Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your pappardelle or preferred pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

While the pasta is cooking, prepare your chicken by patting the boneless, skinless thighs dry. In a shallow dish, combine all-purpose flour, dried oregano, kosher salt, and freshly ground black pepper. Dredge each piece of chicken in the flour mixture.

Heat a large skillet over medium-high heat and add a splash of extra virgin olive oil along with a tablespoon of unsalted butter. Once the butter melts, place the dredged chicken in the skillet. Cook for about 6-10 minutes until golden brown on both sides.

In the same skillet, add more butter if needed, and toss in the sliced white button mushrooms. Sauté for 6-8 minutes until the mushrooms are browned. Add minced shallots and season with a pinch of salt and pepper. Cook for an additional 2 minutes until the shallots are translucent.

Pour in the dry Marsala wine into the skillet. Add sherry vinegar and balsamic vinegar, bringing the mixture to a gentle boil. Reduce the heat back to low and return the browned chicken for about 5 minutes.

Carefully stir in the cooked pasta and a bit of the reserved pasta water. Mix in the grated Parmigiano Reggiano until melted and creamy. Taste and adjust seasoning with more salt and pepper.

Plate the creamy chicken Marsala pasta and garnish with fresh parsley and additional cheese if desired. Serve hot.