Place a large pan over a medium heat and add the butter and a little olive oil. Once melted, add the onion, mushrooms and garlic and sauté until the garlic and onion have turned a lovely golden brown and the mushrooms softened.
Place a large pan of salted water over a high heat and bring to the boil. When boiling, add the tagliatelle and cook according to the packet instructions.
In a separate pan add the condensed soup, cream, paprika, ground black pepper and a small pinch of salt and place over a medium low heat. As the contents start to warm, stir well as the sauce thickens.
Add the mushrooms to the sauce and raise the heat so the sauce is gently bubbling.
Taste the sauce and add seasoning if required
Pour hot water into your serving bowls ready for serving.
Add half of the cheese and the chopped chicken and stir for a further 2 minutes. Unless the cheese has melted, and the chicken has heated up.
Drain the pasta which should be ready by now and serve in warmed dish with the chicken and mushroom sauce over the top.
Add the last of the cheese and serve immediately.
Notes
If you are using raw chicken pieces then cut into bitesize pieces and pan fry them before you sauté the mushrooms, garlic etc. remove from the pan and put to one side while you do the rest of the recipes and add in at the end again and heat through.