Why are my chicken livers tough?

Chicken livers become tough when overcooked. They should remain slightly pink inside when you add the wine, as they'll continue cooking in the sauce. Cook them just until they're browned on the outside but still tender inside.

Can I substitute the porcini mushrooms?

Absolutely! Fresh cremini or shiitake mushrooms make a good substitute, though you'll miss some of the intense umami flavor. If using fresh, increase the amount to about 8 ounces and sauté them until golden before adding the livers.

Is there a non-alcoholic substitute for the wine?

Yes, use chicken stock with a splash of white wine vinegar or lemon juice to add the acidity that wine provides. The flavor profile will be slightly different but still delicious.

How can I make this dish less rich?

Use olive oil instead of butter, reduce the amount of Parmesan, and add more vegetables like spinach or peas. You can also serve smaller portions alongside a larger portion of green vegetables.

Chicken Liver Pasta Recipe

Name: Chicken Liver Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz (225 g) pappardelle (or another long pasta); 2 tablespoons unsalted butter; 1 medium shallot, finely chopped; 1 lb (450 g) chicken liver, cut into bite-sized pieces; 2 large garlic cloves, finely chopped or crushed; ½ tablespoon fresh thyme, finely chopped; ½ tablespoon fresh rosemary, finely chopped; 1 ounce (30 g) dried porcini mushrooms, rehydrated (reserve the water); ⅓ cup (75 ml) dry white wine; 1 tablespoon double-concentrated tomato paste; ⅓ cup (40 g) grated Parmesan; Salt and freshly ground black pepper to taste

This Chicken Liver Pasta is an absolute game-changer for busy weeknights when you crave something sophisticated yet simple. Ready in just 25 minutes, this dish transforms humble chicken livers into a luxurious pasta sauce with rich, earthy flavors balanced by aromatic herbs and wine. The silky sauce clings perfectly to wide pappardelle ribbons, creating a restaurant-worthy meal that’ll have everyone asking for seconds!

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in 25 minutes, yet tastes like you spent hours in the kitchen.
Budget-Friendly Luxury: Chicken livers are incredibly affordable yet deliver a rich, almost buttery flavor that feels indulgent.
Impressive Yet Simple: Perfect for impressing dinner guests or treating yourself after a long day – this recipe punches well above its weight.
Nutrient-Dense: Chicken livers pack an incredible nutritional punch, loaded with iron, vitamin A, and B vitamins.

Ingredients You’ll Need

Pappardelle: The wide ribbons are perfect for catching the sauce. Tagliatelle or fettuccine work beautifully too.
Chicken Livers: The star of the show! Make sure to trim any connective tissue and cut them into bite-sized pieces for faster, more even cooking.
Butter: Creates a rich base for sautéing. Please don’t substitute oil here – the butter adds essential richness.
Shallot: Provides a milder, sweeter flavor than onions. Finely chop for best texture in the finished sauce.
Garlic: Adds aromatic depth. Fresh is non-negotiable in this recipe!
Fresh Herbs: Thyme and rosemary bring earthy, aromatic notes that complement the livers perfectly. Use fresh if possible.
Dried Porcini Mushrooms: These add incredible umami depth. Save that soaking liquid – it’s liquid gold for the sauce!
White Wine: Adds acidity and complexity while helping deglaze all those flavorful browned bits from the pan.
Tomato Paste: Just a touch adds richness and color without making this a tomato-based sauce.
Parmesan: Adds saltiness and richness while helping the sauce cling to the pasta.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mushroom Boost: Add 8 ounces of fresh mushrooms (cremini, shiitake, or button) sautéed until golden for extra earthiness.
Cream Finish: Stir in 1/4 cup heavy cream at the end for an even more luxurious sauce.
Bacon Addition: Start by crisping 4 strips of chopped bacon before cooking the shallots for a smoky dimension.
Veggie Boost: Add a handful of baby spinach or peas in the final minute of cooking for color and nutrition.

How to Make Chicken Liver Pasta

Step 1: Prepare the Pasta

Cook the pappardelle in generously salted water until al dente. Remember to reserve some pasta water before draining – this starchy liquid is essential for creating a silky sauce.

Step 2: Start the Sauce

While the pasta cooks, melt butter in a large skillet and sauté the chopped shallots until they’re soft and translucent but not browned.

Step 3: Cook the Livers

Add the chicken liver pieces to the skillet. Let them brown properly before stirring – this develops flavor. Cook until browned outside but still slightly pink inside (they’ll finish cooking in the sauce).

Step 4: Add Aromatics

Stir in the garlic and fresh herbs, cooking just until fragrant – about 1-2 minutes. The aroma will be incredible!

Step 5: Incorporate Mushrooms

Add the rehydrated porcini mushrooms and cook briefly to marry the flavors.

Step 6: Deglaze and Reduce

Pour in the white wine, scraping up all the flavorful browned bits from the pan. Stir in tomato paste and let the mixture reduce until most of the liquid has evaporated.

Step 7: Combine and Finish

Add reserved pasta water to create a sauce, then toss in the cooked pasta and Parmesan. Stir everything together until the pasta is coated in the silky sauce, adding more pasta water if needed.

Pro Tips for Making the Recipe

Don’t Overcook the Livers: They should remain slightly pink inside when you add the wine – overcooked livers become grainy and lose their silky texture.
Pasta Water is Key: That starchy cooking water is essential for creating a silky sauce that clings to the pasta.
Prep Everything First: This recipe moves quickly once you start cooking, so having all ingredients measured and prepped makes the process seamless.
Quality Ingredients Matter: With so few ingredients, quality makes a difference. Use good wine you’d actually drink and real Parmigiano-Reggiano if possible.

How to Serve

Perfect Pairings

Serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the liver sauce.

Wine Suggestion

A medium-bodied red like Chianti or Sangiovese complements the earthy flavors beautifully.

Finishing Touches

A sprinkle of additional Parmesan, some chopped flat-leaf parsley, and a grind of black pepper make the perfect garnish.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight.

Freezing

While possible, freezing isn’t ideal for this dish as the texture of the liver can change. If you must freeze, store in an airtight container for up to 1 month.

Reheating

Gently reheat in a skillet with a splash of water or stock to loosen the sauce. Cover and warm on medium-low heat until just heated through to avoid overcooking the livers.

FAQs

Why are my chicken livers tough?

Chicken livers become tough when overcooked. They should remain slightly pink inside when you add the wine, as they’ll continue cooking in the sauce. Cook them just until they’re browned on the outside but still tender inside.
Can I substitute the porcini mushrooms?

Absolutely! Fresh cremini or shiitake mushrooms make a good substitute, though you’ll miss some of the intense umami flavor. If using fresh, increase the amount to about 8 ounces and sauté them until golden before adding the livers.
Is there a non-alcoholic substitute for the wine?

Yes, use chicken stock with a splash of white wine vinegar or lemon juice to add the acidity that wine provides. The flavor profile will be slightly different but still delicious.
How can I make this dish less rich?

Use olive oil instead of butter, reduce the amount of Parmesan, and add more vegetables like spinach or peas. You can also serve smaller portions alongside a larger portion of green vegetables.

Final Thoughts

This Chicken Liver Pasta recipe proves that extraordinary meals don’t require hours in the kitchen or fancy ingredients. By transforming humble chicken livers into a silky, flavor-packed sauce, you get a weeknight meal that feels special enough for company. Whether you’re already a liver enthusiast or trying it for the first time, this dish might just become your new favorite way to elevate pasta night!