Cozy & Comforting Chicken Marsala Pasta

When the craving for hearty and flavorful comfort food strikes, this Cozy & Comforting Chicken Marsala Pasta should be your go-to recipe. Featuring tender chicken thighs cooked in a rich Marsala wine sauce and nestled atop perfectly cooked pappardelle, this dish is an ideal balance of umami-rich mushrooms, a hint of tangy sweetness, and creamy cheese.

Ingredients:

• Pasta & Chicken:
  • 1 lb pappardelle or other long, flat pasta
  • 2 ½ – 3 lbs chicken thighs, boneless, skinless (about 6 thighs; or substitute chicken breasts)
  • 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
• Oil, Butter & Mushrooms:
  • 4 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter, divided
  • 2 pints white button mushrooms, stems removed, caps thinly sliced
• Shallots & Sauce:
  • 2 medium shallots, thinly sliced
  • ¾ cup dry Marsala cooking wine
  • ¼ cup sherry vinegar
  • 2 Tbsp balsamic vinegar
• Garnishes:
  • ¼ cup Parmigiano Reggiano, grated
  • 2 Tbsp fresh parsley, finely chopped (plus more for serving)

Directions:

1. Cook the Pasta:

• Bring a large pot of water to a rapid boil and season generously with about 2 Tbsp of kosher salt.
• Cook the pasta until al dente according to the package directions. Reserve about 1 cup of cooking water before draining. Set the pasta aside.

2. Dredge the Chicken:

• Cut the chicken thighs into roughly 1-inch pieces.
• In a large bowl, combine the chicken, ¼ cup flour, 1 tsp oregano, 1 tsp kosher salt, and ¼ tsp black pepper.
• Mix well until the chicken is evenly coated.

3. Brown the Chicken:

• In a large skillet or braiser over medium-high heat, heat 2 Tbsp olive oil and 1 Tbsp butter.
• Add the chicken and cook for 3-5 minutes undisturbed. Stir and cook for another 3-5 minutes until golden brown.
• Transfer the browned chicken to a plate and set aside.

4. Cook the Mushrooms:

• In the same skillet, add the remaining oil and butter.
• Add the mushrooms and cook for 3-4 minutes undisturbed, then stir and cook for another 3-4 minutes until browned.
• Add the shallots and the remaining ½ tsp salt. Cook until translucent, about 2 minutes.

5. Make the Sauce:

• Add the Marsala wine, sherry vinegar, and balsamic vinegar to the skillet.
• Scrape any browned bits off the skillet’s bottom.
• Return the chicken to the skillet and bring to a boil, then simmer until the sauce reduces, about 3 minutes.

6. Combine:

• Add the cooked pasta and about ½ cup of the reserved pasta water to the skillet.
• Grate Parmigiano cheese over the top, add the parsley, and toss well to combine.
• Adjust the seasoning as needed.

7. Serve:

• Serve immediately, topped with additional grated cheese and fresh parsley.

Timing:

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

Servings:

• 4 servings

This pasta dish is perfect for a cozy night in, pairing earthy mushrooms with the slight sweetness of Marsala wine. The chicken is succulent, the sauce is rich and flavorful, and the Parmigiano Reggiano adds a savory finishing touch. Serve this delectable pasta at your next gathering and watch it disappear in no time!