Serendipity is the only way I can explain this recipe. This delectable fettuccine in a brown butter sauce and tossed with meltingly tender chicken and earthy mushrooms. The pasta dish that both of my children declare is one of their favorite meals ever was a pure stroke of luck.
We just happened to be in New York City on the weekend Eataly (the truly magical and gigantic Italian market with restaurants, a bakery, etc) first opened. We were lucky enough to not only get inside before the entire city seemingly descended upon it, but also to snag a spot in their pasta restaurant for lunch.
The pasta special that day was this dish. Well, not exactly this dish, because we were too busy stuffing our faces and licking our plates to ask if they would share the recipe. Seriously one of the dumbest moments of my life and I’ve done some dumb things.
It became my mission to recreate the magic that was on our plates that lovely November day. Luckily I was lucid enough to take a picture of my plate before I inhaled everything on it. I tried several variations but there were a few things I just couldn’t figure out. Luckily again, my brother came to visit. While almost all of my family can more than hold their own in a kitchen, my brother Tom is the only one who has actually worked professionally as a chef. Just the expert I needed! We cooked and tweaked and came pretty darn close to duplicating that Eataly lunch special.
All these years later it’s deeply loved by our whole family – even my husband who really isn’t a pasta fan. But what’s not to love? Try it and see for yourself the magic that happens when you combine brown butter, chicken, mushrooms and fettuccine. Just don’t be surprised when it becomes a regularly requested meal in your house too!
Brown Butter Chicken Mushroom Fettuccine
- 4 Tbsp butter unsalted
- 3 ounces soppressata
- 1/2 cup marsala divided
- 1/2 cup tomato seeded and finely diced
- 2 cloves garlic minced
- 1 shallot minced
- 1/2 lemon juiced
- 2 cups rotisserie chicken skin removed and diced
- 8 ounces mushrooms roughly chopped
- 2 Tbsp olive oil
- 1/4 cup white wine
- 3/4 cup chicken broth
- 2 Tbsp heavy cream
- 2 Tbsp chicken demi-glacé optional
- 1 package refigerated fettuccine
- 1/4 cup chopped parsley
- salt and freshly ground pepper
- Finely chop the soppressata (the easiest way to do this is with a food processor). Brown the soppressata in a small skillet over medium heat. Deglaze the pan with 1/4 cup of the Marsala and simmer until it has mostly evaporated. Set aside.
- To brown the butter, add it to a large skillet and melt it over medium heat, swirling frequently to ensure it melts evenly. The butter will start to foam and then the foam will subside. Watch the butter carefully and continue swirling the pan frequently until browned bits appear at the bottom of the pan. Remove the pan from the heat before it can burn.
- Add the olive oil and lemon juice to the pan and return it to heat. Add the shallots and sauté for 1-2 minutes, being careful not to burn the butter or the shallots. Add the garlic and mushrooms. Cook the mushrooms for 5-10 minutes or until they are tender.
- Add the tomatoes, wine and remaining Marsala. Simmer for another minute or two and add the chicken broth. Reduce slightly and add the cream and demi-glacé if using. Taste and season with salt and pepper if needed.
- Meanwhile, cook the pasta and reserve about a cup of the pasta water before you drain the fettuccine.
- Add the chicken to the mushrooms and brown butter sauce. Add the cooked fettuccine and toss well to combine. Add the pasta water, a little at a time, until you have a slightly thickened sauce coating the noodles. Gently toss in the sopprasseta.
- Garnish with parsley and serve immediately.