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1
Pat chicken dry with paper towels and season with salt and pepper.
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2
Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking.
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3
Add chicken in single layer and cook, without stirring, until beginning to brown, about 1 minute.
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4
Stir chicken and continue to cook until nearly cooked through, about 2 minutes; transfer to a bowl and cover to keep warm.
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5
Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering.
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6
Add onion, white mushrooms, porcini, and 1/2 t salt, cover and cook until mushrooms have released their liquid, about 5 minutes.
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7
Uncover and continue to cook until mushrooms are dry and browned, about 5 minutes.
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8
Stir in garlic and herbes de Provence and cook until fragrant, about 30 seconds.
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9
Stir in flour and cook for 1 minute.
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10
Whisk in wine, then broth, until smooth.
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11
Add tomatoes and sugar, bring to a simmer, and cook until sauce is thick, about 15 minutes.
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12
Meanwhile, bring 4 quarts water to boil in a large pot.
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13
Add pasta and 1 tablespoon salt; cook, stirring often, until al dente.
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14
Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
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15
Add chicken along with any accumulated juice to sauce, bring to simmer, and cook until chicken is cooked through, about 1 minute.
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16
Add chicken-sauce mixture, Parmesan, and parsley to pasta and toss to combine.
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17
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
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18
Serve with extra parmesan.
