Description
Dive into the comforting embrace of our Chicken Marsala Pasta, where traditional Italian flavors meet the heartiness of a home-cooked meal. This dish, featuring tender chicken and silky pappardelle tossed in a rich Marsala wine sauce, offers a delightful mix of earthy mushrooms and a splash of vinegars, creating a depth of flavor that’s both unique and satisfying.Perfect for a cozy evening, this pasta dish brings warmth to any table with its rustic charm and aromatic allure. Whether it’s a quiet dinner at home or a gathering with friends, this Chicken Marsala Pasta promises to be a crowd-pleaser, filling the room with its inviting aroma and leaving everyone asking for seconds.
Ingredients
1 lb pappardelle or other long, flat pasta
2 ½ – 3 lbs chicken thighs, boneless, skinless (about 6 thighs; can use chicken breasts instead)
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
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
¼ cup Parmigiano Reggiano, grated
2 Tbsp fresh parsley, finely chopped, plus more for serving
Instructions
Cook the pasta: Bring a large pot of water to a rapid boil, season generously with about 2 Tbsp Kosher salt. Cook pasta until al dente according to package directions. Reserve about 1 cup of the cooking liquid before draining. Set aside.
Dredge the chicken: Cut chicken thighs into roughly 1″ pieces. In a large bowl, combine chicken, ¼ cup flour, 1 tsp oregano, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well to coat.
Brown the chicken: In a large skillet or braiser over medium-high heat, heat 2 Tbsp olive oil and 1 Tbsp butter. Add chicken and cook 3-5 minutes undisturbed, then stir and cook another 3-5 minutes until golden brown. Transfer to a plate.
Cook the mushrooms: In the same skillet, add remaining oil and butter, and mushrooms. Cook 3-4 minutes undisturbed, then stir and cook another 3-4 minutes until browned. Add shallots and remaining ½ tsp salt; cook until translucent, about 2 minutes.
Make the sauce: Add Marsala wine, sherry vinegar, and balsamic vinegar. Scrape any brown bits off the skillet’s bottom. Return chicken to the skillet, bring to a boil, then simmer until the sauce reduces, about 3 minutes.
Combine: Add cooked pasta and about ½ cup reserved pasta water to the skillet. Grate Parmigiano cheese over the top, add parsley, and toss well. Adjust seasoning as needed. Serve immediately with additional cheese and fresh parsley.
- Prep Time: 20 minutes
- Cook Time: 30 minutes