🍄 Creamy Mushroom Tagliatelle with Garlic Herb Chicken & Sautéed Mushrooms 🌿🍝
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~620 kcal
🛒 Ingredients
For the Garlic Herb Chicken 🍗
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
½ tsp dried thyme
Salt & freshly cracked black pepper, to taste
Fresh chopped parsley, for garnish
For the Creamy Mushroom Pasta 🍝
180 g tagliatelle (or fettuccine)
1 tbsp butter
1 garlic clove, minced
150 g mushrooms, sliced
100 ml heavy cream
30 g grated Parmesan cheese
Salt & pepper to taste
Fresh parsley, chopped
For the Extra Sautéed Mushrooms 🍄
150 g mushrooms, sliced
1 tbsp olive oil or butter
1 garlic clove, minced
Salt & pepper to taste
Fresh parsley, for finishing
👨🍳 Instructions
Cook the Pasta: Boil salted water and cook tagliatelle according to package instructions until al dente. Drain and reserve a splash of pasta water.
Sear the Chicken: Rub chicken breasts with olive oil, garlic powder, thyme, salt, and pepper. Sear in a hot skillet over medium-high heat for 5–6 minutes per side, or until golden and cooked through (75°C/165°F internal temp). Rest, then slice.
Sauté Mushrooms for Pasta: In a pan, melt butter and add garlic. Sauté 150 g sliced mushrooms until browned (about 5–6 minutes).
Make the Cream Sauce: Pour in cream, season with salt and pepper, and simmer for 2–3 minutes. Stir in Parmesan. Add drained pasta and toss to coat. Loosen with pasta water if needed.
Cook Extra Mushrooms: In a separate pan, heat oil or butter. Add 150 g mushrooms and garlic. Sauté until golden and season to taste. Garnish with chopped parsley.
Plate & Serve: Arrange creamy mushroom pasta on the plate, top with sliced chicken and a side of sautéed mushrooms. Garnish with parsley and serve hot.
💡 Tips & Variations
Swap cream for crème fraîche or a plant-based alternative.
Add spinach to the pasta for color and nutrients.
Use mixed wild mushrooms for deeper flavor.