When I first experimented with chicken liver, I was skeptical. Would it be a rich, savory delight or an overwhelming taste bomb? Fast forward to a cozy evening in my kitchen, and the answer was clear. The moment I sautéed shallots and garlic, an irresistible scent filled the air, blending beautifully with the earthiness of porcini mushrooms and the warmth of fresh herbs. This surprising combination has now become my go-to weeknight dinner: Chicken Liver Pasta.
With the vibrant ribbons of pappardelle coated in a silky, savory sauce, this dish quickly transforms any ordinary meal into a culinary experience. It’s not just about the flavors but also about how effortlessly it comes together in just 25 minutes! Perfect for those nights when you crave something comforting yet distinctive, this recipe invites both seasoned chefs and home cooks to relish a taste of gourmet with minimal fuss. Join me in discovering the joys of Chicken Liver Pasta—an unexpected delight that promises to please even the pickiest eaters at your table!
Why choose Chicken Liver Pasta for dinner?
Quick and Easy: This Chicken Liver Pasta comes together in just 25 minutes, making it ideal for busy weeknights when you crave gourmet flavors without the fuss.
Elevated Comfort Food: It brings together rich chicken liver, earthy porcini mushrooms, and aromatic herbs, creating a sumptuous dish that satisfies and delights.
Versatile Meal: Whether you’re impressing guests or enjoying a cozy night in, this dish suits any occasion, appealing to both adventurous eaters and those new to liver.
One-Pan Wonder: Minimal cleanup is a breeze—most of the magic happens in one skillet, leaving you more time to relax after dinner.
Crowd-Pleasing Flavor: With its robust taste and silky texture, this pasta is sure to charm even the most discerning palates, ensuring everyone leaves the table happy.
Chicken Liver Pasta Ingredients
• Discover what makes this Chicken Liver Pasta truly delicious!
For the Pasta
- Pappardelle – A wide, flat pasta that perfectly captures the rich sauce.
For the Sauce
- Unsalted Butter – Adds a rich, creamy base to enhance flavor.
- Shallot – Provides a subtle sweetness that balances the savoriness of the liver.
- Chicken Liver – The star ingredient, known for its velvety texture and depth of flavor.
- Garlic – Boosts the overall aroma; you can use roasted for a milder taste!
- Fresh Thyme – Adds a hint of earthiness, perfect for complementing the chicken liver.
- Fresh Rosemary – Offers a fragrant touch; just a little goes a long way.
- Dried Porcini Mushrooms – Rehydrates to infuse umami depth; don’t forget to save the soaking water!
- Dry White Wine – Helps deglaze the skillet, enhancing the sauce’s complexity.
- Double-Concentrated Tomato Paste – Provides a rich tomato flavor that binds the sauce together.
- Grated Parmesan – Melts beautifully to add a creamy finish to the dish.
- Salt and Freshly Ground Black Pepper – Essential for bringing all the flavors together; adjust according to taste!
How to Make Chicken Liver Pasta
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Cook the Pasta: Begin by cooking the pappardelle in a large pot of salted water according to package instructions until al dente. Drain the pasta, saving about ½ cup of the starchy water for later.
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Sauté Shallots: While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the finely chopped shallots and sauté for about 3-4 minutes until they become soft and translucent.
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Brown the Chicken Livers: Add the bite-sized pieces of chicken liver to the skillet. Cook, stirring occasionally, for about 5-7 minutes until the livers are browned on the outside and cooked through.
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Add Aromatics: Stir in the crushed garlic, fresh thyme, and fresh rosemary. Cook for an additional 1-2 minutes or until the garlic becomes fragrant and delightful.
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Incorporate Mushrooms: Toss in the rehydrated porcini mushrooms along with their soaking water. Cook everything for another minute to combine the flavors.
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Deglaze with Wine: Pour in the dry white wine, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet. Let it cook for 2-3 minutes, reducing it until the wine is mostly evaporated.
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Create the Sauce: Stir in the reserved pasta water and the double-concentrated tomato paste, mixing well to create a harmonious sauce. Cook for an additional minute until everything is well incorporated.
