Chicken Marsala with Pasta

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Jun. 08, 2022
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.—Trisha Kruse, Eagle, Idaho


  • 2 cups sliced fresh mushrooms
  • 1/4 cup butter, divided
  • 2 teaspoons minced garlic
  • 2-1/4 cups hot water
  • 1/4 cup Marsala wine or chicken broth
  • 1 envelope (4.3 ounces) fettuccini and chicken-flavored sauce mix
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons sour cream


  1. In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender.
  2. Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  3. In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.
Editor's Note: This recipe was prepared with Lipton Pasta Sides fettuccini in a chicken-flavored sauce mix.

Nutrition Facts

1 serving: 453 calories, 23g fat (9g saturated fat), 100mg cholesterol, 964mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 29g protein.

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