Pappardelle with Chicken and Mushroom Ragu

There’s something truly comforting about a plate of Pappardelle with Chicken and Mushroom Ragu. Imagine a cool evening in fall, the aroma of savory ingredients filling your kitchen as you prepare this delightful dish. It’s one of those meals that can transport you to a cozy Italian trattoria, where every bite feels like a warm embrace. When I first discovered this recipe, I was immediately captivated by the rich flavors of the mushroom ragu paired with tender chicken, all enveloped in luscious pasta. Sharing it with my family turned into a cherished tradition, and now it’s a staple on our dinner table. The best part? It’s relatively simple to make, leaving you more time to enjoy the company of those you love.

What You Need for Pappardelle with Chicken and Mushroom Ragu

The ingredients for Pappardelle with Chicken and Mushroom Ragu come together beautifully to create a dish that’s not only flavorful but also satisfying. Each component plays a vital role in balancing textures and flavors, resulting in a meal that’s both hearty and comforting.

• 6 ounces cremini mushrooms – Their earthy flavor enhances the ragu.
• 3 garlic cloves – Adds depth and aroma.
• 1/4 cup extra-virgin olive oil – The base of our sauce, bringing richness.
• 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces – Tender and juicy, the star protein.
• 1 small onion, chopped – For sweetness and flavor complexity.
• 3/4 teaspoon chopped rosemary – A fragrant herb that pairs perfectly with chicken.
• 3 tablespoons balsamic vinegar – Adds a sweet tang to the ragu.
• 1 (28-ounce) can whole tomatoes in juice – Forms the base of the sauce.
• 1/2 pound dried pappardelle – The ideal pasta shape for this rich sauce.
• 5 ounces baby arugula (about 8 cups) – Adds freshness and a peppery bite.
• Accompaniment: Grated Parmigiano-Reggiano – For serving, this cheese enhances every bite.

The Process for Making Pappardelle with Chicken and Mushroom Ragu

Cooking Pappardelle with Chicken and Mushroom Ragu is a joy, as the kitchen fills with delightful aromas. You’ll find that the process is straightforward, yet it yields an impressive dish that feels gourmet. Let’s dive into the steps to create this hearty meal.

1. Start by pulsing the mushrooms and garlic in a food processor until they’re finely chopped. This mixture forms the flavor base of your ragu, so make sure it’s well blended.
2. Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. You want the oil hot enough to sear the chicken, creating a golden crust.
3. Season the chicken pieces with salt and pepper before adding them to the skillet. Cook the chicken, stirring occasionally, for about 3 minutes until it’s just golden. Use a slotted spoon to transfer it to a bowl.
4. Reduce the heat to medium and add the chopped onion to the skillet. Stir occasionally for about 3 minutes until softened. The onion should become translucent and fragrant.
5. Next, add the prepared mushroom mixture, rosemary, and the remaining salt and pepper. Cook this, stirring constantly, until it begins to brown, which should take about 4 minutes. The browning will deepen the flavor of your ragu.
6. Pour in the balsamic vinegar and cook until it evaporates, allowing the flavors to concentrate and meld together.
7. Return the chicken to the skillet, and add the whole tomatoes (with juice). Simmer this mixture, breaking up the tomatoes with a spoon, and stirring occasionally for about 15 minutes until the sauce thickens.
8. While the sauce simmers, cook the pappardelle in a pot of boiling salted water until al dente. The salt is crucial for enhancing the pasta flavor, so don’t skip this step!
9. Once the pasta is cooked, add the arugula to the sauce and stir until it wilts. This adds a lovely freshness to the rich ragu.
10. Finally, stir in the drained pasta and cook for another minute to combine everything. Serve hot with a generous sprinkling of Grated Parmigiano-Reggiano on top, and enjoy the delightful flavors of your hard work!

