If you are dreaming of a rich, comforting meal that feels like a warm hug on a plate, look no further than this Chicken Marsala with Buttered Noodles Recipe. It perfectly balances tender chicken, savory mushrooms, and that deep, luscious Marsala wine sauce all draped over silky buttered noodles. This dish is a celebration of flavor and texture, combining the rustic charm of Italian-inspired home cooking with the simple joy of buttery pasta. Whether you’re cooking for a cozy night in or impressing friends at dinner, this recipe will quickly become a beloved favorite.

Ingredients You’ll Need

This image shows a metal tray filled with cooking ingredients arranged neatly on a white marbled surface. In the top left, there is a white plate with layers of pale pink raw chicken strips placed on white parchment paper. Below it, a white bowl filled with brown mushrooms sits next to a small dish containing colorful spices divided into four sections. To the right, a big bunch of bright green parsley rests on uncooked yellow spiral pasta. Near the center, a clear glass bowl holds a mound of white flour, sitting next to a glass measuring cup with a dark brown liquid. Below these are more light brown mushrooms, a small pot of clear light golden broth, and two bulbs—white garlic and purple shallot. A white bowl with thin rings of pale purple sliced onions and a wedge of hard pale yellow cheese complete the layout. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Chicken Marsala with Buttered Noodles Recipe is a breeze, and each component plays a crucial role in building layers of flavor and texture. From the perfectly seasoned chicken to the fragrant Marsala sauce and buttery noodles, every item enhances the final dish in a meaningful way.

Chicken tenders (1 and 1/2 pounds): Tender, boneless pieces that cook quickly and soak up the delicious sauce.
All-purpose flour (1/2 cup): For dredging the chicken to create a light, crispy coating.
Garlic powder (2 and 1/2 teaspoons): Adds a robust, savory backbone to the flour coating.
Onion powder (1 and 1/2 teaspoons): Gives a sweet and mild depth to the seasoning.
Italian seasoning (1 teaspoon): Infuses classic Mediterranean herb flavors.
Cayenne pepper (1/2 teaspoon): A gentle kick to brighten the taste without overpowering.
Black pepper (1/2 teaspoon): Adds essential warmth and spice.
Salt (1/2 teaspoon): Brings everything together by enhancing natural flavors.
Olive oil (2 tablespoons): For searing the chicken to golden perfection.
Unsalted butter (7/8 cup total): Used both in the sauce and noodles for creamy richness.
Shallots (3, thinly sliced): Provide a subtle, sweet onion flavor that’s more delicate than yellow onions.
Cremini mushrooms (8 ounces): Earthy and meaty, essential for a hearty sauce.
Shiitake mushrooms (8 ounces): Add depth and a slightly smoky complexity.
Cornstarch (2 and 1/2 teaspoons): Thickens the sauce to the perfect consistency without heaviness.
Chicken bone broth (1 cup): A savory base that adds richness and body to the sauce.
Garlic cloves (6 total, minced): Bursting with aromatic flavor, separated between sauce and noodles.
Dry Marsala wine (1 cup): The star ingredient that lends a unique sweet and nutty note.
Fresh parsley (4 tablespoons, chopped): For a vibrant, fresh garnish that brightens the plate.
Grated Parmesan cheese (optional): Adds a salty, nutty topping for extra indulgence.
Egg noodles (1 pound): The perfect tender and comforting base for soaking up all those delicious flavors.

How to Make Chicken Marsala with Buttered Noodles Recipe

Step 1: Prepare and Dredge the Chicken

Start by mixing the flour with garlic powder, onion powder, Italian seasoning, cayenne pepper, black pepper, and salt in a large bowl. This seasoned coating is what will give your chicken that irresistible crust and serious flavor punch. Next, coat each chicken tender evenly in the flour mixture, shaking off any excess. This not only seasons the chicken well but also helps the sauce cling perfectly later on.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and cook for about 3 minutes on each side until they have a gorgeous golden crust but aren’t fully cooked through yet. This step locks in juiciness and flavor. Once browned, transfer them to a clean plate and keep warm while you focus on the sauce.

Step 3: Build the Marsala Sauce

In the same pan, melt butter and add in thinly sliced shallots along with both cremini and shiitake mushrooms. The magic happens as you cook them slowly on medium heat—about 20 minutes—until they turn beautifully caramelized and tender, releasing their earthy aromas. This deep caramelization is what makes the sauce so rich and comforting.

Step 4: Thicken and Flavor the Sauce

Whisk the cornstarch into the chicken bone broth and set aside. Sauté minced garlic briefly with the mushrooms, then slowly pour in the Marsala wine while scraping up any flavorful bits stuck to the pan. Allow it to simmer for 5 minutes, stirring until the alcohol cooks off and the flavors concentrate. Next, add the broth-cornstarch mixture and let the sauce simmer, thickening nicely in about 5 to 6 minutes. Season carefully with salt and black pepper to taste.

