible Serving: Great for casual dinners or elegant gatherings, it fits any occasion with ease.
Diet-Friendly Options: Easily adjust the recipe to be gluten-free by swapping in a gluten-free pasta.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: This lean protein cooks quickly and absorbs flavors beautifully.
1/2 cup all-purpose flour: Used for dredging the chicken, it helps create a crispy exterior.
2 and 1/2 teaspoons garlic powder: Adds depth and sweetness to the dish.
1 and 1/2 teaspoons onion powder: Enhances flavor without the need for chopping onions.
1 teaspoon Italian seasoning: A blend of herbs that gives a lovely aroma and taste.
1/2 teaspoon cayenne pepper: A dash of heat to elevate the dish.
1/2 teaspoon black pepper: Enhances overall flavor.
1/2 teaspoon salt: To enhance the sweetness of the chicken and sauce.
2 tablespoons olive oil: For sautéing the chicken, providing a lovely golden color.
4 tablespoons unsalted butter: Essential for creating a rich, smooth sauce.
3 shallots peeled and thinly sliced: Their sweet, delicate flavor complements the mushrooms.
8 ounces cremini mushrooms sliced: Adds earthiness and texture.
8 ounces shiitake mushrooms sliced: Brings umami and a different texture to the dish.
2 and 1/2 teaspoons cornstarch: Used as a thickening agent in the sauce.
1 cup chicken bone broth: Broth adds depth and richness to the sauce.
4 cloves garlic minced: Fresh garlic boosts the flavor profile.
1 cup dry Marsala wine: The star of the sauce, giving it its signature sweetness and complexity.
2 tablespoons fresh parsley chopped: For garnish, it adds color and a fresh finish.
Grated Parmesan cheese for serving (optional): Adds a salty, nutty flavor if desired.
1 pound egg noodles: These will soak up the sauce perfectly.
3/4 cup unsalted butter cubed: Creates a luscious coating for the noodles.
2 cloves garlic minced: Infuses the noodles with delightful flavor.
2 tablespoons fresh parsley chopped: Adds freshness and color to the noodles.

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

Prepare the Chicken: In a large bowl, combine the flour, garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt. Dredge the chicken pieces in the flour mixture, ensuring each piece is evenly coated, and shake off any excess. Set aside on a clean plate.
Sear the Chicken: Over medium-high heat, heat the olive oil in a large skillet until it shimmers. Once hot, add in the chicken and cook for 3 minutes on each side until golden brown. Transfer the cooked chicken to a clean plate.
Start the Sauce: In the same skillet, add the butter and let it melt. Stir in the sliced shallots and mushrooms, reducing the heat to medium. Cook, stirring occasionally, until the shallots are soft and the mushrooms are deeply caramelized, about 20 minutes.
Combine Broth and Cornstarch: While the mushrooms are cooking, whisk together the cornstarch and chicken bone broth in a spouted measuring cup. Set aside.
Add Garlic: Once the mushrooms and shallots are caramelized, add the minced garlic and sauté for about 1 minute, or until fragrant but not browned.
Deglaze with Marsala: Slowly whisk in the dry Marsala wine, scraping up any stuck bits from the skillet. Allow the mixture to cook for 5 minutes, stirring frequently.
Thicken the Sauce: Gradually pour in the broth-cornstarch mixture, stirring well to combine. Increase the heat to medium-high and let the sauce simmer, stirring occasionally until it thickens slightly, about 5 to 6 minutes.
Season the Sauce: Taste the sauce and season with additional salt and pepper as needed—typically about a teaspoon of salt and a 1/2 teaspoon of black pepper.
Return Chicken to the Sauce: Add the cooked chicken back to the pan, gently simmer for 2 more minutes just to heat the chicken through. Remove from heat.
Prepare the Noodles: Bring a large pot of water to a rolling boil and cook the egg noodles according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the noodles and add them to a large mixing bowl.
Create Buttered Noodles: To the drained noodles, add the cubed butter, minced garlic, and reserved pasta water. Toss well to combine, ensuring the butter is completely melted and coats the noodles.
Serve: To serve, pour the chicken and sauce over the buttered noodles. Sprinkle with fresh parsley and if you’d like, top with grated Parmesan cheese for an extra layer of flavor. Enjoy warm!

Storing & Reheating

Store any leftovers at room temperature for up to an hour, then refrigerate in an airtight container for up to 3 days. If you’re looking to freeze, place the chicken Marsala into freezer-safe bags, removing as much air as possible. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in a saucepan over low heat until heated, stirring occasionally. Keep in mind the sauce may thicken slightly upon refrigeration; adding a splash of broth may help revitalize it.

Chef’s Helpful Tips

Avoid overcrowding the pan when searing your chicken; it ensures even browning.
Make sure your ingredients are prepped before you start cooking—this recipe moves quickly!
If you prefer a richer sauce, add a splash of cream at the end of cooking.
For added depth, consider using a mix of mushroom types.
If you’re sensitive to heat, reduce or omit the cayenne pepper entirely.

Easy Chicken Marsala (with The BEST Buttered Noodles) is such a wonderful dish that embraces comfort and elegance. The flavors meld beautifully together, creating a harmonious balance that will satisfy anyone at your dinner table. Don’t hesitate to adjust the recipe to your taste. Whether you want to use chicken breasts instead of tenders or go heavier on the mushrooms, every variation can add a personal touch. Enjoy this delightful meal and watch how it quickly becomes a go-to favorite!

Recipe FAQs

Can I use chicken breasts instead of tenders?

Absolutely! You can use boneless, skinless chicken breasts; just adjust the cooking time to ensure they are cooked through—around 6-7 minutes per side may be needed depending on thickness.

What if I can’t find dry Marsala wine?

If dry Marsala wine isn’t available, feel free to substitute it with a dry white wine like Pinot Grigio or Chardonnay. Just keep in mind that it will slightly alter the flavor profile.

Can I make this dish ahead of time?

You can prepare the chicken and sauce ahead of time. Store them separately in the fridge, and when ready to serve, just reheat the sauce and toss it with freshly cooked noodles.

Is there a gluten-free alternative for noodles?

Certainly! You can replace the egg noodles with gluten-free pasta. Just be sure to follow the package instructions for cooking time as they may vary.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Easy Chicken Marsala (with The BEST Buttered Noodles)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Easy Chicken Marsala (with The BEST Buttered Noodles) delivers a delightful mix of tender chicken, savory mushrooms, and rich flavors. Quick to prepare, it’s a delicious choice for dinner or a cozy meal at home.

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

Cook Mode Prevent your screen from going dark

Instructions

Combine flour and all seasonings in a large bowl.
Dredge the chicken pieces in the flour, ensuring an even coating, and shake off any excess flour before setting aside.
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook for 3 minutes on each side until golden. Transfer chicken to a plate and set aside.

Notes

Feel free to use chicken breasts instead of tenders if preferred.
For extra flavor, let the chicken marinate in the seasonings for 30 minutes before cooking.