Tips and Tricks about Pappardelle with Chicken and Mushroom Ragu

Making Pappardelle with Chicken and Mushroom Ragu can be simple yet rewarding if you have the right tips in mind. Here are some valuable pointers to enhance your cooking experience:

• Storage: Allow leftovers to cool completely before transferring them to airtight containers. They can be stored in the refrigerator for up to three days.
• Freezing: This ragu freezes beautifully! Portion it into containers and freeze for up to three months. Thaw in the refrigerator before reheating.
• Pairing: Serve it with a simple green salad dressed with vinaigrette to balance the richness of the dish.
• Variations: You can experiment with different types of pasta such as penne if you can’t find pappardelle.
• Herb Substitutes: Feel free to swap rosemary for other herbs like thyme or sage for a different flavor profile.

What Goes Well With This Pappardelle with Chicken and Mushroom Ragu

• Crisp Green Salad: A salad with mixed greens, cherry tomatoes, and a light vinaigrette pairs perfectly with this rich dish.
• Garlic Bread: Serve some warm, crispy garlic bread on the side to soak up any leftover sauce.
• White Wine: A chilled glass of white wine complements the flavors beautifully, enhancing your dining experience.
• Seasonal Vegetables: Roasted seasonal vegetables add color and nutrition, making the meal well-rounded.
• Occasions: This dish works wonderfully for family dinners, special occasions, or even cozy weekend meals.
• Storage Tips: For leftovers, store them in an airtight container in the fridge and consume within three days for the best quality.

FAQ

Conclusion

In conclusion, Pappardelle with Chicken and Mushroom Ragu is a dish that beautifully combines comfort and flavor in every bite. It’s a perfect meal to gather around the table with family and friends, creating memorable moments. Don’t hesitate to try this recipe; your taste buds will thank you for this delightful experience!

Pappardelle with Chicken and Mushroom Ragu

The ultimate comfort food, Pappardelle with Chicken and Mushroom Ragu is a creamy and savory delight. It's perfect for a weeknight dinner when you're craving something hearty and satisfying. This dish combines tender chicken, earthy mushrooms, and luscious pasta, creating a meal that's sure to impress your family. Try making it tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 6 ounces cremini mushrooms
• 3 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds skinless boneless chicken thighs cut into 1/2-inch pieces
• 1 small onion chopped
• 3/4 teaspoon chopped rosemary
• 3 tablespoons balsamic vinegar
• 1 28-ounce can whole tomatoes in juice
• 1/2 pound dried pappardelle or penne is just fine too
• 5 ounces baby arugula about 8 cups
• 1 serving Grated Parmigiano-Reggiano for serving

Equipment

• Large Pot
• Food Processor
• Skillet
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Pulse mushrooms and garlic in a food processor until finely chopped.
2. Heat olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until just golden, about 3 minutes. Transfer with a slotted spoon to a bowl.
3. Reduce heat to medium and cook onion, stirring occasionally, until softened, about 3 minutes.
4. Add mushroom mixture, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until beginning to brown, about 4 minutes.
5. Add balsamic vinegar and cook until evaporated. Add chicken and tomatoes (with juice), then simmer, breaking up tomatoes with a spoon and stirring occasionally, until sauce is just thickened, about 15 minutes.
6. Meanwhile, cook pasta in a pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
7. Add arugula to sauce and stir until wilted. Stir in drained pasta and cook 1 minute. Serve with Grated Parmigiano-Reggiano and enjoy.

Notes

• Tip 1: Allow leftovers to cool completely before transferring them to airtight containers. They can be stored in the refrigerator for up to three days.
• Tip 2: This ragu freezes beautifully! Portion it into containers and freeze for up to three months. Thaw in the refrigerator before reheating.
• Tip 3: Serve it with a simple green salad dressed with vinaigrette to balance the richness of the dish.
• Tip 4: You can experiment with different types of pasta such as penne if you can’t find pappardelle.
• Tip 5: Feel free to swap rosemary for other herbs like thyme or sage for a different flavor profile.

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