why make this recipe
Cozy & Comforting Chicken Marsala Pasta is the perfect dish for busy weeknights. It’s quick to prepare and combines tender chicken with flavorful mushrooms and a rich Marsala sauce, all tossed with hearty pasta. This recipe not only satisfies your hunger but also warms your soul, making it a go-to for family dinners or a cozy meal at home. It’s comforting, delicious, and truly feels like a warm hug on a plate.
how to make Cozy & Comforting Chicken Marsala Pasta
Ingredients:
- 1 lb Pappardelle or Long Pasta (hearty base that holds the creamy sauce beautifully)
- 2 ½ – 3 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
- ¼ cup All-Purpose Flour (creates a light crust)
- 1 tsp Dried Oregano (for an earthy flavor)
- 1 ½ tsp Kosher Salt (divided)
- ¼ tsp Black Pepper (freshly ground)
- 4 Tbsp Extra Virgin Olive Oil (essential for sautéing)
- 2 Tbsp Unsalted Butter (divided)
- 2 pints White Button Mushrooms (sliced)
- 2 medium Shallots (thinly sliced)
- ¾ cup Dry Marsala Wine (avoid sweet varieties)
- ¼ cup Sherry Vinegar (adds necessary acidity)
- 2 Tbsp Balsamic Vinegar (for a touch of sweetness)
- ¼ cup Parmigiano Reggiano (grated)
- 2 Tbsp Fresh Parsley (chopped)
Directions:
- Cook the pasta according to package instructions. Drain and set aside.
- In a bowl, mix the flour, dried oregano, 1 teaspoon of salt, and black pepper.
- Coat the chicken pieces in the flour mixture.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the mushrooms and shallots, cooking until softened, about 5 minutes.
- Pour in the Marsala wine, scraping up any brown bits from the pan. Allow it to simmer for about 3 minutes.
- Add the sherry vinegar, balsamic vinegar, and the remaining salt. Stir well.
- Return the chicken to the skillet and simmer for another 5 minutes.
- Toss in the cooked pasta and mix everything together.
- Serve with grated Parmigiano Reggiano and fresh parsley sprinkled on top.
how to serve Cozy & Comforting Chicken Marsala Pasta
Serve this dish hot in bowls, garnished with extra grated Parmigiano Reggiano and chopped parsley. It pairs well with a side salad or some crusty bread to soak up the delicious sauce.
how to store Cozy & Comforting Chicken Marsala Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of chicken broth or water if needed to loosen the sauce.
tips to make Cozy & Comforting Chicken Marsala Pasta
- Make sure to not overcrowd the skillet when cooking the chicken. This helps it brown properly.
- Adjust the seasoning as you go, tasting the sauce to get the perfect balance of flavors.
- For added richness, you can stir in a little cream at the end before serving.
variation
You can substitute chicken thighs with chicken breasts or even shrimp for a different protein option. For a vegetarian twist, try using tofu and vegetable broth instead of chicken and Marsala wine.
FAQs
1. Can I use a different kind of pasta?
Yes, any long pasta like fettuccine or linguine will work just fine.
2. Is there a non-alcoholic version of the recipe?
You can substitute Marsala wine with grape juice or broth mixed with a little vinegar for acidity.
3. Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze the pasta without the sauce. For best results, reheat and add fresh sauce when ready to eat.
Cozy & Comforting Chicken Marsala Pasta
- Total Time: 40
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free pasta)
Description
A quick and comforting dish featuring tender chicken, flavorful mushrooms, and a rich Marsala sauce tossed with hearty pasta.
Ingredients
- 1 lb Pappardelle or Long Pasta
- 2 ½ – 3 lbs Boneless, Skinless Chicken Thighs (cut into 1-inch pieces)
- ¼ cup All-Purpose Flour
- 1 tsp Dried Oregano
- 1 ½ tsp Kosher Salt (divided)
- ¼ tsp Black Pepper
- 4 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Unsalted Butter (divided)
- 2 pints White Button Mushrooms (sliced)
- 2 medium Shallots (thinly sliced)
- ¾ cup Dry Marsala Wine
- ¼ cup Sherry Vinegar
- 2 Tbsp Balsamic Vinegar
- ¼ cup Parmigiano Reggiano (grated)
- 2 Tbsp Fresh Parsley (chopped)
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a bowl, mix the flour, dried oregano, 1 teaspoon of salt, and black pepper.
- Coat the chicken pieces in the flour mixture.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and cook until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Add the mushrooms and shallots, cooking until softened, about 5 minutes.
- Pour in the Marsala wine, scraping up any brown bits from the pan. Allow it to simmer for about 3 minutes.
- Add the sherry vinegar, balsamic vinegar, and the remaining salt. Stir well.
- Return the chicken to the skillet and simmer for another 5 minutes.
- Toss in the cooked pasta and mix everything together.
- Serve with grated Parmigiano Reggiano and fresh parsley sprinkled on top.
Notes
For added richness, stir in a little cream at the end before serving. Adjust the seasoning as needed for optimal flavor.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian