Easy Chicken Marsala (with The BEST Buttered Noodles) is a delightful twist on a classic dish that combines tender chicken with a rich, savory mushroom sauce. This dish is not only simple to prepare but also incredibly satisfying, making it an ideal choice for both weeknight dinners and special occasions. The aromatic balance of garlic, shallots, and Marsala wine creates a sauce that clings beautifully to the chicken, while the buttery noodles provide the perfect base to soak up all that flavor.

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 tried this recipe during a cozy family gathering, and it quickly became a favorite. The combination of juicy chicken and creamy, buttery noodles had everyone coming back for seconds. The beauty of this dish isn’t just in its flavor, but in its ease of preparation. With minimal ingredients and straightforward steps, you can effortlessly impress your loved ones. What’s not to love about Easy Chicken Marsala with The BEST Buttered Noodles? I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This recipe can be whipped up in under 30 minutes—perfect for busy weeknights!
Irresistible Flavor: The tender chicken paired with a rich mushroom sauce is a taste sensation you won’t forget.
Eye-Catching Appeal: With its beautiful presentation, this dish looks as good as it tastes, making it perfect for entertaining.
Flexible Serving: Enjoy it any day of the week, or serve it at dinner parties to impress your guests.
Diet-Friendly Options: Easily make this dish gluten-free by swapping with your favorite gluten-free flour and noodles!

Ingredients You’ll Need

1 and 1/2 pounds boneless skinless chicken tenders: This lean cut cooks quickly and stays tender.
1/2 cup all-purpose flour: For dredging the chicken, adding a nice crispy texture.
2 and 1/2 teaspoons garlic powder: A flavor booster that adds depth to every bite.
1 and 1/2 teaspoons onion powder: Enhances the savory profile of the dish.
1 teaspoon Italian seasoning: A blend that gives a touch of Mediterranean flair.
1/2 teaspoon cayenne pepper: Adds a mild kick; adjust according to your heat preference.
1/2 teaspoon black pepper: For seasoning the chicken and enhancing overall flavor.
1/2 teaspoon salt: Essential for balancing flavors.
2 tablespoons olive oil: For sautéing the chicken, bringing a light richness.
4 tablespoons unsalted butter: Key for creating both the sauce and buttered noodles.
3 shallots, peeled and thinly sliced: They melt beautifully into the sauce with a gentle sweetness.
8 ounces cremini mushrooms, sliced: Earthy and flavorful, they absorb the sauce perfectly.
8 ounces shiitake mushrooms, sliced: Adds unique flavor and texture to the dish.
2 and 1/2 teaspoons cornstarch: To thicken the sauce without adding a heavy texture.
1 cup chicken bone broth: Provides a rich base for the sauce.
4 cloves garlic, minced: Fresh garlic elevates the dish to another level.
1 cup dry Marsala wine: The star ingredient in the sauce, adding a sweet and savory depth.
2 tablespoons fresh parsley, chopped: For a fresh, vibrant finish.
Grated Parmesan cheese for serving (optional): Adds a creamy richness—highly recommended!
1 pound egg noodles: They hold the sauce well, making every bite delicious.
3/4 cup unsalted butter, cubed: Essential for creating buttery, rich noodles.
2 cloves garlic, minced: Enhances the flavor of the buttered noodles.
2 tablespoons fresh parsley, chopped: For a fresh, herby taste in the noodles.

