Chicken Marsala with Buttered Noodles is a delightful dish that perfectly balances flavor and ease, making it a go-to option for busy weeknights or special occasions. Picture tender chicken tenders coated in a crispy crust, bathed in a rich and slightly sweet Marsala sauce, then served over fluffy, buttery noodles. The combination of sautéed shallots and earthy mushrooms elevates the dish to a comforting classic that will impress anyone at the 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 first made Chicken Marsala on a chilly autumn evening when I craved something warm and satisfying. The aroma wafting through my kitchen led my family to gather, their mouths watering with anticipation. Trust me when I say this recipe for Easy Chicken Marsala (with The BEST Buttered Noodles) is not only uncomplicated but a guaranteed crowd-pleaser. You’ll want to keep this one close at hand!

Why You’ll Love This Recipe

Simple & Quick: Dinner is ready in about 30 minutes—perfect for busy nights.
Irresistible Flavor: The rich, caramelized sauce mixed with savory chicken and noodles is pure comfort food.
Eye-Catching Appeal: Presenting a colorful dish topped with parsley and parmesan makes for a feast for the eyes!
Flexible Serving: Great for family dinners, date nights, or potlucks; everyone will love it!
Diet-Friendly Options: With a few tweaks, it can easily cater to gluten-free diets.

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: Tender chicken helps keep the meal light yet satisfying.
1/2 cup all-purpose flour: For dredging; it creates a delicious crust on the chicken.
2 and 1/2 teaspoons garlic powder: Adds a subtle but essential garlic flavor.
1 and 1/2 teaspoons onion powder: Compliments the garlic powder for depth in flavor.
1 teaspoon Italian seasoning: A mix of herbs that captures the essence of Italian cuisine.
1/2 teaspoon cayenne pepper: Gives a hint of warmth; adjust to taste if you prefer milder flavors.
1/2 teaspoon black pepper: Typical seasoning that enhances the overall taste.
1/2 teaspoon salt: Balances the flavors and brings out the chicken’s natural taste.
2 tablespoons olive oil: Used for frying the chicken; it’s healthy and brings richness.
4 tablespoons unsalted butter: The star in the sauce, providing a rich mouthfeel.
3 shallots, peeled and thinly sliced: Adds sweetness and depth of flavor to the sauce.
8 ounces cremini mushrooms, sliced: Earthy flavor complements the sauce beautifully.
8 ounces shiitake mushrooms, sliced: Deepens the umami taste and adds texture.
2 and 1/2 teaspoons cornstarch: Thicken the sauce without the need for heavy cream.
1 cup chicken bone broth: Imparts a rich and savory base to the sauce.
4 cloves garlic, minced: Fresh garlic takes the flavor up a notch.
1 cup dry Marsala wine: Offers a sweet and aromatic depth.
2 tablespoons fresh parsley, chopped: For garnish and a bit of freshness.
Grated parmesan cheese for serving (optional): Adds a lovely salty tang.
1 pound egg noodles: The perfect base for soaking up all that delicious sauce.
3/4 cup unsalted butter, cubed: Richness for buttering the noodles.
2 cloves garlic, minced: Enhances the flavor of the buttered noodles.
2 tablespoons fresh parsley, chopped: Brightens up the dish with color and flavor.

