Easy Chicken Marsala Fettuccine with Prosciutto

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

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.

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.

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!

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.

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