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

Prepare the Flour Mixture: 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. Whisk together until evenly mixed.
Dredge the Chicken: Coat each piece of chicken in the flour mixture, ensuring an even layer. Shake off any excess flour and set aside on a clean plate.
Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook for about 3 minutes on each side, until golden brown. Remove from the skillet and place on a clean plate.
Sauté the Shallots and Mushrooms: In the same skillet, add 4 tablespoons unsalted butter. Once melted, add 3 thinly sliced shallots and stir well. Then, add 8 ounces of sliced cremini mushrooms and 8 ounces of sliced shiitake mushrooms. Reduce heat to medium and cook, stirring occasionally, until deeply caramelized, around 20 minutes.
Prepare the Cornstarch Mixture: In a spouted measuring cup, whisk together 2 and 1/2 teaspoons cornstarch and 1 cup chicken bone broth until smooth. Set this mixture aside for later.
Add Garlic to the Pan: Add 4 minced garlic cloves to the pan with the mushrooms and shallots, and sauté for about 1 minute, or until fragrant but not browned. This adds an aromatic punch.
Deglaze with Marsala Wine: Carefully pour in 1 cup dry Marsala wine, scraping the bottom of the pan to release any brown bits. Cook for about 5 minutes, stirring frequently, allowing the flavors to meld.
Thicken the Sauce: Slowly whisk in the cornstarch and broth mixture, stirring continuously. Increase heat to medium-high and bring the sauce to a simmer. Cook for 5 to 6 minutes until slightly thickened.
Season to Taste: Taste the sauce, and season with additional salt and black pepper as needed, usually about 1 teaspoon salt and 1/2 teaspoon black pepper.
Return Chicken to the Pan: Gently place the cooked chicken back into the sauce and simmer for an additional 2 minutes to heat through.
Prepare the Egg Noodles: Bring a large pot of water to a rolling boil. Add 1 pound egg noodles and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Combine with Butter: Drain the noodles and transfer them to a large mixing bowl. Stir in 3/4 cup cubed unsalted butter, 2 minced garlic cloves, and the reserved pasta water. Toss well until the butter melts and everything is evenly coated, then sprinkle with 2 tablespoons chopped fresh parsley.
Serve It Up: Serve the chicken Marsala over the buttered noodles, garnished with additional parsley and grated Parmesan cheese, if desired. Enjoy this cozy, comforting meal warm!

Storing & Reheating

Leftovers can be stored at room temperature for about 2 hours, but it’s best to refrigerate them in an airtight container within that time for safe storage. In the fridge, this dish lasts about 3 to 4 days. If you’d like to save it for later, freeze the chicken and sauce together in a sealed container for up to 3 months. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat until warmed through. You may notice slight changes in texture, but a splash of broth can help refresh the sauce!

Chef’s Helpful Tips

Avoid Overcrowding the Pan: When cooking the chicken, make sure not to overcrowd the skillet. This ensures that the chicken browns nicely instead of steaming.
Use Room Temperature Ingredients: Let your chicken come to room temperature before cooking for more even cooking throughout.
Taste as You Go: Adjust seasonings gradually and taste often. Each ingredient brings a unique flavor profile that allows for personalization.
Make Ahead: You can prepare the sauce in advance and store it separately for up to 2 days before serving. Just reheat and add the chicken just before serving!

This Easy Chicken Marsala (with The BEST Buttered Noodles) is not only delicious but also a breeze to make. You’ll love the flavor, the textures, and how quickly everything comes together. Whether you’re savoring it with family or sharing it with friends, it’s sure to impress!

Recipe FAQs

Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts are a great substitute. Just slice them into similar-sized pieces for even cooking.

What type of Marsala wine should I use?

A dry Marsala wine is best for this recipe, as it enhances the savory flavor of the sauce without adding too much sweetness.

Can I make this dish gluten-free?

Yes! Simply substitute all-purpose flour and egg noodles with gluten-free alternatives. The flavors will remain delicious!

How do I store leftovers properly?

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over low heat for best results, adding a splash of broth if needed.

Now that you have all this information, it’s time to get in the kitchen and whip up your own Easy Chicken Marsala (with The BEST Buttered Noodles). Enjoy every bite!

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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
Cuisine: Italian

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Description

Easy Chicken Marsala with The BEST Buttered Noodles is a delightful dish featuring tender chicken in a savory marsala sauce, complemented by buttery egg noodles. This simple, quick meal is ideal for busy nights and sure to impress with its rich flavors and comforting feel.

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

In a large bowl, mix together flour and all seasonings and spices.
Dredge chicken pieces in the seasoned flour until fully coated, shaking off any excess. Set 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 and cooked through. Transfer the chicken to a clean plate and set aside.