The Ultimate Chicken Marsala Pasta Recipe
The Ultimate Chicken Marsala Pasta is an elevated Italian classic that combines tender chicken thighs with savory marsala wine sauce, earthy mushrooms, and al dente pappardelle pasta. This rich and flavorful one-pan dish is perfect for a hearty weeknight dinner or impressing guests with authentic Italian flair.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 1 lb pappardelle (or other long, flat pasta)
Chicken
- 2½-3 lbs boneless, skinless chicken thighs (about 6 thighs), cut into 1-inch pieces
- ¼ cup all-purpose flour
- 1 tsp dried oregano
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
Cooking 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
- 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 boil, generously seasoned with Kosher salt. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining, then set the pasta aside.
- Dredge the chicken: In a large bowl, combine the chicken pieces with flour, dried oregano, 1 teaspoon Kosher salt, and black pepper. Toss until the chicken is thoroughly coated with the seasoned flour mixture.
- Brown the chicken: Heat a large pan over medium-high heat and add 2 tablespoons olive oil and 2 tablespoons butter. Add the dredged chicken pieces and cook undisturbed for 3-5 minutes until browned on one side. Stir and continue cooking for another 3-5 minutes until golden brown on all sides. Transfer the chicken to a plate.
- Cook the mushrooms: In the same pan, add an additional 2 tablespoons olive oil (or butter). Add the sliced mushrooms and cook undisturbed for 3-4 minutes until golden brown. Stir and cook for another 3-4 minutes. Add the sliced shallots and the remaining ½ teaspoon Kosher salt. Stir and cook for about 2 more minutes until the shallots are softened.
- Make the chicken marsala sauce: Pour in the marsala wine, sherry vinegar, and balsamic vinegar. Scrape the bottom of the pan with a spatula to release any browned bits. Return the chicken and any collected juices to the pan. Bring to a boil, then reduce heat to a simmer. Let the sauce reduce and the chicken finish cooking through, about 3 minutes.
- Add the pasta: Add the cooked pasta to the pan with the chicken and pour in about ½ cup of the reserved pasta water. Add the grated Parmigiano Reggiano cheese and chopped parsley, then toss everything well. Taste and adjust seasoning as needed. Add more reserved pasta water if you prefer a looser sauce.
- Serve: Serve the pasta immediately with additional Parmesan cheese and freshly grated black pepper. Garnish with extra parsley for a vibrant finish. Enjoy your homemade Chicken Marsala Pasta!
Notes
- Boneless, skinless chicken thighs provide tender, juicy meat but you can substitute with chicken breasts if preferred.
- Reserve pasta water contains starch that helps the sauce cling to the pasta and improve texture.
- If you can’t find marsala wine, dry sherry can be used as a substitute.
- Adjust seasoning gradually; taste before adding more salt or pepper to achieve perfect balance.
- Use fresh Parmigiano Reggiano for the best authentic flavor.
- This dish is best enjoyed immediately to preserve the texture and flavor of the sauce.
- Leftovers can be refrigerated for up to 3 days and gently reheated on stovetop with a splash of water or broth.