This easy and quick Chicken Mushroom Tagliatelle is a satisfying and heartwarming meal, that will leave you craving for more. It is a harmonious blend of tender chicken tights, earthy mushrooms, and silky pasta. Adding cream, Parmigiano Reggiano, and thyme helps create a symphony of flavors.
Why You Will Love This Recipe?
This Chicken Mushroom Tagliatelle was born from my desire to make a light mushroom pasta but at the same time have some hints of alfredo sauce and also wanted to add some protein to it and at the same time have a light quick dinner. So kind of a win-win-win-win situation. 🙂
Ingredients
- Pasta – I think Tagliatelle pasta gives the best experience here since they are great for creamy sauces. You can use pasta with or without eggs.
- Chicken Tights – Using tights rather than breasts adds more flavor in my opinion since tights have more fat. But feel free to use chicken breast instead.
- Mushrooms – Simple white button mushrooms work great here. But if you would like to get fancier you could experiment with other mushrooms like baby bella.
- Heavy Cream – The amount of cream I use isn’t as much so the pasta is not heavy but rather surprisingly light.
- Parmigiano Reggiano – It is flaky, sharp, and salty. Love it! You can sub with Pecorino Romano. Always try to grate your cheese yourself rather than buying pre-grated one. The cheese melts better and has a better taste.
- Garlic and Fresh Thyme – These two give a very nice fragrance to the pasta.
- Olive Oil and Butter – I use both so that the butter does not get burned while sauteeing the mushrooms and chicken.
- Seasoning – Freshly ground black pepper and salt
How To Make Chicken Mushroom Tagliatelle
- Chop the chicken thighs into bite-size pieces. Place a large pan on the stove and heat to medium-high temp. Add olive oil and butter. Saute the chicken until cooked. About 5-7 minutes. Take the chicken out of the pan.
- Add the chopped mushrooms and saute until cooked about 10 minutes.
- Add the minced garlic and saute for about 30 sec or until fragrant.
- Add the chicken back to to pan.
- Add the cream, pasta water, thyme, and grated Parmigiano Reggiano. Stir well.
- Add the pasta and coat it with the sauce. Serve with some more grated Parmigiano Reggiano.
Pro Tips To Make The Pasta
- Make sure you reserve pasta water before you drain the pasta. I would suggest reserving about 2 cups. That way if you have leftovers you can use the pasta water to reheat and rehydrate the pasta.
- Make sure you do not overcook the pasta. Follow the instructions on the package and drain the pasta 1 minute before it becomes “al dente”. That is suggested because the pasta will soak up the pasta water and cream that you add to the sauce and will continue to cook for a few minutes. If the pasta is already overcooked when you add it to the sauce you will end up with mushy pasta and you do not want that.
- I highly suggest you use thyme in this recipe. Thyme and mushrooms go great together! But if you can’t find any the past will still taste great. You can sub with fresh parsley.
- If you can I suggest that you do not use pre-grated cheeses. Usually, pre-grated cheeses have additives to prevent clumping. Grating the cheese yourself will give you a much better taste.
Recipe FAQ
Sure, it will still be delicious!
Sure, you can chop the bacon or pancetta and saute them at the beginning. Then take them out, and add them at the end. You can leave the fat in the pan, and cook the chicken and mushrooms in the fat. Since there will be lots of fat rendered you can skip adding butter and olive oil. Or add just a bit.
Or you can discard the fat and still use the butter and olive oil.
Sure, you can use fettuccine, pappardelle, farfalle, even linguini or spagetti.
Check out some of the other pasta recipes below:
Have You Tried This Creamy Chicken Mushroom Tagliatelle With Parmigiano Reggiano Recipe?
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Creamy Chicken Mushroom Tagliatelle With Parmigiano Reggiano
Ingredients
- 1 lb chicken thigh
- 8 oz white button mushrooms
- 8 oz baby bella mushrooms
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup pasta water or more if needed
- 2 cups parmigiano reggiano or pecorino romano grated
- 2 cloves garlic minced
- 1 lb Tagliatelle or any other pasta you have/like
Instructions
- Chop the chicken thighs into bite-size pieces. Place a large pan on the stove and heat to medium-high temp. Add olive oil and butter. Saute the chicken until cooked. About 5-7 minutes. Take the chicken out of the pan.
- Add the chopped mushrooms and saute until cooked about 10 minutes. Remove out of the pan.
- Add the minced garlic and saute for about 30 sec or until fragrant.
- Add the pasta water, cream, thyme, and grated Parmigiano Reggiano. Stir well.
- Add the chicken and mushrooms back to to pan.
- Add the pasta and coat it with the sauce. Serve with some more grated Parmigiano Reggiano.
