Emily Johnson
Chicken and mushroom tagliatelle is a delightful and comforting dish that combines tender chicken, earthy mushrooms, and silky tagliatelle pasta in a creamy, flavorful sauce. This recipe is perfect for a hearty weeknight dinner or a cozy weekend meal, offering a balance of protein, vegetables, and carbohydrates. With simple ingredients like chicken breasts, button or cremini mushrooms, garlic, cream, and Parmesan cheese, it’s both accessible and satisfying. The key to mastering this dish lies in properly seasoning the chicken, sautéing the mushrooms to enhance their umami flavor, and creating a rich, velvety sauce that coats the pasta perfectly. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and promises a delicious, restaurant-quality result.
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What You'll Learn
- Prepare ingredients: chicken, mushrooms, tagliatelle, garlic, cream, parmesan, olive oil, salt, pepper
- Cook tagliatelle al dente; reserve pasta water; drain and set aside
- Sauté chicken and mushrooms in olive oil until golden and fully cooked
- Add garlic, cream, and parmesan; simmer until sauce thickens slightly; season to taste
- Toss tagliatelle with sauce, adding pasta water if needed; serve with extra parmesan
Prepare ingredients: chicken, mushrooms, tagliatelle, garlic, cream, parmesan, olive oil, salt, pepper
To begin preparing your chicken and mushroom tagliatelle, start by gathering all the necessary ingredients. For the chicken, opt for boneless and skinless chicken breasts, which are easy to cook and slice. Cut the chicken into bite-sized pieces, ensuring they are uniform in size for even cooking. Season the chicken pieces lightly with salt and pepper to enhance their flavor. Next, prepare the mushrooms by selecting fresh button or cremini mushrooms. Clean them thoroughly with a damp cloth or brush to remove any dirt, then slice them thinly. This will allow the mushrooms to cook quickly and evenly, adding a rich, earthy flavor to the dish.
Move on to the tagliatelle, which is the star of this pasta dish. Ensure you have high-quality dried tagliatelle or, if you prefer, fresh tagliatelle from a local market. Bring a large pot of salted water to a boil, as you’ll need this later to cook the pasta until it’s al dente. While waiting for the water to boil, prepare the garlic by peeling and finely mincing it. Garlic is a key ingredient that will infuse the dish with its aromatic flavor, so take care to mince it evenly for consistent distribution. Additionally, measure out the cream, which will create a luscious, creamy sauce. Have the Parmesan cheese ready, freshly grated if possible, as it will add a sharp, nutty flavor to the dish.
Now, focus on the supporting ingredients that will bring everything together. Measure out a generous amount of olive oil, which will be used to sauté the chicken and mushrooms. Olive oil not only adds flavor but also ensures the ingredients cook evenly without sticking to the pan. Have extra salt and pepper on hand for seasoning throughout the cooking process, as this will allow you to adjust the flavors to your taste. Organizing these ingredients in advance will streamline the cooking process, ensuring a smooth and efficient workflow.
Before you start cooking, take a moment to arrange all your prepared ingredients within easy reach of your stovetop. Place the chicken, mushrooms, minced garlic, olive oil, cream, and Parmesan in separate bowls or plates for quick access. This mise en place technique is essential for professional-level cooking, as it prevents scrambling for ingredients mid-recipe. Ensure your tagliatelle is nearby, ready to be dropped into the boiling water once the sauce is nearly complete. With all your ingredients prepped and organized, you’re now fully prepared to begin cooking your delicious chicken and mushroom tagliatelle.
Finally, double-check that you have all the necessary tools, such as a large skillet or pan for sautéing, a wooden spoon for stirring, and a colander for draining the pasta. Having everything ready will make the cooking process seamless and enjoyable. Remember, the key to a successful dish lies in the preparation of your ingredients. With your chicken, mushrooms, tagliatelle, garlic, cream, Parmesan, olive oil, salt, and pepper all prepped and within reach, you’re set to create a creamy, flavorful chicken and mushroom tagliatelle that will impress anyone at the table.
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Cook tagliatelle al dente; reserve pasta water; drain and set aside
To begin preparing your chicken and mushroom tagliatelle, start by bringing a large pot of salted water to a rolling boil. The water should be generously salted, as this is the primary opportunity to season the pasta itself. Once the water is boiling, carefully add the tagliatelle, stirring gently with a wooden spoon or tongs to prevent the pasta from sticking together. Refer to the package instructions for the recommended cooking time, but aim to cook the tagliatelle al dente, which means it should be cooked through but still firm to the bite. This usually takes about 8-10 minutes, depending on the brand and thickness of the pasta.
