Chicken and Mushroom Tagliatelle

Chicken and Mushroom Tagliatelle is a simple, fast Italian dish that is perfect for singles and families. It is full of amazing flavours and has a silky texture from the cream that is hard to beat. I serve this as a main dish often with homemade Garlic Bread. Using tagliatelle is my favourite as the meal goes further, serves more and tastes amazing. Amazingly, as you cook the pasta in the stock and cream, this is a one pot recipe – less washing up!!!!

Chicken and Mushroom Tagliatelle

Flavour, texture and ready really quickly. What else do you need?

4.83 from 103 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cheese, Chicken, Dairy, Parmesan, Pasta, Sauce, Stock, Tagliatelle, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 People

Calories: 1210kcal

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Ingredients

 

MetricImperial

• 750 g chicken breasts skinless/boneless
• 200 g mushrooms wipe/slice
• 3 cloves garlic peel/mince
• 1 medium onion peel/dice
• 1/2 tsp thyme
• 1 tsp chilli flakes
• 2 tsp paprika
• 500 g tagliatelle
• 900 ml chicken stock
• 250 ml double cream
• salt to taste
• black pepper to taste
• 3 tbsp olive oil
• 100 g parmesan finely grated

Instructions

• Place a large saucepan over a high heat and add 2/3rds of the olive oil.
  3 tbsp olive oil
• Whilst warming up season the diced chicken with salt, pepper. Add the chicken to the pan and brown until fully cooked. Turn/stir regularly to prevent sticking or burning.
  750 g chicken breasts, salt, black pepper
• When cooked, remove from the pan and place to one side for now.
• Add the remaining olive oil to the pan and when hot add the diced onion and fry for 2 minutes until starting to soften.
  3 tbsp olive oil, 1 medium onion
• Add the mushrooms and garlic and mix with the onions before adding a pinch of salt and pepper.
  200 g mushrooms, 3 cloves garlic
• Add the paprika, chilli flakes and thyme and stir to fully combine.
  1/2 tsp thyme, 1 tsp chilli flakes, 2 tsp paprika
• Add the chicken stock and then the cream and stir well. Bring the pan to boil and add the tagliatelle. Cook according to the packet instruction but usually 8 – 12 minutes.
  900 ml chicken stock, 250 ml double cream
• As soon as the tagliatelle is al dente, add the chicken and reheat for a further 2 minutes. The liquid will be reducing in volume but that is expected.
  500 g tagliatelle
• Add the parmesan and stir until combined and the sauce has thickened.
  100 g parmesan
• Serve in warmed bowls with another grating of parmesan.

Nutrition

Calories: 1210kcal | Carbohydrates: 106g | Protein: 76g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 320mg | Sodium: 1001mg | Potassium: 1563mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1914IU | Vitamin C: 7mg | Calcium: 414mg | Iron: 5mg