Step 5: Finish Cooking the Chicken in the Sauce

Return the chicken tenders to the pan, nestling them gently into that glorious sauce. Let everything simmer together for another 2 minutes to heat the chicken through and meld the flavors beautifully. Once ready, remove the pan from heat and get ready for the final luscious step.

Step 6: Prepare the Buttered Noodles

While the chicken and sauce simmer, bring a large pot of water to a rolling boil and cook the egg noodles until just al dente. Save half a cup of the pasta water before draining the noodles. Toss the warm noodles with cubed butter, minced garlic, and reserved pasta water in a large bowl, mixing until the butter melts and coats each strand with a glossy, buttery finish. Sprinkle in chopped fresh parsley for a bright pop of color and freshness.

Step 7: Plate and Serve

Serve the tender chicken and mushroom Marsala over the buttery noodles, pouring extra sauce over the top. Garnish generously with fresh parsley and, if you like, a shower of grated Parmesan cheese. Every bite delivers a perfect harmony of flavors, textures, and aromas that’s incredibly satisfying.

How to Serve Chicken Marsala with Buttered Noodles Recipe

A white pot filled with a rich brown sauce layered with cooked slices of mushrooms on top and underneath golden-brown chicken pieces, all covered with the sauce, creating a glossy texture. A black spoon rests inside the pot. Around the pot on a white marbled surface sits a rustic loaf of bread with a crusty golden top, a bowl of light yellow cooked egg noodles, and a small white bowl holding finely chopped green herbs. A metal grater lies nearby with some grated cheese on the surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is the star garnish for this Chicken Marsala with Buttered Noodles Recipe. Its bright, green freshness provides a beautiful contrast to the rich sauce and buttery noodles. Adding a sprinkle of freshly grated Parmesan cheese at the table is also a delightful finish, contributing subtle nuttiness and saltiness that elevates the dish.

Side Dishes

This recipe stands beautifully on its own, but you can round out the meal with a crisp green salad tossed with a lemon vinaigrette to add a zesty freshness. Steamed or roasted asparagus or green beans are great veggie companions that add crunch and a vibrant color contrast to your plate.

Creative Ways to Present

For a touch of elegance, serve the chicken individually atop mounds of buttered noodles on warmed plates, then drizzle the mushroom Marsala sauce artistically around. Place a small sprig of parsley or thyme on top as a finishing touch. You could also dish it out family-style in a large serving platter for a comforting, rustic presentation that invites sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Chicken Marsala with Buttered Noodles Recipe in airtight containers in the refrigerator. It will keep well for up to three days. Keep the chicken and noodles together to allow the flavors to meld even more, though the noodles may absorb some sauce.

Freezing

You can freeze the chicken and sauce mixture separately from the noodles for best results. Place them in freezer-safe containers or bags, removing as much air as possible. They will maintain quality for up to two months. Avoid freezing the buttered noodles, as the butter and pasta texture don’t hold up well to freezing and thawing.

Reheating

To reheat, gently warm the chicken Marsala sauce and chicken in a covered skillet over low to medium heat, adding a splash of broth or water if needed to loosen the sauce. Warm the noodles separately on low heat or briefly in the microwave until the butter melts again. Combine just before serving to preserve texture and flavor.

FAQs

Can I use chicken breasts instead of tenders?

Absolutely! You can slice chicken breasts into strips to mimic tenders or butterfly them to make thinner pieces for quick cooking. Just adjust the cooking time slightly to ensure they stay juicy without drying out.

What can I substitute for Marsala wine?

If you don’t have Marsala wine on hand, a dry sherry or a combination of white grape juice and a splash of balsamic vinegar works as a decent substitute, providing similar sweetness and acidity to balance the flavors.

Is it possible to make this recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free alternative like rice flour or a gluten-free all-purpose blend. Ensure your broth and seasonings are gluten-free as well to keep the dish safe for gluten-sensitive eaters.

How do I get the mushrooms perfectly caramelized?

Cooking over medium heat and allowing the mushrooms and shallots to slowly brown without stirring too often will bring out their natural sweetness and develop those rich caramelized flavors that are key to this dish.

Can I use fresh pasta instead of egg noodles?

Fresh pasta can be used if you prefer, but egg noodles hold sauce better and have a firmer texture that contrasts nicely with tender chicken and the rich Marsala sauce. If using fresh pasta, reduce cooking time to avoid over-softening.

Final Thoughts

This Chicken Marsala with Buttered Noodles Recipe is a true crowd-pleaser that brings together simple ingredients in such a delicious way, you’ll want to make it again and again. It’s one of those dishes that feels special yet comforting, perfect for sharing with loved ones. I encourage you to try it soon and enjoy the incredible flavors and satisfying textures that make this recipe a genuine kitchen treasure.