Olive Garden Chicken Marsala Fettuccine Recipe: Try This Easy and Delicious Version

Okay, let’s get cooking! Today, we’re tackling the Olive Garden Chicken Marsala Fettuccine. I’ve always loved this dish at the restaurant, and I figured, why not try making it at home?

Prepping the Ingredients

First things first, I gathered all my ingredients. Chicken breasts, check. Mushrooms, check. Onions, check. I made sure I had some dry Marsala wine too, because that’s the key to the whole thing, right? I also grabbed some fettuccine pasta, because that’s how Olive Garden does it, and who am I to argue?

Cooking the Chicken

Next, I pounded those chicken breasts until they were nice and thin. This helps them cook evenly and quickly. Then, I seasoned them with salt, pepper, and a little garlic powder. After that, I dredged the chicken in some flour. I heated up some olive oil and butter in a big pan and cooked the chicken until it was golden brown and cooked through. Once they were done, I took them out of the pan and set them aside.

Making the Sauce

In the same pan, I tossed in the sliced mushrooms and onions. I cooked those until they were soft and starting to brown, that takes 5 minutes. Then came the fun part – pouring in that Marsala wine. I let it simmer for a while until it reduced and thickened up a bit. Then I added in some chicken broth and a little heavy cream to make it all creamy and delicious. I seasoned it to taste with more salt and pepper.

Cooking the Pasta

While the sauce was simmering, I cooked the fettuccine pasta according to the package directions. Once it was al dente, I drained it and added it to the pan with the sauce.

Bringing It All Together

Finally, I added the chicken back to the pan and tossed everything together until it was all coated in that amazing Marsala sauce. I let it simmer for a few more minutes just to make sure everything was heated through.

Serving It Up

I served it up hot, with a sprinkle of fresh parsley on top, just like they do at Olive Garden. And let me tell you, it was pretty darn close to the real thing! It was a bit of work, but totally worth it. I’m definitely adding this one to my regular rotation.

• Tips:
• Don’t be afraid to adjust the seasonings to your liking.
• If you don’t have heavy cream, you can use half-and-half or even milk.
• This dish is also great with a side of garlic bread or a simple salad.

Alright, that’s it for my Olive Garden Chicken Marsala Fettuccine adventure. Hope you guys give it a try!