Copycat Olive Garden Chicken Marsala Fettuccine

5 from 1 vote

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This Copycat Olive Garden Chicken Marsala Fettuccine recipe is an easy restaurant pasta to make for dinner! A rich and hearty Italian mushroom sauce with spinach and chicken.
A closer view of Copycat Olive Garden Chicken Marsala Fettuccine pasta in a bowl.

Bring the restaurant home with this Copycat Olive Garden Chicken Marsala Fettuccine recipe! Long pasta is tossed in a hearty and earthy savory sauce with spinach and chicken.

Looking down on a bowl of Copycat Olive Garden Chicken Marsala Fettuccine pasta on a table.

Why You Will Love This Recipe

I love this Italian dish for its simple ingredients and delicious flavors of the savory sauce. It is a great unique yet classic dish for Italian food lovers that are looking for something with no tomatoes.

Inspired by the restaurant classic, this copycat recipe uses our Marsala Wine Sauce Recipe tossed with spinach and pasta, then served with lightly breaded chicken tenderloins.

The modern Olive Garden chicken marsala recipe is a simple and easy pasta dinner recipe. If you are a marsala lover, also check out our Copycat Olive Garden Stuffed Chicken Marsala!


Full quantities and details can be found in the recipe card below. Let’s talk about the simple ingredients you need for this pasta copycat recipe:

Fettuccine Pasta – a classic thick and long noodle

Chicken Tenderloins – the restaurant uses tenderloins but you have a lot of options here! You could also use boneless skinless chicken breasts or chicken thighs. If you use larger pieces, pound chicken breasts to a thinner shape for faster cooking.

Spinach – Fresh spinach is great, but you can also use frozen spinach that has been drained.

Fresh Mushrooms – earthy mushrooms are the star of this dish! Crimini or white button are perfect.

Marsala Wine – The key ingredient! It is best to use a real marsala wine from a liquor store and not a cooking wine from a grocery store. Marsala cooking wine do not taste nearly as good. Dry marsala wine is best as sweet marsala wine will have a sweeter flavor. Marsala is an Italian fortified wine.

Vegetable Stock – mushroom stock (or using mushroom base with water) is ideal if you have it. But vegetable stock (or even chicken stock if it does not need to be vegetarian) works great. Chicken broth or beef broth will also work.

Cornstarch – to slightly thicken the sauce. You can also use flour if preferred.

All Purpose Flour – for lightly dredging the chicken. Keep this gluten free by using grilled chicken or sauteed chicken instead.

Dried Rosemary – you can also use fresh rosemary, just increase to 1.5 Tablespoons

Garlic Cloves – minced garlic

Butter – An easy way to add a little creamy texture to the sauce. You could also use olive oil instead if preferred.

Olive Oil – or more butter if preferred


Black Pepper

A closer view of Copycat Olive Garden Chicken Marsala Fettuccine pasta in a bowl.

How to Make the Recipe

Heat a large pot of water over high heat and bring to a boil.

Cook the pasta per package directions until al dente. Add the spinach for the last 30-60 seconds to cook. Save some pasta water, drain, and set aside.

To make the sauce, heat oil and cook the sliced mushrooms and then add the aromatics.

Add the liquid and then the flour and cook.

Whisk in the butter and your sauce is ready to go!

Combine flour with a little salt.

Lightly dredge chicken pieces in the flour mixture and shake off any excess.

Cook the chicken in a couple Tablespoons of olive oil a large skillet over medium heat until golden brown and cooked through.

If your mushroom wine sauce is too thick, you can add some chicken stock or reserved pasta water.

Mix it all together.

Serve with Parmesan cheese and fresh parsley.

Modifications and Substitutions

Spinach – if using frozen spinach, reduce to just one cup and cook very briefly heating in the boiling pasta water.

If you want an extra creamy sauce you can add some heavy cream or even sour cream.

For a thicker sauce consistency without cream or dairy, add more cornstarch or flour to thicken the sauce.

You can also use tender chicken breasts instead of tenderloins, and even make them thinner by layering in sheets of plastic wrap and making them thinner with a meat mallet.


What is Olive Garden Chicken Marsala made of?

Olive Garden Chicken Marsala is a bowl of fettuccine pasta tossed in a mushroom sauce with spinach and chicken tenderloins.

