This Chicken Marsala Fettuccine with Prosciutto is a delicious gluten free & dairy free spin on the classic recipe! It’s simple enough to make for a quick weeknight meal, yet fancy enough for a dinner party. Tender chicken, mushrooms, prosciutto and gluten free pasta tossed in a velvety marsala wine sauce. Simply divine!

chicken marsala fettuccine in a skillet topped with parsley

What Makes This Recipe Great

Chicken Marsala was always my favorite meal to order whenever I would go to Cheesecake Factory growing up. The tender chicken and mushrooms in a slightly-sweet rich marsala wine sauce over pasta is just so delicious and comforting! This meal also comes together in less than 30 minutes, which makes it perfect for a busy weeknight or a special occasion, alike. This recipe is gluten free and dairy free, which makes it a great option for those with dietary restrictions. If you don’t need to be gluten free, feel free to use regular fettuccine pasta!

Recipe Highlights

  • Gluten free & dairy free
  • Cheesecake Factory Copycat recipe
  • Restaurant-quality meal
  • Comfort food
  • 30 minute meal
  • Made with simple ingredients
  • Protein-packed
  • Macro-friendly

Ingredient Notes

ingredients for chicken marsala with pasta in nesting bowls

Chicken breasts: I cut larger breasts in half lengthwise to create 4-6 thinner breasts.

Prosciutto: This is optional, but it adds amazing flavor to this chicken marsala fettuccine. It gives a nice salty crunch!

Mushrooms: I prefer to use cremini mushrooms, but white button mushrooms will also work nicely.

Tapioca Flour: This is what we use to coat the chicken breasts and help them get a nice crispy outside.

Ghee: Sub vegan butter for dairy allergies

Marsala wine: I got a bottle of marsala wine at our local wine store. You can also use marsala cooking wine found in the grocery store. I haven’t tested a version without the wine unfortunately – if you are someone who is sensitive to wine, most of the alcohol cooks off during the cooking process. You are just left with delicious flavor! I prefer to use dry marsala wine for this recipe.

Chicken broth: Chicken stock or bone broth also work.

Coconut milk: Look for full-fat canned coconut milk. When combined with the other ingredients, you cannot taste the coconut. A standard cream sauce pasta dish typically has heavy cream. Coconut milk is a great replacement for those who have to be dairy free. Original Nutpods can also be used for dairy free. If you are not concerned about the dairy, then feel free to use half & half or heavy cream.

Arrowroot powder: This is what we use to thicken the sauce. It is basically a gluten free variation of corn starch.

Shallot: An onion can also be used.

How to Make This Creamy Chicken Marsala Pasta

the first four steps for making gluten free chicken marsala

Cook your gluten free fettuccini pasta according to package directions until you have al dente fettuccine noodles. Do not overcook! Drain and set aside.

Step 1

Meanwhile, pound the chicken to 1/4 inch thickness. Sprinkle each piece of chicken with salt, pepper, and garlic powder.

Step 2

Heat the 1 tbsp ghee or vegan butter + 1 tbsp olive oil together in a large skillet over medium-high heat. Coat each piece of chicken in tapioca flour mixture.

Step 3

Add them to the pan and cook for 4 minutes per side until golden brown. You may need to do this in two batches depending on how many pieces of chicken you have. Feel free to add more oil and/or ghee in between batches. Set the chicken aside.

Step 4

Next, add the prosciutto pieces to the pan and cook them for 1-2 minuets until they begin to crisp up.

steps 5-8 for making fettuccine chicken marsala

Step 5

Add in the additional 1 tbsp ghee, garlic, shallot, and mushrooms. Sauté for 5 minutes until they begin to soften. Add in the marsala wine and stir, scraping up any brown bits from the bottom of the pan.

Step 6

Let the wine reduce by about half (this should take 3-4 minutes). Add in the chicken broth and coconut milk (or Nutpods) and stir. Bring it to a boil. Mix the arrowroot and water together to form a slurry. Pour it into the pan and stir for 1-2 minutes as the sauce thickens.

Step 7

Add the chicken cutlets back into the pan and let it simmer on medium low heat for 5 minutes while the chicken finishes cooking. Season it with salt and pepper to taste.

Step 8

At this point you can remove the chicken and set aside and add the cooked pasta and toss to combine. OR, keep the chicken in the sauce and serve it all on top of the noodles. Serve with parmesan cheese and fresh parsley, if desired!

a skillet with fettucine and chicken marsala topped with parsley

Mary’s Tips & Tricks

Storage: Store leftover fettuccine chicken marsala in an airtight container in the refrigerator for up to 4 days.

Freezing: If you plan to freeze this recipe, I recommend omitting the pasta. Gluten free pasta does not freeze well. You can always freeze the chicken marsala and prosciutto on its own in an airtight container for up to 3 months. Cook fresh pasta and add it when you’re planning to serve.