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Combine Pasta: Gently fold in the cooked pappardelle and the grated Parmesan. Adjust the consistency with more pasta water if necessary, aiming for a silky sauce that clings to the noodles.
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Season: Sprinkle in salt and freshly ground black pepper to taste, mixing well to enhance the flavors of your Chicken Liver Pasta.
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Serve: Plate your Chicken Liver Pasta immediately, garnishing with extra grated Parmesan and a sprinkle of fresh parsley for a vibrant touch.
Optional: Serve with a crisp green salad on the side for a refreshing contrast.
Exact quantities are listed in the recipe card below.
Expert Tips for Chicken Liver Pasta
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Choose Fresh Livers: Look for firm, plump chicken livers without any discoloration. Freshness enhances the rich flavor of your Chicken Liver Pasta.
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Don’t Overcook: Keep an eye on the chicken livers while cooking. Overcooking can lead to a grainy texture, so aim for a slightly pink center for tenderness.
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Reserve Pasta Water: Always save some of the starchy pasta water. It helps to create a silky sauce that perfectly clings to your Chicken Liver Pasta.
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Sauté Gently: When you sauté the shallots and garlic, do it over medium heat. High heat can cause them to brown too quickly and become bitter.
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Mix in Romano Cheese: For a unique twist, substitute a bit of grated Romano cheese for part of the Parmesan to amplify the dish’s savory notes.
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Experiment with Herbs: Feel free to mix in other herbs like sage or parsley for added depth. Fresh herbs elevate the flavor profile of your Chicken Liver Pasta.
Make Ahead Options
These Chicken Liver Pasta components are perfect for meal prep, saving you time on busy weeknights! You can prepare the chicken liver sauce up to 3 days in advance: simply cook the sauce through step 8, allow it to cool completely, then store it in an airtight container in the refrigerator. To maintain quality, ensure the sauce is well sealed to prevent it from absorbing other fridge odors. When you’re ready to serve, gently reheat the sauce in a skillet over medium heat, while cooking the pappardelle fresh (this takes just 10 minutes). Combine them together as instructed in step 8, and your Chicken Liver Pasta will be just as delicious as the day it was made!
Variations & Substitutions for Chicken Liver Pasta
Feel free to unleash your culinary creativity and adapt this dish to your taste and dietary needs!
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Gluten-Free: Use gluten-free pasta made from rice or quinoa, allowing everyone to enjoy this homemade delight.
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Dairy-Free: Swap out the butter and Parmesan for coconut oil and a sprinkle of nutritional yeast for a creamy finish without dairy.
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Mushroom Medley: Incorporate a mix of mushrooms like shiitake and cremini instead of just porcini for a richer, earthy flavor.
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Spice It Up: Add a pinch of red pepper flakes or some chopped fresh chili to bring a delightful heat that complements the savory notes.
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Vegetarian Option: Replace chicken liver with sautéed lentils or mushrooms to keep the dish hearty and satisfying without meat.
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Herb Infusion: Experiment with basil and oregano instead of thyme and rosemary for a fresh, vibrant twist that brightens the sauce beautifully.
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Nutty Finish: Top with toasted pine nuts or walnuts for an added crunch and richness that enhances the overall texture of your dish.
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Zesty Touch: Stir in some lemon zest or a squeeze of fresh lemon juice right before serving to brighten up the flavor and add a refreshing zing.
What to Serve with Chicken Liver Pasta?
When you whip up a steaming bowl of Chicken Liver Pasta, don’t let that culinary delight stand alone—elevate the meal with perfect pairings that enhance its rich flavors and comforting textures.
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Crispy Garlic Bread: Warm, buttery slices infused with garlic make for an irresistible side that perfectly complements the savory sauce, drawing you in with each fragrant bite.
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Arugula Salad: A vibrant mix of peppery arugula with lemon vinaigrette offers a refreshing contrast to the rich pasta, balancing each mouthful beautifully.
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Roasted Vegetables: Seasonal veggies caramelized to perfection bring an earthy sweetness and add a colorful, healthful touch to your dinner table.