As the tagliatelle cooks, keep a close eye on the timer and prepare a heatproof measuring cup or bowl nearby. When the pasta is about 1-2 minutes away from being al dente, use a ladle or measuring cup to scoop out approximately 1-2 cups of the starchy pasta cooking water. Reserve this pasta water, as it will be essential for creating a silky, cohesive sauce later in the recipe. The starch from the pasta water helps to bind the sauce to the pasta and other ingredients, creating a more luxurious and flavorful dish.
Once the tagliatelle is cooked al dente, promptly drain it in a colander in the sink. Be careful not to over-drain the pasta, as a small amount of water clinging to the strands will help prevent it from sticking together. After draining, give the colander a few gentle shakes to remove any excess water. If you're not ready to toss the pasta with the sauce immediately, you can drizzle a small amount of olive oil over the drained tagliatelle and gently toss it to prevent sticking.
Before setting the drained tagliatelle aside, take a moment to prepare your workspace for the next steps. Have your reserved pasta water within easy reach, along with the other ingredients you'll be using to create the sauce. You may also want to lightly oil or butter the pot you used to cook the pasta, as you'll likely be using it to toss the tagliatelle with the sauce. This will help prevent the pasta from sticking to the bottom of the pot and make it easier to combine all the ingredients.
With the tagliatelle drained and set aside, you're now ready to focus on preparing the chicken and mushroom components of the dish. Keep in mind that the pasta will continue to cook slightly as it's tossed with the hot sauce, so it's essential to have all your ingredients prepared and within reach before moving on to the next steps. By cooking the tagliatelle al dente, reserving the pasta water, and properly draining and setting aside the pasta, you've laid a solid foundation for creating a delicious and well-executed chicken and mushroom tagliatelle.
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Sauté chicken and mushrooms in olive oil until golden and fully cooked
To begin the process of sautéing chicken and mushrooms for your tagliatelle, start by preparing your ingredients. Cut boneless, skinless chicken breasts into bite-sized pieces, ensuring they are uniform in size to promote even cooking. Trim and slice your mushrooms—button, cremini, or a mix of wild mushrooms work well—to a thickness that allows them to cook through without becoming mushy. Have your olive oil ready, as it will be the base for sautéing, adding a rich flavor to both the chicken and mushrooms. Heat a large skillet or frying pan over medium-high heat, allowing it to get hot enough to sear the ingredients without overcrowding the pan.
Once the pan is hot, add a generous drizzle of olive oil, ensuring it coats the surface evenly. Carefully place the chicken pieces into the pan, arranging them in a single layer to avoid steaming. Allow the chicken to cook undisturbed for 3-4 minutes, or until the bottom is golden brown. This initial sear locks in the juices and creates a flavorful crust. Flip the chicken pieces using tongs and cook the other side for an additional 3-4 minutes, or until golden and nearly cooked through. The chicken should be opaque and firm but not dry, as it will continue to cook slightly later in the recipe.
Next, add the sliced mushrooms to the pan with the chicken. If the pan seems dry, add a splash more olive oil to prevent sticking. Stir the mushrooms gently to coat them in oil and combine them with the chicken. Sauté the mushrooms for 5-7 minutes, stirring occasionally, until they become tender and develop a golden-brown color. Mushrooms release moisture as they cook, which will help create a flavorful base for your sauce. As the mushrooms cook, their edges should caramelize slightly, adding depth to the dish.
While the mushrooms are cooking, season the chicken and mushrooms with salt, pepper, and any desired herbs, such as thyme or rosemary, for added flavor. Continue to sauté the mixture until the chicken is fully cooked, with an internal temperature of 165°F (74°C). The mushrooms should be soft and slightly crispy around the edges, complementing the tender chicken. This step is crucial, as undercooked chicken can ruin the dish, while overcooked chicken can become dry and tough.
Once the chicken and mushrooms are golden and fully cooked, remove the pan from the heat momentarily to prepare for the next steps of your tagliatelle recipe. The sautéed chicken and mushrooms will serve as the hearty, flavorful foundation for your pasta dish. Ensure the skillet is not too hot when adding additional ingredients like garlic or cream, as this could cause burning. With this step complete, you’re ready to build the rest of your chicken and mushroom tagliatelle, combining the sautéed ingredients with a creamy sauce and perfectly cooked pasta.
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Add garlic, cream, and parmesan; simmer until sauce thickens slightly; season to taste
Once your chicken and mushrooms have developed a beautiful golden color and released their savory aromas, it's time to build the creamy sauce that will coat your tagliatelle. Add the minced garlic to the pan, stirring frequently for about 30 seconds until it becomes fragrant but not browned. Burnt garlic can turn bitter, so keep a close eye on it. Immediately pour in the cream, ensuring it coats the chicken and mushrooms evenly. This will prevent the garlic from sticking to the pan and burning. Gradually sprinkle in the grated Parmesan cheese, stirring constantly to help it melt smoothly into the cream. The Parmesan will add a rich, nutty flavor and contribute to the sauce's thickness.