Non-stick pan: Using a non-stick pan is important to ensure the chicken doesn’t get stuck to the pan when you sear it.

Recipe FAQ’s

What does marsala wine taste like?

Marsala wine is rich and slightly sweet with notes of raisins or figs. It comes in both sweet and dry varieties and is often used in various recipes.

What can I use instead of marsala wine?

Sherry will also work for this recipe. If you prefer not to use alcohol, you could try using a few splashes of coconut aminos instead.

What sides go well with fettuccine chicken marsala?

Since this has fettuccine served with it, you might not even need a side. However, if you’d like to add a green vegetable component to this meal, apsaragus or green beans would pair with it nicely.

chicken marsala with pasta in 2 bowls with a gray napkin next to them

Other Delicious Gluten Free Pasta Recipes

French Onion Pasta

Chicken Broccoli Alfredo

Oven-Baked Homestyle Mac & Cheese

Sausage Broccolini Pasta

Instant Pot Cajun Pasta

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Easy Chicken Marsala Fettuccine with Prosciutto

This Chicken Marsala Fettuccine with Prosciutto is a delicious gluten free & dairy free spin on the classic recipe! It's simple enough to make for a quick weeknight meal, yet fancy enough for a dinner party. Tender chicken, mushrooms, prosciutto and gluten free pasta tossed in a velvety marsala wine sauce. Simply divine!
5 from 13 votes
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Ingredients

  • 1.5 lbs chicken breasts, cut in half to create 4-6 thinner breasts
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • cup tapioca flour
  • 2 tbsp ghee, divided, or use vegan butter for dairy free
  • 1 tbsp olive oil
  • 1 shallot, diced
  • 2 cloves minced garlic
  • 6 pieces prosciutto, cut into 2 inch pieces
  • 8 oz sliced mushrooms
  • ¾ cup marsala wine
  • ½ cup chicken broth
  • ¼ cup full fat coconut milk, or Original flavored Nutpods, or half & half if you don't need to be dairy free
  • 1 tsp arrowroot powder
  • 1 tbsp water
  • 12 oz Jovial Foods gluten free fettuccine, or tagliatelle, or pasta of choice

Equipment

Instructions
 

  • Cook gluten free pasta according to package directions, drain, and set aside.
  • Meanwhile, pound the chicken breast halves to 1/4 inch thickness. Sprinkle each piece of chicken with salt, pepper, and garlic powder.
  • Heat 1 tbsp ghee and 1 tbsp olive oil together in a large non-stick pan over medium high heat. Coat each piece of chicken in tapioca flour. Add them to the pan and cook for 4 mins per side. You may ened to do this in two batches depending on how many pieces of chicken you have. Feel free to add more oil and/or ghee in between batches. Set the chicken aside.
  • Add the prosciutto pieces to the pan and cook them for 1-2 minutes until they begin to crisp up.
  • Add in the additional 1 tbsp ghee, shallots, garlic, and mushrooms. Saute for 5 mins until they begin to soften. Add in the marsala wine and stir, scraping up any brown bits from the bottom of the pan. Let the wine reduce by about half (this should take 3-4 minutes). Add in the chicken broth and coconut milk (or Nutpods) and stir. Bring it to a boil.
  • Mix the arrowroot and water together to form a slurry. Pour it into the pan and stir for 1-2 minutes as the sauce thickens over medium heat.
  • Add the chicken back into the pan and let it simmer on medium low heat for 5 minutes while the chicken finishes cooking. Season with salt and pepper to taste.
  • At this point you can remove the chicken and set aside and add the cooked pasta and toss it to combine with the sauce, then nestle the chicken back into the pan. OR, keep the chicken in the sauce and serve it all on top of the noodles. Serve with parmesan cheese and fresh parsley, if desired!

Notes

Nutrition Info is for 1/6 of the total recipe.
Storage: Store leftover chicken marsala fettuccine in an airtight container in the refrigerator for up to 4 days.
Freezing: If you plan to freeze this recipe, I recommend omitting the pasta. Gluten free pasta does not freeze well. You can always freeze the chicken marsala and prosciutto on its own in an airtight container for up to 3 months. Cook fresh pasta and add it when you’re planning to serve.
Non-stick pan: Using a non-stick pan is important to ensure the chicken doesn’t get stuck to the pan when you sear it.

Nutrition

Calories: 529kcal, Carbohydrates: 55g, Protein: 32g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 91mg, Sodium: 489mg, Potassium: 630mg, Fiber: 2g, Sugar: 4g, Vitamin A: 38IU, Vitamin C: 3mg, Calcium: 16mg, Iron: 2mg

This recipe was originally posted on December 8, 2020 and updated with new photos and copy on January 8, 2024.