Air Fryer Chicken Marsala
Crispy air-fried chicken breasts served over pasta with a rich Marsala wine and mushroom cream sauce.
Ingredients
- 4 boneless chicken breasts
- 2 salt
- 2 black pepper
- 0.50 cup flour
- — cooking spray
- 2 tbsp melted butter
- 3 tbsp olive oil
- 8 oz mushrooms
- 2 cloves garlic
- 0.75 cup Marsala wine
- 1 cup chicken broth
- 0.50 cup heavy cream
- 2 tbsp butter
- 12 oz fettuccine
- 0.50 cup pasta water
- 2 tbsp chopped parsley
- — grated Parmesan cheese
Equipment
- air fryer
Instructions
Prep Chicken
Flatten 4 boneless chicken breasts to 1/2-inch thickness. Season with salt and black pepper .
Dredge in 0.50 cup flour , shaking off excess.
Air Fry Chicken
Preheat the air fryer to 375°F. Lightly spray the basket with cooking spray .
Mix 2 tbsp melted butter and 2 tbsp olive oil . Brush the mixture onto the chicken.
Cook the chicken in the air fryer for 10-12 minutes , flipping halfway through, until the internal temperature reaches 165°F.
Keep the chicken warm under foil.
Make Marsala Sauce
Sauté 8 oz mushrooms in 1 tbsp olive oil over medium-high heat until browned, 5-7 minutes .
Add 2 cloves garlic and cook for 1 minute .
Pour in 0.75 cup Marsala wine and simmer for 2-3 minutes .
Add 1 cup chicken broth and simmer for 5 minutes .
Stir in 0.50 cup heavy cream and simmer for 2-3 minutes until thickened.
Add 2 tbsp butter and stir until smooth. Season with salt and black pepper .
Cook Pasta
Boil salted water and cook 12 oz fettuccine or preferred pasta until al dente. Reserve 0.50 cup pasta water , then drain.
Combine and Serve
Slice the chicken.
Toss the pasta in the Marsala sauce, using reserved pasta water if needed to adjust consistency.
Top with sliced chicken and mushrooms. Garnish with 2 tbsp chopped parsley and grated Parmesan cheese .
Serve immediately.
View Cooklang Source
---
title: Air Fryer Chicken Marsala
description: "Crispy air-fried chicken breasts served over pasta with a rich Marsala wine and mushroom cream sauce."
servings: 4
time: 45 minutes
tags: [chicken, air fryer, marsala, italian, pasta, dinner]
cuisine: Italian-American
difficulty: medium
---
== Prep Chicken ==
Flatten @boneless chicken breasts{4} to 1/2-inch thickness. Season with @salt{} and @black pepper{}.
Dredge in @flour{1/2%cup}, shaking off excess.
== Air Fry Chicken ==
Preheat the #air fryer{} to 375°F. Lightly spray the basket with @cooking spray{}.
Mix @melted butter{2%tbsp} and @olive oil{2%tbsp}. Brush the mixture onto the chicken.
Cook the chicken in the #air fryer{} for ~{10-12%minutes}, flipping halfway through, until the internal temperature reaches 165°F.
Keep the chicken warm under foil.
> Avoid overcrowding the air fryer; cook in batches if needed. For extra crispy chicken, dip in beaten egg before brushing with butter and oil.
== Make Marsala Sauce ==
Sauté @mushrooms{8%oz}(sliced) in @olive oil{1%tbsp} over medium-high heat until browned, ~{5-7%minutes}.
Add @garlic{2%cloves}(minced) and cook for ~{1%minute}.
Pour in @Marsala wine{3/4%cup} and simmer for ~{2-3%minutes}.
Add @chicken broth{1%cup} and simmer for ~{5%minutes}.
Stir in @heavy cream{1/2%cup} and simmer for ~{2-3%minutes} until thickened.
Add @butter{2%tbsp} and stir until smooth. Season with @salt{} and @black pepper{}.
> Heavy cream is optional — the sauce is still delicious without it. Add white wine or Dijon mustard for more flavor.
== Cook Pasta ==
Boil salted water and cook @fettuccine{12%oz} or preferred pasta until al dente. Reserve @pasta water{1/2%cup}, then drain.
== Combine and Serve ==
Slice the chicken.
Toss the pasta in the Marsala sauce, using reserved pasta water if needed to adjust consistency.
Top with sliced chicken and mushrooms. Garnish with @chopped parsley{2%tbsp} and @grated Parmesan cheese{}.
Serve immediately.