This Creamy Chicken & Mushroom Tagliatelle is a rich, comforting, and restaurant-quality pasta dish. Tender pieces of chicken breast are sautéed alongside earthy sliced mushrooms, chopped onions, and garlic, then simmered in a velvety cream sauce infused with melted mozzarella and freshly grated Parmesan cheese.
Tossed with long ribbons of tagliatelle pasta and finished with fresh parsley, this quick 20-minute skillet meal brings sophisticated Italian flavors straight to your dinner table!
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 3–4 portions
Ingredients
For the Chicken & Mushroom Base:
- 1 large chicken breast, cut into bite-sized pieces
- 200g (7 oz) fresh mushrooms (cremini or button), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ tsp salt (or to taste)
- ¼ tsp freshly ground black pepper
For the Creamy Sauce & Pasta Assembly:
- 250g (8.8 oz) tagliatelle pasta
- 1 cup cooking cream (or heavy cream)
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
Step-by-Step Instructions
1. Boil the Tagliatelle
Bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to package instructions until al dente. Reserve ½ cup of starchy pasta water, then drain and set aside.
2. Sear the Chicken
Heat 2 tablespoons of extra virgin olive oil in a wide skillet over medium-high heat. Add the chicken pieces, onion, and minced garlic. Season with salt and black pepper, then cook for 5 to 6 minutes, stirring occasionally, until the chicken turns golden and is cooked through.
3. Cook the Mushrooms
Add the sliced mushrooms directly into the skillet with the chicken. Sauté for 3 to 4 minutes until the mushrooms soften, release their moisture, and turn lightly browned.
4. Build the Creamy Sauce
Lower the heat to medium-low. Pour in the cooking cream and add the shredded mozzarella cheese. Stir continuously for 2 to 3 minutes until the cheese melts completely and the sauce turns smooth and creamy.
5. Combine Pasta and Herbs
Add the cooked tagliatelle and chopped fresh parsley into the simmering sauce. Toss thoroughly so every strand of pasta is evenly coated in the rich cream sauce. (If the sauce appears too thick, stir in a splash of reserved pasta water).
6. Finish and Serve
Plate the pasta hot, top generously with freshly grated Parmesan cheese and extra fresh parsley, and serve immediately!
Helpful Cooking Tips
- Don’t Overcrowd the Pan: Cook the mushrooms over medium-high heat so their moisture evaporates quickly, allowing them to brown nicely rather than steam.
- Save the Pasta Water: The starchy cooking water is key to loosening the melted mozzarella sauce while helping it cling tightly to the tagliatelle ribbons.
- Keep Heat Moderate: After adding the cream and mozzarella, maintain a gentle simmer on low heat to preserve a silky, smooth texture without separating.
Tasty Customization Ideas
- Add Greens: Fold in fresh baby spinach leaves or steamed broccoli florets along with the cream for extra color and nutrition.
- Spice Kick: Add ½ teaspoon of crushed red pepper flakes or smoked paprika into the garlic oil while browning the chicken.
- Cheese Variations: Combine Pecorino Romano with Parmesan for a sharper, saltier bite.
Serving Suggestions
Serve this Creamy Chicken & Mushroom Tagliatelle steaming hot alongside warm garlic bread, a crisp Caesar salad, or roasted green asparagus!
