Creamy Chicken and Mushroom Tagliatelle Recipe
This Creamy Chicken and Mushroom Tagliatelle combines tender chicken, earthy mushrooms, and a rich, creamy sauce over perfectly cooked tagliatelle pasta. Topped with fresh parsley and Parmesan, it’s a comforting, indulgent dish that's easy to prepare and sure to satisfy your cravings.
Equipment
- Large pot (For boiling the tagliatelle pasta)
- Frying pan or skillet (For cooking the chicken and preparing the creamy sauce)
- Wooden spoon (For stirring the garlic, onions, and sauce)
- Tongs or pasta spoon (For tossing the cooked pasta with the sauce)
- Knife (For slicing the chicken, mushrooms, garlic, and onion)
- Cutting board (For chopping the ingredients)
- Grater (For grating Parmesan cheese)
- Measuring cups (For measuring the cream and chicken broth)
- Strainer (For draining the pasta after cooking)
- Serving plate or bowl (For plating the finished dish)
Ingredients
- 300g Tagliatelle pasta
- 2 (sliced) Chicken breast
- 200g (sliced) Mushrooms
- 250ml Heavy cream
- 50g (grated) Parmesan cheese
- 3 cloves (minced) Garlic
- 2 tbsp Olive oil
- 1 tbsp Butter
- 1 (chopped) Onion
- 150ml Chicken broth
- Salt To taste
- Black pepper To taste
- Fresh parsley For garnish
Instructions
- 1. Preparing the Ingredients Slice the chicken breasts into thin strips. Clean and slice the mushrooms. Mince the garlic and chop the onion finely.
- 2. Cookingthe Tagliatelle Bring a pot of water to a boil, then season with a generous pinch of salt Cook the tagliatelle according to package instructions (typically 8-10 minutes). Drain and set aside, reserving some pasta water.
- 3. Cookingthe Chicken Sizzle olive oil and butter in a pan, allowing them to blend over medium heat. Add sliced chicken and cook until golden brown. Remove the chicken and set aside.
- 4. Preparingthe Creamy Sauce In the same pan, add garlic and onion; sauté until fragrant. Toss in the sliced mushrooms and sauté until they begin to release their rich, savory juices. Add the chicken broth and let it gently bubble on low heat Whisk in the rich cream and freshly grated Parmesan, blending them smoothly. Add the cooked chicken back into the sauce. Season with salt and pepper to taste.
- 5. CombiningEverything Toss the cooked tagliatelle into the sauce. Mix well until the pasta is fully coated. Pour in a touch of the saved pasta water to loosen the sauce, if needed
- 6.Garnishing and Serving Sprinkle with fresh parsley. Serve hot with extra Parmesan cheese on top.