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Grilled Asparagus: Tender asparagus spears drizzled with olive oil further incorporate that fresh note, elevating your Chicken Liver Pasta with a delightful crunch.
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Chardonnay: A crisp chilled glass pairs beautifully, enhancing the flavors of the dish and creating a harmonious dining experience that’s both elegant and satisfying.
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Chocolate Mousse: End the meal with a light yet decadent dessert that melts in your mouth, perfectly concluding the meal with a touch of indulgence after savoring the heartiness of the pasta.
How to Store and Freeze Chicken Liver Pasta
Fridge: Store leftover Chicken Liver Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water for moisture.
Freezer: For longer storage, freeze the Chicken Liver Pasta in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to eat, reheat in a skillet over low-medium heat, adding a little reserved pasta water to revive the sauce’s creaminess.
Tips: Always check for freshness before reheating leftovers. If the pasta looks dry, add more water or a drizzle of olive oil while warming it up.
Chicken Liver Pasta Recipe FAQs
How do I choose the best chicken livers for this recipe?
Absolutely! When selecting chicken livers, look for those that are firm and plump with a rich burgundy color. Avoid any pieces that appear slimy or have dark spots. Fresh chicken livers should have a slight metallic smell; if it’s overly pungent, it’s best to leave them behind!
How should I store leftover Chicken Liver Pasta?
Very! Store your leftover Chicken Liver Pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it gently in a skillet over low heat with a splash of water to add moisture back into the dish.
Can I freeze Chicken Liver Pasta?
Of course! To freeze Chicken Liver Pasta, let it cool completely first. Then, transfer it to an airtight container or a freezer bag, removing as much air as possible. It can be frozen for up to 2 months. To reheat, thaw overnight in the fridge, then warm it in a skillet, adding a bit of reserved pasta water if needed to refresh the sauce.
What if my Chicken Liver Pasta is too dry after reheating?
Don’t worry! If you find your Chicken Liver Pasta is dry after reheating, simply add a splash of reserved pasta water or a drizzle of olive oil while stirring it over low heat. This will help restore that smooth, silky sauce that makes this dish so special!
Are there any dietary considerations I should be aware of?
Definitely! Chicken liver is a rich source of iron and other nutrients, but if you or anyone you’re serving has allergies, it’s important to be cautious. If you’re making this for someone with a sensitivity, consider substituting the chicken liver with another protein, like sautéed mushrooms or chicken breast, while maintaining the same herbs and flavors. Always check that your pasta and cheese options align with dietary needs, especially gluten and dairy sensitivities.
Delicious Chicken Liver Pasta for a Cozy Homemade Meal
Ingredients
Equipment
Method
- Begin by cooking the pappardelle in a large pot of salted water according to package instructions until al dente. Drain the pasta, saving about ½ cup of the starchy water for later.
- While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Add the finely chopped shallots and sauté for about 3-4 minutes until they become soft and translucent.
- Add the bite-sized pieces of chicken liver to the skillet. Cook, stirring occasionally, for about 5-7 minutes until the livers are browned on the outside and cooked through.
- Stir in the crushed garlic, fresh thyme, and fresh rosemary. Cook for an additional 1-2 minutes or until the garlic becomes fragrant and delightful.
- Toss in the rehydrated porcini mushrooms along with their soaking water. Cook everything for another minute to combine the flavors.
- Pour in the dry white wine, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet. Let it cook for 2-3 minutes, reducing it until the wine is mostly evaporated.
- Stir in the reserved pasta water and the double-concentrated tomato paste, mixing well to create a harmonious sauce. Cook for an additional minute until everything is well incorporated.
- Gently fold in the cooked pappardelle and the grated Parmesan. Adjust the consistency with more pasta water if necessary, aiming for a silky sauce that clings to the noodles.
- Sprinkle in salt and freshly ground black pepper to taste, mixing well to enhance the flavors of your Chicken Liver Pasta.
- Plate your Chicken Liver Pasta immediately, garnishing with extra grated Parmesan and a sprinkle of fresh parsley for a vibrant touch.