Description
Chicken Marsala Pasta brings Italian-American comfort to your dinner table with elegant simplicity. Succulent chicken, earthy mushrooms, and rich Marsala wine sauce mingle perfectly over al dente pasta, inviting you to savor each delicious forkful.
Ingredients
Scale
Pasta & Chicken:
- 1 lb (453.6 grams) pappardelle or other long, flat pasta
- 2.5–3 lbs (1.13–1.36 kilograms) chicken thighs, boneless, skinless (about 6 thighs; or substitute chicken breasts)
Dry Ingredients:
- ¼ cup (30 grams) all-purpose flour
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt (plus more for cooking pasta)
- ¼ teaspoon freshly ground black pepper
Fats, Vegetables & Liquids:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 2 pints (567 grams) white button mushrooms, stems removed, caps thinly sliced
- 2 medium shallots, thinly sliced
- ¾ cup dry Marsala cooking wine
- ¼ cup sherry vinegar
- 2 tablespoons balsamic vinegar
Garnishes:
- ¼ cup (25 grams) Parmigiano Reggiano, grated
- 2 tablespoons fresh parsley, finely chopped (plus more for serving)
Instructions
- Prepare a spacious cooking vessel with generously salted water, bringing it to a vigorous boil. Immerse pasta and cook until tender, maintaining a slight firmness. Extract and preserve a portion of starchy liquid before draining.
- Transform chicken thighs into bite-sized morsels, then envelop in a seasoned flour mixture, ensuring each piece receives an even, delicate coating of herbs and spices.
- Heat a blend of olive oil and butter in a expansive skillet, creating a golden landscape for the chicken. Carefully introduce the seasoned pieces, allowing them to develop a rich, caramelized exterior without disturbance.
- After achieving a perfect golden hue, relocate the chicken to a temporary resting spot. In the same aromatic pan, introduce mushrooms, permitting them to caramelize without immediate movement.
- Incorporate shallots into the mushroom landscape, allowing them to become translucent and release their delicate flavors. Deglaze the pan with Marsala wine, sherry, and balsamic vinegar, capturing all the concentrated essence from the pan’s surface.
- Reunite the chicken with the mushroom medley, allowing the liquid to reduce and intensify. Gently fold in the prepared pasta, introducing reserved cooking liquid to create a luxurious, glossy coating.
- Finish the dish with a generous cascade of grated Parmigiano cheese and freshly chopped parsley. Taste and adjust seasoning, ensuring a harmonious blend of flavors.
- Serve immediately, presenting a steaming plate adorned with additional cheese and herbaceous garnish, inviting diners to savor the rich, complex layers of the dish.
Notes
- Chicken thighs provide deeper flavor and tenderness compared to chicken breasts, creating a more succulent dining experience.
- Letting mushrooms brown undisturbed creates a rich caramelization that develops complex umami notes throughout the entire dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg