Chicken Pasta

Chicken Pasta: A Savory Twist on a Classic Dish

If you’re looking for a hearty and flavorful pasta dish, this Chicken Pasta recipe is sure to satisfy. With tender chicken, earthy mushrooms, and a rich Marsala wine sauce, it’s a meal that’s both comforting and elegant. Perfect for a cozy family dinner or an impressive date night, this dish comes together in just under an hour. Let’s dive into the details!

Ingredients

• Pasta and Chicken:
  • 1 lb pappardelle or other long, flat pasta
  • 2 ½ – 3 lbs chicken thighs, boneless, skinless (about 6 thighs; chicken breasts can also be used)
  • ¼ cup all-purpose flour
  • 1 tsp dried oregano
  • 1 ½ tsp Kosher salt, divided, plus more for cooking pasta
  • ¼ tsp freshly ground black pepper
• For Sautéing and Sauce:
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter, divided
  • 2 pints white button mushrooms, stems removed, caps thinly sliced
  • 2 medium shallots, thinly sliced
  • ¾ cup dry Marsala cooking wine
  • ¼ cup sherry vinegar
  • 2 Tbsp balsamic vinegar
• Garnish:
  • ¼ cup Parmigiano Reggiano, grated
  • 2 Tbsp fresh parsley, finely chopped, plus more for serving

Directions

1. Cook the Pasta: Begin by bringing a large pot of water to a rapid boil. Season the water generously with about 2 tablespoons of Kosher salt. Add the pasta and cook until al dente, following the package directions. Before draining the pasta, reserve about 1 cup of the cooking liquid. Set the pasta and the reserved water aside.

2. Dredge the Chicken: While the pasta is cooking, prepare the chicken. Cut the chicken thighs into roughly 1-inch pieces. In a large bowl, combine the chicken pieces with the flour, oregano, 1 teaspoon of Kosher salt, and black pepper. Mix well to ensure the chicken is evenly coated.

3. Brown the Chicken: In a large skillet or braiser, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken pieces. Cook the chicken for about 3-5 minutes without stirring, then stir and cook for another 3-5 minutes until the chicken is golden brown. Transfer the browned chicken to a plate and set aside.

4. Cook the Mushrooms: In the same skillet, add the remaining olive oil and butter. Once the butter has melted, add the sliced mushrooms. Cook the mushrooms for about 3-4 minutes without stirring, then stir and cook for another 3-4 minutes until they are nicely browned. Add the sliced shallots and the remaining ½ teaspoon of salt. Continue to cook until the shallots become translucent, which should take about 2 minutes.

5. Make the Sauce: To the skillet with the mushrooms and shallots, add the Marsala wine, sherry vinegar, and balsamic vinegar. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the skillet. Return the browned chicken to the skillet and bring the mixture to a boil. Reduce the heat and let it simmer until the sauce reduces slightly, about 3 minutes.

6. Combine Everything: Add the cooked pasta to the skillet, along with about ½ cup of the reserved pasta cooking water. Grate the Parmigiano Reggiano cheese over the top, sprinkle with the chopped parsley, and toss everything together until well combined. If the sauce is too thick, add more of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning as needed.

7. Serve: Serve the Chicken Pasta immediately, garnished with additional Parmigiano Reggiano and fresh parsley for an extra burst of flavor. Enjoy this delightful dish with your favorite glass of wine or a crisp salad on the side.

Recipe Summary

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4

This Chicken Pasta recipe is the perfect combination of rich flavors and satisfying textures. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress. Bon appétit!