4 tbsp. butter
12 oz. cremini mushrooms, wiped clean and sliced
1 rotisserie chicken
2 shallots or 1 small onion, finely chopped
1 carrot, finely chopped or grated
1 stalk celery with leafy top, finely chopped
2 tbsp. fresh thyme leaves, chopped
1 tbsp. fresh rosemary leaves, finely chopped
3 cloves garlic, grated or finely chopped
1 bay leaf
Salt and pepper
3 tbsp. flour
⅓ cup Marsala
1 ½ cups chicken stock
½ cup heavy cream or crème fraîche
12 oz. extra-wide egg noodles or 12 oz. egg tagliatelle or pappardelle
½ cup mixed fresh herb sprigs (such as parsley, dill, or chives), finely chopped
Bring a large pot of water to a boil for the noodles.
In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.
Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)
Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.
Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.
Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.