Allow the sauce to simmer gently over medium-low heat. This gentle simmer is crucial for thickening the sauce without curdling the cream or burning the bottom. Stir occasionally to prevent sticking and ensure even cooking. As the sauce simmers, you'll notice it gradually transforming from a thin, milky consistency to a richer, slightly thicker texture that clings to the back of a spoon. This process should take about 5-7 minutes, depending on the heat and the amount of cream used.
Keep a close eye on the sauce's consistency as it simmers. You're aiming for a coating consistency – thick enough to cling to the pasta without being overly heavy or gluey. If the sauce thickens too quickly, reduce the heat slightly and add a splash of pasta cooking water to adjust the consistency. Conversely, if the sauce seems too thin after 7 minutes, continue simmering for a few more minutes, stirring frequently.
Taste the sauce as it thickens, adjusting the seasoning as needed. A good starting point is a pinch of salt and freshly cracked black pepper. Remember, the Parmesan already contributes saltiness, so be mindful not to overseason. You can also add a squeeze of lemon juice for a touch of brightness or a sprinkle of chopped fresh herbs like parsley or thyme for extra flavor.
Once the sauce has reached your desired consistency and seasoning, remove it from the heat. The residual heat will continue to thicken the sauce slightly, so it's better to err on the side of slightly thinner than desired. Now you're ready to toss your cooked tagliatelle with this luscious chicken and mushroom sauce, creating a comforting and flavorful dish that's sure to impress.
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Toss tagliatelle with sauce, adding pasta water if needed; serve with extra parmesan
Once your tagliatelle is cooked al dente, reserve about 1 cup of the starchy pasta water before draining the pasta. This pasta water is a key ingredient in achieving the perfect consistency for your sauce. The starch in the water helps to bind the sauce to the pasta, creating a creamy and cohesive dish. After draining the tagliatelle, return it to the pot or a large mixing bowl.
Now, it's time to combine the pasta with the rich chicken and mushroom sauce. Pour the sauce over the tagliatelle, ensuring an even distribution. Use a pair of tongs or a large spoon to gently toss the pasta, coating each strand with the flavorful sauce. As you toss, observe the consistency; if the sauce seems too thick or starts to cling heavily, this is where the reserved pasta water comes into play. Gradually add small amounts of the pasta water, tossing continuously, until the sauce reaches a silky, smooth texture that clings lightly to the tagliatelle. This step is crucial for a restaurant-quality finish.
The art of tossing the pasta with the sauce is a simple yet essential technique in pasta cooking. It allows the flavors to meld together, ensuring every bite is as delicious as the last. The pasta water acts as a natural emulsifier, bringing the sauce and pasta into harmony. Be mindful not to add too much water, as you want to maintain the sauce's richness without diluting its flavor.
Finally, serve the chicken and mushroom tagliatelle immediately. Divide the tossed pasta among serving plates or bowls, ensuring each portion is generously coated with the sauce. Top each serving with a sprinkle of freshly grated Parmesan cheese, adding a sharp, nutty flavor and a touch of elegance. Offer additional Parmesan at the table for those who desire an extra cheesy kick. This final touch of Parmesan not only enhances the taste but also provides a beautiful presentation, making the dish even more appetizing.
The combination of perfectly cooked tagliatelle, a rich and creamy sauce, and the umami flavors of chicken and mushrooms creates a truly satisfying meal. By following these steps and paying attention to the details, you'll master the art of tossing and serving this classic Italian dish, leaving your guests impressed and eager for seconds. Remember, the key to success lies in the gentle tossing action and the judicious use of pasta water to achieve that perfect sauce consistency.
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Frequently asked questions
You’ll need tagliatelle pasta, chicken breasts, mushrooms (button or cremini), garlic, onion, heavy cream, chicken broth, olive oil, butter, Parmesan cheese, salt, pepper, and fresh parsley for garnish.
Cut the chicken breasts into bite-sized pieces, season with salt and pepper, then cook in a pan with olive oil until golden brown and fully cooked. Set aside while preparing the sauce.
Sauté the mushrooms in butter and olive oil over medium-high heat until they’re golden brown and caramelized. This enhances their flavor and adds depth to the dish.
While you can use store-bought sauce, making the sauce from scratch with heavy cream, chicken broth, and Parmesan cheese creates a richer, more flavorful result that complements the chicken and mushrooms perfectly.
Cook the tagliatelle al dente according to the package instructions, then toss it directly into the sauce over low heat for a minute or two. This allows the pasta to absorb the flavors without becoming mushy.
