3-pound whole free-range chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 stick unsalted butter, room temperature
2 garlic cloves, peeled and minced
1/2 bunch fresh thyme sprigs (about 8 sprigs)
2 cups button mushrooms, halved
2 shallots, diced
1 1/2 cups sweet Marsala wine
1 cup chicken broth
1/2 stick unsalted butter, cut into cubes
2 cups penne pasta