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

Prepare the Chicken Coating: 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 chicken tenders in the mixture, ensuring they’re thoroughly coated and shake off the excess flour. Set the coated chicken on a clean plate.
Cook the Chicken: In a large skillet over medium-high heat, add 2 tablespoons olive oil. Once shimmering, carefully add the chicken and cook for about 3 minutes on each side until golden brown. Transfer to a clean plate and set aside while you prepare the sauce.
Sauté Shallots and Mushrooms: In the same skillet, add 4 tablespoons unsalted butter. Once melted, add the 3 sliced shallots and both the 8 ounces of cremini and 8 ounces of shiitake mushrooms. Stir together, reduce the heat to medium, and cook, stirring occasionally until deeply caramelized (about 20 minutes).
Combine Cornstarch and Broth: While the vegetables cook, in a spouted measuring cup, whisk together 2 and 1/2 teaspoons cornstarch and 1 cup chicken bone broth. Set aside.
Add Garlic: Once the shallots and mushrooms are ready, add the 4 minced cloves of garlic. Cook for about a minute until fragrant but not browned.
Deglaze with Marsala Wine: Slowly whisk in 1 cup dry Marsala wine, scraping the bottom of the pan to deglaze. Cook on medium heat for 5 minutes, stirring frequently.
Thicken the Sauce: Pour in the cornstarch mixture and stir well. Increase the heat to medium-high, bringing it to a gentle simmer, and let it bubble until slightly thickened (about 5-6 minutes).
Return Chicken to the Pan: Season to taste with additional salt and pepper, then return the chicken to the skillet. Simmer gently for 2 minutes, allowing the chicken to heat through.
Prepare Buttered Noodles: While the chicken simmers, bring a large pot of water to a rolling boil. Add 1 pound egg noodles and cook until al dente. Reserve 1/2 cup of pasta water, then drain the noodles. Transfer them to a large mixing bowl.
Mix the Noodles: Add the cubed 3/4 cup unsalted butter, 2 minced cloves of garlic, and the reserved pasta water to the bowl with the noodles. Toss until the butter melts and everything is well combined.
Serve: Spoon the Chicken Marsala over the buttered noodles. Sprinkle with 2 tablespoons fresh parsley and, if desired, top with grated parmesan cheese for an extra touch of flavor. Enjoy warm!

Storing & Reheating

To store leftovers, let Chicken Marsala cool completely, then transfer it to an airtight container and refrigerate. It will last up to 3 days. If you need to store it longer, freeze it in a tightly sealed container for up to 3 months. For reheating, gently warm it on the stove over low heat, adding a splash of chicken broth or water to maintain its moisture. The noodles may become a bit softer, but the flavors will still be rich and inviting.

Chef’s Helpful Tips

Avoid overcrowding the pan while cooking the chicken, as this can prevent proper browning.
Using room temperature ingredients helps to achieve a better sear on the chicken.
Cooking the sauce long enough to caramelize the shallots and mushrooms adds depth of flavor.
Adjust the thickness of the sauce with additional cornstarch or broth as desired.
Always taste and adjust seasonings mid-cooking to get flavors just right.
This dish can be made ahead and reheated for an effortless meal later on.

Next time you have a craving for comfort food, remember this delightful recipe for Easy Chicken Marsala (with The BEST Buttered Noodles). The tender chicken, rich sauce, and buttery noodles are perfectly made for sharing and savoring. Don’t forget to personalize it to your taste—maybe a sprinkle of chili flakes for heat or a dash of lemon zest for brightness! Enjoy every bite and let it bring warmth to your table.

Recipe FAQs

Can I make this dish gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend for dredging the chicken and use gluten-free noodles for a gluten-free version. The flavor will still be delicious!

What type of mushrooms can I use?

While the recipe highlights cremini and shiitake mushrooms, feel free to explore others like button or portobello mushrooms. Each variety will add its unique flavor!

Can I substitute the Marsala wine?

If you don’t have Marsala on hand, you can use a dry Sherry or a mixture of grape juice and vinegar for a non-alcoholic alternative. The taste will be slightly different but still tasty.

How can I make this dish ahead of time?

You can prepare the chicken Marsala and buttered noodles separately and store them in the refrigerator. When ready to serve, simply reheat them together on low heat for a quick, stress-free meal.

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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: Skillet Cooking
Cuisine: Italian

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Description

This Easy Chicken Marsala features tender chicken cooked in a rich marsala sauce, paired with the BEST buttered noodles. Perfect for a quick, delicious dinner!

Ingredients

Scale

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
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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Instructions

Combine the flour and all seasonings in a large bowl.
Dredge chicken pieces in the flour, making sure to coat evenly and shake off excess flour. Place on a clean plate.
Heat oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for 3 minutes on each side until browned. Transfer to a clean plate and set aside.

Notes

For extra flavor, add more garlic to the buttered noodles.
Ensure the chicken is cooked through for best texture and flavor.
Consider using additional herbs for garnish.