Copycat Olive Garden Chicken Marsala Fettuccine

5 from 1 vote

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.

Prep Time15

Cook Time45

Total Time1

Cuisine: Italian

Course: Main Course

Servings: servings

Calories: 862kcal

Ingredients

Sauce

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

1 pound fettuccine dried weight
2 cups fresh spinach (1 cup frozen)
1 ½ pounds chicken tenderloins more or less as desired
2 Tablespoons vegetable oil more as needed
½ cup flour
salt

Instructions

Sauce

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

Chicken

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.

Notes

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.

Nutrition