In a large pot, bring salted water to a rolling boil over high heat. Add the pappardelle and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta cooks, prepare your chicken thighs by cutting them into bite-sized pieces. In a shallow dish, mix all-purpose flour with dried oregano, kosher salt, and black pepper. Dredge the chicken pieces ensuring they’re evenly coated.

Heat a skillet over medium-high heat and add extra virgin olive oil and butter. Cook the dredged chicken for about 6-10 minutes until golden brown and crisp. Transfer the cooked chicken to a plate.

In the same skillet, add more olive oil and butter if needed. Sauté white button mushrooms until golden brown, about 5-7 minutes, then add shallots and cook for an additional 2 minutes.

Pour in the dry Marsala cooking wine, sherry vinegar, and balsamic vinegar, scraping the browned bits. Return the browned chicken to the pan and let the sauce reduce slightly for about 3 minutes.

Add the drained pappardelle into the skillet along with reserved pasta water and grated Parmigiano Reggiano. Toss over low heat, adjusting seasoning with salt and pepper as needed.

Plate up portions of your creamy Chicken Marsala Pasta. Garnish with fresh parsley and additional cheese. Serve immediately.