Description
Indulgent chicken pasta combines creamy sauce with tender chicken and perfectly cooked noodles. Comfort meets elegance in this simple yet sophisticated dish that will transport you to an Italian kitchen with each delightful bite.
Ingredients
Scale
Main Proteins:
- 2.5–3 pounds (1.1–1.4 kilograms) chicken thighs, boneless, skinless (about 6 thighs; can use chicken breasts instead)
Pasta and Base Ingredients:
- 1 pound (454 grams) pappardelle or other long, flat pasta
- ¼ cup all-purpose flour
- 1 ½ teaspoons kosher salt, divided, plus more for cooking pasta
- ¼ teaspoon freshly ground black pepper
Flavor Enhancers and Garnishes:
- 4 tablespoons extra virgin olive oil
- 2 tablespoons 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 tablespoons balsamic vinegar
- ¼ cup Parmigiano Reggiano, grated
- 2 tablespoons fresh parsley, finely chopped, plus more for serving
- 1 teaspoon dried oregano
Instructions
- Prepare a spacious pot with water, bringing it to a vigorous boil and seasoning thoroughly with salt. Submerge pasta and cook until perfectly tender, following package guidance. Carefully extract and preserve a portion of the starchy liquid before draining.
- Transform chicken thighs into bite-sized morsels. Create a robust coating mixture using flour, dried herbs, salt, and ground pepper. Thoroughly envelop chicken pieces within this aromatic blend.
- Ignite a skillet over robust heat, introducing a harmonious marriage of olive oil and butter. Gently deposit seasoned chicken fragments, allowing them to develop a rich, golden exterior without frequent disturbance. Rotate and continue cooking until achieving a uniform, caramelized appearance.
- Utilize the same cooking vessel to sauté mushrooms, permitting them to develop deep, complex caramelization. Incorporate finely chopped shallots, seasoning delicately and cooking until translucent and fragrant.
- Deglaze the pan with Marsala wine and complementary vinegars, meticulously scraping accumulated flavor foundations from the skillet’s surface. Reintroduce chicken, allowing the liquid to concentrate and intensify.
- Unite cooked pasta with the robust sauce, introducing reserved cooking liquid to create a silky consistency. Generously shower with freshly grated Parmigiano and chopped parsley, ensuring each strand is luxuriously coated.
- Taste and refine seasoning as needed. Serve immediately, garnishing with additional cheese and verdant parsley for an elegant presentation.
Notes
- Get all ingredients prepped before starting to cook for a smooth, stress-free experience.
- Choose bone-in chicken thighs for extra flavor and juiciness in the dish.
- Reserve pasta water as a secret weapon to help create a silky, glossy sauce that clings perfectly to noodles.
- Letting chicken and mushrooms brown undisturbed creates delicious caramelized edges and deep flavor development.
- Use a wide skillet or braiser to ensure ingredients have enough space to brown instead of steam.
- Grate fresh Parmigiano cheese directly over the pasta for maximum flavor and a luxurious finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg