Porcini Pasta with Marsala Cream, Caramelized Onions & Chicken Thighs

Ingredients (4 servings)

• Pasta

◦ 12 oz porcini-infused pasta (tagliatelle, fettuccine, or pappardelle)

◦ Salt for pasta water

• Chicken & Sauce

◦ 4 boneless, skinless chicken thighs

◦ 2 tbsp olive oil

◦ 2 tbsp unsalted butter

◦ 2 medium yellow onions, thinly sliced

◦ 2 garlic cloves, minced

◦ ½ cup Marsala wine (dry preferred)

◦ 1 cup heavy cream

◦ ½ cup chicken stock

◦ Salt & freshly ground black pepper

◦ 1 tsp fresh thyme (optional, or sub a little rosemary)

• Finish

◦ ½ cup freshly grated Parmesan cheese

◦ 2 tbsp chopped fresh parsley

Method

1 Caramelize the Onions

◦ Heat 1 tbsp olive oil + 1 tbsp butter in a wide skillet over medium-low heat.

◦ Add onions, a pinch of salt, and cook slowly 25–30 minutes until deep golden and sweet. Stir occasionally. Remove and set aside.

2 Cook the Chicken

◦ Season chicken thighs with salt and pepper.

◦ In the same pan, add remaining oil. Sear chicken on medium-high heat until golden brown and cooked through (about 4–5 minutes per side). Remove and slice into strips.

3 Make the Marsala Cream Sauce

◦ Lower heat to medium. Melt the remaining butter, add garlic, and sauté 30 seconds.

◦ Deglaze with Marsala wine, scraping up browned bits. Reduce by half.

◦ Add cream and chicken stock, simmer 5 minutes until slightly thickened. Stir in thyme if using.

4 Cook the Pasta

◦ Meanwhile, cook porcini pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.

5 Combine

◦ Add pasta, caramelized onions, and chicken to the Marsala cream sauce. Toss well, loosening with a splash of reserved pasta water if needed.

◦ Stir in Parmesan, adjust seasoning.

6 Finish & Serve

◦ Plate the pasta, top with chopped parsley, and serve immediately.