What is Chicken Marsala sauce made of?

The base of a marsala sauce is made of mushrooms, marsala wine, and herbs.

Did Olive Garden change their Chicken Marsala?

Yes, their chicken marsala has changed over the years. It used to be served with mashed potatoes and now is a mixed pasta with spinach. They also have a stuffed chicken marsala, which is different.

What is a substitute for Marsala wine in Chicken Marsala?

Instead of marsala you can use madeira wine. If you want to skip wine completely, you can use a mushroom or vegetable stock with a little lemon juice to replace the acidity of wine.

A bowl full of Copycat Olive Garden Chicken Marsala Fettuccine pasta on a table.
Pin of Copycat Olive Garden Chicken Marsala Fettuccine in a bowl with title.

More Olive Garden Recipes

Copycat Olive Garden

Copycat recipes from Olive Garden to enjoy at home!

A closer view of Copycat Olive Garden Chicken Marsala Fettuccine pasta in a bowl.

Copycat Olive Garden Chicken Marsala Fettuccine

This Copycat Olive Garden Chicken Marsala Fettuccine recipe is an easy restaurant pasta to make for dinner! A rich and hearty Italian mushroom sauce with spinach and chicken.
5 from 1 vote
Print Pin Rate Save Recipe
Course: Main Course
Cuisine: Italian
Keyword: 30 Min or Less, Gluten Free
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 862kcal



  • 1 Tablespoon vegetable oil (or other neutral oil)
  • 6 ounces mushrooms cremini or white button, sliced (2 cups)
  • ½ Tablespoon minced garlic (approximately 3 cloves)
  • 1 Tablespoon cornstarch (or 2 Tablespoons flour)
  • ½ Tablespoon dried rosemary chopped
  • 1 ½ cups vegetable stock or broth
  • 1 ½ cups marsala wine
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tablespoons butter

Chicken and Pasta



  • Heat a medium pot over medium heat. When hot, add the oil.
    1 Tablespoon vegetable oil
  • Add the mushrooms and cook until lightly browned, approximately 3 minutes.
    6 ounces mushrooms
  • Add the garlic, rosemary, and cornstarch. Stir to combine. Cook until fragrant and flour is cooked, 1 minute.
    ½ Tablespoon minced garlic, 1 Tablespoon cornstarch, ½ Tablespoon dried rosemary
  • Add the wine, stock, salt, and pepper. Simmer for 10 minutes.
    1 ½ cups vegetable stock, 1 ½ cups marsala wine, ½ teaspoon salt, ¼ teaspoon black pepper
  • Add the butter and stir in to combine into the sauce. Remove from heat.
    2 Tablespoons butter


  • Heat a large skillet over medium heat. Add 2 Tablespoons of oil.
    2 Tablespoons vegetable oil
  • While heating, put the flour in a shallow dish with a pinch of salt. Coat each chicken piece on all sides in the flour, shaking to remove excess flour.
    ½ cup flour, 1 ½ pounds chicken tenderloins
  • When the pan and oil are hot, cook the chicken until just golden brown on each side, approximately 5-7 minutes per side. Repeat with all chicken, adding more oil as needed. Set the chicken aside.

Pasta and Assembly

  • Heat a large pot of water over high heat until boiling. Salt the water to your preference and add the pasta. Cook until just shy of al dente (the pasta will finish cooking in the sauce later).
    1 pound fettuccine, salt
  • When just 30-60 seconds from being done, add the spinach to the water. Cook until pasta is al dente and spinach is wilted. Save 1 cup of the pasta water. Drain the pasta and set aside.
    2 cups fresh spinach
  • To assemble, combine the pasta and marsala sauce together in a large pot or bowl. Stir to combine. Add reserved pasta water if needed to loosen the sauce.
  • Serve with the chicken on top as the restaurant does, on the side, or slices and mixed in. Serve with fresh parsley and/or Parmesan as desired.


Olive Garden serves large portions of 1/2 pound of pasta per person. This recipe would be similar to two dinner portions at the restaurant.


Serving: 1serving | Calories: 862kcal | Carbohydrates: 111g | Protein: 56g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 895mg | Potassium: 1243mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1737IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 4mg
By on May 28th, 2024

About Kim

Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food!

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