Creamy Marsala Chicken Tagliatelle with Wild Mushrooms & Crispy Sage

Instructions

1. 1

   Prep pasta water: Bring a large pot of salted water to a rolling boil for the tagliatelle.

2. 2

   Season chicken: Pat chicken dry, season both sides generously with salt, pepper and dried oregano.

3. 3

   Cook chicken: Heat 1½ tbsp olive oil in a large heavy skillet over medium-high. Sear chicken 3–4 minutes per side until golden and just cooked through (internal ~68°C/155°F). Remove to a plate, tent loosely and rest. When cool, slice into 1 cm strips.

4. 4

   Crisp the sage: In a small skillet, heat 1 tbsp olive oil until shimmering. Fry sage leaves quickly (10–20 seconds) until crisp — they brown fast. Drain on paper towel and lightly salt. Reserve oil for sauce flavor.

5. 5

   Sear mushrooms: In the large skillet used for chicken, add remaining ½ tbsp oil and 1 tbsp butter over medium-high. Add sliced fresh mushrooms in a single layer; don’t crowd. Let them brown undisturbed, then toss and brown the rest. Add rehydrated porcini (if using) and cook 2 minutes. Season with salt and pepper.

6. 6

   Aromatics and deglaze: Push mushrooms to the side, add shallot and garlic into pan, sauté 1 minute until fragrant. Add the Marsala substitute (white grape juice + vinegar) or stock to deglaze, scraping browned bits. Allow to reduce by half, 2–3 minutes.

7. 7

   Build the sauce: Add chicken stock and simmer 4–5 minutes. Stir in cream and Dijon mustard; simmer gently until slightly thickened, 3–4 minutes. Taste and adjust seasoning. If sauce seems thin, simmer a little longer; if too thick, add a splash of stock or reserved porcini liquid.

8. 8

   Cook pasta: Add tagliatelle to boiling water and cook to al dente. Reserve 1 cup pasta cooking water before draining.

9. 9

   Finish: Add drained pasta to the skillet with sauce over low heat. Toss with grated Pecorino and a splash of pasta water to emulsify and coat evenly. Return sliced chicken to the pan, gently warm through for 1–2 minutes. Stir in lemon juice and chopped parsley. Finish with a drizzle of the reserved sage oil or optional truffle oil.

10. 10

    Plate: Divide between warmed plates, top with crispy sage leaves and extra grated Pecorino, and a crack of black pepper.

11. 11

    Pro tips: Use fresh pasta if possible — it makes the dish silkier. Pace your reductions: the Marsala substitute gives sweetness and acid; taste early. Don’t overcook the chicken: slightly underdone when resting will finish in the sauce. Save pasta water — it’s the glue.