The Ultimate Chicken Marsala Pasta (Elevated Italian Classic)
Of all the classic Italian-inspired dishes, this creamy Chicken Marsala Pasta is at the top of our list. Tender chicken cooks in a rich Marsala wine sauce layered with sherry vinegar and balsamic, then gets tossed with sautéed mushrooms, shallots, and al dente pasta. Finished with plenty of grated Parmigiano Reggiano, it’s an easy yet elegant dinner.
Servings: 8 servings
Calories: 695kcal
Video
Equipment
Ingredients
- 1 lb pappardelle, or other long, flat pasta
- 2½-3 lbs chicken thighs, boneless, skinless (about 6 thighs), cut into 1-inch pieces
- ¼ cup all-purpose flour
- 1 tsp dried oregano
- 1½ 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 boil, season generously with about Kosher salt, then add pasta. Cook according to package directions to al dente. Before draining, reserve about 1 cup of the cooking liquid. Set aside.
- Dredge the chicken. Pace chicken in a large bowl, then add ¼ cup flour, 1 tsp oregano, 1 tsp Kosher salt, and ¼ tsp black pepper. Mix well to thoroughly coat.
- Brown the chicken. Heat a large pan over medium-high heat, then add 2 Tbsp olive oil and 2 Tbsp butter. Add dredged chicken, then cook for 3-5 minutes undisturbed. Stir well, then cook an additional 3-5 minutes, until golden brown on all sides. Transfer to a large plate.
- Cook the mushrooms. Add another 2 Tbsp olive oil (or butter), then add sliced mushrooms. Cook 3-4 minutes undisturbed, until golden brown. Stir well, then cook an additional 3-4 minutes. Add sliced shallots, season with remaining ½ tsp Kosher salt, then stir and cook about 2 minutes more.
- Make the chicken marsala sauce. Pour in ¾ cup marsala wine, ¼ cup sherry vinegar, and 2 Tbsp balsamic vinegar. Use a spatula to scrape any brown bits off the bottom. Return the chicken (and any drippings) to the pan, bring to a boil, then lower the heat to a simmer. Allow the sauce to reduce and chicken to finish cooking through, about 3 minutes.
- Add the pasta. Add cooked pasta to the pan, then pour in about ½ cup reserved pasta water. Add ¼ cup Parmigiano Regianno cheese, then 2 Tbsp chopped parsley, then toss well. Taste and adjust seasoning as needed. If you want more of a sauce, add additional reserved pasta water. Serve immediately with additional Parmesan cheese and freshly grated black pepper. Enjoy!
Notes
- Make ahead: Pasta can be made up to 1 day ahead.
- Reheating: Warm in a skillet over medium heat with a splash of water, stock, wine, or cream to loosen the sauce. Finish with Parmesan and chopped parsley before serving.
Nutrition
Serving: 1serving | Calories: 695kcal | Carbohydrates: 50g | Protein: 34g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 614mg | Potassium: 581mg | Fiber: 3g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg
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