Can we just pretend to be back in the 80’s for a hot second? It was a good decade. I was born, chicken marsala was a thing, Jane Fonda was everything, I mean kinda brilliant right? I’ve taken my spin on that classic dish to make Mushroom Chicken Marsala Pasta and HOLY MOLY it’s so good.
This is one of those easy weeknight recipes that you’ll want to make over and over again. Just grab a bottle of Marsala and keep it on hand so you can use it each time you make this recipe. Then throw it over some pasta and omg it’s so good.
You can use chicken breasts – but the chicken thighs are way more flavorful, pinkie promise! And the mushrooms could be optional. You’ll love every last bite of this – I promise!
Mushroom Chicken Marsala Pasta
- 6 chicken thighs, cut into bite sized pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- Kosher salt and freshly cracked black pepper
- ½ teaspoon dried oregano
- 2 tablespoons all purpose flour
- 1 cup sliced wild mushrooms
- 1 shallot, roughly chopped
- ½ cup Marsala Wine
- ½ cup Chicken Stock
- Fresh oregano for seasoning
- ½ lb fettuccine, cooked
- Heat the olive oil and butter in a sauté pan.
- Season the chicken with salt, pepper, dried oregano and lightly dust with flour. Cook the chicken in the olive oil butter mixture for 8-10 minutes, stirring frequently until fully cooked. Remove to a plate and set aside.
- Add the chopped shallots and mushrooms to the pan and sauté for 4-5 minutes until the mushrooms are golden brown. Deglaze with the Marsala and add chicken stock. Reduce the liquid until slightly thickened, about 5 minutes. Return the chicken back into the pan and the cooked pasta and serve immediately. Scatter the top with fresh oregano.